Creamy One-Skillet Cheeseburger Mac and Cheese

Cheeseburger Mac and Cheese

Ground beef and elbow macaroni cook together in one skillet, then cheddar melts into the remaining starchy liquid for a creamy sauce that coats the pasta without pooling on the plate. A little mustard gives it a cheeseburger-style accent while keeping the sauce cheese-forward rather than tomato-red.

Finish each serving with diced fresh tomato and whole dill pickle chips. Add them after cooking so the tomato stays fresh and the pickle slices remain distinct.

Ingredients for Cheeseburger Mac and Cheese

• 1 lb lean ground beef, about 90% lean (450g)
• 1 small yellow onion, finely diced (120g)
• 8 oz dry elbow macaroni, about 2 cups (225g)
• 2 cups low-sodium beef broth
• 1/2 cup water, plus more if needed
• 1 teaspoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened evaporated milk (120g)
• 2 cups freshly shredded sharp cheddar (225g)
• 1/2 cup diced fresh tomato, seeded if very juicy (90g)
• 8 dill pickle chips

Yield: 4 generous servings. Time: About 10 minutes prep and 20 minutes cooking, plus a 3-minute rest. Whole milk can replace the evaporated milk, though the sauce may be less full-bodied.

How to Make Cheeseburger Mac and Cheese

1. Prepare the ingredients: Dice the onion and tomato, shred the cheddar, and measure the pasta and liquids. Set the tomato and pickle chips aside for serving.
2. Brown the beef: Warm a deep 12-inch skillet with a lid available over medium-high heat. Add the beef and onion; cook for 7–8 minutes, breaking the beef into small crumbles, until the onion softens and no pink remains. Ground beef should reach 160°F (70°C) if checked with a thermometer. Spoon off or drain visible excess fat so the sauce does not turn greasy. Stir in the mustard, garlic powder, salt, and pepper.
3. Simmer the macaroni: Add the dry elbows, broth, and 1/2 cup water. Bring to a gentle boil, then reduce to medium-low for a steady simmer. Cover and cook for about 9–12 minutes, lifting the lid to stir every 2–3 minutes, including along the bottom of the skillet. Start checking the pasta after 8 minutes. If the pan dries out before the elbows are tender, add water a few tablespoons at a time and cover again.
4. Check the liquid: When the elbows are tender but still hold their shape, a little starchy liquid should moisten the pasta. If a deep pool of broth remains, simmer uncovered for up to 2 minutes, stirring, before adding the dairy.
5. Finish the sauce: Turn off the heat and stir in the evaporated milk. Add the cheddar a handful at a time, stirring until each addition melts. Let stand for 3 minutes. The sauce should coat the elbows and beef while remaining loose enough to spoon onto a plate. If it becomes too thick, stir in 1–2 tablespoons of evaporated milk or whole milk, a little at a time. Taste before adding more salt.
6. Serve: Spoon onto four plates. Scatter diced tomato over each portion and place two whole, overlapping pickle chips on top.

Cooking the Macaroni in the Skillet

Pan width and pasta brand affect how quickly the liquid disappears, so use tenderness and moisture—not just the clock—as your final cues. Keep the elbows mostly in contact with the simmering liquid and stir regularly to prevent sticking. Add water if the pasta is firm and the skillet is dry; reduce briefly uncovered if the pasta is tender but sitting in broth.

How to Keep the Cheese Sauce Creamy

Leave a little starchy cooking liquid in the skillet before adding the evaporated milk; it helps the cheddar coat the pasta. Add the cheese off heat and in handfuls rather than boiling it into the sauce, which can make cheddar grainy. The short rest thickens the sauce, and a splash of milk loosens it if the pasta absorbs too much moisture.

Storing and Reheating

Refrigerate leftover pasta in an airtight container for up to 3 days. Store extra tomato and pickle chips separately when practical. Reheat the pasta gently on the stovetop or in the microwave with a splash of milk, stirring until hot throughout, then add the fresh toppings.

Freezing without the toppings is possible for up to 2 months, but the thawed pasta may be softer and the sauce less creamy.

For a version without beef, try this creamy stovetop mac and cheese.

Nutrition

Approximate nutrition per serving, based on 4 generous servings: 700 calories, 48g protein, 33g fat, and 50g carbohydrates. Approximate values per 100g of finished pasta: 185 calories, 13g protein, 9g fat, and 13g carbohydrates. Values vary with the fat drained from the beef, ingredient brands, and final moisture in the skillet.