One-Pan Cheeseburger Pasta Skillet

Why You’ll Love This Recipe

• True one-pan wonder: pasta cooks right in the sauce, no draining.
• Classic cheeseburger flavors—paprika, ketchup, and mustard—in cozy pasta form.
• 30-something minutes, budget-friendly, and kid-approved.
• Ultra-creamy finish that reheats beautifully for leftovers or meal prep.

Grocery List

• Produce: 1 medium yellow onion, 3 garlic cloves, scallions (optional), dill pickles (optional)
• Dairy: Whole milk, sharp cheddar cheese, cream cheese (optional)
• Pantry: Ground beef, elbow macaroni, ketchup, yellow mustard, Worcestershire sauce, paprika, low-sodium beef broth, olive oil, kosher salt, black pepper

Full Ingredients

Beef and Aromatics

• 1 lb (450 g) ground beef, 85 to 90% lean
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp olive oil (use only if your beef is very lean)

Cheeseburger Flavor Base

• 2 tsp paprika (sweet for classic, smoked for a subtle BBQ vibe)
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tsp Worcestershire sauce
• 3/4 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper

Pasta and Liquid

• 12 oz (340 g) elbow macaroni (about 3 cups dry)
• 3.75 cups (885 ml) low-sodium beef broth

Creamy-Cheesy Finish

• 1 cup (240 ml) whole milk, warmed
• 2 cups (8 oz / 225 g) sharp cheddar cheese, freshly shredded
• 2 oz (56 g) cream cheese, cubed (optional but recommended)

Optional Garnishes

• 2 tbsp finely diced dill pickles
• 2 scallions, thinly sliced
• Pinch of smoked paprika or sesame seeds (optional)

Step-by-Step Instructions

Step 1: Heat the pan and prep

Place a deep 12-inch skillet or wide braiser over medium-high heat (about 375°F if using an electric skillet). Warm the olive oil. Finely chop the onion and mince the garlic so they are ready to go—this recipe moves quickly once the beef browns.

Step 2: Brown the beef with onions

Add the onion and cook for 2 minutes, stirring, until it just starts to soften. Add the ground beef and cook for 5 to 7 minutes, breaking it up with a spatula, until no pink remains and the beef reaches 160°F. If there’s more than 2 tablespoons of rendered fat, spoon off the excess.

Step 3: Build the cheeseburger flavor

Sprinkle in the paprika and stir for 30 seconds until fragrant. Add the minced garlic and cook 30 seconds more. Stir in the ketchup, yellow mustard, Worcestershire, kosher salt, and black pepper, cooking 1 minute to coat the beef and lightly caramelize the condiments.

Step 4: Add pasta and broth; simmer

Pour in the beef broth and add the dry elbow macaroni. Scrape the bottom of the pan to release any browned bits—they add deep flavor. Bring to a boil, then reduce to medium-low for a gentle simmer (liquid around 185 to 195°F). Cover and cook for 10 minutes.

Step 5: Uncover and finish the pasta

Remove the lid and cook 4 to 6 minutes more, stirring every minute to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed. If the pan looks dry before the pasta is done, add a splash of hot water (2 to 4 tbsp) and keep stirring.

Step 6: Make it creamy-cheesy and serve

Lower the heat to low. Stir in the warm milk and the cream cheese until smooth and glossy. Sprinkle in the cheddar a handful at a time, stirring until fully melted and the sauce clings to the pasta. Turn off the heat and let stand for 2 minutes to thicken. Taste and add a pinch of salt if needed. Garnish with diced dill pickles and sliced scallions. Serve hot.

Pro Tips

• Warm the milk before adding so the sauce emulsifies smoothly without curdling.
• Shred cheddar from a block; pre-shredded cheese has anti-caking agents that can make sauces grainy.
• Use low-sodium broth—ketchup, mustard, and cheese bring plenty of salt. You can always add more at the end.
• Stir frequently during the last 5 minutes of simmering to prevent pasta from sticking on the bottom.
• For deeper flavor, swap half the paprika for smoked paprika or add 1 teaspoon tomato paste when you add the condiments.

Variations

• Bacon Double Cheeseburger: Cook 4 slices chopped bacon first; remove and reserve. Brown the beef in 1 to 2 tbsp bacon fat. Stir bacon back in with the cheese.
• Spicy Jalapeño: Add 1 finely chopped jalapeño with the onions and use smoked paprika. Top with pickled jalapeños.
• Turkey Cheeseburger Pasta: Substitute ground turkey (93% lean). Add 1 tbsp olive oil and 1 tbsp tomato paste in Step 3 for richer body; cook turkey to 165°F.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding 1 to 3 tablespoons of milk per serving to loosen the sauce. Freeze up to 2 months; thaw overnight in the refrigerator before reheating (note that pasta softens slightly after freezing). For meal prep, undercook the pasta by 1 minute before adding the cheese so it keeps a better bite after reheating.

Nutrition (per serving)

Approximate per serving (6 servings): 610 calories; 32 g protein; 31 g fat; 52 g carbohydrates; 3 g fiber; 980 mg sodium.