One Pot Cheeseburger Pasta Recipe

grey and white plate filled with cheeseburger pasta.

One Pot Cheeseburger Pasta Recipe

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 551cal

Author: Ashley Fehr

Cheeseburger Pasta takes everything you love about classic burger flavors and marries it with the goodness of cheesy pasta! It's stick-to-your-ribs comfort food that the whole family loves. Such an easy one pot recipe that's ready in just 30 minutes!

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US Customary - Metric

Ingredients

1 lb lean ground beef
1 small onion (finely diced)
2 tablespoons tomato paste
3 cloves garlic (minced)
1 teaspoon ground mustard
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
3 cups low sodium beef broth
3 tablespoons ketchup
2 tablespoons sweet relish
½ cup heavy cream
3 cups pasta shells (about 210 grams)
2 cups shredded cheddar cheese
sliced pickles, optional, for serving

Instructions

Heat a large skillet over medium-high heat. If it is not a non-stick skillet, add a drizzle of oil or non stick spray.
Add ground beef and onion and cook, stirring, until beef is browned and onion is softened.
Stir in tomato paste, garlic, mustard, salt, pepper and paprika and cook 1 minute.
Add beef broth, ketchup, relish and cream and bring to a simmer over high heat.
Add uncooked pasta, stir, cover and reduce heat to medium-low. Simmer, stirring often, until pasta is al dente.
Stir in cheese until melted. Taste and serve.

Video

Notes

Ingredients and Substitutions:

Ground beef: I also use lean ground beef so there is not usually a need to drain the fat. If you find there is a lot of fat left over after cooking, you can drain it before continuing. You can also swap this with ground pork, chicken or turkey.
Vegetables: feel free to bump up the veggie content! Chopped mushrooms, peppers or shredded carrots work well in here -- just add them with the ground beef and onion.
Broth: I always choose low sodium broth and add salt as needed. If you're starting with salted broth, you may want to omit the salt and add as needed when serving.
Cream: I use heavy cream for a rich flavor and thick sauce. You can use a lighter cream or milk, but lower fat dairy has the risk of curdling and will make a thinner sauce.
Ketchup, mustard, relish and pickles: These are classic burger toppings and you can add or remove as you like. The ketchup, mustard and relish are in such small amounts that they add flavor but you will not really taste them.

Nutrition