One-Pot Cheeseburger Pasta Skillet

Heat a large skillet over medium. Add olive oil if using, then the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.
Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
Stir in the tomato paste and cook 60–90 seconds, letting it darken slightly to deepen the flavor.
Add diced tomatoes, ketchup, mustard, a pinch of salt, and several grinds of black pepper. Stir well, scraping up any browned bits from the pan.
Pour in the beef broth and bring to a lively simmer. Stir in the uncooked pasta, ensuring all pieces are submerged.
Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring once or twice, until the pasta is tender. If liquid runs low before pasta is done, add a splash of broth or water.
Remove from heat. Gradually stir in the shredded cheddar until melted and creamy. Add cream cheese or heavy cream if using and stir until smooth.
Taste and adjust seasoning with salt and pepper. Garnish with chopped pickles, green onions, and sesame seeds if desired. Serve hot.