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One-Pot Cheeseburger Pasta

A comforting weeknight dish that combines the flavors of a cheeseburger with pasta, all cooked in one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef, 85 to 90 percent lean Can substitute with lean turkey or mushrooms for a lighter version.
  • 12 oz Short pasta (elbow macaroni, shells, or rotini) Any small pasta shape works; adjust cooking time as needed.
  • 1 medium Onion, chopped Adds sweetness and depth to the dish.
  • 2 cloves Garlic, minced Enhances the savory flavor.
  • 2 tbsp Tomato paste Provides richness; toast it briefly for enhanced flavor.
  • 2 tbsp Ketchup For a classic burger taste.
  • 1 cup Beef broth Can substitute with water and a bouillon cube.
  • 1 tbsp Worcestershire sauce Adds umami flavor.
  • 1 tsp Mustard Optional, but contributes to the burger vibe.
  • to taste Salt and pepper Adjust according to taste.
  • 1 cup Cheddar cheese, freshly shredded Use freshly shredded cheese for best melting results.
  • 1/2 cup Milk or cream Makes the sauce creamier.
  • optional Pickles and green onions, for garnish For a diner-style finish.

Method
 

Preparation
  1. Brown the beef in a deep skillet or Dutch oven over medium heat. Break it up as it cooks, and season lightly with salt and pepper.
  2. Add the chopped onion and cook until soft. Stir in the garlic for 30 seconds until fragrant.
Cooking
  1. Stir in tomato paste, ketchup, and mustard. Add Worcestershire and let it coat the beef and sizzle for a minute.
  2. Pour in the broth and then add the dry pasta, ensuring the liquid covers the pasta. Bring to a gentle boil.
  3. Reduce to a simmer and cover. Cook, stirring once or twice, until the pasta is tender and most of the liquid is absorbed.
  4. Turn off the heat. Add milk and cheese. Stir until creamy and glossy. Adjust salt and pepper if necessary.
  5. Top with chopped pickles or green onions, then serve hot.

Notes

If the pasta is done but there's still too much liquid, let it simmer uncovered for a minute or two. If it's a bit dry, splash in extra milk or broth. This dish keeps well and can be stored in an airtight container for up to 4 days in the fridge or 2 months in the freezer.