- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- One skillet from start to finish — the pasta never sees a separate pot.
- Cheeseburger flavours without the assembly.
- Thirty minutes and it feeds six.
Recipe
One-Pot Cheeseburger Pasta
Cheeseburger flavours in a creamy one-skillet macaroni dinner.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat a large deep skillet over medium-high heat. Add the ground beef and onion.
- Step 2. Cook for 6-8 minutes, breaking the beef apart, until browned. Drain excess grease if needed.
- Step 3. Add the garlic and tomato paste and cook for 1 minute.
- Step 4. Pour in the beef broth. Add the macaroni, paprika, salt, and black pepper.
- Step 5. Bring to a boil, then reduce the heat to medium-low.
- Step 6. Cover loosely and simmer for 10-12 minutes, stirring several times, until the pasta is tender.
- Step 7. Stir in the milk.
- Step 8. Remove from the heat and stir in the cheddar until completely melted. Let stand for 2-3 minutes before serving.
Notes
- Stir several times during the simmer. Pasta in shallow liquid sinks and sticks to the base.
- Let it stand two or three minutes after the cheese goes in. It looks loose at first and thickens as it rests.
- Diced pickles or a spoonful of the brine at the end sharpen it considerably — worth trying if it tastes flat.
One-Pot Cheeseburger Pasta — Simple Table Recipes · https://simpletablerecipes.com/recipes/one-pot-cheeseburger-pasta/
Ingredient Notes
- Tomato paste
- Cooked with the garlic for a minute before the broth goes in. It is what gives the sauce its depth and its colour.
- Beef broth
- The pasta cooks in it, so it seasons the dish from the inside. The quantity is set for 200 g of elbow macaroni — a different shape may need adjusting.
- Cheddar off the heat
- Stirred in after the pan leaves the heat. Cheese added to a simmering sauce goes grainy and cannot be recovered.
Equipment
- Large deep skillet or Dutch oven
- Wooden spoon
- Measuring cups/spoons
- Cheese grater
Substitutions
- Ground beef
- Ground turkey works; add a splash of oil as it is leaner. Plant-based mince also works well here since there is plenty of seasoning.
- Cheddar
- American cheese melts most smoothly and is the most cheeseburger-like. A mix of cheddar and Monterey Jack is a good compromise.
- Toppings
- Chopped pickles, diced raw onion, mustard or a drizzle of burger sauce at the table all work.
Storage & Freezing
Storing: Refrigerate for up to 4 days. The pasta keeps absorbing sauce, so reheat with a splash of milk.
Freezing: Freezes acceptably for up to 2 months, though the sauce may separate slightly. Reheat gently, stirring.
Frequently Asked Questions
Why is my cheese sauce grainy?
Heat. Take the skillet fully off the hob before the cheddar goes in, and grate the cheese yourself — the starch coating on pre-shredded cheese prevents smooth melting.
Can I use a different pasta shape?
Small shapes work best since the liquid is measured for them. Shells and rotini are close substitutes for elbows. Larger shapes need more broth and a longer simmer.
Why is my pasta sticking to the pan?
There is far less liquid than in a pot of boiling water, so the pasta settles. Stir every few minutes and keep the heat at medium-low rather than a hard boil.
What makes it taste like a cheeseburger?
The combination of beef, tomato paste and melted cheddar. Chopped pickles or a spoonful of pickle brine stirred in at the end is what most people find pushes it over the line.
Can I make it ahead?
It is best fresh. The pasta softens and drinks up the sauce as it stands. If you must, undercook the pasta slightly and reheat with extra milk.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
