Cheeseburger Skillet
This cheeseburger skillet recipe is a 30-minute one-pan dinner that brings together seasoned ground beef, tender pasta, and a rich, cheesy sauce loaded with all the classic burger flavors you love.
Equipment
- Large deep skillet - 12-inch or 30cm with a lid (or use a lid alternative like a large baking sheet)
- Cast iron skillet - Optional but recommended for even heat distribution
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Box grater - For shredding cheese fresh from the block
- Large colander - For draining beef if needed
Ingredients
- 1 lb lean ground beef - 450g, 80/20 or 90/10 blend
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 2 cups low-sodium beef broth - 480ml
- 1 cup whole milk - 240ml
- 8 oz tomato sauce - 227g can
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt - plus more to taste
- 0.5 teaspoon black pepper
- 2 cups dry elbow macaroni - 200g, or small shell pasta
- 2 cups sharp cheddar cheese - 225g, freshly shredded from a block
- 1 tablespoon olive oil
Optional Toppings
- diced pickles - for serving
- chopped tomato - for serving
- sliced green onions - for serving
- extra ketchup - for serving
- extra mustard - for serving
Instructions
- Dice the onion and mince the garlic. Shred the cheddar cheese from the block and set all ingredients near the stove.
- Heat olive oil in a large skillet over medium-high heat. Cook the onion for 2-3 minutes until translucent, add garlic for 30 seconds, then brown the ground beef for 6-8 minutes. Drain excess fat if needed.
- Reduce heat to medium and add garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well and cook for 1 minute to toast the spices.
- Pour in the beef broth, milk, tomato sauce, ketchup, mustard, and Worcestershire sauce. Scrape up any browned bits from the bottom. Add the dry pasta and stir to combine.
- Bring to a boil, then reduce to medium-low, cover, and simmer for 12-15 minutes until the pasta is tender, stirring every 4-5 minutes. Add extra broth if needed to keep it saucy.
- Remove from heat completely. Stir in the shredded cheddar in two or three additions until fully melted and smooth. Taste and adjust seasoning as needed.
- Serve immediately in bowls or family-style from the skillet. Top with diced pickles, tomatoes, green onions, or extra ketchup and mustard if desired.
Notes
- Shred your own cheese: Always shred cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Avoid overcooking: Remove beef from heat as soon as no pink remains to prevent dry, crumbly texture.
- Keep it saucy: Keep a small amount of liquid in the pan before adding cheese. The sauce should be slightly loose before the cheese goes in.
- Add cheese off heat: Always add cheese after removing from heat to prevent the sauce from turning grainy or greasy.
- Make-ahead: Store cooled leftovers in the refrigerator for up to 4 days. Reheat with a splash of broth or milk to restore creaminess.
- Freezing: Can be frozen for up to 2 months. The pasta texture will soften slightly after thawing.
- Spicy version: Add 1-2 diced jalapeños with the onion and ½ teaspoon cayenne pepper for a kick.
- Bacon option: Cook 4 strips of bacon first, crumble, and stir back in at the end for a bacon cheeseburger version.
- Low-carb adaptation: Skip the pasta and serve the beef mixture over cauliflower rice or in lettuce wraps. Reduce liquid accordingly.
- Turkey alternative: Ground turkey works well as a lighter option; add an extra tablespoon of Worcestershire sauce for flavor.