One-Pan Cheeseburger Macaroni
When you want comfort fast, this one-pan beef pasta settles dinner with almost no thinking.
This is the kind of dinner to make when you’re tired, hungry, and one more recipe tab away from giving up. It leans on pantry staples, cooks in one pan, and turns ground beef, macaroni, and cheddar into a dinner that feels familiar without asking much of you. You do not need fancy technique or perfect timing here. Expect cozy, savory, slightly creamy cheeseburger flavor in a weeknight-friendly skillet. It’s hearty enough for a real dinner, forgiving if you’re distracted, and easy to clean up once you’re done eating.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil — Only if your beef is very lean
- 1 unit yellow onion — small, diced
- 2 unit garlic cloves — minced
- 2 tbsp tomato paste
- 2 tbsp ketchup
- 1 tsp yellow mustard
- 2.5 cup beef broth
- 1 cup milk
- 2 cup elbow macaroni — uncooked
- 1 tsp salt — plus more to taste
- 0.5 tsp black pepper
- 1 tsp paprika
- 2 cup shredded cheddar cheese
Method
- 1 Set a large skillet over medium-high heat. Add the ground beef and onion, breaking up the beef as it cooks, until the meat is browned and the onion is soft, about 6 to 8 minutes. If there’s a lot of fat, spoon off the extra.
- 2 Stir in the garlic, tomato paste, ketchup, mustard, salt, pepper, and paprika. Cook for 1 minute, stirring, so the tomato paste loses its raw edge.
- 3 Add the broth, milk, and uncooked macaroni. Stir well and bring to a simmer.
- 4 Reduce the heat to medium-low, cover, and cook for 10 to 12 minutes, stirring once or twice, until the pasta is tender and most of the liquid is absorbed.
- 5 Turn off the heat and stir in the cheddar until melted and creamy. Taste and add a little more salt or pepper if needed. Let it sit for 2 minutes before serving so it thickens slightly.
Variations
- Vegetarian swap — Use 1 lb plant-based ground crumble and vegetable broth; keep the rest the same for a fast meatless version.
- Faster swap — Use small pasta like shells or ditalini and check for doneness a few minutes early; it cooks a little quicker than elbow macaroni.
- Simple substitutions — Swap cheddar for Colby Jack, swap yellow mustard for Dijon, or add 1 cup frozen peas in the last 3 minutes if you want more veg.
Notes
If the skillet looks dry before the macaroni is tender, splash in a little more broth or water. For a cheeseburger-style finish, top with chopped pickles or a little extra mustard after serving.
Equipment that helps
- Large deep skillet with lid — It gives the pasta enough room to cook in one pan and keeps the liquid from evaporating too fast.
- Wooden spoon or spatula — It helps break up the beef and keeps the pasta from sticking while it simmers.
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