Save to Pinterest My weeknight breakthrough came on a Tuesday when I was standing in front of the fridge, staring at ground beef, a half-empty box of elbow pasta, and some cheddar that needed using. Instead of making the usual separate components, I threw everything into one pan and let it simmer together, and something magical happened—all those flavors mingled into something that tasted like a cheeseburger and chili mac had a delicious baby. My family cleaned their bowls without complaint, which in our house is basically a standing ovation.
I made this for my sister's family on a rainy Saturday, and watching her kids ask for seconds while debating whether it tasted more like chili or a burger was the moment I realized this dish had staying power. Her husband actually asked for the recipe before they left, which almost never happens.
Ingredients
- Ground beef (1 lb): Lean ground beef gives you all the savory cheeseburger foundation without excess grease pooling on top.
- Yellow onion (1 medium, diced): The onion becomes almost sweet as it softens, creating the flavor base that makes everything taste intentional.
- Garlic (2 cloves, minced): Don't skip this or rush it—those 60 seconds make the difference between flat and full-bodied.
- Elbow macaroni (8 oz, uncooked): Small pasta shapes are essential here because they actually absorb the chili-burger sauce instead of sliding past it.
- Beef broth (2 cups): Low-sodium broth lets you control the salt and prevents the whole thing from becoming a salty mess by the end.
- Canned diced tomatoes (14.5 oz, undrained): The juice matters as much as the tomatoes—don't drain it or you'll lose half the flavor.
- Ketchup and mustard (2 tbsp and 1 tbsp): These aren't filler ingredients; they're the secret bridge between cheeseburger and chili mac, adding tanginess and umami depth.
- Smoked paprika (1 tsp): This spice adds warmth and a subtle smokiness that grounds the whole dish.
- Sharp cheddar cheese (1.5 cups, shredded): Sharp cheddar melts into a creamy sauce and holds its flavor instead of disappearing into the background.
- Dill pickles (1/2 cup, chopped): These are the unexpected star—the acidity and crunch cut through the richness and taste authentically like a cheeseburger.
Instructions
- Brown the beef and start building flavor:
- Heat your largest skillet or Dutch oven over medium-high heat until it's properly hot, then add the ground beef. Break it up with a spatula as it cooks—you want small, evenly browned pieces, not large chunks, which takes about 4 to 5 minutes total.
- Soften the aromatics:
- Stir in the diced onion and cook until it turns translucent and smells sweet, roughly 2 to 3 minutes, then add the minced garlic and cook for one more minute until fragrant.
- Season and coat the meat:
- Add the ketchup, mustard, smoked paprika, salt, and black pepper all at once, stirring well so every piece of beef gets coated in those tangy, smoky flavors. This is when the magic starts.
- Add pasta and liquid:
- Dump in the uncooked macaroni, beef broth, and canned tomatoes (juice and all), stirring until everything is submerged and evenly distributed. Bring the whole thing to a boil, which should happen in just a few minutes.
- Simmer until pasta is tender:
- Lower the heat to medium-low, cover the pan, and let it simmer for 10 to 12 minutes, stirring occasionally so the pasta doesn't stick to the bottom. You'll know it's done when the pasta is tender and the liquid is mostly absorbed.
- Finish with cheese:
- Remove from heat and stir in the shredded cheddar cheese until completely melted and the whole thing looks creamy and luxurious.
- Garnish and serve:
- Top each bowl with chopped dill pickles and fresh chives if you have them, then serve immediately while it's hot and the cheese is still silky.
Save to Pinterest There's a specific moment when everything comes together—right after you stir in the cheese and it transforms from a saucy beef-pasta mixture into something creamy and unified. My daughter called it 'the magic part,' and honestly, she's not wrong.
Why This Works as a Complete Meal
This dish is built on the principle of layered flavors rather than just throwing ingredients together. The ketchup and mustard seem random until you taste how they marry with the beef and tomatoes, creating a complexity that feels more sophisticated than the ingredient list suggests. The pickles aren't a garnish—they're structural, providing acid and crunch that prevents the dish from feeling heavy or one-note.
Customizing Without Losing the Heart
The beauty of this recipe is that it's flexible enough to work with what you actually have in your kitchen. I've made it with ground turkey when beef seemed too heavy, and it was lighter but still satisfying. I've also added a splash of hot sauce because my husband likes things spicy, and it didn't overpower the cheeseburger-chili balance—it just nudged it in a bolder direction.
Make-Ahead and Storage Wisdom
This reheats beautifully, which makes it perfect for meal prep or feeding a crowd with minimal day-of fuss. Store leftovers in an airtight container for up to three days, and when you reheat, add a splash of beef broth to loosen it back to a creamy consistency.
- Reheat gently over medium heat with a splash of broth rather than blasting it in the microwave, which can make the pasta rubbery.
- Fresh pickles on top of leftovers taste better than pickles stirred in the night before, so hold them back if you're storing.
- This freezes okay for up to two months, though the texture of the pasta softens slightly—it's still delicious, just not quite as perfect.
Save to Pinterest This one-pan cheeseburger chili mac has become the recipe I make when I want to feed people without spending the evening in the kitchen, and somehow it always tastes like I tried harder than I actually did. That's the real magic right there.
Recipe FAQs
- → Can I use different pasta shapes?
Yes, shell pasta, rotini, or penne work well in place of elbow macaroni. Adjust cooking time as needed since different shapes may require slightly more or less liquid to cook through properly.
- → How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a splash of water or broth to restore creaminess, or warm on the stovetop over medium-low heat.
- → Can I make this spicy?
Absolutely. Add diced jalapeños with the onions, incorporate hot sauce into the seasoning mix, or use pepper jack cheese in place of some cheddar. A pinch of cayenne pepper also works well.
- → What sides pair well with this dish?
A simple green salad with vinaigrette cuts through the richness. Steamed broccoli or roasted green beans add color and nutrients. Cornbread or garlic bread also complement the hearty flavors nicely.
- → Can I freeze this dish?
Yes, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the pasta may soften slightly after freezing, but flavors will remain delicious.
- → Is this suitable for meal prep?
This dish is excellent for meal prep. Portion into individual containers after cooling completely. It reheats beautifully and often tastes even better the next day as flavors have time to meld together.