Save My roommate once challenged me to make dinner in under 40 minutes with whatever was in the pantry, and somehow I cobbled together ground beef, pasta, and cheese into something that tasted like a cheeseburger had married a bowl of chili mac. The kitchen smelled incredible, and when he took that first bite, his eyes went wide in that way that told me I'd accidentally created something he'd ask for repeatedly. That was years ago, and I still make this one-pan wonder whenever I need comfort food that doesn't require a sink full of dishes.
I served this to my book club on a Thursday night when I'd completely forgotten it was my turn to host, and somehow it became the highlight of the evening. Everyone was too busy talking and eating seconds to notice I'd stress-cooked it in real time, and one friend asked for the recipe before she'd even finished her bowl. That's when I realized the beauty of this dish isn't just the flavor, it's the permission it gives you to feed people something delicious without pretense.
Ingredients
- Lean ground beef (1 lb): The foundation here, and using lean meat keeps things from getting greasy while still delivering that beefy, savory depth that makes this taste like a cheeseburger.
- Yellow onion (1 medium) and garlic (2 cloves): These two create an aromatic base that softens into sweetness, giving you that classic burger-stand flavor without any sharp edges.
- Elbow macaroni (8 oz, uncooked): Cook it right in the broth so it absorbs all the flavor instead of sitting in plain water, which I learned after making watery versions early on.
- Low-sodium beef broth (2 cups) and diced tomatoes (1 can): The liquid that becomes a rich, savory sauce as the pasta drinks it up, so don't skip the tomato juice.
- Tomato ketchup (2 tbsp) and yellow mustard (1 tbsp): These are your cheeseburger secret, bringing that classic tangy-sweet condiment flavor that makes people ask what the special ingredient is.
- Smoked paprika (1 tsp), black pepper (1/2 tsp), and salt (1/2 tsp): Smoked paprika is the quiet hero here, adding depth that makes everything taste like it's been slow-cooked.
- Sharp cheddar cheese (1 1/2 cups, shredded): Sharp cheddar has flavor that doesn't disappear into the dish, and shredding it yourself melts smoother than pre-shredded.
- Dill pickles (1/2 cup, chopped) and chives (2 tbsp, optional): The pickles are non-negotiable, providing brightness and crunch that cuts through the richness, while chives are just the final flourish.
Instructions
- Brown the beef and build your base:
- Heat your skillet over medium-high heat and add the ground beef, breaking it apart with your spatula as it cooks. You want it crumbly and mostly brown after about 4-5 minutes, not a dense patty sitting in grease.
- Soften the aromatics:
- Toss in the diced onion and let it sit for a couple of minutes before stirring, so it gets some color and sweetness. Add the garlic at the end of this step so it doesn't burn and turn bitter.
- Add the flavor builders:
- Stir in the ketchup, mustard, smoked paprika, salt, and pepper, coating everything so the beef gets infused with that cheeseburger character. You'll smell it shift from plain ground beef to something that smells like a classic diner.
- Combine everything and bring to a boil:
- Add the dry pasta, beef broth, and canned tomatoes with their juice, stirring so nothing sticks to the bottom. Let it come to a rolling boil so the pasta starts releasing its starch and thickening the sauce naturally.
- Simmer gently until pasta is tender:
- Lower the heat, cover the pan, and simmer for 10-12 minutes, stirring every few minutes so the pasta cooks evenly. Most of the liquid should be absorbed and the pasta tender but not mushy when you're done.
- Stir in the cheese until creamy:
- Remove from heat and add the shredded cheddar, stirring continuously until it melts completely and everything looks rich and cohesive. The residual heat will melt it faster than if you put it back on the burner.
- Top and serve immediately:
- Scatter the chopped dill pickles on top and finish with fresh chives if you're using them, so you get that brightness in every bite.
Save There was a moment when a friend who usually orders takeout every night sat at my table with a fork and said, "You made this?" with genuine surprise, and I realized that simple, delicious food has its own kind of magic. It's not about impressing anyone, it's about the comfort of knowing you can feed yourself and the people around you something real.
Why This Works as a One-Pan Wonder
The genius of cooking pasta directly in the broth instead of separately is that the starch released by the pasta thickens your liquid into a sauce naturally, eliminating the need for flour or cream. You're essentially making a quick ragù while the pasta cooks, so by the time everything's tender, you have a cohesive, flavorful dish instead of pasta swimming in thin broth. I stopped using separate pots for everything after I understood this, because it's honestly more flavorful and definitely easier on my patience and my dishwasher.
The Pickle Principle
It sounds strange to put dill pickles in chili mac, but they're the reason this dish doesn't feel heavy despite being rich with beef and cheese. The acidity and brine cut through the richness and make your palate feel fresh, so you want to keep eating instead of feeling overwhelmed after a few bites. I learned this by accident when someone added pickles to their leftover bowl the next day, and now it's completely non-negotiable.
Ways to Make It Your Own
This recipe is flexible enough that you can bend it without breaking it, and I've discovered some variations that stick around in my rotation. You can play with heat levels, cheese intensity, or even protein swaps depending on what you're craving or what's in your fridge on any given Tuesday. The framework stays solid even when you're improvising, which is what makes it such a reliable go-to.
- Use ground turkey or even ground chicken if you want something lighter, though you might need to add a bit more oil since lean poultry lacks the richness of beef.
- A splash of hot sauce or a pinch of cayenne pepper transforms it into something spicier if you like heat creeping up on you with every spoonful.
- Extra sharp cheddar or a handful of American cheese makes it taste even more like a diner cheeseburger if that's your target.
Save This is the kind of meal that makes cooking feel less like a chore and more like a small act of kindness toward yourself or whoever's sitting across the table. Once you make it, you'll understand why it's become my answer to the question, "What should we have for dinner?"
Kitchen Questions
- → Can I make this ahead of time?
Yes, you can prepare this dish up to 2 days ahead. Store in an airtight container in the refrigerator and reheat gently on the stove, adding a splash of beef broth if needed to loosen the pasta.
- → What pasta shapes work best?
Elbow macaroni is traditional, but other small shapes like shells, cavatappi, or penne work well too. Just adjust cooking time as needed based on pasta size.
- → Can I freeze this dish?
This freezes well for up to 3 months. Cool completely, transfer to freezer-safe containers, and thaw overnight in the refrigerator before reheating.
- → How do I make it spicier?
Add diced jalapeños with the onions, increase the smoked paprika, or stir in hot sauce when adding the seasonings. A pinch of cayenne pepper also works well.
- → Can I use different cheese?
Sharp cheddar provides the best flavor, but you can use Colby Jack, pepper jack for spice, or a mix of cheeses. Avoid very soft cheeses as they may not melt properly.
- → Is the liquid supposed to fully absorb?
Most liquid should absorb, but a little sauce remaining is ideal—it keeps the dish creamy. If it's too dry, the pasta will become gummy as it cools.