One-Pan Cheeseburger Chili Mac (Print)

Hearty beef and pasta skillet with cheddar, pickles, and chili spices.

# Components:

→ 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 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

# 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 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 evenly.
04 - Add uncooked macaroni, beef broth, and canned tomatoes with their 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 -
  • It genuinely tastes like a cheeseburger and chili mac had a delicious baby, all in one skillet.
  • Thirty-five minutes from start to finish means dinner is ready before anyone gets hangry.
  • High protein and deeply satisfying, so you're not thinking about food again two hours later.
02 -
  • Don't cover the skillet until you've brought it to a boil—otherwise the pasta takes forever to start cooking and you'll end up with mushy results.
  • Stir occasionally while it simmers so the pasta on the bottom doesn't stick and burn, which sounds dramatic but completely ruins the dish.
03 -
  • Chop your pickles right before serving so they stay crisp and tart instead of getting soft and dull sitting on the raw ingredients.
  • If you end up with liquid still pooling after the pasta is done, take the lid off, increase the heat to medium, and let it cook down for another minute or two.
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