One-Pan Cheeseburger Macaroni
A no-fuss, all-in-one comfort food dinner that combines browned beef, tender elbow macaroni, and a creamy cheese sauce cooked in a single skillet for easy cleanup and classic cheeseburger flavor.
Equipment
- large deep skillet
- wooden spoon or spatula
- measuring cups
- Measuring spoons
Ingredients
- 1 pound ground beef (80/20)
- 2 cups (about 7 ounces) elbow macaroni
- 2 ½ cups (about 20 fl oz) beef broth
- 1 cup milk (whole or 2%)
- 2 cups shredded cheddar cheese (freshly shredded)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 2 tablespoons butter
Instructions
- Heat a large deep skillet over medium-high heat. Add ground beef, season lightly with salt and pepper, and cook until mostly browned but still slightly pink, about 5 minutes. Drain excess fat if needed.
- Add chopped onion and minced garlic to the skillet and cook for another 3 minutes until onions are soft and fragrant.
- Stir in tomato paste and Worcestershire sauce. Cook for 1–2 minutes, stirring constantly, until the paste caramelizes slightly and the mixture darkens.
- Pour in beef broth and milk, stir to combine, and bring to a gentle boil.
- Add elbow macaroni all at once and stir to submerge it in the liquid.
- Reduce heat to medium-low and simmer gently, stirring every few minutes to prevent sticking, for 10–12 minutes until pasta is tender and sauce thickens.
- Remove skillet from heat. Stir in butter until melted, then gradually add shredded cheddar cheese, stirring constantly until smooth and creamy. If sauce is too thick, add a splash of milk to loosen.
- Serve immediately.
Notes
Use freshly shredded cheddar cheese for best melting results. Do not add cheese while the pan is still on heat to avoid a grainy sauce. If the sauce is too thick, add a splash of hot broth or milk to thin. Avoid overcooking the pasta; it should be just tender. Use low-sodium broth to control salt levels.