One-Pan Cheeseburger Chili Mac (Print Version)

Hearty beef and pasta combo with cheeseburger flavors, all cooked in one pan.

# Ingredient List:

→ Proteins

01 - 1 pound lean ground beef

→ Vegetables & Aromatics

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

→ Pasta

04 - 8 ounces elbow macaroni, uncooked

→ Liquids

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

→ Seasonings

07 - 2 tablespoons tomato ketchup
08 - 1 tablespoon yellow mustard
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon salt

→ Dairy

12 - 1.5 cups shredded sharp cheddar cheese

→ Toppings & Finish

13 - 1/2 cup dill pickles, chopped
14 - 2 tablespoons fresh chives or green onions, sliced (optional)

# Steps:

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, approximately 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 thoroughly to coat the beef.
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.

# Helpful Hints:

01 -
  • Everything cooks in one pan, which means your cleanup involves basically just rinsing one pot instead of staging a kitchen war.
  • It tastes indulgent and burger-diner authentic while actually being loaded with protein and veggies.
  • The whole thing comes together in under 40 minutes, start to finish, so it works for weeknights when you're running on fumes.
02 -
  • Don't skip the uncooked pasta step—I learned the hard way that adding pre-cooked pasta makes it turn to mush by the time the sauce comes together, so raw pasta is actually the secret.
  • Stir occasionally while simmering so the pasta doesn't clump at the bottom, but don't obsess over it or you'll keep releasing starch into the liquid and it becomes gloppy instead of creamy.
03 -
  • If you want extra cheesiness, sprinkle more sharp cheddar on top right before serving so it gets all melty and dramatic on the hot pasta.
  • A splash of hot sauce stirred in at the end adds complexity without overwhelming the cheeseburger flavor, and it's a trick that makes people wonder what your secret ingredient is.
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