Cheeseburger Chili Mac: The 35-Minute One-Pan Comfort Food That Actually Works.

There’s something about combining two classic comfort foods that just makes sense. This Cheeseburger Chili Mac brings together the satisfying elements of a juicy cheeseburger with the hearty warmth of chili mac and cheese, all in one pan. I started making this on weeknights when I needed something fast but didn’t want to compromise on flavor or feel like I was eating leftovers reheated for the third time.

What makes this recipe stand out is its simplicity. One pan means less cleanup, and 35 minutes means you’re eating real food without resorting to takeout. The ground beef gets properly browned, the pasta cooks right in the chili, and the cheese melts into everything at the end. It’s the kind of meal that works for families, satisfies picky eaters, and still feels substantial enough for adults who want actual dinner.

The beauty of one-pan chili mac is that it builds flavor in layers. You’re not just boiling pasta separately and mixing things together—the noodles absorb the seasoned tomato sauce as they cook, which means every bite has more depth. And because it’s inspired by cheeseburger flavors, you get those familiar seasonings: a bit of mustard, some pickles if you want them, and plenty of melted cheddar.

This recipe feeds about six people generously, or gives you solid leftovers for lunch the next day. It reheats well, doesn’t get mushy, and actually tastes better after the flavors have had time to settle. If you’re looking for a reliable weeknight dinner that doesn’t require multiple pots or complicated techniques, this is it.

Ingredients

For the chili mac:

1 ½ pounds ground beef (80/20 works best)
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon salt (plus more to taste)
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes with their juice
2 cups beef broth
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 cups elbow macaroni (uncooked)
2 cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese

Optional toppings:

Diced pickles
Chopped green onions
Extra shredded cheese
Sour cream
Diced tomatoes

Instructions

Start by heating a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon. Let it cook undisturbed for about two minutes so it gets a good sear, then continue breaking it apart and browning it for another 5-6 minutes. You want some crispy brown bits—that’s where the flavor is. Drain most of the fat, leaving about a tablespoon in the pan.

Add the diced onion to the beef and cook for about 4 minutes until it softens and starts to turn translucent. Stir in the minced garlic and tomato paste, cooking for another minute until everything smells fragrant. The tomato paste will darken slightly and lose its raw edge.

Sprinkle in the chili powder, paprika, oregano, black pepper, and salt. Stir everything together so the beef and onions get coated with the spices. Let this cook for about 30 seconds to wake up the flavors. This step matters more than it seems—toasting the spices in the fat makes them more aromatic.

Pour in the tomato sauce, diced tomatoes with their juice, beef broth, mustard, and Worcestershire sauce. Stir well to combine everything. The mustard adds that cheeseburger tang without being obvious, and the Worcestershire gives it a deeper, savory backbone. Bring the mixture to a steady simmer.

Once it’s simmering, add the uncooked elbow macaroni. Stir it in so all the noodles are submerged in the liquid. Reduce the heat to medium-low, cover the pan with a lid, and let it cook for 12-15 minutes. Stir every few minutes to prevent the pasta from sticking to the bottom. The noodles will absorb the liquid and cook directly in the sauce, which is what gives this dish its concentrated flavor.

After the pasta is tender and most of the liquid has been absorbed (it should still be a bit saucy, not dry), turn off the heat. Stir in the shredded cheddar and mozzarella until the cheese melts completely into the chili mac. The mozzarella adds a nice stretch, while the sharp cheddar gives it that classic cheeseburger punch. Taste and adjust the seasoning with more salt or pepper if needed.

Let it sit for a couple of minutes before serving. This helps the sauce thicken up slightly and makes it easier to scoop onto plates without it being too loose.

Flavor & Texture Notes

The first thing you notice is the richness of the beef and tomato base, which has a slight tang from the mustard and a savory depth from the Worcestershire. It doesn’t taste like condiments—it just tastes like a well-seasoned, beefy chili with a familiar, comforting quality. The cheese melts into the sauce and coats the macaroni, creating this creamy, slightly stretchy texture that binds everything together.

The pasta itself has absorbed the seasoned tomato broth, so it’s not bland or neutral like separately boiled noodles would be. Each piece has flavor all the way through. The ground beef is crumbly and well-browned, with little caramelized bits that add texture. The onions have softened into the background, adding sweetness without being noticeable as distinct pieces.

The spices—chili powder, paprika, oregano—give it warmth without making it spicy. It’s mild enough for kids but layered enough that adults won’t find it boring. If you add the optional pickles on top, you get these bright, tangy bursts that cut through the richness and really drive home the cheeseburger connection. The green onions add a fresh bite, and sour cream cools everything down if you want a creamier finish.

Tips & Variations

If you want to make this with ground turkey or chicken, you can, but add an extra tablespoon of oil when you start cooking since leaner meats don’t render as much fat. The flavor will be lighter, so consider adding an extra splash of Worcestershire or a bit more seasoning to compensate.

For a spicier version, add a diced jalapeño with the onions or use a can of diced tomatoes with green chilies instead of plain diced tomatoes. A pinch of cayenne in the spice mix also works if you want heat without changing the texture.

You can swap the elbow macaroni for shells, rotini, or cavatappi—anything small that will cook in about the same time. Avoid using long pasta like spaghetti or linguine, as it won’t cook evenly in the pan.

If you’re trying to add vegetables, diced bell peppers work well and can go in with the onions. You could also stir in a cup of frozen corn at the end, or add a handful of spinach right before the cheese so it wilts in.

For a lower-carb version, use half the pasta and add a can of drained kidney beans or black beans. It changes the texture slightly but keeps the dish filling and adds fiber.

If you prefer a smoother, less chunky sauce, use crushed tomatoes instead of diced. This gives you more of a traditional chili mac texture where everything blends together.

Want to make it even more cheeseburger-like? Top each serving with crumbled bacon, shredded lettuce, and a drizzle of burger sauce (mayo, ketchup, and a little relish mixed together). It sounds over the top, but it actually works.

Storage & Make-Ahead

Store leftovers in an airtight container in the fridge for up to four days. The pasta will continue to absorb liquid as it sits, so you might need to add a splash of broth or water when reheating. Microwave individual portions for 1-2 minutes, stirring halfway through, or reheat on the stovetop over medium-low heat with a little extra liquid to loosen it up.

This freezes reasonably well for up to two months. Let it cool completely, then transfer to a freezer-safe container. Thaw it overnight in the fridge before reheating. The texture of the pasta might be slightly softer after freezing, but the flavor stays solid.

If you want to prep ahead, you can brown the beef and onions, add all the liquids and seasonings, and refrigerate that base for up to two days. When you’re ready to eat, bring it back to a simmer and add the pasta to cook fresh. This keeps the noodles from getting mushy.

Serving Suggestions

This is a complete meal on its own, but if you want to round it out, serve it with a simple side salad—something crisp with a tangy vinaigrette to balance the richness. A basic green salad with cucumber, shredded carrots, and a lemon dressing works well.

Garlic bread or buttered toast on the side is always a good call for soaking up any extra sauce. If you’re feeding a crowd, set out bowls of toppings—pickles, sour cream, extra cheese, green onions, jalapeños—and let people customize their plates.

For kids, this is best served in wide, shallow bowls so it cools down quickly and they can see what they’re eating. The familiar flavors usually win over even hesitant eaters.

If you’re making this for meal prep, portion it into individual containers with a small handful of shredded cheese on top. When you reheat it, the cheese melts fresh and doesn’t get oily from being stored already mixed in.

FAQ

Can I make this in an Instant Pot or slow cooker?

For an Instant Pot, brown the beef using the sauté function, then add everything except the pasta and cheese. Pressure cook on high for 4 minutes. Quick release, stir in the uncooked pasta, and let it sit on the keep-warm setting for about 8 minutes until the pasta is tender. Stir in the cheese at the end. A slow cooker isn’t ideal for this recipe because the pasta tends to overcook and get mushy. If you want to try it, cook the beef and sauce on low for 4-6 hours, then add the pasta in the last 30 minutes on high.

What if I don’t have beef broth?

You can use chicken broth, vegetable broth, or even just water. The flavor will be slightly less rich with water, so you might want to add an extra teaspoon of Worcestershire sauce or a splash of soy sauce to boost the savory notes.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts smoother because it doesn’t have the anti-caking agents that pre-shredded cheese contains. If you use the bagged stuff, it will still work—it might just be a little less creamy and take a bit longer to melt in.

How do I keep the pasta from sticking?

Stir the pasta every 3-4 minutes while it’s cooking in the sauce. Make sure there’s enough liquid in the pan—if it looks dry before the pasta is done, add a quarter cup of broth or water at a time. Keeping the heat at medium-low and covering the pan helps the pasta cook evenly without scorching the bottom.

Can I double this recipe?

Yes, but you’ll need a very large skillet or a Dutch oven with at least a 6-quart capacity. Doubling means more liquid, so the pasta will take a few extra minutes to cook. Keep an eye on it and stir more frequently to make sure nothing sticks. You might also need to add the cheese in two batches so it melts evenly.

Conclusion

This Cheeseburger Chili Mac is one of those recipes that becomes part of your regular rotation once you make it. It’s fast, uses ingredients you probably already have, and delivers on the comfort food promise without requiring much effort. The one-pan approach means you’re not juggling multiple tasks, and the cleanup is minimal—something that matters when you’re making dinner on a Tuesday night.

The flavors are familiar but still interesting enough to keep things from feeling repetitive. And because it’s so adaptable, you can tweak it based on what’s in your fridge or what your family likes. Whether you top it with pickles and go full cheeseburger mode or keep it simple with just a sprinkle of green onions, it works.

Give it a try the next time you need something reliable, filling, and actually enjoyable to cook. It’s the kind of meal that makes weeknight dinners feel less like a chore and more like something worth sitting down for.