This is a ground beef and elbow macaroni skillet cooked in one pan with a tomato-beef broth sauce and melted cheddar on top. It tastes like a cheeseburger in pasta form, and the real reason to make it is that it costs very little and uses ingredients most people already have on hand. Everything comes together in under an hour with minimal cleanup.
Before you start
Two things actually matter here. First, drain the fat after browning the beef — 85% lean still renders enough grease that leaving it in will make the finished dish oily and dull the tomato flavor. Tilt the skillet and spoon it out, or use a folded paper towel held with tongs. Second, when you add the dry macaroni directly to the sauce, keep the heat at a steady medium and stir every couple of minutes. The pasta absorbs liquid fast, and if you walk away the bottom scorches before the center cooks through. Stay close for those 10-12 minutes and add a splash of broth if it tightens up too quickly.
Substitutions that actually work
- Ground beef: Ground turkey works fine — just cook it to 165°F (74°C) internal and expect a slightly leaner, less rich result. Ground pork also works; same 160°F (71°C) target.
- Elbow macaroni: Small shells, ditalini, or rotini all hold up well. Avoid long pasta — it doesn’t cook evenly in a skillet sauce. Gluten-free elbows work but may need 1-2 extra minutes and a bit more broth.
- Cheddar cheese: Colby-Jack or Monterey Jack melt just as smoothly. Pre-shredded bags are convenient but contain anti-caking agents that make the sauce slightly grainy — block cheese shredded at home melts cleaner. Skip Parmesan here; it doesn’t melt into the sauce the same way.
- Tomato paste: If you’re out, use 2 tablespoons of ketchup. It adds a touch of sweetness but works in a pinch.
- Beef broth: Chicken broth or even water with a teaspoon of Worcestershire sauce gets you close enough on a budget.
If something goes sideways
- Pasta is cooked but the sauce is watery: Remove the lid, crank the heat to medium-high, and stir for 2-3 minutes to cook off the excess liquid before adding the cheese.
- Sauce dried out and pasta is still firm: Add a quarter cup of broth or water, stir well, cover, and give it another 3-4 minutes on medium heat.
- Cheese clumped instead of melting smoothly: It was probably added while the heat was too high. Pull the skillet off the burner for 30 seconds, then stir the cheese in off direct heat — residual warmth is enough to melt it without seizing.
- Beef is browning but releasing a lot of liquid instead of searing: The pan wasn’t hot enough before the meat went in, or the skillet is overcrowded. Break the beef into smaller pieces, spread it out, and let it sit undisturbed for a minute at a time so it can actually brown.
- Dish tastes flat overall: Check salt first, then add a small splash of Worcestershire sauce or a pinch of smoked paprika. Acid also helps — a few drops of hot sauce or a tiny squeeze of tomato paste stirred in at the end can sharpen the whole thing.
Leftovers and meal prep
Store leftovers in an airtight container in the fridge for up to 4 days. The pasta continues to absorb sauce as it sits, so when reheating add a few tablespoons of broth or water per serving, cover loosely, and microwave in 90-second intervals, stirring between each. On the stovetop, medium-low heat with a splash of liquid works just as well. For freezing, let the skillet cool completely, then portion into freezer-safe containers — it keeps well for up to 2 months. Thaw overnight in the fridge before reheating. The texture of the pasta softens a bit after freezing, but the flavor holds up. If you want to meal-prep ahead, the beef mixture (without the pasta and cheese) freezes better than the finished dish and takes about 15 minutes to finish on a weeknight.
Cheesy Hamburger Skillet
Ingredients
- 1 pound ground beef (85% lean) fresh if possible, preferably grass-fed
- 1 medium yellow onion diced finely
- 2 cloves garlic minced
- 1 can diced tomatoes (14.5 oz), do not drain
- 2 tablespoons tomato paste concentrated for richness
- 1 cup beef broth preferably low sodium
- 1 ½ cups uncooked elbow macaroni or small shell pasta
- 1 teaspoon smoked paprika for slight heat and smokiness
- ½ teaspoon black pepper
- 1 ½ cups shredded sharp cheddar cheese freshly grated melts best
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–6 minutes, breaking it up with a spatula until evenly browned with no pink remaining.
- Drain excess fat if necessary, leaving about 1 tablespoon in the skillet for flavor.
- Stir in the diced onion and sauté for 3–4 minutes, until translucent. Add garlic and cook for another 30 seconds until fragrant.
- Mix in tomato paste and stir well to combine, allowing it to cook for 1 minute to deepen flavor.
- Pour in the diced tomatoes (with juices) and beef broth. Stir in elbows, smoked paprika, and black pepper. Bring to a boil.
- Reduce heat to medium-low. Cover and simmer for 12–15 minutes, or until pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Turn off heat. Stir in shredded cheddar cheese until fully melted and the mixture becomes creamy and cohesive.
- Sprinkle with freshly chopped parsley before serving.
Notes
- For a spicier version, add 1/4 teaspoon cayenne pepper or a pinch of red chili flakes while sautéing onions.
- To make it gluten-free, use a gluten-free pasta substitute and ensure your broth is gluten-free.
- For added creaminess, stir in 2 tablespoons of sour cream or cream cheese just before serving.
- If necessary, prep onions and garlic the day before and refrigerate in an airtight container.
Nutrition
Common questions
Can I use a different type of pasta?
Yes — small shells, ditalini, or rotini all work well as direct swaps for elbow macaroni. The key is using a small, short shape so it cooks evenly in the skillet sauce; larger or long pasta won’t absorb liquid at the same rate and tends to cook unevenly.
Do I have to use 85% lean ground beef, or will another fat percentage work?
Any ground beef works, but fat percentage affects the result. 80% lean gives a richer flavor but produces more grease you’ll need to drain. 90% lean or higher is leaner and slightly less flavorful — add an extra half teaspoon of Worcestershire sauce to compensate.
Can I make this ahead of time for dinner later in the week?
Yes, and it reheats well with a little added liquid. For best results, store the beef-tomato base separately from the cooked pasta if you’re planning more than a day ahead — that way the pasta doesn’t turn mushy sitting in the sauce.