Why This Recipe Works

We wanted to create the perfect marriage of a cheeseburger and mac and cheese in one pan. We started by soaking ground beef in a solution of salt, pepper, water, and baking soda for 15 minutes before searing it. This trick kept the beef tender, allowing us to emulate that beloved burger crust in the skillet without the side effect of dry, pebbly, overcooked meat. For the macaroni we cooked the pasta right in the skillet with just enough milk and water to cook it until it was al dente. We stirred in sharp cheddar and classic American cheese for maximum flavor and meltability. Finally, to drive home the cheeseburger flavor, we folded in all our favorite cheeseburger toppings: finely chopped raw onion, ketchup, mustard, chopped dill pickles, and a hefty dose of Worcestershire sauce to bolster the overall meatiness. We topped the skillet with a little more cheese, finished it under the broiler, and served it sprinkled with more onion and pickles for a familiar sharpness.

Before You Begin

Tossing the beef with the baking soda solution in step 1 helps keep it tender.

Instructions

Stir 1½ tablespoons water, ½ teaspoon salt, pepper, and baking soda in medium bowl until baking soda and salt are dissolved. Add beef and mix until thoroughly combined. Let sit for 15 minutes.

Heat oil in 12-inch broiler-safe skillet over medium-high heat until just smoking. Add beef and cook, breaking up meat with wooden spoon, until well browned, 6 to 8 minutes.

Add macaroni, milk, and remaining 1½ cups water and bring to simmer. Cover; reduce heat to medium-low; and cook until macaroni is al dente, about 5 minutes, stirring halfway through cooking.

Adjust oven rack 6 inches from broiler element and heat broiler. Stir 1½ cups American cheese, 1½ cups cheddar, onion, pickles, ketchup, mustard, Worcestershire, and remaining ½ teaspoon salt into macaroni until fully combined and cheese is melted, about 2 minutes.

Off heat, sprinkle remaining ½ cup American cheese and remaining ½ cup cheddar over top of macaroni. Broil until spotty brown, about 2 minutes. Let cool for 5 minutes. Sprinkle with extra onion and pickles. Serve.