One-Pot Cowboy Beef Macaroni Skillet

Why You’ll Love This Recipe

I love this recipe because it’s quick, flavorful, and made with simple ingredients I usually already have. The ground beef adds richness, the beans give it a chili-like vibe, and the cheesy topping brings everything together. It’s one of those one-pan meals that feels satisfying without being complicated. Plus, cleanup is easy—no extra pots or pans required.

ingredients

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

ground beef
onion (chopped)
garlic (minced)
uncooked elbow macaroni
beef broth
canned diced tomatoes
tomato paste
canned black beans (drained and rinsed)
chili powder
smoked paprika
salt
black pepper
shredded cheddar cheese
green onions or fresh parsley (for garnish)

directions

1. I start by browning the ground beef in a large skillet over medium heat, breaking it up as it cooks. Once it’s no longer pink, I drain off any excess fat.

2. I add the chopped onion and garlic to the skillet and cook for 2–3 minutes until softened.

3. I stir in the uncooked macaroni, beef broth, diced tomatoes, tomato paste, black beans, chili powder, smoked paprika, salt, and pepper.

4. I bring the mixture to a boil, then reduce the heat to a simmer and cover. I let it cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

5. I remove the lid, stir everything together, and sprinkle shredded cheddar cheese over the top. I cover again for 1–2 minutes, just until the cheese melts.

6. I garnish with green onions or parsley and serve hot.

Servings and timing

This recipe serves 4 to 6 people and takes about 30–35 minutes from start to finish. It’s quick, comforting, and perfect for busy nights or feeding a hungry crowd.

Variations

Sometimes I add corn, bell peppers, or jalapeños for extra texture and heat. I’ve also swapped the black beans for kidney or pinto beans depending on what I have on hand. For a smoky twist, I use chipotle powder or toss in a spoonful of BBQ sauce. If I want it creamier, I stir in a little sour cream or cream cheese at the end.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of broth or water, or microwave it in short bursts until heated through. It also freezes well—I just thaw overnight before reheating.

FAQs

Can I use a different type of pasta?

Yes. I’ve used small shells, rotini, and penne. I just adjust the cook time slightly based on the pasta type.

Is this dish spicy?

It has a mild kick from the chili powder, but I can easily increase the heat by adding cayenne, hot sauce, or fresh jalapeños.

Can I make it vegetarian?

Absolutely. I use plant-based ground meat or skip the meat and add extra beans and vegetables. Vegetable broth works well in place of beef broth too.

How do I keep the pasta from sticking?

I stir a few times during cooking and make sure there’s enough liquid to help the pasta cook evenly. Keeping the skillet covered also helps trap moisture.

What cheese works best?

Cheddar melts beautifully and adds flavor, but I’ve also used Monterey Jack, Colby, or a Mexican blend. Anything melty and sharp works well.

Conclusion

One-Pot Cowboy Beef Macaroni Skillet is the ultimate comfort food—savory, cheesy, and satisfying, all made in a single pan. It’s the kind of dish I reach for when I want something warm and filling without a lot of work. Whether I’m feeding the family or just cooking once to eat all week, this recipe checks every box.