This skillet cheeseburger dish will make you nostalgic for grilling season while being a perfect off-season weeknight comfort meal. Don’t be daunted by the long ingredient list—it’s mostly easy-to-measure seasonings, and there’s only a bit of chopping to do. The best part is that when you are finished, there is so little cleanup. The macaroni cooks right in the skillet.
Ingredients
- butter: 2 tsp
- oil: 2 tsp
- onion: 1 piece (diced)
- garlic: 3 clove (minced)
- 1/4 pounds 93% lean ground beef: 1 piece
- evaporated milk: 1 can (12 ounce can)
- tomato sauce: 1 can (8 ounce can)
- pickle relish: 2 Tbsp
- Dijon mustard: 2 tsp
- granulated garlic: 1 tsp
- granulated onion: 1 tsp
- Montreal steak seasoning: 1 tsp
- chili powder: 1 tsp
- smoked paprika: 0.5 tsp
- salt: 0.5 tsp
- pepper: 0.25 tsp
- beef broth: 2 cups
- flour: 1 Tbsp
- 1/2 cups elbow macaroni: 1 piece
- sharp Cheddar cheese: 3 cups (shredded)
Metric Conversion
Stages of cooking
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Melt butter with oil in a deep cast iron skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
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Add minced garlic and ground beef; cook and stir, breaking up the meat with a spatula, until beef is crumbly and browned, about 7 minutes.
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Stir in tomato sauce and evaporated milk. Add pickle relish, Dijon mustard, granulated garlic, granulated onion, Montreal steak seasoning, chili powder, smoked paprika, salt, and pepper, and stir to combine.
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Reserve 1/4 cup beef broth, and pour remaining beef broth into the skillet. Whisk flour and the 1/4 cup beef broth together in a small bowl to make a slurry; stir slurry into the skillet.
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Stir in dry macaroni until pasta is fully submerged. Bring mixture to a boil, reduce the heat to low, and simmer, covered, until macaroni is tender with a bite, about 10 minutes.
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Set a rack about 6 inches from the heat source and preheat the oven’s broiler.
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Stir 2 cups cheese into macaroni mixture. Sprinkle remaining cheese evenly across the top of the skillet. Broil until cheese is golden, about 3 minutes. Serve immediately.
