Save My friend showed up at my door on a random Tuesday with a craving for cheeseburgers and nothing else in the fridge but pasta, so we threw it all into one pan out of pure necessity. What came out was this messy, cheesy, tangy masterpiece that somehow tasted like every comfort food at once. I've made it dozens of times since, and it never fails to feel like a minor miracle that something this good takes barely half an hour.
I served this to my coworkers during a potluck, and three people asked for the recipe before they'd even finished eating. One of them admitted she usually hates chili mac, but something about the cheeseburger twist made it feel fresh and fun instead of heavy.
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Ingredients
- Ground beef (1 lb): Lean beef keeps things from getting greasy, but don't skip the fattier cuts if that's what you have—the flavor is worth it and the fat renders out during cooking anyway.
- Yellow onion and garlic: These two create the aromatic base that makes people ask what smells so good before the pasta even gets involved.
- Elbow macaroni (8 oz): Don't cook it separately; it absorbs all the broth and beef flavor as it cooks in the pan, which is the whole magic of this dish.
- Beef broth and canned tomatoes: Low-sodium broth lets you control the salt, and the tomato juice adds both acidity and sweetness that balance the cheese beautifully.
- Ketchup and mustard (2 tbsp and 1 tbsp): These aren't just condiments here—they're building blocks that add tanginess and depth without overpowering the dish.
- Smoked paprika (1 tsp): This one ingredient gives everything a slightly smoky undertone that makes it taste like you've been cooking all day.
- Sharp cheddar cheese (1½ cups): Sharp cheddar has more flavor than mild, so you get that cheeseburger taste without needing extra cheese.
- Dill pickles (½ cup): Chop them small so they distribute throughout the pan, adding pops of brine and crunch that cut through all the richness.
- Fresh chives or green onions (optional): The brightness at the end makes a real difference, so try not to skip this even if it feels optional.
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Instructions
- Brown the beef:
- Heat your large skillet or Dutch oven over medium-high heat and add the ground beef. You want to hear it sizzle immediately—that means your pan is hot enough. Break it up with a spatula as it cooks, and don't worry about getting it perfectly browned in these first 4–5 minutes, just mostly cooked through.
- Build the aromatics:
- Toss in the diced onion and let it soften for 2–3 minutes until it starts to turn translucent at the edges. Then add the garlic and stir constantly for just 1 minute so it wakes up but doesn't burn.
- Add the flavor:
- Stir in the ketchup, mustard, smoked paprika, salt, and pepper, mixing it all together so the beef gets coated in this tangy, savory paste. You'll notice the pan gets a bit sticky and gorgeous-looking—that's exactly what you want.
- Combine everything:
- Add the uncooked pasta, beef broth, and canned tomatoes with their juice, stirring well so nothing sticks to the bottom. Bring it to a boil and you'll see the liquid start bubbling around the pasta.
- Simmer until tender:
- Reduce the heat to medium-low, cover the pan, and let it simmer for 10–12 minutes, stirring occasionally so the pasta cooks evenly and doesn't clump. The pasta should be tender and the liquid mostly absorbed, with just a tiny bit of sauciness left in the pan.
- Melt in the cheese:
- Remove from heat and stir in the shredded cheddar until it's completely melted and creamy. The residual heat is enough to melt it perfectly without making it grainy.
- Finish and serve:
- Top each serving with chopped dill pickles and sliced chives or green onions if you're using them. Serve it hot right from the pan, and watch people's faces when they taste it.
Pin it My kid actually asked for seconds without being prompted, which never happens, and my partner said it tasted like a fancy diner meal despite being made in 35 minutes. That's when I knew this wasn't just an accident—it was something worth keeping in regular rotation.
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Why This Works as One-Pan Cooking
Single-pan dishes succeed when the flavors build on each other instead of fighting, and this one nails that because every ingredient touches the beef and tomatoes as it cooks. The pasta doesn't just get boiled—it gets coated in a savory, meaty, slightly tangy sauce from the moment it hits the pan, which is why it tastes completely different from regular chili mac. You're not just combining flavors at the end; you're creating them as you go, and that's the whole difference between this tasting good and tasting unforgettable.
The Pickle and Cheese Secret
The dill pickles aren't an afterthought topping—they're the missing piece that makes people say it tastes like a cheeseburger without tasting bland or obvious. The brine cuts through the richness of the cheese and beef with just enough acid to make your mouth water, and the crunch contrasts with everything being soft and saucy. Sharp cheddar alone might feel too heavy, but sharp cheddar plus pickles feels bright and balanced, and that's why people keep coming back for more instead of feeling overstuffed.
Make It Your Own
This is the kind of recipe that invites tinkering because the framework is so solid that variations only make it better. I've added a splash of hot sauce when I'm feeling spicy, and my neighbor swears by throwing in crispy bacon bits right at the end. The beauty is that you can shift the flavors without breaking what makes the dish work in the first place.
- For extra richness, top with a sprinkle of additional cheddar or even a soft cheese like cream cheese stirred in while still warm.
- Substitute ground turkey to make it lighter, though you might need to add an extra tablespoon of oil since turkey is leaner.
- Use gluten-free pasta if needed and nobody will notice the difference because the sauce and meat are doing all the heavy lifting.
Pin it This dish has become my go-to when I want something that feels like home cooking without the fuss, and every single time someone tastes it they ask for the recipe. It's one of those rare meals that satisfies completely while being genuine enough to make on a Tuesday night without it feeling like you're settling for anything less than special.
Frequently Asked Questions
- → Can I use ground turkey instead of beef?
Yes, ground turkey works well as a lighter alternative. You may want to add a bit more seasoning since turkey has a milder flavor than beef.
- → What pasta shapes work best?
Elbow macaroni is traditional, but other small shapes like shells, cavatappi, or penne work perfectly too. Just avoid long noodles like spaghetti.
- → Can I make this ahead of time?
This dish reheats beautifully. Store in the refrigerator for up to 3 days and reheat with a splash of broth to bring back the creamy texture.
- → Is the broth necessary?
The broth helps cook the pasta and creates the sauce base. You could substitute with water and additional beef bouillon, but broth gives better depth of flavor.
- → Can I make it spicy?
Absolutely! Add diced jalapeños with the onions, or stir in hot sauce or crushed red pepper flakes when adding the seasonings.
- → Can I freeze leftovers?
Yes, this freezes well for up to 3 months. The texture may change slightly upon reheating, but adding a little broth helps restore creaminess.
