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Cheeseburger Pasta Skillet (One Pot)

Cheeseburger pasta, fully cooked, in a large cast iron skillet with red handles. It's on a cutting board with a blue napkin and garnishes in the background.
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5 from 1 review

Made in one pot and cooked in about 30 minutes, this cheeseburger pasta skillet is a quick and easy way to satisfy your cheeseburger cravings, without all the fuss of making individual burgers! It's rich, creamy, and unbelievably tasty! 

Ingredients

Scale
  • 1/2 cup yellow onion - diced
  • 1 pound lean ground beef
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon Worcestershire sauce
  • 4 cups low-sodium beef broth
  • 2 cups medium macaroni shells
  • 1/2 cup heavy cream
  • 1/4 cup ketchup
  • 2 tablespoons yellow mustard
  • 2 tablespoons dill pickle relish
  • 2 cups shredded cheddar cheese
  • 2 tablespoons olive oil

Instructions

  1. In a large, deep skillet, heat the olive oil over medium-low heat.  Add the diced onion and the ground beef.  Cook until the ground beef is cooked through and no longer pink.  Once cooked, drain the fat from the pan and return the pan to the stove.
  2. Add the garlic powder, onion powder, pepper, salt, and Worcestershire sauce to the ground beef and onion mixture. Mix to combine. 
  3. Add the beef broth to the pan, increase the heat to medium-high, and bring to a boil. Once boiling, add the macaroni shells. Reduce the heat to low, cover the pan, and cook until the noodles are soft, about 20 minutes. Stir the noodles every few minutes to ensure they aren't sticking to the bottom of the skillet.     
  4. Once the noodles are cooked and about 75% of the broth has been absorbed, uncover the pan and mix in the heavy cream, ketchup, mustard, and relish. 
  5. Stir in the shredded cheddar cheese until the cheese has melted. 
  6. Remove the cheeseburger pasta skillet from the heat, let cool for 10 minutes, serve, and enjoy!     

Notes

  • You'll need a large, heavy-bottomed skillet with a tight-fitting lid and deep sides or a Dutch oven. I like to use my Lodge Cast Iron 3.6 Quart Braiser Casserole Dish or Lodge Dutch oven when making this recipe.
  • Based on my experience, white pasta made with refined wheat flour cooks faster than whole wheat pasta or high-fiber pasta, making it the best choice for this recipe.  
  • After the beef cooks, drain the fat. Push the beef to the side of the pan, tilt the pot so the liquid pools, and then use paper towels to soak it up.  
  • Uncover the pasta and adjust the heat as needed. Crack the lid and turn the heat down if the pasta is cooking too quickly, starts to boil over, or sticks to the bottom of the pan.
  • The cheeseburger pasta sauce will continue to thicken as it cools.
  • The nutrition information shown below is an estimate provided by an online nutrition calculator.  It should not be considered a substitute for professional medical advice.  The nutrition facts listed are based on 6 servings. 

Nutrition

Find it online: https://sugarandsnappeas.com/one-pot-cheeseburger-pasta-skillet-recipe/