Cheesy Hamburger Pasta Skillet

Dinner1-PotComfort FoodKid-friendly

Cheesy Hamburger Pasta Skillet! Way better than a box mix and just as quick and easy! 1-pot, make it for dinner and have the leftovers for lunch.

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!

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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

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


  • 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:


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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Philly Cheesesteak Pasta Skillet

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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22 Comments / Reviews

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Did you make it? Rate it!

  1. Brittany

    How would I alter this if I am adding precooked egg noodles? Do I let the milk mixture simmer for 8 minutes, sans noodles? I have some left over that I was looking to use up, that’s why I am asking.

    Show Replies (1)
  2. Alisha

    Really tasty and easy to memorize! I’m now using it as a go to recipe.


  3. Cassidy

    I Made this with heavy whipping cream instead of half and half and omg!!! THIS IS AMAZING!!!! Definite recipe for the cook book!!!


  4. Diane

    Home run for my guys! I made it to eat as we watched the National League playoff game, & it was a big hit. I adjusted some things: 1 1/2 lb. 81% lean hamburger, 12 oz. tricolor rotini, & I-don’t-know-how-much Colby cheddar jack (because I just used up a chunk I had) – but it was more than 2 c. shredded. It was wonderful! Thanks once again for a tasty recipe that is also easy, family-friendly, & good for weeknights.


  5. lachiah

    I made an adapted version of this recipe for dinner tonight. I halved the half and half and increased the broth by about half a cup. I think the sauce needs a bit of seasoning and can maybe do without the flour which clumped. The dish turned out well enough and I would make it again with more tweaks.

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