Easy Cheesy Hamburger Skillet Recipe

This skillet is the warm, melty weeknight hug we all need: juicy ground beef, tender pasta, and a creamy-cheesy sauce that tastes like your favorite cheeseburger jumped into a cozy bowl. It’s a one-pan situation—no extra pots, no drama—ready in about 30 minutes with pantry stuff. Think homemade Hamburger Helper, but with flavor that actually tastes like you meant it.

My husband calls this “that skillet thing” and somehow that’s become an official title in our house. When it’s on the menu, he sets the table early (a miracle), my kid hops onto the counter to “help” stir, and the dog just… lurks. It’s one of those throw-it-in-the-pan recipes we make on soccer nights, on I-got-stuck-in-traffic nights, and most especially on wow-I-forgot-to-defrost-dinner nights. A neighbor once knocked because it smelled so good; I sent them home with a bowl and they texted me for the “recipe” like it wasn’t literally just me eyeballing cheese until it felt right.

How to Make It

You’ll brown a pound of ground beef with a chopped onion and a couple cloves of garlic—classic start. Stir in tomato paste until it goes brick red and glossy (that’s flavor), then hit it with a splash of Worcestershire, a squiggle of yellow mustard, paprika, maybe a pinch of chili powder if you’re feeling it. Toss in dry elbow macaroni, pour in beef broth and a little water, and let the pasta simmer right in the saucy beef. No boiling a separate pot, we’re not doing that today. When the noodles are tender and the liquid’s mostly absorbed, stir in a splash of cream (or milk, or honestly skip it) and a big, unapologetic handful of shredded sharp cheddar. Let it melt into velvet. Taste for salt and tang—sometimes I add a tiny spoon of ketchup to give it that cheeseburger wink. If you’re chaos-inclined, top bowls with diced pickles. Feeds 4 hungry people or 6 with a side salad.

✔Ingredient Notes

– Ground beef (1 lb): I like 85% lean—enough fat for flavor without a grease flood. Drain if it’s swimming.
– Onion + garlic: Sweet, savory backbone. If you burn the garlic, start over. It’s 90 seconds. Don’t be a hero.
– Tomato paste (2 tbsp): Caramelize it a minute. Raw paste tastes tinny; cooked paste tastes deep and sneaky-delicious.
– Worcestershire (1–2 tsp): That steakhouse punch. If you’re out, a splash of soy or tamari steps in just fine.
– Yellow mustard (1 tsp): Tiny squeeze = cheeseburger magic. Don’t worry, it won’t taste like hot dog day.
– Paprika + chili powder: Warmth and color. Skip chili powder if spice-averse. Smoked paprika? Yes please.
– Elbow macaroni (8 oz, dry): Any small pasta works—shells, rotini. Gluten-free pasta is fine; watch the cook time.
– Beef broth (2 cups) + water (1 cup): Enough to cook pasta and leave a saucy situation. Add more if it looks thirsty.
– Cheddar (1 to 1½ cups, shredded): Sharp melts creamy and tastes bigger. Pre-shredded is okay. Fresh-grated melts silkier.
– Cream or milk (¼ cup): Optional but lush. No dairy? Use a splash of oat milk or skip.
– Diced pickles or relish (optional): A sprinkle on top makes it taste like a diner burger and I stand by it.

✔Recipe Steps

1. Heat a large skillet over medium-high; brown 1 lb ground beef with a drizzle of oil, breaking it up, 4–5 minutes. Drain excess fat.
2. Add 1 small diced onion and 2 minced garlic cloves; cook until soft and fragrant, 2–3 minutes.
3. Stir in 2 tbsp tomato paste; cook 1 minute until darkened. Add 1–2 tsp Worcestershire, 1 tsp yellow mustard, 1 tsp paprika, pinch chili powder, salt, and pepper.
4. Pour in 2 cups beef broth and 1 cup water; stir. Add 8 oz dry elbow macaroni. Bring to a simmer.
5. Reduce heat to medium; cover and cook, stirring occasionally, 10–12 minutes until pasta is tender and most liquid is absorbed. Add splashes of water if needed.
6. Stir in ¼ cup cream (optional) and 1 to 1½ cups shredded cheddar until melty. Taste, adjust salt, and finish with diced pickles or green onions if you like.

What to Serve It With

– Crisp green salad with lemony vinaigrette to cut the richness.
– Steamed broccoli or green beans—something snappy.
– Garlic bread or buttered toast if we’re leaning into comfort.
– Dill pickles and a few tomato slices on the side for the full burger mood.

✔Tips & Mistakes

– If it’s soupy: let it sit 3–5 minutes off heat. The pasta drinks it up.
– If it’s too thick: add a splash of broth or milk and stir over low.
– Cheese clumped? Remove from heat first, then stir in cheese a handful at a time.
– Season in layers—salt the beef, then taste again at the end.
– Gluten-free pasta can cook fast; start checking at 7–8 minutes.
– Greasy? You probably didn’t drain. No shame, just blot with a paper towel and keep going.

✔Storage Tips

Fridge: Cool and stash in a lidded container up to 4 days. It thickens, so add a splash of broth or milk when reheating.
Freezer: 2–3 months in a freezer-safe container. Thaw overnight, rewarm gently.
Microwave life: Totally fine—stir halfway.
Cold bites at midnight? Also fine. Breakfast with a fried egg on top? Honestly elite.

✔Variations and Substitutions

– Turkey or chicken: Swap 1:1 for beef. Add a little extra oil and bump the seasoning.
– Plant-based: Use your favorite meatless crumbles and veggie broth.
– Gluten-free: Use GF pasta or diced potatoes (par-cook 5 minutes, then simmer in the sauce).
– Rice version: ¾ cup long-grain rice + 2¼ cups broth; simmer covered 16–18 minutes.
– Different cheeses: Monterey Jack, Colby, pepper jack, or even a few slices of American for ultra melt.
– Spicy: Add diced jalapeño, red pepper flakes, or hot sauce.
– Tex-Mex vibe: Stir in corn and black beans; finish with cilantro and lime.
– BBQ-ish: Add a spoon of BBQ sauce. If you like a hint of sweet, use a teaspoon of sugar or swap with honey or maple.
– Soy/tamari: Out of Worcestershire? Use soy sauce or tamari for depth.

Frequently Asked Questions

Easy Cheesy Hamburger Skillet Recipe

This one-pan cheesy hamburger skillet packs seasoned ground beef, tender macaroni, and a creamy tomato-cheddar sauce into a 30-minute weeknight dinner the whole family loves.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 pound ground beef lean 85% preferred
• ▢ 1 tablespoon olive oil for sautéing
• ▢ 0.5 cup yellow onion, diced
• ▢ 2 clove garlic, minced
• ▢ 2 cup beef broth low sodium
• ▢ 1 cup tomato sauce
• ▢ 1 cup diced tomatoes with juices
• ▢ 2 cup elbow macaroni, dry
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon paprika smoked if available
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 2 cup sharp cheddar cheese, shredded
• ▢ 2 ounce cream cheese softened, optional
• ▢ 2 tablespoon fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Heat olive oil in a large deep skillet over medium-high heat.
• Add ground beef and cook, breaking it up, until browned and no longer pink, about 5 to 6 minutes. Drain excess fat if needed.
• Stir in diced onion and minced garlic; cook until fragrant and softened, 2 to 3 minutes.
• Pour in beef broth, tomato sauce, and diced tomatoes with juices. Stir in Worcestershire, chili powder, paprika, salt, and black pepper; bring to a boil.
• Stir in dry elbow macaroni. Reduce heat to medium, cover, and simmer, stirring occasionally, until pasta is al dente, 10 to 12 minutes.
• Uncover and simmer 2 minutes more to thicken if the mixture is very saucy.
• Reduce heat to low and stir in cream cheese until melted and smooth.
• Remove from heat and fold in shredded cheddar until melted and creamy.
• Garnish with chopped parsley, let stand 2 minutes, then serve warm.

Notes

For extra veggies, stir in 1.0 cup of frozen peas or corn during the last 5 minutes. Swap cheddar for pepper jack for a little heat. Leftovers reheat well with a splash of broth or milk.