A hearty and cheesy skillet cheeseburger mac and cheese recipe perfect for a quick and delicious dinner.

1 pound (454 g) macaroni

1 teaspoon (5 ml) olive oil (or as needed depending on the fat percentage of your beef)

1 pound (454 g) ground beef

1 medium onion, chopped (or 1 teaspoon onion powder)

3–4 cloves garlic, minced (or 1 teaspoon garlic powder)

15 ounces (425 g) tomato sauce

1 cup (240 ml) milk

1 teaspoon (5 ml) salt, or more to taste

Fresh cracked black pepper

1 teaspoon (5 ml) sugar

2–3 cups (226–340 g) shredded cheddar cheese, depending on your preferred cheesiness

Minced parsley for topping, optional

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Cook macaroni according to package instructions, drain, and set aside.
Heat a large skillet on medium-high heat. Add oil, then the ground beef. Break up the beef and cook until nearly cooked through, about 3 minutes.
Add onions and garlic, cooking until softened, about 2 minutes. Drain any excess fat if necessary.
Add tomato sauce, milk, salt, pepper, and sugar. Stir to evenly combine the mixture.
Bring the beef and sauce to a low simmer for approximately 3 minutes to allow the flavors to combine. Taste and adjust seasonings as needed.
Fold in the cooked pasta, then add the shredded cheese a little at a time until everything is combined and the cheese melts. Add extra cheese on top and garnish with minced parsley, if desired. Serve warm.

Macaroni cooks quickly; if using other pasta like rotini or penne, adjust the cooking time accordingly.

Reduce pasta quantity if you’d like more meat and cheese.

Extra salt and pepper enhance the flavors of the dish.

Minced parsley is optional for topping.