Skillet Macaroni and Ground Beef

This skillet macaroni and ground beef is classic comfort food with minimal fuss. Everything cooks in one pot, so you get tender pasta, a rich tomato sauce, and flavorful ground beef without juggling multiple pans. It’s very similar to old-fashioned American chop suey or goulash—simple, hearty, and incredibly satisfying.

It’s also an easy recipe to keep in regular rotation. Most of the ingredients are pantry or fridge staples, and you can adjust the seasonings or vegetables to fit what you have on hand. Whether you’re feeding kids, hungry grown-ups, or stocking the fridge with leftovers, this is the kind of dish that disappears fast and reheats beautifully.

What You’ll Like About This Recipe

• One-pot convenience. The pasta cooks right in the sauce with the beef, so you don’t have to boil a separate pot of water or wash extra dishes. Everything simmers together, which means less cleanup and more time to relax.
• Family-friendly flavor. The tomato sauce, Worcestershire, and mild aromatics create a savory, slightly tangy sauce that’s appealing to both kids and adults. It’s flavorful without being spicy, and you can easily adjust the seasoning at the end.
• Budget-conscious ingredients. Ground beef, macaroni, canned tomato sauce, and basic vegetables are all relatively inexpensive and easy to find. This makes it a great option for feeding a family or stretching a pound of meat into a complete meal.
• Flexible and customizable. You can adjust the seasoning, add more vegetables, stir in cheese, or swap in another ground meat without changing the basic method. It’s a forgiving base recipe that adapts to what you have on hand.
• Leftover-friendly. The flavors continue to develop as the dish rests, so leftovers taste even better the next day. It reheats well in the microwave or on the stovetop, making it ideal for lunches or quick heat-and-eat dinners.

Ingredient Notes

• Ground beef – Use a moderately lean ground beef so you get good flavor without too much grease. If there’s excess fat after browning, you can spoon off a bit before adding the pasta. Ground turkey, chicken, or a blend of beef and pork also work if you prefer.
• Olive oil – Just enough oil helps the beef brown and keeps the pasta from sticking when you toast it. Any neutral cooking oil is fine if you don’t want to use olive oil.
• Macaroni – Elbow macaroni is traditional, but any small, sturdy pasta shape such as shells, ditalini, or rotini will cook well using the same method. Whole-wheat or legume-based pasta can be used, but you may need to add a splash more water if it absorbs extra liquid.
• Onion and bell pepper – These add sweetness and depth to the sauce. Use any color bell pepper you like, or substitute celery or finely chopped carrots if that’s what you have. A bit of chopped poblano or jalapeño can add gentle heat.
• Garlic – Fresh minced garlic gives the sauce a nice savory edge. Garlic powder will work in a pinch; just add it with the other seasonings rather than sautéing it.
• Tomato sauce – Plain canned tomato sauce keeps the flavor simple and classic. You can use seasoned tomato sauce or even crushed tomatoes for a slightly chunkier texture; if using crushed tomatoes, you may want to add a pinch of sugar if the sauce tastes sharp.
• Worcestershire sauce – This adds depth and a subtle savory note that keeps the sauce from tasting flat. If you’re out, a splash of soy sauce or steak sauce can give a similar boost.

Steps to Make Skillet Macaroni and Ground Beef

1. Brown the beef in a large, heavy skillet or Dutch oven until it is well cooked and no longer pink, breaking it up into small crumbles as it cooks so it blends easily into the sauce.
2. When the beef is done, remove it to a bowl and use the remaining drippings, plus a little oil if needed, to toast the dry macaroni with the onion and bell pepper. Stir frequently so the pasta turns a light golden color without scorching and the vegetables begin to soften.
3. Add the garlic and cook briefly until fragrant, stirring constantly so it doesn’t burn, then return the cooked beef to the pan and stir everything together.
4. Pour in the tomato sauce, water, Worcestershire, salt, and pepper, stirring well to make sure the pasta is submerged in the liquid and nothing is stuck to the bottom of the pan.
5. Bring the mixture just to a simmer, then reduce the heat, cover the pan, and cook gently until the pasta is tender, stirring occasionally and checking that there is still enough liquid for the macaroni to cook evenly.
6. Once the pasta is cooked through and the sauce has thickened, taste and adjust the seasoning, adding a little more salt, pepper, or Worcestershire if needed, then let the skillet stand for a few minutes so the sauce can settle before serving.

Pro Tips

• Brown the beef long enough to develop color, not just until it’s barely cooked. Deep browning adds a surprising amount of flavor to the finished sauce.
• Stir occasionally as the mixture simmers, scraping the bottom of the skillet to keep the pasta from sticking and to ensure all of the macaroni cooks evenly.
• Adjust the liquid if needed. If the pasta is still a bit firm and the skillet looks dry, add a small splash of water, cover, and continue cooking. If the sauce is too thin when the pasta is done, remove the lid and let it simmer uncovered for a few minutes.
• Finish with a final taste before serving. A pinch of salt, a grind of black pepper, or an extra dash of Worcestershire right at the end can really brighten the flavors.

Recipe Variations

• Make it cheesy. Stir a generous handful of shredded cheddar, Colby Jack, or mozzarella into the skillet just before serving, or sprinkle cheese over the top, cover the pan, and let it melt. This gives the dish a creamy, kid-pleasing finish.
• Give it heat. Add crushed red pepper flakes, a splash of hot sauce, or a pinch of cayenne along with the other seasonings. You can also use part hot Italian sausage in place of some of the ground beef for a spicier skillet.
• Boost the vegetables. Stir in extra vegetables such as sliced mushrooms, diced zucchini, chopped celery, or shredded carrots. Add firmer vegetables earlier in the cooking process so they have time to soften, and fold in tender options like spinach near the end.
• Swap the meat. Use ground turkey, chicken, or a plant-based ground “meat” if you prefer a lighter option. You may want to add a touch more oil when browning lean proteins so they don’t dry out.

Serving Suggestions

• Serve with a simple side salad or steamed green beans for balance.
• Add a sprinkle of Parmesan or cheddar over each serving.
• Pair with garlic bread or rolls for a heartier meal.
• Top with chopped parsley or green onions for a fresh finish.

How to Store

• Refrigerate: Cool the macaroni and beef completely, then transfer it to an airtight container. Keep it in the refrigerator for up to 3 to 4 days, and label the container with the date so it’s easy to track.
• Reheat: Warm individual portions in the microwave in short intervals, stirring in between, until heated through. For larger amounts, reheat gently on the stovetop over low to medium-low heat, adding a splash of water or broth to loosen the sauce if it has thickened.
• Freeze: Portion the cooled mixture into freezer-safe containers or heavy-duty freezer bags, flattening the bags so they stack easily. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating, and add a bit of water or tomato sauce if the pasta seems dry after thawing.

Skillet Macaroni and Ground Beef

Diana Rattray

Make a delicious American chop suey with this one-pot skillet macaroni and ground beef recipe. It’s a flavorful and easy-to-make dish.

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Servings 4 to 6 servings

Calories 764

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Course Pasta

Cuisine American

Prep Time 12 minutes minutes

Cook Time 35 minutes minutes

Total Time 47 minutes minutes

Ingredients

  

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• 1 1/2 pounds ground beef
• 1 tablespoon olive oil, or enough to coat the skillet
• 8 ounces macaroni, uncooked
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 1 teaspoon garlic, minced
• 2 cans tomato sauce, 8 ounces each
• 1 cup water
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce

Instructions

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• Heat the olive oil in a Dutch oven or sauté pan. When the oil is shimmering, add the ground beef. Cook, breaking it up and stirring, until no longer pink.
• Remove the beef from the skillet and add the macaroni, onion, and green pepper; sauté in the meat juices over low heat until the pasta is golden yellow. Add garlic and cook, stirring, for 1 minute longer.
• Return the ground beef to the skillet, add the tomato sauce and remaining ingredients, and stir. Reduce the heat to low, cover the pan, and simmer for 20 to 25 minutes, or until the macaroni is tender.

Nutrition

Calories: 764kcalCarbohydrates: 62gProtein: 41gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 121mgSodium: 2353mgPotassium: 1664mgFiber: 7gSugar: 15gVitamin A: 2058IUVitamin C: 48mgCalcium: 99mgIron: 8mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword american chop suey, ground beef, macaroni

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