Cheeseburger Pasta Skillet
This Cheeseburger Pasta Skillet combines the flavors of a classic cheeseburger with pasta in a one-pot dish that's easy to prepare and perfect for busy weeknights. Ready in under 30 minutes, it's a hearty and delicious meal that the whole family will love.
Equipment
- 1 large skillet or frying pan
- 1 wooden spoon or spatula
- 1 pot for boiling pasta (optional)
- 1 measuring cups and spoons
- 1 cheese grater (if using block cheese)
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons ketchup
- 2 tablespoons mustard
- to taste salt
- to taste pepper
- optional toppings pickles, diced tomatoes, and additional cheese
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked, about 5–7 minutes. Drain excess fat if necessary.
- Add the diced onion to the skillet and cook for an additional 2–3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- If not pre-cooked, you can cook the elbow macaroni according to package instructions in a separate pot while preparing the meat mixture.
- Once the onion is softened, add the beef broth, milk, ketchup, mustard, and cooked elbow macaroni to the skillet. Stir until combined.
- Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally. This will allow the pasta to soak up some of the flavors.
- Add the shredded cheddar and mozzarella cheeses, stirring until melted and well incorporated. Season with salt and pepper to taste.
- Remove from heat and let it sit for a few minutes to thicken slightly before serving.
- Serve the Cheeseburger Pasta Skillet hot and top with optional toppings such as pickles, diced tomatoes, or additional cheese, if desired.
Notes
For a healthier version, you can substitute the ground beef with ground turkey or a plant-based alternative.
Feel free to add veggies like bell peppers or spinach for extra nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave.