Begin by heating olive oil in a large pot over medium heat. Add the ground beef and cook it until it’s browned and crumbled. Make sure to break up the meat into smaller pieces as it cooks. This step usually takes about 6–8 minutes.

Once the beef is browned, add the diced onions and minced garlic to the pot. Stir everything together and cook until the onions turn translucent and the garlic becomes fragrant. The kitchen is going to smell amazing at this point!

Now, it’s time to bring everything together. Mix the elbow macaroni into the pot, followed by the beef broth and milk. Stir everything well to make sure the pasta is submerged in the liquid.

Sprinkle in salt and black pepper, then reduce the heat to medium-low. Cover the pot and simmer for 10–12 minutes, stirring occasionally. This ensures the pasta cooks evenly without sticking. You’ll know it’s ready when the pasta becomes nice and tender.

Now for the fun part! Stir in the shredded cheddar cheese, ketchup, and mustard. Mix everything together until the cheese melts into a creamy sauce that coats the pasta.

Finally, fold in the chopped pickles. They add that signature cheeseburger tang and a delightful crunch. Give it one last stir, and voilà, your dish is ready!