Community recipe
Skillet Cheeseburger Mac with Tangy Pickle Cheddar
All the cozy, savory appeal of a cheeseburger folded into a one-pan macaroni dinner: browned beef, tender pasta, a silky cheddar sauce, and a bright pop of pickle and mustard. Serve it straight from the skillet for an easy weeknight favorite.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 1 yellow onion, peeled and finely diced
- 6 oz sharp cheddar cheese, shredded
- 1 tbsp neutral oil
- 1 lb ground beef
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 2 garlics, peeled and minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 4 cup low-sodium beef broth
- 2 cup elbow macaronis
- 0.5 tsp kosher salt
- 0.5 cup whole milk
- 2 tbsp dill pickle relishes
- 1 tbsp yellow mustard
Make it
Instructions
- 01
Set up and brown the beef
Set a large, lidded skillet or Dutch oven and a cutting board by the stove. Wash and dry your hands and produce. Peel and finely dice 1 medium yellow onion. Shred 6 oz sharp cheddar cheese and set it aside in the refrigerator. Measure the remaining ingredients before you begin. Heat the skillet over medium-high heat for 2 minutes, then add 1 tbsp neutral oil, 1 lb ground beef, the diced onion, ¾ tsp kosher salt, and ¼ tsp black pepper. Cook for 7–8 minutes, breaking the beef into small crumbles and stirring often, until no pink remains and the onion is soft; drain excess fat if there is more than a thin film.\n\n| Why: A hot pan browns the beef quickly, building savory flavor while softening the onion.
- 02
Build the savory base
Reduce the heat to medium. Stir in 2 cloves garlic, peeled and minced, 2 tbsp tomato paste, and 1 tsp smoked paprika. Cook for 1 minute, stirring until the garlic smells fragrant and the tomato paste darkens slightly.\n\n| Why: Briefly cooking the aromatics and tomato paste deepens their flavor before the liquid goes in.
- 03
Simmer the macaroni until tender
Stir in 4 cups low-sodium beef broth, 2 cups elbow macaroni, and ½ tsp kosher salt. Scrape the bottom of the pan, bring the mixture to a boil, then cover and reduce the heat to medium-low. Simmer for 8–10 minutes, stirring once halfway through, until the pasta is tender but still holds its shape and most of the broth has been absorbed. If the pasta is not tender and the pan looks dry, add a splash of hot water and continue simmering for 1–2 minutes.\n\n| Why: Cooking pasta directly in the seasoned broth lets it absorb flavor while keeping this a one-pan meal.
- 04
Make it creamy, then serve
Turn off the heat. Stir in ½ cup whole milk, the reserved 6 oz shredded sharp cheddar cheese, 2 tbsp dill pickle relish, and 1 tbsp yellow mustard until the cheese melts and the sauce looks glossy. Taste and adjust with a little extra salt or pepper if needed. Let the skillet stand uncovered for 2 minutes to thicken, then spoon into warm bowls and serve immediately.\n\n| Why: Off-heat melting keeps the cheddar smooth, while pickle relish and mustard bring the bright, familiar finish of a cheeseburger.
