One-Pan Cheeseburger Chili Mac (Printable Version)

Hearty ground beef, pasta, cheddar, and pickles cooked together in one pan. High-protein comfort food ready in 35 minutes.

# 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 - 1.5 cups shredded sharp cheddar cheese

→ Toppings & Finish

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

# Directions:

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 4-5 minutes.
02 - Add diced onion and cook 2-3 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.
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 10-12 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.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup is a breeze and you can actually relax after dinner.
  • It tastes like a cheeseburger and mac and cheese had the best possible baby, with tangy pickles adding that secret diner-style twist.
  • High protein and genuinely satisfying, this keeps everyone full without feeling heavy or bland.
02 -
  • Do not skip stirring occasionally during the simmer, or the pasta will stick to the bottom and you will end up with a scorched mess instead of creamy comfort.
  • Wait until the pan is off the heat before adding the cheese, because high heat can make cheddar seize up and turn grainy instead of melting smoothly.
  • If the pasta is tender but there is still too much liquid, just let it sit uncovered for a minute or two and it will thicken up beautifully as it cools.
03 -
  • Use a deep skillet with a lid so the pasta has room to expand and you can trap the steam for even cooking without boil-overs.
  • Taste before serving and adjust the salt, because different broths and canned tomatoes have varying sodium levels and you want it just right.
  • Let the dish rest for two or three minutes after stirring in the cheese, it thickens up and the flavors settle into something truly crave-worthy.
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