Experience the cozy nostalgia of a classic cheeseburger in a comforting pasta dish, perfect for any weeknight. This simple skillet meal requires minimal chopping and the macaroni cooks right in the pan, making cleanup a breeze!

Follow The Directions

01

Step

In a deep cast iron skillet, melt butter with oil over medium heat. Add the diced onion and cook until translucent, approximately 3 minutes.

02

Step

Add the minced garlic and ground beef; cook, breaking the meat apart with a spatula, until browned and crumbly, about 7 minutes.

03

Step

Stir in the tomato sauce and evaporated milk. Add pickle relish, Dijon mustard, granulated garlic, granulated onion, Montreal steak seasoning, chili powder, smoked paprika, salt, and pepper; stir to combine thoroughly.

04

Step

Reserve 1/4 cup of beef broth. Pour the remaining beef broth into the skillet. In a small bowl, whisk together the flour and reserved 1/4 cup beef broth to create a slurry. Stir this slurry into the skillet.

05

Step

Stir in the dry macaroni noodles, ensuring they are fully submerged in the liquid. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the macaroni is tender with a slight bite, about 10 minutes.

06

Step

Position a rack approximately 6 inches from the broiler and preheat the oven’s broiler.

07

Step

Stir 2 cups of the grated Cheddar cheese into the macaroni mixture. Sprinkle the remaining 1 cup of cheese evenly over the top of the skillet. Broil until the cheese is melted and golden brown, about 3 minutes. Serve immediately.

For a richer flavor, use a blend of ground beef and ground pork.
If you prefer a creamier sauce, add a tablespoon of cream cheese or sour cream after broiling.
Feel free to customize the seasonings to your liking. A pinch of red pepper flakes can add a touch of heat.
Other cheeses like Gruyere, Monterey Jack, or a cheddar blend can be substituted. Adjust the amount according to your preference.