Cheesy Hamburger Pasta Skillet

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Photography Credit: Megan Keno

There is a slightly guilty side of me that loves the kind of macaroni and ground beef skillet dish that comes from a box. It always reminds me of rowdy dinners at home growing up, with my brothers and sisters all around.

This from-scratch version is nearly as easy as the boxed kind, and just as comforting. It also feeds a crowd and makes excellent leftovers!

I like to use cheddar for this recipe, or you can make it with mozzarella for a more mild flavor. Whichever cheese you have on hand is going to be delicious.

And don’t worry that you’ll need too many dishes. You can make the whole thing in one large skillet, noodles and all.

Cheesy Hamburger Pasta Skillet Recipe

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  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 6

Ingredients

  • 1 pound lean ground beef
  • 1 medium green bell pepper, diced
  • 1/2 large sweet onion, diced
  • 2 medium cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 1/2 cups chicken broth
  • 1 1/2 cups half-and-half
  • 2 tablespoons all-purpose flour
  • 8 ounces wide egg noodles
  • 2 cups shredded cheddar or mozzarella

Special Equipment:

Method

1 Brown the ground beef: Heat a large 12-inch skillet over medium heat. Add the ground beef and brown, breaking into smaller pieces with a spatula or spoon. When browned, place onto a paper towel lined plate, and drain the beef. Set aside.

Philly Cheesesteak Pasta Skillet

2 Cook the pepper and onion: In the same pan, add in the bell pepper and onion. Cook until golden brown and softened. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper. Transfer this mixture to another plate and set aside.

3 Make the sauce: Still in the same the pan, whisk together the chicken broth and half-and-half. Bring this mixture to a simmer. Whisk in flour and continue to simmer, about three minutes until the mixture begins to thicken slightly.

Philly Cheesesteak Pasta Skillet

4 Cook the noodles: Add the egg noodles to the milk mixture. Cover pan and cook for about 8 minutes, or until the noodles are cooked through. Stir occasionally to ensure all noodles are submerged and cooking.

5 Add the ground beef, green peppers, and onions back to the pan. Stir to combine. Lastly, stir in the shredded cheese and combine until the cheese has melted. Serve immediately.

Philly Cheesesteak Pasta Skillet Philly Cheesesteak Pasta Skillet

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Megan Keno

Megan Keno, is the writer, recipe developer, and photographer behind the nationally recognized food blog Country Cleaver. Her work has been featured in Country Living Magazine, Better Homes and Gardens, America’s Test Kitchen, The Kitchn, and on The Pioneer Woman’s Tasty Kitchen Blog.

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Philly Cheesesteak Pasta Skillet

Showing 4 of 12 Comments

  • Jenny

    This was a huge hit with my family! Used rotelle pasta instead of egg noodles. 8 min. cooking time was fine. Used only half the shredded cheese. No leftovers for my lunch today. ;-(

  • booch221

    One and a half cups of half-and-half? Does this dish need to be that rich? I think I’ll make this with milk. The 2 cups of cheese will add enough fat.

  • Connie

    Easy and came together fast but I didn’t love it. The noodles didn’t cook evenly, and I did stir them to make sure they were covered in the liquid mixture. It might be better if the noodles were cooked separately. It seemed too thick and gluey. I felt the need to add more half and half to thin it out the sauce a little.

  • Amy G

    Do you think whole wheat pasta and 1% milk could be used successfully in this recipe?

  • Jen

    i’m confused.Is the pasta cooked before adding to milk mixture?

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