Cheeseburger Pasta
This cheeseburger pasta is creamy, cheesy, and downright delicious, combining all the flavors of a classic cheeseburger into a comforting one-pot meal.
Equipment
- Large Pot or Skillet
Ingredients
Ingredients
- 1 tablespoon Olive Oil
- 1 small Yellow Onion (sliced) (about 1 cup)
- 1 pound Ground Beef (80/20 for best flavor)
- 1 tablespoon Montreal Steak Seasoning
- 2 cups Elbow Pasta
- 2 cups Beef Broth (480 ml)
- 2 cups Cheddar Cheese, shredded (divided; 225 g)
- 14 ounces Canned Fire Roasted Tomatoes (400 g)
- 1 cup Heavy Cream (240 ml)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Tomato Paste
- to taste Green Onions (optional, for garnish)
Instructions
- Step 1: In a large pot or skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced yellow onion and cook until it’s softened and translucent, about 3-4 minutes.
- Step 2: Add the pound of ground beef to the pot. Break it up with a wooden spoon and sprinkle the Montreal steak seasoning over the top. Cook until the beef is browned and no longer pink, about 5-7 minutes.
- Step 3: Stir in the 2 cups of elbow pasta, followed by 2 cups of beef broth. Bring everything to a boil, then reduce the heat to a simmer. Cover and let it cook according to the pasta package instructions, usually about 7-10 minutes, until the pasta is al dente.
- Step 4: Stir in the 14 ounces of canned fire roasted tomatoes, 1 cup of heavy cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of tomato paste. Mix everything together, and let it simmer for another 2-3 minutes until heated through.
- Step 5: Add 1.5 cups of shredded cheddar cheese to the pot, stirring until it’s melted and combined into the creamy sauce. Reserve the remaining half cup for topping later.
- Step 6: Serve the cheeseburger pasta hot, garnished with the reserved cheddar and sliced green onions if desired.
Notes
Use high-quality ground beef for a richer flavor. Adjust seasoning based on your taste. Reserve some cheese for garnishing.