Pin My kitchen smelled like a diner the first time I threw everything into one pan and watched it transform into something I'd been chasing for years. Ground beef, pasta, cheese, pickles, and that unmistakable cheeseburger flavor all bubbling together without needing three separate dishes afterward. It was the kind of happy accident that happens when you're tired of cooking but hungry for something that tastes like comfort.
I made this for my brother on a random Tuesday when he'd had a rough day, and watching his face when he tasted it reminded me that sometimes the best meals are the ones that ask the least of you but deliver the most. He asked for seconds before he'd finished his first bowl.
Ingredients
- Lean ground beef (1 lb): The backbone of this dish, and using lean beef keeps it from becoming greasy even with the cheese and ketchup.
- Medium yellow onion, finely diced: Dicing it small means it melts into the sauce and adds natural sweetness that works with the cheeseburger vibe.
- Garlic cloves (2), minced: One minute of cooking releases all that savory depth without overpowering.
- Elbow macaroni (8 oz), uncooked: Using uncooked pasta lets it absorb all the flavorful liquid instead of being bland and separate.
- Low-sodium beef broth (2 cups): This is your liquid base, and low-sodium lets you control the saltiness as you go.
- Canned diced tomatoes (1 can, 14.5 oz), undrained: Keep the juice in—it becomes part of the sauce and keeps everything moist.
- Tomato ketchup (2 tbsp): The secret weapon that makes this taste unmistakably like a cheeseburger.
- Yellow mustard (1 tbsp): A tablespoon is enough to add tang without making it taste like a condiment bottle.
- Smoked paprika (1 tsp): This gives you depth and a hint of smoke that makes the whole thing feel less like pasta and more like a proper meal.
- Black pepper (1/2 tsp) and salt (1/2 tsp): Taste as you go because the beef broth and other ingredients already bring salt.
- Shredded sharp cheddar cheese (1 1/2 cups): Sharp cheddar melts beautifully and doesn't turn grainy or separate, plus it has actual flavor.
- Dill pickles (1/2 cup), chopped: They add brightness and that tangy cheeseburger finish that makes people ask what's in this.
- Fresh chives or green onions (2 tbsp), sliced: Optional, but they add color and a gentle onion flavor that feels fresh.
Instructions
- Brown the beef with confidence:
- Heat your skillet over medium-high heat and add the ground beef, breaking it apart with a spatula as it cooks. You're looking for it to lose most of its pink, which takes about 4-5 minutes—don't walk away or you'll end up with one solid chunk.
- Build the flavor base:
- Add the diced onion and let it soften for a couple of minutes, then stir in the garlic and cook just until fragrant. This one-minute window is where all the aromatic magic happens.
- Add the cheeseburger soul:
- Stir in the ketchup, mustard, smoked paprika, salt, and pepper, coating all the beef. You'll notice the pan smells like a burger stand now, and that's exactly right.
- Bring it together:
- Dump in the uncooked macaroni, beef broth, and tomatoes with their juice, then stir everything together. Bring it to a boil so the pasta starts cooking in all those flavorful liquids.
- Let it simmer and absorb:
- Reduce the heat to medium-low, cover the skillet, and let it cook for 10-12 minutes, stirring occasionally so nothing sticks to the bottom. The pasta will go from hard to tender while absorbing that savory, tangy sauce.
- Melt in the cheese:
- Take it off the heat and stir in the shredded cheddar cheese until everything is creamy and cohesive. The residual heat will melt it perfectly without making it separate or oily.
- Finish with the pickles:
- Top with chopped dill pickles and fresh chives if you have them, then serve it hot. The pickles add that final brightness that ties the whole cheeseburger story together.
Pin The moment I realized this had become a regular in my rotation was when my kids started requesting it by name instead of asking what's for dinner. That's when a recipe stops being something you made and becomes something you made theirs.
Why One Pan Changes Everything
Cooking everything in one pan means the pasta doesn't just boil in water—it boils in a sauce that's already full of beef, onions, garlic, and spices. Every grain gets flavored from the inside out, which is why this tastes nothing like pasta that's had sauce poured on top. It's also why you only have one thing to wash, which might be the most underrated benefit of cooking.
Timing and Temperature Matter More Than You'd Think
The difference between this being creamy and luxurious versus dry and sad comes down to two things: not letting it boil too aggressively once the pasta is in, and taking it off the heat the moment the pasta is tender instead of cooking it past that point. The residual heat will continue cooking it slightly even after you remove it from the stove.
Make It Your Own
The beauty of this recipe is that it accepts additions without fighting you. Some people add a splash of hot sauce, others pile on extra cheese or swap in ground turkey for something lighter. The skeleton of flavors is strong enough to handle your variations.
- Ground turkey works beautifully if you want to cut the richness, though you might need an extra tablespoon of ketchup and mustard to keep the cheeseburger flavor present.
- If gluten matters to you, use gluten-free pasta and make sure your ketchup and other condiments are certified too.
- Extra sharp cheddar will give you even more flavor, though it costs a bit more and melts just the same.
Pin This is the kind of dinner that brings people together without any pretense—it's honest and satisfying and tastes like someone who cares made it just for you. That's all you really need from a meal.
Recipe FAQ
- → Can I make this ahead of time?
Yes, this dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. Add a splash of beef broth when reheating to loosen the pasta.
- → What pasta works best?
Elbow macaroni is traditional, but any short pasta like shells, penne, or rotini works well. Just adjust cooking time as needed.
- → Can I freeze leftovers?
Absolutely. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- → How can I make it spicy?
Add diced jalapeños with the onions, stir in hot sauce with the seasonings, or use pepper jack cheese instead of cheddar.
- → What toppings can I add?
Crispy bacon, crushed potato chips, sliced green onions, or a dollop of sour cream all complement the flavors nicely.