Cheesy Shipwreck Dinner Skillet

Why You’ll Love This Recipe

I love this recipe because it’s fast, budget-friendly, and only uses one pan for cooking. The macaroni cooks right in the beef and veggie mix, soaking up all the flavors for a creamy, comforting dish. It’s great for using pantry staples and frozen veggies, and it’s flexible enough to customize based on what I have in the kitchen. And with that cheesy topping? It’s always a hit at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound lean ground beef

• 1 (7.25 ounce) package macaroni and cheese mix (with pasta and cheese packet)

• 1 (14.5 ounce) can diced tomatoes (with liquid)

• 1 cup milk

• 1 cup frozen peas

• 1 cup frozen corn

• 1 teaspoon seasoned salt, or to taste

• 1 cup shredded Cheddar cheese, divided

Directions

1. I heat a large skillet over medium-high heat and cook the ground beef, breaking it apart as it browns. It takes about 5–7 minutes until it’s no longer pink.

2. Without draining the beef (unless there’s excess grease), I stir in the pasta and cheese powder from the macaroni and cheese box.

3. I add the diced tomatoes (with their juice), milk, frozen peas, and corn. I stir everything together and bring the mixture to a boil.

4. I reduce the heat to medium-low, cover the skillet, and let it simmer for about 12 minutes, or until the pasta is tender.

5. I season with seasoned salt, then stir in half of the shredded Cheddar cheese until it melts into the dish.

6. I sprinkle the remaining cheese over the top and let it melt before serving. Sometimes I cover it again for a minute or two to help the cheese melt evenly.

Servings and timing

This recipe serves 4 people.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

• I sometimes use ground turkey or chicken instead of beef for a lighter version.

• For extra flavor, I sauté diced onion or garlic with the beef.

• If I want it spicier, I stir in a pinch of chili flakes or use pepper jack cheese instead of cheddar.

• I’ve added chopped spinach or bell peppers when I want more veggies.

• Leftover taco meat or rotisserie chicken also works great in this recipe.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 3 days.
Reheating: I reheat it on the stovetop or in the microwave with a splash of milk to loosen the sauce.
Freezer: It’s freezer-friendly, though the pasta may soften slightly. I freeze portions and thaw in the fridge before reheating.

FAQs

Can I use any brand of mac and cheese?

Yes, any boxed macaroni and cheese with a cheese sauce packet will work. I usually stick with the classic 7.25 oz size.

Can I make this without peas or corn?

Absolutely. I leave them out or swap in other frozen veggies like green beans or mixed vegetables depending on what I have.

Do I have to use the cheese packet?

Yes, it helps create the creamy base of the dish. But I’ve also made it with just the pasta and used my own shredded cheese and seasoning if I’m out of the packet.

Can I bake this in the oven?

This dish is meant for stovetop cooking, but I’ve transferred it to a baking dish, topped it with extra cheese, and baked it at 375°F for 10–15 minutes for a golden crust.

What can I serve with this?

It’s a full meal on its own, but I sometimes add a side salad or garlic bread if I’m serving a crowd.

Conclusion

This Cheesy Shipwreck Dinner Skillet is the kind of easy, comforting meal I turn to when I need something fast and filling. With pantry-friendly ingredients and a cheesy finish, it’s always a win—even with picky eaters. One pan, one box of mac and cheese, and a whole lot of flavor.