One-Pan Cheeseburger Chili Mac (Printable)

Hearty beef and pasta dish with cheeseburger flavors, all 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 (14.5 oz) can 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, adjusted to taste

→ 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

# Method:

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 thoroughly.
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. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time enjoying dinner with people you actually want to talk to.
  • It's packed with protein and tastes indulgent without requiring fancy ingredients or technique.
  • The pickles add a bright, tangy shock that keeps it from feeling heavy, even though it absolutely fills you up.
02 -
  • Adding uncooked pasta directly to the liquid is the key to this working as a one-pan meal, because it cooks and thickens the sauce simultaneously instead of requiring separate pots.
  • Don't skip stirring occasionally while it simmers, because the bottom of the pan can scorch if the pasta settles in one spot for too long.
03 -
  • Shred your own cheese instead of using pre-shredded because the anti-caking agents prevent it from melting into a smooth, creamy consistency.
  • Taste and adjust the salt at the end, because your beef broth might be saltier than mine, and pickles add their own salt too.
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