One-Pan Cheeseburger Chili Mac (Printable)

Hearty skillet combining beef, macaroni, cheddar and classic burger toppings in one pan.

# What You Need:

→ Meats

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

→ Sauces & Condiments

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

→ Spices & Seasonings

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

→ Liquids

17 - 2 cups low-sodium beef or chicken broth

# Directions:

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

# Expert Advice:

01 -
  • It comes together in one pan with minimal cleanup, which means you actually have energy left over after dinner instead of staring at a sink full of dishes.
  • The flavor is genuinely craveable—ketchup and mustard mixed into a rich cheese sauce feels like a secret that shouldn't work but absolutely does.
  • High in protein and full enough that you won't need sides unless you really want them, making weeknight decisions way simpler.
02 -
  • Don't skip draining the fat from the browned meat—too much fat makes the final dish greasy rather than creamy, and it mutes the flavor of everything else.
  • Stir the pasta occasionally as it cooks so it doesn't stick to the bottom of the pan, which is the one thing that can actually go wrong with this recipe.
  • Add the cheese off the heat so it melts evenly and smoothly instead of getting clumpy or separating.
03 -
  • Use whole wheat pasta if your family will eat it; it adds nuttiness and even more protein without changing the cooking time or flavor profile.
  • Don't use non-stick cookware for this—a regular stainless steel or cast iron skillet holds onto the flavors better and creates a more cohesive sauce.
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