If you love a good cheeseburger but want something warm and filling for dinner, this dairy free cheeseburger pasta skillet is exactly what you need.

It has all the flavors you know from a classic cheeseburger, but everything comes together in one pan.

The best part is that it’s completely dairy free. I use dairy free cheddar shreds and a splash of almond milk to get that creamy, cheesy sauce without any actual dairy.

I also love that this is a one skillet meal. Less cleanup means more time to actually enjoy your food.

The chopped pickles and green onions on top really bring that true cheeseburger taste home. Trust me, they make a big difference.

Why This Recipe Is a Keeper

Creamy Without Dairy – Almond milk and dairy free cheddar create a smooth, cheesy sauce without any dairy.

True Cheeseburger Flavor – Ketchup, mustard, smoked paprika, beef, and pickles bring classic cheeseburger flavor to every bite.

One Skillet Simplicity – Everything cooks in one deep skillet, making this an easy dinner with less cleanup afterward.

Perfect Comfort Texture – Tender macaroni absorbs the savory broth, while the creamy sauce coats every bite beautifully.

Here’s What You’ll Need

1 tbsp Olive Oil
1 lb Ground Beef
1 Yellow Onion, diced
2 cloves Garlic, minced
2 tbsp Tomato Paste
3 cups Beef Broth
8 oz Elbow Macaroni
2 tbsp Ketchup
1 tbsp Yellow Mustard
1 tsp Smoked Paprika
3/4 tsp Salt
1/2 tsp Black Pepper
1/4 cup Unsweetened Almond Milk
1 1/2 cups Dairy Free Cheddar Shreds
2 Green Onions, sliced
1/4 cup Dill Pickles, chopped

How to Make It

Step 1

Heat the olive oil in a large deep skillet over medium high heat. Brown the ground beef with the onion for 6-7 minutes, breaking the meat into crumbles.

Step 2

Stir in the garlic and tomato paste and cook for 1 minute.

Step 3

Pour in the beef broth and add the elbow macaroni, ketchup, yellow mustard, smoked paprika, salt and black pepper. Stir well and bring to a simmer.

Step 4

Cover and cook for 10-12 minutes, stirring a couple of times, until the pasta is tender and most of the liquid is absorbed.

Step 5

Turn the heat to low and stir in the almond milk and dairy free cheddar shreds. Cover for 2 minutes, then stir until the sauce is creamy and coats the pasta.

Step 6

Taste and adjust the salt and pepper.

Step 7

Top with sliced green onions and chopped dill pickles for that true cheeseburger flavor, and serve straight from the skillet.

Recipe Tips

Use a Wide, Deep Skillet

Choose a skillet that is wide enough for the macaroni to sit in one even layer and deep enough to hold the broth. This helps the pasta cook evenly and keeps the liquid from bubbling over.

A heavy skillet also holds heat well, which helps the beef brown properly before the broth is added.

Cook the Tomato Paste Before Adding the Broth

After the beef and onion are cooked, stir in the garlic and tomato paste and let them cook for the full minute. Stir often so the garlic stays fragrant and the tomato paste darkens slightly.

This short cooking step gives the sauce a deeper flavor and keeps the tomato paste from tasting sharp.

Keep the Pasta at a Gentle Simmer

Once the broth and seasonings are added, bring the mixture to a gentle simmer instead of a strong boil. A hard boil can make the liquid disappear before the macaroni is tender.

Stir the skillet two or three times while the pasta cooks, scraping along the bottom so the macaroni cooks evenly and does not stick together.

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