One-Pan Cheeseburger Chili Mac (Print Version)

Hearty beef and macaroni with cheddar, cooked in one pan

# What You'll Need:

→ Proteins

01 - 1 lb lean ground beef

→ Vegetables & Aromatics

02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced

→ Pasta

04 - 8 oz elbow macaroni, uncooked

→ Liquids

05 - 2 cups low-sodium beef broth
06 - 1 can (14.5 oz) diced tomatoes, undrained

→ Seasonings

07 - 2 tbsp tomato ketchup
08 - 1 tbsp yellow mustard
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp salt

→ Dairy

12 - 1 1/2 cups shredded sharp cheddar cheese

→ Toppings & Finish

13 - 1/2 cup dill pickles, chopped
14 - 2 tbsp fresh chives or green onions, sliced

# How to Make It:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking up with a spatula, until mostly browned, about 4 to 5 minutes.
02 - Add diced onion and cook 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 minute more.
03 - Stir in ketchup, mustard, smoked paprika, salt, and black pepper. Mix well to coat the beef evenly.
04 - Add uncooked macaroni, beef broth, and canned tomatoes with juice. Stir to combine and bring to a boil.
05 - Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove from heat. Stir in shredded cheddar cheese until melted and creamy.
07 - Top with chopped dill pickles and sliced chives or green onions if desired. Serve hot.

# Additional Tips::

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor mingling as the pasta absorbs all that meaty, tomatoey goodness.
  • High protein and genuinely satisfying without feeling heavy, perfect for feeding hungry people on a weeknight.
  • The pickle-and-cheese combo sounds wild until you taste it, and then you'll understand why it works so perfectly with the beef.
02 -
  • Use uncooked pasta—this isn't a mistake, it's the whole point; the dry pasta cooks directly in the broth and absorbs all those flavors instead of boiling away in water and losing everything.
  • Stir occasionally while it simmers so the pasta on the bottom doesn't stick, and don't let it go dry before it's tender or you'll end up with a burnt mess.
  • The cheese needs to be stirred in after you remove from heat because adding it to an active boil can make it grainy instead of creamy.
03 -
  • Don't skip browning the beef properly—those browned bits stuck to the pan are liquid gold flavor that you're scraping up with your next ingredients.
  • Taste as you go and adjust salt at the end because the broth is low-sodium and pickles add their own saltiness, so you have control.
  • Leftovers actually get better as they sit because the flavors continue melding, and it reheats beautifully in the microwave or stovetop with a splash of water if needed.
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