Friday Night Cheeseburger Macaroni

Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart into small crumbles with a wooden spoon. Cook for 6 to 7 minutes, stirring occasionally, until the beef is deeply browned and no pink remains. Do not drain the fat — it adds flavor to the entire dish.

Add the diced onion to the skillet and cook for 3 minutes, stirring frequently, until the onion is soft and starting to turn translucent. Add the minced garlic and cook for 30 seconds more until fragrant.

Stir in the tomato paste, yellow mustard, and Worcestershire sauce. Cook for 1 minute, stirring constantly, so the tomato paste toasts slightly against the hot pan and develops a richer, deeper flavor.

Add the uncooked elbow macaroni, diced tomatoes with their juices, beef broth, and milk. Stir in the salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix everything together thoroughly, making sure the dry pasta is submerged in the liquid.

Bring the mixture to a boil, then immediately reduce the heat to medium-low. Cover the skillet with a tight-fitting lid and simmer for 10 to 12 minutes, stirring every 3 to 4 minutes to prevent the pasta from sticking to the bottom. The macaroni is done when it is tender but still has a slight bite — it will continue absorbing liquid as it sits.

Remove the skillet from the heat. Add the shredded cheddar cheese in two additions, stirring after each until the cheese is completely melted and the sauce is creamy and glossy. The residual heat will melt the cheese without making it greasy or clumpy.

Let the skillet rest uncovered for 3 to 5 minutes. The sauce will thicken as it cools and cling more tightly to the noodles. Taste and adjust salt if needed.

Serve directly from the skillet, garnished with chopped parsley and a few dill pickle slices on top if you want the full cheeseburger experience.