One-Pan Cheeseburger Chili Mac (Print Version)

Comforting skillet dish combining cheeseburger flavors with cheesy macaroni, ready in 35 minutes.

# What You'll Need:

→ Meats

01 - 1 lb lean ground beef or turkey

→ Vegetables

02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes or diced tomatoes
05 - 1/2 cup dill pickles, chopped

→ Pasta

06 - 8 oz elbow macaroni

→ Dairy

07 - 1 1/2 cups shredded cheddar cheese
08 - 1/2 cup whole milk

→ Sauces & Condiments

09 - 1/4 cup ketchup
10 - 2 tablespoons yellow mustard
11 - 1 tablespoon Worcestershire sauce

→ Spices & Seasonings

12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon red pepper flakes, optional

→ Liquids

17 - 2 cups low-sodium beef or chicken broth

# How to Make It:

01 - In a large deep skillet or Dutch oven over medium heat, add the ground beef and cook, breaking up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes, pickles, ketchup, mustard, Worcestershire sauce, smoked paprika, oregano, salt, pepper, and red pepper flakes if using. Stir well to combine.
04 - Pour in the broth and milk, then add the macaroni. Stir to ensure the pasta is submerged.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
06 - Stir in 1 cup of the shredded cheddar cheese until melted and creamy.
07 - Sprinkle the remaining 1/2 cup cheddar cheese over the top. Cover and let sit for 2 minutes to melt.
08 - Serve hot, garnished with extra pickles if desired.

# Additional Tips::

01 -
  • It's a complete dinner from one pan, which means less cleanup and more time doing literally anything else on a busy night.
  • The cheeseburger flavors are unmistakable (pickles, mustard, ketchup) but they somehow become something entirely new when mixed with creamy pasta.
  • High protein and genuinely filling, so you won't find yourself raiding the fridge at 9 PM.
02 -
  • Don't skip draining the excess fat from the beef at the start or your finished dish will be too greasy, which sounds obvious but I learned this the hard way.
  • Stir occasionally while it simmers because the pasta on the bottom can stick and burn if you leave it completely alone.
03 -
  • Use sharp cheddar instead of mild, because the flavor difference is worth the extra two dollars and makes people wonder what your secret is.
  • If your pasta looks too dry at the end, splash in a little extra broth or milk to loosen it up—you want it creamy, not stiff.
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