Skillet Cheeseburger Pasta – A Cozy One-Pan Weeknight Favorite

There are nights when you want comfort food without a pile of dishes, and this skillet cheeseburger pasta hits the sweet spot. It tastes like a classic cheeseburger and mac and cheese had a delicious, weeknight-friendly baby. Everything cooks in one pan, the sauce is creamy and savory, and the whole thing comes together in about 30 minutes.

Kids love it, adults go back for seconds, and you probably already have most of the ingredients. It’s the kind of recipe that slips into your regular rotation without any fuss.

Skillet Cheeseburger Pasta - A Cozy One-Pan Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound ground beef (80/20 or 85/15 works best)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon ketchup
• 2 teaspoons yellow mustard (or 1 teaspoon Dijon for a sharper bite)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika (optional but great)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 8 ounces short pasta (elbow macaroni, shells, or rotini)
• 2 cups low-sodium beef or chicken broth
• 1 cup milk (whole or 2% for creaminess)
• 1 1/2 cups shredded cheddar cheese (sharp or medium)
• 1/4 cup pickle brine (from a jar of dill pickles; optional but excellent)
• 2 tablespoons butter
• 2 tablespoons chopped dill pickles (for topping; optional)
• 2 green onions, sliced (for garnish; optional)

Method

 

1. Brown the beef: Heat a large, deep skillet over medium-high. Add the ground beef and cook, breaking it up, until browned with some crispy bits, 5–7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
2. Soften aromatics: Add the diced onion and cook until translucent, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
3. Build the base: Add tomato paste and cook, stirring, for 1 minute to caramelize slightly. Stir in ketchup, mustard, Worcestershire, smoked paprika, onion powder, salt, and pepper.
4. Add liquids and pasta: Pour in the broth, milk, and pickle brine (if using). Stir to combine, then add the pasta. Bring to a gentle boil.
5. Simmer: Reduce heat to medium-low. Cover and cook, stirring occasionally to prevent sticking, until pasta is just tender, 10–12 minutes. If the skillet looks dry before the pasta is done, add a splash of broth or water.
6. Finish with cheese: Turn off the heat. Stir in butter until melted. Add cheese a handful at a time, stirring until smooth and creamy. Taste and adjust salt or mustard if needed.
7. Garnish and serve: Top with chopped dill pickles and sliced green onions for a true cheeseburger feel. Serve hot.

Why This Recipe Works

This recipe builds flavor from the ground up—literally. Browning the beef with onions and spices creates a savory base, and toasting the tomato paste in the pan deepens the sauce.

Simmering the pasta directly in the skillet lets the starch thicken the sauce naturally, so it turns silky without extra thickeners. Finally, melting in cheese at the end gives you that classic cheeseburger finish—rich, tangy, and a little gooey.

• One-pan method: Less cleanup and more flavor as everything cooks together.
• Balanced seasoning: A touch of ketchup, mustard, and pickle brine brings true cheeseburger vibes.
• Fast and flexible: Swaps are easy, cook time is short, and leftovers reheat well.

What You’ll Need

• 1 pound ground beef (80/20 or 85/15 works best)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon ketchup
• 2 teaspoons yellow mustard (or 1 teaspoon Dijon for a sharper bite)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika (optional but great)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 8 ounces short pasta (elbow macaroni, shells, or rotini)
• 2 cups low-sodium beef or chicken broth
• 1 cup milk (whole or 2% for creaminess)
• 1 1/2 cups shredded cheddar cheese (sharp or medium)
• 1/4 cup pickle brine (from a jar of dill pickles; optional but excellent)
• 2 tablespoons butter
• 2 tablespoons chopped dill pickles (for topping; optional)
• 2 green onions, sliced (for garnish; optional)

Instructions

1. Brown the beef: Heat a large, deep skillet over medium-high. Add the ground beef and cook, breaking it up, until browned with some crispy bits, 5–7 minutes.

   Drain excess fat if needed, leaving about 1 tablespoon in the pan.

2. Soften aromatics: Add the diced onion and cook until translucent, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
3. Build the base: Add tomato paste and cook, stirring, for 1 minute to caramelize slightly. Stir in ketchup, mustard, Worcestershire, smoked paprika, onion powder, salt, and pepper.
4. Add liquids and pasta: Pour in the broth, milk, and pickle brine (if using).

   Stir to combine, then add the pasta. Bring to a gentle boil.

5. Simmer: Reduce heat to medium-low. Cover and cook, stirring occasionally to prevent sticking, until pasta is just tender, 10–12 minutes.

   If the skillet looks dry before the pasta is done, add a splash of broth or water.

6. Finish with cheese: Turn off the heat. Stir in butter until melted. Add cheese a handful at a time, stirring until smooth and creamy.

   Taste and adjust salt or mustard if needed.

7. Garnish and serve: Top with chopped dill pickles and sliced green onions for a true cheeseburger feel. Serve hot.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days. Let it cool slightly before sealing.
• Reheat: Warm gently on the stove or in the microwave with a splash of milk or broth to loosen the sauce.

  Stir midway for even heating.

• Freeze: Freeze up to 2 months in freezer-safe containers. Thaw overnight in the fridge and reheat with additional liquid. Note that the pasta may soften more after freezing.

Why This is Good for You

This dish balances comfort with practical nutrition.

You get protein from the ground beef, calcium from the cheese and milk, and carbs for energy from the pasta. If you use whole-wheat pasta or add vegetables, you’ll also boost fiber and micronutrients. Portion size matters, and this recipe is rich, but it’s a satisfying, well-rounded meal that keeps you full and happy.

What Not to Do

• Don’t add all the cheese over high heat: Turn off the heat first to prevent clumping or a greasy sauce.
• Don’t skip stirring while simmering: Pasta can stick to the bottom and scorch if left alone.
• Don’t overcook the pasta: It will keep absorbing sauce as it sits; stop at al dente.
• Don’t forget to taste: A pinch more salt, mustard, or pickle brine can wake up the flavors at the end.
• Don’t use pre-shredded cheese if you can help it: It often contains anti-caking agents that make sauces grainy.

  Fresh-shredded melts smoother.

Recipe Variations

• Bacon Cheeseburger: Cook 3–4 slices of chopped bacon first, remove and reserve, then brown the beef in a little bacon fat. Stir bacon back in at the end.
• Turkey or Chicken: Swap in ground turkey or chicken. Add an extra teaspoon of oil and a pinch more salt for flavor and moisture.
• Veggie Boost: Stir in 1–2 cups of finely chopped veggies like bell peppers, mushrooms, or spinach after the onion step.

  Cook until softened before adding liquids.

• Spicy Kick: Add 1–2 teaspoons hot sauce or a pinch of red pepper flakes with the spices. Pepper jack cheese also works well.
• Lightened-Up: Use 93% lean beef, reduced-fat milk, and half the cheese. Finish with a spoonful of Greek yogurt off the heat for extra creaminess.
• Gluten-Free: Use gluten-free short pasta and check labels on broth and Worcestershire.

  Cook times may vary slightly; add liquid as needed.

• Pickle Lovers: Double the pickle brine and top each bowl with extra chopped dill pickles and a drizzle of ketchup and mustard.

FAQ

Can I make this ahead?

Yes. Cook as directed, cool, and refrigerate for up to 4 days. Reheat with a splash of milk or broth to bring the sauce back to life.

If you want the best texture, cook the pasta slightly under al dente the first time.

What pasta shape works best?

Short, scoopable shapes like elbows, shells, rotini, or cavatappi hold the sauce and bits of beef well. Avoid long pasta like spaghetti for this dish.

Can I use a different cheese?

Cheddar is classic, but Colby Jack, Monterey Jack, or a mix of cheddar and American melts beautifully. Avoid very aged, dry cheeses that don’t melt smoothly.

How do I make it extra creamy?

Use whole milk, add an extra tablespoon of butter, and stir in a small splash of cream or half-and-half at the end.

Make sure the heat is off before adding cheese.

What if my sauce gets too thick?

Stir in warm milk or broth, a little at a time, until it loosens to your liking. Taste and adjust seasoning afterward.

Can I leave out the pickle brine?

Definitely. It adds gentle tang and that “burger” note, but the dish works without it.

If you skip it, consider adding a tiny splash of apple cider vinegar or an extra teaspoon of mustard.

Is this spicy?

No, the base recipe is mild. To add heat, use hot sauce, chili flakes, or pepper jack cheese.

What skillet should I use?

A large 12-inch skillet with tall sides works best. Cast iron or stainless steel both work; nonstick is fine too.

Just make sure it’s roomy enough for the pasta and liquids to simmer.

Wrapping Up

Skillet cheeseburger pasta is the weeknight hero you can make on autopilot: quick to prep, easy to customize, and reliably comforting. It has all the flavors of a diner-style cheeseburger wrapped in a creamy, cheesy pasta sauce. Keep the ingredients on hand, tweak it to your taste, and enjoy a one-pan dinner that makes everyone happy.