Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef with the diced onion in a large skillet over medium-high heat. Stir and cook until the beef is browned, then drain excess fat and cook 30 seconds after adding the minced garlic.
Simmer until tender
- Stir in the uncooked pasta, beef broth, milk, ketchup, yellow mustard, Worcestershire sauce, and salt and pepper. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium, cover, and cook for 12–14 minutes, stirring occasionally, until the pasta is tender.
Melt the cheeses and top
- Remove the skillet from heat and stir in the shredded sharp cheddar and cubed American cheese until fully melted.
- Top with dill pickle chips and drizzle ketchup and mustard before serving.
Notes
For the creamiest sauce, keep stirring after adding the cheeses until the last streaks melt and the pasta looks glossy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk or broth. Freezing is not recommended because the cheese sauce can grain when thawed. For a lighter option, swap whole milk for 2% milk and use part-skim cheddar.