This is a one-skillet ground beef and macaroni dinner — no separate pasta pot, no boxed seasoning packet, done in 45 minutes. The pasta cooks directly in the beef broth and tomato sauce, which means fewer dishes and a thicker, more cohesive sauce than you’d get any other way. It reheats well all week, which is the real reason it earns a regular spot in the rotation.
Before you start
Two things actually matter here. First, brown the ground beef properly — spread it in the pan and leave it alone for a couple of minutes before breaking it up. You want some color on the meat, not gray steamed crumbles. That browning is where most of the flavor comes from. Second, when you add the tomato paste and smoked paprika, let them cook in the pan for a full 60 to 90 seconds before adding any liquid. This step caramelizes the paste and blooms the spice, and skipping it is the difference between a sauce that tastes flat and one that doesn’t. Everything else in this recipe is forgiving.
Troubleshooting
- Pasta is cooked but there’s too much liquid left: Crank the heat to medium-high and stir constantly for 2 to 3 minutes uncovered. The starch released by the macaroni will help it tighten fast.
- Sauce dried out before the pasta finished cooking: Add beef broth a quarter cup at a time and keep the lid on. Elbow macaroni can vary by brand — some absorb more liquid than others.
- Cheese turned grainy or clumpy: The pan was too hot when you added it. Pull the skillet completely off the heat, wait 60 seconds, then stir in the cheese gradually. Residual heat is enough to melt it smoothly.
- Dish tastes flat even after seasoning: A small splash of Worcestershire sauce stirred in at the end adds depth without making it taste like anything specific — it just makes the beef flavor read as more complete.
- Leftovers clumped into a solid block: The pasta keeps absorbing liquid as it sits. Add a few tablespoons of broth or water when reheating and stir over medium-low heat until it loosens back up.
About the ingredients
- 80/20 ground beef: The fat content keeps the meat from drying out during the longer simmer. Leaner beef (90/10 or higher) works but the dish will be noticeably drier — if that’s what you have, add a tablespoon of olive oil when browning.
- Fire-roasted diced tomatoes: These have more depth than standard canned diced tomatoes. Regular diced tomatoes are a fine substitute; add an extra half-teaspoon of smoked paprika to compensate.
- Sharp cheddar — shred it yourself: Pre-shredded bags contain anti-caking starch that makes the sauce grainy. Block cheddar shredded fresh melts into the sauce cleanly. This is the one swap worth the extra two minutes.
- Low-sodium beef broth: Regular broth can make the finished dish quite salty once it reduces. If regular is all you have, hold off on any added salt until the end and taste first.
Keeping and reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the sauce overnight, so the texture will be thicker and denser the next day — that’s normal, not a sign something went wrong. Reheat individual portions in a saucepan over medium-low heat with a splash of beef broth or water, stirring until loosened and hot throughout. For freezing, portion into single-serving containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating the same way. Avoid microwaving from frozen — the pasta turns mushy on the outside before the center is even warm.
Savory Hamburger Macaroni Skillet
Ingredients
- 1 pound ground beef 80/20 blend for optimum flavor and juiciness
- 1 cup yellow onion finely chopped
- 2 cloves garlic minced
- 2 cups elbow macaroni uncooked
- 1 can diced tomatoes 14.5 oz, preferably fire-roasted, undrained
- 2 tablespoons tomato paste
- 2 cups beef broth low sodium preferred
- 1 teaspoon paprika smoked paprika adds an extra layer of flavor
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper fresh ground preferred
- 1.5 cups shredded cheddar cheese sharp cheddar for a bolder flavor
Instructions
- In a large high-sided skillet or sauté pan, heat over medium-high and add the ground beef. Break it apart with a spatula and cook until browned and no longer pink, about 7–8 minutes. Drain off excess grease if necessary.
- Add chopped onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste and paprika. Allow the tomato paste to caramelize slightly for 1 minute—this deepens the flavor profile.
- Add the uncooked elbow macaroni, diced tomatoes with juice, and beef broth. Stir to combine and bring the mixture to a gentle boil.
- Reduce heat to low, cover the skillet with a lid, and let simmer for 12–15 minutes. Stir occasionally to avoid sticking, and cook until the pasta is tender and has absorbed most of the liquid.
- Once the pasta is cooked, remove the pan from heat and stir in the shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning with salt and pepper as needed. Let it sit uncovered for 5 minutes to thicken before serving.
Notes
- For a spicy twist, add 1/4 teaspoon of cayenne pepper or a dash of hot sauce while sautéing the beef.
- Substitute ground turkey or plant-based crumbles for a lighter or vegetarian version.
- If you're short on time, pre-shredded cheese works fine, though freshly shredded melts more smoothly.
Nutrition
FAQ
Can I use a different pasta shape instead of elbow macaroni?
Small shapes with similar cook times work fine — small shells, ditalini, or cavatappi are all good choices. Avoid anything large or thick like rigatoni; it won’t cook through in the time the sauce takes to reduce, and you’ll end up with crunchy pasta and overcooked beef.
Can I substitute ground turkey for the ground beef?
Yes, ground turkey works as a direct swap by weight. Cook it to an internal temperature of 165°F (74°C) — do not serve it pink. Because turkey is leaner, add a tablespoon of olive oil to the pan before browning to prevent sticking and keep the finished dish from tasting dry.
How do I know when the macaroni is done without draining it?
Taste it — that’s the most reliable method. Start checking at the lower end of the cook time on your pasta package. You want it just past al dente, since it will continue cooking slightly from residual heat after you pull the pan off the burner.
Can I make this ahead and reheat it for a crowd?
Yes, and it holds up well. Make the full batch, cool it completely, and refrigerate. Reheat in a large skillet or Dutch oven over medium-low heat with about a half cup of beef broth added, stirring occasionally until everything is hot and the sauce has loosened back to its original consistency. It scales easily if you need to double the recipe.
If you liked this one
- BBQ Cheeseburger Recipe
- Perfect Bacon Double Cheeseburger
- Red Robin Chili Cheeseburger
- Copycat Quarter Pounder Recipe