Cheeseburger Skillet
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
All the flavor of a cheeseburger in one cheesy ground beef skillet with pasta. It tastes like a bacon cheeseburger you can eat with a fork, ready in about 30 minutes.
By Mia HartwellUpdated February 11, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Cheeseburger flavor in one creamy skillet
- Pasta cooks right in the pan — one dish to wash
- Ready in about 30 minutes
- A guaranteed kid-pleaser on a budget
Cheeseburger Skillet
32 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 590kcal
- Protein
- 34g
- Carbs
- 46g
- Fat
- 29g
- Fiber
- 3g
- Sugar
- 7g
Step-by-Step Instructions
- 1
Brown the ground beef in a large skillet over medium-high until no longer pink, about 6-7 minutes. Drain excess fat.
- 2
Add the onion and cook 3 minutes, then the garlic for 1 minute.
- 3
Stir in the tomato paste, ketchup, and mustard and cook 1 minute.
- 4
Add the dry macaroni, beef broth, and milk. Bring to a simmer, cover, and cook 10-12 minutes, stirring occasionally, until the pasta is tender.
- 5
Confirm the beef has reached 160°F (71°C). Reduce the heat to low and stir in the cheddar until melted and creamy.
- 6
Season to taste and top with diced pickles and green onion for that classic cheeseburger finish.
Pro Tips for the Best Results
- Cooking the pasta right in the broth means it absorbs flavor and saves a pot — stir now and then so it doesn't stick.
- Drain the beef fat so the sauce stays creamy rather than greasy.
- Add the cheese off the boil so it melts smoothly instead of going stringy.
- Diced pickles on top sound unusual but nail the cheeseburger flavor — don't skip them.
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How to Cook Cheeseburger Skillet
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown, drain, and season
Brown the beef well and cook it to 160°F (71°C), then drain the fat — this single step is the difference between a creamy sauce and a greasy one. Softening the onion and garlic, then cooking the tomato paste, ketchup, and mustard briefly, builds the tangy-sweet 'special sauce' flavor that reads as cheeseburger.
Cook the pasta in the sauce
Adding the dry macaroni straight into the broth and milk lets it cook in the flavorful liquid and saves you a second pot. Stir occasionally so it doesn't stick, and keep it at a gentle simmer until the pasta is just tender and the liquid has reduced to a saucy consistency.
Melt the cheese gently
Cheese added to a hard boil turns oily and stringy. Lower the heat first, then stir in freshly shredded cheddar a handful at a time until the sauce is smooth and glossy. Pickles and green onion on top bring the bright, briny contrast that makes it taste like the real thing.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of milk or broth to loosen the cheese sauce. Best enjoyed within a few days for the creamiest texture.
Serving Suggestions
This cheeseburger skillet pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it without milk?+
Use an extra 1/2 cup of broth instead, though the milk gives the sauce its creamy, mac-and-cheese-like texture.
What cheese melts best?+
Freshly shredded sharp cheddar melts smoothly. American cheese makes it extra creamy and burger-like if you prefer.
Can I add bacon?+
Absolutely — cook chopped bacon first, set it aside, brown the beef in the drippings, and crumble the bacon on top.
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