Save It My neighbor knocked on the door one Tuesday with a bag of pickles and ground beef, asking if I had a quick dinner idea that her picky kids might actually eat. We ended up tossing everything into one skillet—pasta, cheese, ketchup, mustard—and somehow it turned into this glorious cheeseburger chili mac hybrid. The kids scraped their bowls clean, and she texted me the next morning asking for the recipe. That's when I realized I'd stumbled onto something brilliant.
The first time I made this for my family, my husband walked into the kitchen and asked if I was making burgers. When I told him it was pasta, he looked confused until he tasted it. He went back for seconds before I'd even finished serving the kids. Now it's our go-to when we need comfort food fast, especially on those nights when nobody has the energy to think too hard about dinner.
Ingredients
- Lean ground beef or turkey: The beef gives you that classic cheeseburger flavor, but turkey works beautifully if you want something lighter without sacrificing protein.
- Yellow onion: Diced small so it melts into the sauce and adds sweetness without being chunky or overpowering.
- Garlic: Just two cloves minced fine, cooked until fragrant so it blooms into the beef and doesn't taste raw.
- Cherry tomatoes or diced tomatoes: They burst and create little pockets of acidity that balance the richness of the cheese.
- Dill pickles: This is the secret ingredient that makes it taste like a real cheeseburger, tangy and bright and totally unexpected.
- Elbow macaroni: Classic mac shape that holds onto the cheesy sauce, and whole wheat adds extra protein if you want it.
- Shredded cheddar cheese: Sharp cheddar melts into the creamiest sauce and gives you that gooey, golden top layer.
- Milk: Helps the cheese melt smoothly and keeps the sauce from getting grainy or too thick.
- Ketchup and yellow mustard: These condiments are what truly make it taste like a cheeseburger, sweet and tangy and nostalgic.
- Worcestershire sauce: Adds umami depth and a hint of complexity that makes the beef taste richer.
- Smoked paprika, oregano, salt, pepper, red pepper flakes: Seasoning that brings warmth and a little smokiness without overpowering the cheeseburger vibe.
- Beef or chicken broth: Low-sodium so you control the salt, and it cooks the pasta while building a flavorful base.
Instructions
- Brown the beef:
- Heat your skillet over medium and crumble in the ground beef, breaking it up with a wooden spoon until it's browned and cooked through, about 5 minutes. If there's a lot of excess fat pooling, drain it off so your sauce doesn't get greasy.
- Soften the aromatics:
- Toss in the diced onion and cook until it's soft and translucent, about 3 minutes, then stir in the garlic and let it cook for just a minute until your kitchen smells amazing.
- Build the cheeseburger base:
- Add the cherry tomatoes, chopped pickles, ketchup, mustard, Worcestershire, smoked paprika, oregano, salt, pepper, and red pepper flakes if you like a little heat. Stir everything together so the beef is coated and the flavors start mingling.
- Add the liquids and pasta:
- Pour in the broth and milk, then add the elbow macaroni, making sure the pasta is submerged in the liquid. Give it a good stir so nothing sticks to the bottom.
- Simmer until tender:
- Bring the whole skillet to a boil, then reduce the heat to low, cover, and let it simmer for 12 to 15 minutes, stirring occasionally. The pasta should be al dente and most of the liquid absorbed into a thick, saucy consistency.
- Stir in the cheese:
- Remove from heat and stir in 1 cup of the shredded cheddar until it melts into the sauce and everything gets creamy and glossy.
- Top and melt:
- Sprinkle the remaining half cup of cheese over the top, cover the skillet, and let it sit for 2 minutes so the cheese melts into a gooey blanket.
- Serve hot:
- Spoon into bowls and top with extra chopped pickles if you want more of that tangy crunch.
Save It 
Save It One Friday night, I made a double batch of this for a potluck at my son's school, and three different parents asked for the recipe before the night was over. One mom admitted she'd never thought to put pickles in pasta, but her daughter had eaten two servings and declared it her new favorite food. That's when I knew this recipe had a life beyond our kitchen—it's the kind of dish that turns skeptics into believers.
Making It Your Own
If you want more heat, swap in pepper jack cheese or toss in some diced jalapeños with the tomatoes. I've also made this with spicy pickles when I'm craving a little kick, and it's fantastic. For a lighter version, ground turkey and reduced-fat cheese work just as well without losing any of the comforting, cheeseburger-y goodness.
What to Serve Alongside
This dish is hearty enough to stand alone, but a simple green salad with a tangy vinaigrette balances the richness perfectly. I also love serving it with a handful of crispy potato chips on the side, which feels playful and totally fits the cheeseburger theme. If you have picky eaters, keep extra pickles and ketchup on the table so everyone can customize their bowl.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully on the stovetop with a splash of milk to loosen the sauce. The pasta soaks up more liquid as it sits, so don't be surprised if it thickens overnight—that's normal and easy to fix. I've even reheated individual portions in the microwave, stirring halfway through, and it still tastes just as good.
- Add a tablespoon of milk or broth when reheating to bring back the creamy texture.
- Store any extra shredded cheese separately and sprinkle it on top when you reheat for a fresh, melty finish.
- This freezes well for up to a month, just thaw overnight in the fridge before reheating.
Save It 
Save It This is the kind of recipe that saves you on busy nights and still makes everyone at the table happy. It's proof that comfort food doesn't have to be complicated, just smart and a little bit fun.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare this up to 2 days in advance. Store in an airtight container in the refrigerator and reheat on the stovetop with a splash of milk or broth to restore creaminess. The pasta may absorb some liquid while sitting.
- → What can I substitute for ground beef?
Ground turkey, chicken, or plant-based meat alternatives work wonderfully. Ground turkey creates a lighter version while maintaining high protein content. For vegetarian options, use crumbled tempeh or plant-based ground meat.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta just until al dente, checking it at the 12-minute mark. Stir occasionally to prevent sticking and ensure even cooking. The pasta will continue to absorb liquid as it sits, so serve promptly for best texture.
- → Can I use different types of cheese?
Absolutely! Pepper jack adds a spicy kick, while Monterey Jack offers mild creaminess. A combination of cheddar and mozzarella creates extra gooeyness. Avoid pre-shredded cheese for the smoothest melting.
- → What sides pair well with this dish?
A crisp green salad with tangy vinaigrette balances the richness beautifully. Steamed broccoli, roasted vegetables, or coleslaw also complement the hearty flavors. For extra indulgence, serve with garlic bread.
- → How should I store and reheat leftovers?
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop over low heat, adding a tablespoon of milk or broth to restore moisture. Microwave reheating works but may dry out the pasta.