One-Pan Cheeseburger Macaroni
Skip the box and make a real diner-style cheeseburger macaroni in one pan with crispy browned beef, sharp cheddar, and a secret mustard kick. Ready in 30 minutes.
Equipment
- 12-inch Skillet with Lid
- Box Grater
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef (80/20)
- 1 tbsp yellow mustard
- 1.5 cups whole milk
- 8 oz sharp cheddar, freshly shredded
- 8 oz elbow macaroni
- 2 cups beef broth
- 2 tbsp butter
Aromatics & Seasonings
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- to taste salt and pepper
Instructions
- Heat your skillet over medium-high heat. Add the beef and break it up with a wooden spoon. Let it sit without stirring for 2-3 minutes to develop a deep brown crust. Season generously with salt and pepper.
- Push the beef to the sides of the skillet and add the butter. Once melted, add the diced onion and cook for 2-3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over everything and stir. Cook for 1 minute to remove the raw flour taste. It will look dry – that's fine.
- Pour in the beef broth, milk, and yellow mustard. Stir well, scraping up the browned bits from the bottom of the pan.
- Stir in the macaroni. Bring to a simmer, cover, and reduce heat to low. Cook for 10-12 minutes, stirring once halfway, until pasta is tender. The sauce will look thin – the starch from the pasta will thicken it.
- Remove from heat. Stir in the shredded cheddar until fully melted. The sauce will be thick and glossy. If too thick, add a splash of milk.
- Let rest for 5 minutes before serving. The sauce continues to thicken and the flavors settle.
Notes
Don't skip the mustard: It doesn't taste like mustard in the final dish – it adds that diner burger tang.
Freshly grated cheese is essential: Pre-shredded cheese contains anti-caking agents that make the sauce grainy. Grate your own sharp cheddar.
Storage: Store leftovers in the fridge for up to 3 days. Add a splash of milk when reheating. Freezes well – thaw overnight and reheat gently.
Variations: For a spicy version, add a diced jalapeño with the onion and a pinch of cayenne with the flour. Add frozen peas or spinach at the end for extra veggies. For gluten-free, use a 1:1 gluten-free pasta blend and gluten-free flour.
Freshly grated cheese is essential: Pre-shredded cheese contains anti-caking agents that make the sauce grainy. Grate your own sharp cheddar.
Storage: Store leftovers in the fridge for up to 3 days. Add a splash of milk when reheating. Freezes well – thaw overnight and reheat gently.
Variations: For a spicy version, add a diced jalapeño with the onion and a pinch of cayenne with the flour. Add frozen peas or spinach at the end for extra veggies. For gluten-free, use a 1:1 gluten-free pasta blend and gluten-free flour.