One-Pan Cheeseburger Chili Mac (Printable)

A protein-packed skillet meal merging cheeseburger flavors with comforting macaroni and cheese.

# What You'll Need:

→ Proteins

01 - 1 lb lean ground beef or turkey

→ Vegetables

02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes or diced tomatoes
05 - 1/2 cup dill pickles, chopped

→ Pasta

06 - 8 oz elbow macaroni

→ Dairy

07 - 1 1/2 cups shredded cheddar cheese
08 - 1/2 cup milk

→ Condiments

09 - 1/4 cup ketchup
10 - 2 tbsp yellow mustard
11 - 1 tbsp Worcestershire sauce

→ Seasonings

12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt
15 - 1/4 tsp ground black pepper
16 - 1/4 tsp red pepper flakes, optional

→ Liquids

17 - 2 cups low-sodium beef or chicken broth

# How to Make It:

01 - In a large deep skillet or Dutch oven over medium heat, add ground beef. Cook, breaking up with a spoon, until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
02 - Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cherry tomatoes, pickles, ketchup, mustard, Worcestershire sauce, smoked paprika, oregano, salt, black pepper, and red pepper flakes if using. Stir thoroughly to combine.
04 - Pour in broth and milk, then add macaroni. Stir to ensure pasta is submerged in liquid.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
06 - Stir in 1 cup shredded cheddar cheese until melted and creamy throughout.
07 - Sprinkle remaining 1/2 cup cheddar cheese over the top. Cover and let sit for 2 minutes to melt completely.
08 - Serve hot, garnished with extra pickles if desired.

# Expert Suggestions:

01 -
  • It's legitimately ready in 35 minutes, start to finish, which means you can actually eat dinner while your kids are still awake.
  • The flavor combination feels like you're cheating—tangy pickles, mustard, ketchup, all melted into creamy, cheesy pasta—but it's somehow exactly what everyone wants.
02 -
  • If you don't break up the ground beef into small pieces while it's cooking, you'll end up with chewy chunks instead of a fine, cheeseburger-like texture that distributes evenly through the pasta.
  • The difference between this tasting rich and satisfying versus one-note and heavy is the mustard—don't skip it or reduce it, because it's what keeps all those flavors from becoming a muddy, greasy mess.
03 -
  • Use sharp cheddar instead of mild—it melts more smoothly and tastes significantly more like an actual cheeseburger than the mild version ever could.
  • Keep the heat at low once you add the pasta so it simmers gently rather than boiling aggressively, which breaks the pasta apart and makes the whole thing mushy instead of tender.
Go Back