When you need a cozy, cheesy, beefy dinner that comes together in one pan, this Melted Cheesy Beef Macaroni Skillet is the recipe to make! It’s loaded with tender macaroni, seasoned ground beef, a creamy tomato cheese sauce, and plenty of melted cheddar on top.
This is the kind of easy skillet dinner that tastes like classic comfort food, but doesn’t require a sink full of dishes afterward. Everything cooks together in one large skillet, which means the pasta soaks up all of that savory beef flavor as it simmers.
It’s creamy. It’s cheesy. It’s hearty enough to feed the whole family.
And the best part? You can have it on the table in about 30 minutes.
This recipe reminds me of the boxed beef macaroni dinners a lot of us grew up eating, but this homemade version has so much more flavor. The sauce is rich and creamy, the beef is seasoned just right, and the cheese melts into every bite.
This is one of those meals that makes everyone come back to the kitchen asking, “Is dinner ready yet?”
Ingredients
Here I explain the best ingredients for this cheesy beef macaroni skillet recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Ground beef – I recommend using 80/20 ground beef for the best flavor. It has enough fat to keep the beef tender and juicy, but not so much that the skillet feels greasy. You can also use 85/15 ground beef if that’s what you have on hand.
Elbow macaroni – classic elbow macaroni works perfectly in this recipe because it cooks quickly and holds onto the creamy sauce. Small shells, rotini, or ditalini can also be used, but the cooking time may vary slightly.
Onion – a diced yellow onion adds a nice savory flavor to the beef. If you don’t have yellow onion, white onion will also work.
Garlic – fresh minced garlic gives this skillet the best flavor. Garlic powder can be used in a pinch, but fresh garlic really makes the sauce taste homemade.
Tomato paste – this adds a rich tomato flavor without making the sauce too thin. Cooking it for a minute with the beef helps bring out its deeper, slightly sweet flavor.
Beef broth – the macaroni cooks directly in the broth, which gives it so much flavor. I recommend using regular beef broth instead of water. If using low-sodium broth, you may need to add a little more salt at the end.
Milk – whole milk makes the sauce creamy without being too heavy. You can use 2% milk, but the sauce will be a little lighter.
Heavy cream – just a splash makes the sauce extra smooth and creamy. If you don’t have heavy cream, you can use more milk, but the sauce won’t be quite as rich.
Cheddar cheese – sharp cheddar gives this skillet the best cheesy flavor. I always recommend grating the cheese at home, so it melts smoothly into the sauce. Pre-shredded cheese can work, but it won’t melt quite as nicely.
Mozzarella cheese – this is what gives the top of the skillet that melty, stretchy cheese pull. You can replace it with Monterey Jack, Colby Jack, or more cheddar.
Worcestershire sauce – this adds a wonderful savory flavor to the beef. It’s one of those small ingredients that makes a big difference.
Mustard powder – a little mustard powder helps balance the richness of the cheese sauce. You won’t taste mustard, but it makes the cheese flavor pop.
Paprika – adds color and a mild smoky flavor. Smoked paprika can also be used if you want a little more depth.
Italian seasoning – this adds herby flavor that pairs so well with the tomato and beef.
Salt and black pepper – to season the beef, pasta, and sauce.
Fresh parsley – optional, but it adds a nice pop of color when serving.
Instructions
I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Before you start, make sure you’re using a large deep skillet, saute pan, or Dutch oven. The pasta needs room to cook in the sauce, and you’ll want enough space to stir everything without spilling it over the sides.
1. Cook the ground beef
Place a large skillet on the stove over medium-high heat. Add the ground beef and diced onion.
Cook the beef for 6-8 minutes, breaking it up with a spatula as it cooks. The onion should soften and the beef should be browned.
If there’s a lot of grease in the skillet, drain it before moving on to the next step. A little bit left behind is totally fine because it adds flavor.
2. Add the garlic and seasonings
Add the minced garlic to the skillet with the cooked beef and onions. Cook for 1 minute, stirring often.
Next, add the tomato paste, Worcestershire sauce, salt, black pepper, paprika, mustard powder, and Italian seasoning.
Stir everything together and let the tomato paste cook for 1-2 minutes. This helps remove the raw tomato flavor and gives the sauce a deeper taste.
3. Add the pasta and liquids
Pour the beef broth, milk, and heavy cream into the skillet. Stir everything together, scraping up any browned bits from the bottom of the pan.
Add the uncooked macaroni noodles and stir again.
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the skillet and simmer for 10-12 minutes, stirring every few minutes, until the macaroni is tender.
The pasta will absorb the liquid as it cooks, so don’t walk too far away from the stove. Give it a stir here and there to keep the noodles from sticking together.
4. Stir in the cheese
Once the macaroni is tender, reduce the heat to low. Add 2 cups of shredded cheddar cheese and stir until the cheese melts into the sauce.
At this point, the skillet should be creamy, saucy, and smell absolutely delicious.
If the sauce looks too thick, add a splash of milk or beef broth until it reaches your desired consistency. If it looks too thin, let it simmer uncovered for 2-3 minutes.
5. Melt cheese on top
Sprinkle the remaining cheddar cheese and mozzarella cheese evenly over the top of the macaroni.
Place a lid on the skillet and let it sit over low heat for 2-3 minutes, or until the cheese melts.
For a bubbly browned cheese topping, place the oven-safe skillet under the broiler for 1-2 minutes. Watch it closely, because cheese can go from golden to too dark very quickly.
6. Garnish and serve
Remove the skillet from the heat and let it rest for 5 minutes before serving. This gives the sauce a little time to thicken and cling to the macaroni.
Sprinkle fresh parsley on top, if you’d like, then scoop it into bowls and serve warm.
Recipe tips
Grate the cheese yourself. I know it’s tempting to grab a bag of shredded cheese, but freshly grated cheese melts much better. It makes the sauce smoother, creamier, and richer.
Stir the pasta while it cooks. Since the noodles cook right in the skillet, they need a little attention. Stirring every few minutes keeps them from sticking to the bottom.
Keep the heat at a gentle simmer. If the heat is too high, the liquid can reduce before the pasta finishes cooking. Medium-low heat is perfect once the skillet comes to a boil.
Let the skillet rest before serving. This is a small step, but it helps the sauce thicken. The cheese settles into the pasta and the whole dish becomes even creamier.
Use an oven-safe skillet if you want a bubbly top. The stovetop method melts the cheese beautifully, but the broiler gives it that golden, bubbly finish.
Recipe variations
This cheesy beef macaroni skillet is easy to make your own. Keep the base recipe the same, then add any of these simple twists.
Make it spicy. Add ½ teaspoon crushed red pepper flakes with the seasonings, or stir in diced jalapenos before adding the cheese.
Add bacon. Cook 4-6 slices of bacon in the skillet first. Remove the bacon, crumble it, then use a little bit of the bacon grease to cook the beef. Stir the bacon back in at the end.
Add vegetables. Diced bell peppers, mushrooms, zucchini, or spinach all work well in this recipe. Add firmer vegetables with the onion. Add spinach at the end so it wilts into the hot pasta.
Make it extra creamy. Stir in 2 ounces of cream cheese with the cheddar cheese. It melts into the sauce and makes it even richer.
Use different cheese. Monterey Jack, Colby Jack, pepper jack, or smoked gouda can all be used in place of some of the cheddar.
Make it taco-style. Replace the Italian seasoning and paprika with taco seasoning. Stir in a small can of diced green chilies, then top the skillet with cheddar and Monterey Jack cheese.
What to serve with it
This melted cheesy beef macaroni skillet is filling enough to serve as a full meal, but a simple side dish always makes dinner feel complete.
A fresh green salad is perfect if you want something crisp and light on the side. Garlic bread is also delicious for scooping up the extra cheesy sauce. And if you want to add a vegetable, roasted broccoli, green beans, or steamed peas all pair really well with the beefy macaroni.
For a cozy weeknight dinner, serve it with a simple side salad and call it good.
For a bigger family meal, add garlic bread and roasted vegetables. Easy and delicious.
How to store and reheat it
Store leftover cheesy beef macaroni in an airtight container in the refrigerator for up to 4 days.
To reheat a single serving, place it in a microwave-safe bowl with a splash of milk or beef broth. Microwave for 1-2 minutes, stirring halfway through.
To reheat a larger amount, add it back to a skillet on the stove over medium-low heat. Stir in a splash of milk or broth and warm it for 8-10 minutes, stirring often.
The pasta will continue to soak up the sauce as it sits in the fridge, so adding a little liquid when reheating helps bring back that creamy texture.
I do not recommend freezing this recipe. Creamy cheese sauces can separate after freezing and thawing, and the pasta can become soft.
Frequently asked questions
Can I make this recipe ahead of time?
Yes, but it tastes best when served fresh from the skillet. If you want to make it ahead, prepare the recipe as directed, then store it in the refrigerator. Reheat it gently with a splash of milk or broth before serving.
Can I use a different pasta shape?
Yes! Small pasta shapes work best. Small shells, rotini, mini penne, or ditalini can all be used. Just keep an eye on the cooking time because different pasta shapes may cook faster or slower than elbow macaroni.
Can I make it without heavy cream?
Yes. You can replace the heavy cream with more milk. The sauce will still be creamy from the cheese, but it will be slightly lighter.
Can I use ground turkey instead of ground beef?
Yes, ground turkey will work. Since it’s leaner than ground beef, I recommend adding 1 tablespoon of olive oil to the skillet when cooking it. This helps keep the meat from drying out.
How do I keep the cheese sauce smooth?
Use freshly grated cheese and reduce the heat before adding it to the skillet. Cheese melts best over low heat. If the skillet is too hot, the sauce can become grainy.
What should I do if the pasta needs more liquid?
Add ¼ cup of beef broth or milk at a time, then stir and continue cooking. Some brands of pasta absorb more liquid than others, so it’s totally fine to adjust as needed.
Melted Cheesy Beef Macaroni Skillet Recipe
Ingredients
- 1 pound ground beef
- 1 small yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 1 teaspoon Italian seasoning
- 3 cups beef broth
- 1 cup whole milk
- ½ cup heavy cream
- 2 cups elbow macaroni uncooked
- 2 ½ cups sharp cheddar cheese freshly shredded and divided
- 1 cup mozzarella cheese freshly shredded
- 2 tablespoons fresh chopped parsley optional garnish
Instructions
- Add the ground beef and diced onion to a large deep skillet on the stove over medium-high heat. Cook for 6-8 minutes, crumbling the beef as it cooks, until the beef is browned and the onion is soft. Drain any excess grease from the skillet.
- Add the minced garlic and cook for 1 minute.
- Stir in the tomato paste, Worcestershire sauce, salt, black pepper, paprika, mustard powder, and Italian seasoning. Cook for 1-2 minutes, stirring often.
- Pour in the beef broth, milk, and heavy cream. Stir to combine.
- Add the uncooked macaroni noodles and stir again. Bring the mixture to a gentle boil.
- Reduce the heat to medium-low, cover the skillet, and simmer for 10-12 minutes, stirring every few minutes, until the macaroni is tender.
- Reduce the heat to low. Stir in 2 cups of shredded cheddar cheese until melted and creamy.
- Sprinkle the remaining ½ cup cheddar cheese and mozzarella cheese over the top of the skillet.
- Cover and cook on low for 2-3 minutes, or until the cheese on top is melted.
- Optional: if using an oven-safe skillet, place it under the broiler for 1-2 minutes to brown the cheese on top.
- Remove from the heat, let rest for 5 minutes, garnish with parsley, and serve warm.
Notes
Stir the pasta often while it simmers to keep it from sticking.
Add a splash of milk or broth if the sauce gets too thick.
Leftovers can be stored in the refrigerator for up to 4 days.
