Community recipe
Skillet Cheeseburger Mac with Tangy Pickle Finish
A cozy one-pan mash-up of cheeseburgers and macaroni: browned beef and tender elbows simmer in a savory tomato broth, then turn creamy with cheddar and a little Dijon. A bright, crunchy pickle finish cuts through the richness. Serves 4.
- Serves
- 4
- Prep
- 12 min
- Cook
- 28 min
- Difficulty
- easy
Get ready
Ingredients
- 1 yellow onion, peeled and finely diced
- 8 g garlics, minced
- 1 tbsp olive oil
- 0.5 tsp salt
- 450 g ground beefs
- 1 tsp paprika
- 0.5 tsp black pepper
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 600 ml beef broths
- 400 g crushed tomatoes
- 250 g elbow macaronis
- 120 ml milks
- 1 tbsp dijon mustard
- 150 g sharp cheddar cheese, shredded
- 75 g dill pickles, drained, patted dry, and finely chopped
Make it
Instructions
- 01
Prep the aromatics and start the skillet
Set out a large deep skillet with a lid, a cutting board, a knife, and measuring tools. Rinse and dry 1 each yellow onion, peel it, and dice it finely. Mince 8 g garlic. Heat the skillet over medium heat for 1 minute, then add 1 tbsp olive oil and the diced onion. Season with 0.5 tsp salt and cook, stirring often, for 4–5 minutes until soft and translucent. Stir in the garlic for the final 30 seconds; it should smell fragrant but not brown. | Why: Softening the onion first builds a savory base, while briefly cooking the garlic keeps it sweet rather than bitter.
- 02
Brown and season the beef
Add 450 g ground beef, breaking it into small crumbles with a wooden spoon. Sprinkle in 1 tsp paprika and 0.5 tsp black pepper. Cook over medium-high heat for 6–8 minutes, stirring and breaking up any large pieces, until no pink remains and the meat is browned. Spoon off excess fat if there is more than a thin coating in the pan. Stir in 2 tbsp tomato paste and 1 tbsp Worcestershire sauce and cook for 1 minute, scraping the bottom until the paste darkens slightly and smells rich. | Why: Browning creates deep, savory flavor, and briefly cooking the tomato paste removes its raw edge.
- 03
Simmer the macaroni until tender
Pour in 600 ml beef broth and 400 g crushed tomatoes, then add 250 g elbow macaroni. Stir well, scraping the bottom so nothing sticks, and bring to a steady simmer over medium-high heat. Cover, reduce the heat to medium-low, and simmer for 11–13 minutes, stirring every 3 minutes. Begin checking at 11 minutes: the pasta should be tender but still have a little bite, and most of the liquid should be absorbed. If it is not quite tender, cover and cook 1–2 minutes more. | Why: A covered, gentle simmer cooks the pasta evenly while letting it absorb the seasoned broth.
- 04
Make it creamy and cheesy
Turn the heat to low. Stir in 120 ml milk and 1 tbsp Dijon mustard, then add 150 g sharp cheddar cheese, a handful at a time, stirring until melted and glossy, about 2–3 minutes. Taste and adjust the seasoning if needed; the sauce should taste savory, creamy, and gently tangy. If it seems thicker than you like, loosen it with a small splash of hot water. Remove the skillet from the heat and let it stand uncovered for 2 minutes to settle. | Why: Low heat helps the cheese melt smoothly, and a brief rest lets the sauce cling to the pasta.
- 05
Top with pickles and serve
Drain 75 g dill pickles, pat them dry, and chop them finely. Scatter the chopped pickles over the skillet just before serving. Divide the macaroni among four bowls and serve hot. | Why: The crisp, briny topping gives each rich, cheesy bite a fresh contrast.
