This is a ground beef and elbow macaroni skillet cooked entirely in one pan — the pasta simmers right in the broth and tomatoes alongside the beef, so it absorbs all the seasoned fat and juice. It takes 40 minutes start to finish and leaves you with one pan to wash. That’s the honest reason to make it on a Tuesday night.
Substitutions that actually work
- Ground beef: 80/20 is the right call here. Leaner blends (90/10 and above) can leave the finished dish dry and tight. If you swap in ground turkey or chicken, season more aggressively — poultry needs it — and cook to 165°F (74°C) internal, not 160°F.
- Elbow macaroni: Small shells or ditalini work fine. Avoid large pasta shapes — they need more liquid and more time than this recipe accounts for.
- Beef broth: Chicken broth works in a pinch. The flavor is a little lighter but still good. Low-sodium versions let you control the salt better, since canned diced tomatoes already carry some.
- Sharp cheddar: Monterey Jack melts smoother if you want a creamier texture. Pre-shredded bags contain anti-caking starch that can make the sauce slightly grainy — block cheese grated fresh melts cleaner.
Before you start
The one technique that actually matters here is draining the fat after browning the beef. If you skip it, the extra grease from 80/20 beef will make the finished dish oily and the pasta won’t absorb the broth properly — it’ll float in fat instead of cooking through. Tilt the pan and spoon off the excess, or briefly transfer the beef to a bowl lined with paper towels. Do this before you add the tomatoes and broth, not after. The second thing worth knowing: keep the lid on while the pasta cooks. The trapped steam is what finishes the macaroni evenly. Every time you lift it to check, you lose a few degrees and add a minute or two to the cook time.
Troubleshooting
- Pasta is still hard when the liquid is gone: Add a splash of broth or water (about ¼ cup at a time), replace the lid, and give it another 3–4 minutes on medium-low. The pasta needs both heat and moisture to finish.
- Dish is soupy after the pasta is cooked: Remove the lid and let it cook uncovered on medium for 2–3 minutes. The liquid will reduce quickly once it’s exposed.
- Cheese clumped instead of melting in smoothly: The pan was probably too hot when you added it. Pull the skillet off the heat entirely, then stir the cheese in. Residual heat is enough to melt it without seizing.
- Beef browned in a grey, steamy mass instead of getting color: The pan wasn’t hot enough, or the pan was overcrowded. Use a 12-inch skillet minimum and don’t stir constantly — let it sit undisturbed for 90 seconds at a time so a crust can form.
- Dish tastes flat: Taste before serving and add salt in small increments. Canned tomatoes and broth vary a lot in sodium, so seasoning at the end is more reliable than seasoning only at the start.
Keeping and reheating
Leftovers keep in the fridge for up to 4 days in a sealed container. The pasta will absorb more liquid as it sits, so when you reheat it — in the same skillet over medium-low is fine — add a few tablespoons of water or broth and stir as it warms up. This loosens it back to the right consistency without drying it out. For freezing, let it cool completely first, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Frozen and reheated pasta softens a bit more than fresh, but the flavor holds well.
One-Pan Cheesy Ground Beef Skillet
Ingredients
- 1 pound ground beef 80/20 lean-to-fat ratio recommended for flavor
- 1 tablespoon olive oil extra virgin
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 cup uncooked elbow macaroni
- 1 can diced tomatoes 14.5 oz, with juices
- 2 cups beef broth low sodium preferred
- 1 teaspoon chili powder
- ½ teaspoon paprika smoked for extra flavor
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper fresh ground
- 1 ½ cups shredded cheddar cheese sharp, fresh grated preferred
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Once shimmering, add the diced onion and cook for 3–4 minutes until translucent and fragrant.
- Add the minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
- Add the ground beef to the pan. Break it up with a wooden spoon and cook for 5–6 minutes, until browned and no longer pink. Drain excess fat if necessary.
- Stir in uncooked elbow macaroni, diced tomatoes with juice, beef broth, chili powder, paprika, salt, and pepper. Bring to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for 10–12 minutes, or until pasta is tender, stirring occasionally to prevent sticking.
- Remove the lid and stir in 1 cup of the shredded cheese until melted. Sprinkle the remaining 1/2 cup on top and cover for 2 minutes until the cheese is bubbly and melted.
- Garnish with fresh chopped parsley. Serve hot straight from the pan for a rustic family-style meal.
Notes
- Swap elbow macaroni for small shells or rotini to change the texture.
- For a spicy twist, add 1 chopped jalapeño along with the garlic.
- Ground turkey can be used as a leaner substitute for beef—but boost seasoning accordingly.
- Leftovers reheat well for up to 3 days; add a splash of broth when reheating to loosen the sauce.
Nutrition
FAQ
Can I add vegetables directly to the skillet?
Yes — diced bell pepper, frozen corn, or baby spinach all work without any extra equipment. Add firmer vegetables like bell pepper when you sauté the onion; stir in spinach or frozen corn right before you add the cheese so they don’t overcook.
Do I need to pre-cook the pasta before adding it to the pan?
No — that’s the whole point of the method. The uncooked macaroni goes straight into the simmering broth and tomatoes and cooks in the pan with everything else. Pre-cooking it would make it mushy by the time the dish is done.
How do I know the ground beef is fully cooked?
Ground beef needs to reach 160°F (71°C) internal temperature — there should be no pink remaining anywhere in the meat. In practice, once it’s fully browned and crumbled with no visible pink, it’s there; but a cheap instant-read thermometer removes any guesswork.
Can I make this spicier without changing the whole dish?
The easiest way is to stir in a teaspoon of hot sauce or a pinch of cayenne right at the end, after the cheese is melted, so you can taste and control the heat level. Adding a chopped jalapeño with the onion at the start works too, but it distributes the heat throughout the whole dish rather than letting you adjust per bowl.