My dad still talks about this dish my mom made every Thursday night growing up

Every Thursday night when my kids were growing up, I made a pan of this oven-baked hamburger pasta, and my husband still brings it up whenever the weather turns chilly. It’s my simple, four-ingredient nod to those boxed hamburger meals that started showing up in Midwestern kitchens in the ’70s, but this version tastes a little more homey and comes bubbling out of the oven in a cast iron skillet. It’s the kind of no-fuss supper you can throw together after a long day, slide into the oven, and let the whole house fill with the smell of beef, pasta, and cheese, just like the weeknights I remember from my own childhood.

I like to scoop this cheesy hamburger pasta straight from the cast iron skillet with a big metal spoon and serve it in wide bowls. A simple green salad with iceberg lettuce, tomatoes, and a tangy vinaigrette helps cut through the richness, and buttered peas or green beans feel right at home alongside it. Slices of soft white bread or warm dinner rolls are perfect for mopping up any extra sauce. For a little extra comfort, you can finish with pickle slices on the side and tall glasses of cold milk, just the way many Midwestern farm families would have done on a busy weeknight.

Servings: 4

1 pound ground beef (80–85% lean)

Preheat your oven to 375°F (190°C). Place a 10–12 inch oven-safe skillet, preferably cast iron, on the stovetop over medium heat.

Add the ground beef to the hot skillet and cook, breaking it up with a spoon, until it is browned and no pink remains, about 6–8 minutes. If there is a lot of grease, carefully spoon off most of it, leaving just a thin coating in the pan for flavor.

Pour 2 1/2 cups of the jarred pasta sauce into the skillet with the cooked beef and stir to combine. Bring the mixture up to a gentle simmer.

Stir the uncooked elbow macaroni into the beef and sauce mixture, making sure all the pasta is coated and mostly submerged in the sauce. If it looks very dry, drizzle in a little more of the remaining sauce until the pasta is just covered; it will absorb liquid as it bakes.

Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the beef and pasta mixture, then gently stir it in so the cheese is mixed throughout but the pasta is still mostly in an even layer.

Smooth the top with the back of your spoon, then scatter the remaining 1/2 cup of shredded cheddar cheese over the surface. Spoon any remaining pasta sauce in small dollops over the top for extra color and moisture.

Cover the skillet tightly with foil (or a lid, if your skillet has one) and place it on the middle rack of the preheated oven. Bake for 20 minutes to allow the pasta to cook through in the sauce.

After 20 minutes, carefully remove the foil and check a piece of pasta; it should be just about tender. If it is still quite firm, cover again and bake 5–10 minutes more, checking once or twice.

Once the pasta is tender, remove the foil and bake uncovered for another 8–10 minutes, or until the top is bubbling and the cheese has melted into a creamy, lightly browned layer around the edges.

Take the skillet out of the oven and let it rest on the stovetop for 5–10 minutes. This short rest helps the sauce thicken slightly so it clings to the macaroni and beef, giving you that cozy, creamy texture.

To serve, use a metal spoon to scoop generous portions straight from the skillet. You should see the ground beef mixed with the elbow macaroni in a creamy orange cheese sauce as you lift out each spoonful.

If your family likes things a little creamier, you can stir in a splash of milk or a few tablespoons of sour cream when you mix the sauce and beef before adding the pasta; just keep the total liquid similar so the pasta still cooks properly. For a milder flavor, use a blend of half cheddar and half Monterey Jack or Colby cheese. If you only have plain tomato pasta sauce, you can still make this dish by using it in place of the cheese pasta sauce and adding a bit more shredded cheese on top. You can also swap in small shell pasta or rotini if that’s what you have on hand, but check doneness a few minutes early, as different shapes cook at slightly different rates. To stretch the meal for a bigger family, stir in an extra 1/2 cup of pasta and a little more sauce, and add 5–10 minutes to the covered baking time, checking that the pasta is fully tender. For food safety, always cook the ground beef until it is no longer pink and reaches an internal temperature of 160°F (71°C), and carefully drain excess grease away from the heat to avoid splatters. Make sure your cast iron skillet is truly oven-safe and use thick oven mitts when moving it, as the handle will be very hot. Leftovers should be cooled, then refrigerated within 2 hours and eaten within 3–4 days; reheat thoroughly until steaming hot before serving.