Let Me Tell You About This Cheeseburger Pasta Skillet (And That One Time I Forgot the Cheese)

Alright, so picture this: it’s 6:30 pm, the kids are howling (not literally, but you get me), and you’re staring into the fridge like it might offer up miracles. Been there too many times to count. That’s exactly how I stumbled on this Easy Cheeseburger Pasta Skillet Dinner—born from pure desperation and a love of all things cheesy. And, honestly, I’m not even ashamed to say that the first time I made it, I forgot the cheese. Yeah. Cheeseburger pasta, no cheese—go figure. Don’t forget the cheese, friend. But anyway, now it’s basically my culinary safety net.

Why I Keep Making This (And Why You Probably Will Too)

I make this whenever I’m craving some comfort but absolutely don’t have time for anything fancy. My family goes wild for it—maybe because it tastes like a big warm hug, or maybe because it’s the one dinner where there’s never any leftovers (though if I’m honest, I think it’s just because of all the cheese). Plus, it’s one pot, so fewer dishes—if you hate cleaning up as much as I do, you’ll appreciate this. And if you accidentally overcook the pasta a bit? No one complains. Actually, it soaks up more flavor, or so I tell myself.

What You'll Need (And What You Can Totally Swap)

1 pound (about 450g) ground beef — but I’ve used ground turkey or even those plant-based meats when I’m feeling virtuous. Turns out, my picky eater didn’t notice.
2 cups uncooked short pasta — elbow macaroni is classic, but I’ve been known to throw in penne or whatever half-empty box I find lurking in the cupboard.
1 medium onion, diced — red or yellow, or just skip it if you’re in a rush (I won’t tell).
2-3 cloves garlic, minced — or a big squeeze from those squeezy tubes (don’t judge me).
1 can (14oz/400g) diced tomatoes — fire-roasted if you want to be fancy; plain works too. My gran swore by Brand X but honestly, whatever’s on sale does the job.
1 cup beef broth — chicken broth or even water + a bouillon cube is fine.
½ cup ketchup — sometimes I use tomato sauce if we’re out.
2 teaspoons yellow mustard — or dijon, or skip it if you’re not a mustard person.
1.5 cups shredded cheddar cheese — but use what you’ve got; I once made it with mozzarella and it was still good (just a little less cheeseburgery).
Salt and pepper, to taste—don’t be shy.
Optional: a handful of pickles, chopped up. It sounds weird but trust me, it’s amazing.

How I Usually Pull This Together

Grab your biggest skillet (one with a lid is handy, but if not, just wing it with foil or a random pan lid). Set it over medium-high. Toss in the ground beef and onion. Break it all up as it browns. If there’s a lot of fat at the bottom, just spoon some out—but leave some for flavor.
Once the beef isn’t pink and onions are all soft (ish), pile in the garlic, and cook for maybe a minute. You’ll smell it, and honestly this is where I always sneak a taste of the beef, just to “check the seasoning.”
Time for the tomatoes, broth, ketchup, and mustard. Stir it all up, then dump in your pasta. Make sure the pasta’s mostly covered with liquid—add a splash more water if it’s not.
Turn the heat down a bit and slap on a lid. Let it simmer for 12-14 minutes, stirring every now and then so nothing sticks. By minute 10, it usually looks kind of gloopy (technical term), but don’t stress; it thickens up at the end.
Once the pasta’s cooked, cut the heat, and stir in all the cheese. Watch it melt into pure happiness. If you’re feeling wild, toss in those chopped pickles right here. Or not. Up to you!
Taste. Add more salt and pepper if it needs it. Serve right out of the skillet. Or, actually, on second thought—let it cool for a minute so you don’t burn your tongue, like I always do.

Notes From My Not-So-Perfect Kitchen

If you find the sauce a bit thick, just stir in a splash of broth or water at the end. I learned this after scraping burnt bits off the pan (not my finest hour).
I think this tastes even better the next day, but it rarely lasts that long in my house.
Don’t panic if you run out of ketchup. I tried using barbecue sauce once and, you know what? It was actually pretty tasty, just smokier.

Variations I’ve Tried (and One That Flopped)

Swapped in spicy pepper jack cheese—pretty great if you like a little kick.
Added a splash of Worcestershire sauce for a deeper flavor. Totally unnecessary but my husband swears by it.
Once, I tried using whole wheat pasta. It worked, sort of, but the texture wasn’t my favorite. Your mileage may vary!
And just the other week, I tossed in frozen peas because the bag fell out of the freezer. Not bad, but not something I’d brag about to friends.

Do You Need Fancy Equipment? Not Really

A big skillet is handy, and if it’s got a lid you’re golden. I’ve even used a Dutch oven when the skillet was MIA. If you don’t have a lid, just cover it with foil or even a baking sheet. Improvised lids: underrated heroes in the kitchen. Here’s a link to my favorite skillet review if you’re curious.

Storing Leftovers (If You Even Have Any)

Scoop leftovers into a lidded container and it’ll keep in the fridge for up to 3 days. Honestly though, it never makes it past Day 1 around here. You can reheat it on the stove or zap it in the microwave. Freezing works too, but the pasta can get a bit mushy. Up to you if you mind that sort of thing.

How I Like to Serve It (Don’t Judge My Pickle Obsession)

We pile it into bowls and, if I’m feeling fancy, put out a little dish of extra chopped pickles and some hot sauce. My youngest insists on ketchup—which is weird, since there’s already ketchup in the actual dish! Sometimes we add a side salad for virtue, or just plop down with a bag of chips (crisps, if you’re reading this in the UK—hi mum!).

Things I Wish I’d Known (AKA Pro Tips)

Don’t try to rush the simmering. I did once and ended up with crunchy pasta and a weirdly soupy mess. Patience, pal.
Shredding your own cheese melts better than pre-shredded, but if you’re tired—bagged cheese is fine. It’s not a big deal, no matter what food snobs say.
If you’re doubling the recipe, use a really big pan. Or two pans. Trust me, pasta overflow is not fun to clean off the stove top.

Real Questions People Have Actually Asked Me (No Joke)

Can I make this gluten-free? Yep! Just use your favorite gluten-free pasta. It might get a tad softer, but still tasty. Rice pasta worked alright for me.
Can I prep this ahead? Kind of. You can brown the meat and chop the veggies ahead of time. But honestly, it’s so quick that I usually don’t bother.
What if I don’t have beef broth? Use chicken broth, veggie broth, or even just water with a pinch of extra salt. I once used a cup of beer, and it turned out fine! (Don’t tell the kids.)
Can I freeze it? Sure can, but pasta texture will change a bit. If that bugs you, maybe just eat it all now? I won’t judge!
How spicy is it? Not at all, unless you go wild with hot sauce or pepper jack. My spice-averse neighbor actually requests this one all the time.

P.S. If you’re looking for more skillet magic, you might want to check out Budget Bytes’ take—it’s what inspired me to finally write mine down.

And, totally unrelated, but if you’re ever stuck for what to cook next week, this meal plan is a lifesaver. (It’s not all pasta, promise.)

Easy Cheeseburger Pasta Skillet Dinner