One-Pot Cheesy Beef and Macaroni Skillet

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A comforting one-pot meal combining browned ground beef, tender macaroni, and melted cheddar cheese for an easy family dinner. This American-inspired kid-friendly recipe, ready in about 35 minutes, pairs ground beef, small elbow macaroni, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, 80% lean ground beef
• 2 cups (uncooked) small elbow macaroni
• 1 small, finely diced yellow onion
• 3, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups, shredded sharp cheddar cheese
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large deep skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Remove excess fat if needed.
2. Step 2: Add 1 small finely diced yellow onion and 3 minced garlic cloves to the beef. Sauté for 3 minutes until the onion softens and becomes translucent, releasing a fragrant aroma.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to deepen the flavors.
4. Step 4: Pour in 4 cups beef broth and bring to a boil. Add 2 cups uncooked small elbow macaroni, reduce heat to medium-low, cover, and simmer for 10-12 minutes until macaroni is tender and most of the liquid is absorbed.
5. Step 5: Remove the skillet from heat and immediately stir in 1 1/2 cups shredded sharp cheddar cheese until melted and creamy. Serve hot for a cheesy, hearty dinner.