One-Pan Cheeseburger Chili Mac (Printable)

A hearty mash-up of chili and cheeseburger flavors with pasta, beef, cheddar, and pickles cooked together in one pan.

# What You Need:

→ 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 - 1.5 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 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 throughout.
07 - Top with chopped dill pickles and sliced chives or green onions if desired. Serve hot.

# Expert Advice:

01 -
  • It's ready in under 40 minutes, which means weeknight dinner stress just evaporates.
  • One pan means one cleanup, and that alone might change your life.
  • The protein-to-comfort ratio is genuinely unbeatable, so you stay full and satisfied.
02 -
  • Don't walk away during the simmer—stir occasionally or the pasta will cement itself to the bottom and burn, which I learned the hard way.
  • Using undrained canned tomatoes is non-negotiable; that liquid becomes part of your sauce and hydrates the pasta.
  • Sharp cheddar matters because mild cheddar won't stand up to all the other bold flavors in the pan.
03 -
  • If your pan looks dry at the 10-minute mark, add an extra splash of broth—pasta absorption varies by brand and altitude.
  • Taste before serving and adjust salt—the beef broth, ketchup, and pickles all contribute saltiness, so you might need less than the recipe calls for.
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