One-Pot Cheeseburger Macaroni

A family-friendly skillet dinner with seasoned ground beef, tender elbow macaroni, tomatoes, cheddar, and tangy pickles in a creamy burger-style sauce—all cooked in one pot.

Prep: 10 min · Cook: 25 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 pound ground beef
• 1 medium yellow onion
• 2 cloves garlic
• 2 cups elbow macaroni
• 1 can (14.5 ounces) diced tomatoes
• 3 cups beef broth
• 1 tablespoon yellow mustard
• 1 tablespoon worcestershire sauce
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 cups sharp cheddar cheese
• 0.5 cup dill pickle chips

Cooking instructions

1. Finely chop the onion, mince the garlic, and roughly chop the pickle chips. Shred the cheddar if using a block. (about 5 min)
2. Heat a large pot or deep skillet over medium-high heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the beef into small pieces, until browned and the onion is tender. Drain excess fat if more than 1 tablespoon remains. (about 8 min) — Medium-high heat
3. Stir in the garlic, salt, and black pepper. Cook for 30 seconds, then add the macaroni, diced tomatoes with their juices, beef broth, mustard, and Worcestershire sauce. Stir to combine. (about 2 min) — Medium-high heat
4. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring every few minutes to prevent sticking, until the macaroni is tender and most of the liquid is absorbed. (about 12 min) — Medium-low heat
5. Remove the pot from the heat. Stir in the cheddar a handful at a time until melted and creamy, then fold in half of the chopped pickles. (about 3 min)
6. Rest for 3 minutes so the sauce thickens. Top with the remaining pickles and serve hot. The beef should reach 160°F when checked with an instant-read thermometer. (about 3 min)