This is a stovetop skillet meal built from ground beef, elbow macaroni, canned tomatoes, and cheddar — the kind of dinner that comes together in under an hour with one pan and ingredients you likely already have. It feeds a hungry table without much fuss, and the cleanup is minimal. If you need a reliable weeknight meal that doesn’t require experience or special equipment, this is a solid choice.
The short version of why this works
Two things make this dish work. First, the macaroni cooks directly in the broth and tomato sauce instead of a separate pot of water. As the pasta absorbs the liquid, it releases starch that thickens the sauce naturally — no draining, no extra steps, and the pasta ends up seasoned all the way through rather than just coated on the outside. Second, browning the ground beef properly before adding anything else builds a layer of savory flavor at the bottom of the pan. Don’t rush that step. Let the beef sit undisturbed for a minute or two so it actually browns rather than steams. That fond on the pan floor dissolves into the sauce and adds depth you can’t get any other way.
Mistakes to avoid
- Adding the pasta too early: If the liquid isn’t hot and simmering when the macaroni goes in, it absorbs unevenly and turns gummy. Bring everything to a clear simmer first.
- Using too-lean ground beef: Extra-lean beef (96/4) will leave the pan dry and the finished dish a little flat. An 80/20 or 85/15 blend gives you enough fat to brown properly and carry flavor through the sauce.
- Skipping the lid while the pasta cooks: Macaroni needs trapped steam to cook through evenly. Leaving the pan uncovered causes the liquid to evaporate too fast, and you end up with undercooked pasta in a thick, sticky sauce.
- Adding the cheese over high heat: Dump shredded cheddar onto a violently bubbling pan and it turns grainy and greasy. Pull the heat down to low, stir the cheese in off or near the edge of the heat, and it melts smoothly.
- Not tasting before serving: Canned tomatoes and broth vary a lot in sodium. Taste the finished dish and adjust salt before it hits the table — this is the step most beginners skip.
Ingredient notes
- Smoked paprika: Regular sweet paprika is a fine substitute, but smoked paprika adds a low-key warmth that works well here. Skip the egg in the mix — it makes the patty mushy — and the same logic applies to this dish: resist the urge to add binders or thickeners. The starch from the pasta does that job.
- Low-sodium beef broth: Standard broth can push the dish into oversalted territory, especially with canned tomatoes already in the mix. Low-sodium gives you control.
- Elbow macaroni: Standard dried elbows from any brand work fine. Avoid fresh pasta or quick-cook varieties — they’ll turn to mush before the sauce has time to develop.
- Cheddar cheese: Block cheddar you shred yourself melts better than pre-shredded bags, which are coated in anti-caking starch. It’s a small difference but noticeable in the final texture.
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 the reheated dish will be thicker — add a splash of beef broth or water when reheating on the stovetop over medium-low heat, stirring occasionally, until hot throughout. Microwave reheating works too; cover loosely and stir halfway through. For freezing, let the dish cool completely, then portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The texture of the pasta softens slightly after freezing, which most people don’t mind, but if that bothers you, slightly undercook the pasta on the initial cook before freezing.
Savory Hamburger & Elbow Macaroni Skillet
Ingredients
- 1 pound ground beef (85% lean) preferably grass-fed for richer flavor
- 1 medium yellow onion, diced fresh and firm
- 2 cloves garlic, minced freshly minced for best flavor
- 2 cups dried elbow macaroni use bronze-cut pasta for better sauce cling
- 1 can diced tomatoes (14.5 oz) with juices
- 1 cup tomato sauce no sugar added preferred
- 2 cups beef broth low sodium for better control
- 1 teaspoon paprika smoked preferred for depth
- 1 teaspoon kosher salt to taste
- 0.5 teaspoon freshly ground black pepper
- 1.5 cups shredded sharp cheddar cheese reserve 1/2 cup for topping
- 1 tablespoon olive oil extra virgin
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil, swirling to coat the pan evenly. When shimmering, add the diced onion and sauté for about 4–5 minutes until translucent and lightly golden.
- Add the minced garlic and stir until fragrant, about 30 seconds. Add ground beef and cook, breaking it apart with a wooden spoon. Continue until fully browned with no pink remaining (about 7–8 minutes).
- Stir in the paprika, kosher salt, and black pepper. Mix well so the spices evenly coat the beef.
- Pour in the diced tomatoes (with juice), tomato sauce, and beef broth. Stir to combine, then bring the mixture to a simmer.
- Add the dried elbow macaroni and stir to submerge. Reduce heat to medium-low, cover, and simmer for 15–20 minutes, stirring occasionally to avoid sticking. Cook until macaroni is al dente and most of the liquid is absorbed.
- Turn off the heat. Fold in 1 cup of shredded cheddar cheese until melted and creamy. Top with remaining 1/2 cup of cheese, cover, and let sit 2–3 minutes to melt before serving.
Notes
- Substitute ground turkey or chicken for a lighter option.
- Add chopped bell peppers or mushrooms along with onions for extra depth.
- A pinch of crushed red pepper can add subtle heat.
Nutrition
FAQ
Can I use a different pasta shape instead of elbow macaroni?
Yes, but stick to small shapes with similar cook times — small shells, ditalini, or cavatappi all work. Larger shapes like penne or rigatoni take longer to cook through and may require extra liquid and time, so you’d need to adjust.
How do I know when the ground beef is fully cooked?
Ground beef is safe to eat at an internal temperature of 160°F (71°C). Visually, it should be completely browned with no pink remaining — but a cheap instant-read thermometer takes the guesswork out entirely and is worth having.
My sauce looks too watery after the pasta is done — what do I do?
Remove the lid and let it simmer uncovered for 2 to 3 minutes, stirring occasionally. The extra liquid will cook off quickly. If it’s still looser than you’d like, a short rest off the heat with the lid on will let the pasta absorb more.
Can I make this ahead for dinner later in the week?
Yes — it reheats well and actually tastes good the next day once the flavors have had time to settle. Cook it fully, cool it, and refrigerate for up to 4 days. Reheat on the stovetop with a small splash of broth to loosen it back up.
What to cook next
- BBQ Cheeseburger Recipe
- Perfect Bacon Double Cheeseburger
- Red Robin Chili Cheeseburger
- Copycat Quarter Pounder Recipe