One-pan ground beef and pasta simmered in a seasoned tomato sauce, finished with cheddar and pickles for a cheeseburger flavor.
Ground beef must reach 160°F internal temperature before adding liquids. Pasta should be cooked just to al dente; it will continue to soak up sauce while resting.
Store covered in the refrigerator up to 4 days; reheat with a splash of broth or water to loosen the sauce. For a milder version, reduce the mustard and omit the smoked paprika.
Ingredients
Scale
Measurement units
- 2 lb ground beef (80/20)
- 1 medium yellow onion
- 3 cloves garlic cloves
- 12 oz elbow macaroni (dry)
- 3 cups beef broth
- 1 can tomato sauce (8 oz can)
- ¼ cup ketchup
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- salt (to taste)
- black pepper (to taste)
- 8 oz sharp cheddar cheese
- ½ cup dill pickle chips
- 1 tbsp vegetable oil
Ingredients
Scale
Measurement units
- 2 lb ground beef (80/20)
- 1 medium yellow onion
- 3 cloves garlic cloves
- 12 oz elbow macaroni (dry)
- 3 cups beef broth
- 1 can tomato sauce (8 oz can)
- ¼ cup ketchup
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- salt (to taste)
- black pepper (to taste)
- 8 oz sharp cheddar cheese
- ½ cup dill pickle chips
- 1 tbsp vegetable oil
Instructions
Brown the beef and aromatics
Heat vegetable oil (1 tbsp) in a large skillet or Dutch oven over medium-high heat.
Add 2 lb ground beef and cook, breaking it up, until no pink remains and it reaches 160°F internally, about 6 minutes.
Add 1 medium yellow onion (1 medium), finely diced, and garlic cloves (3 cloves), minced; cook until softened, about 2 minutes.
Equipment: Large skillet or Dutch oven (12-inch or 5-6 qt)
Build the sauce
Season the beef with smoked paprika (1 tsp), salt, and black pepper to taste.
Stir in yellow mustard (2 tbsp), Worcestershire sauce (1 tbsp), ketchup (¼ cup), and 1 can (8 oz) tomato sauce.
Pour in beef broth (3 cup) and bring to a simmer, scraping up any browned bits from the bottom.
Cook the pasta in the skillet
Stir 12 oz dry elbow macaroni into the simmering sauce, spreading it evenly.
Cover and simmer over medium-low heat, stirring every few minutes, until pasta is al dente, about 10 minutes.
Equipment: Large skillet or Dutch oven (12-inch or 5-6 qt), Instant-read thermometer
Finish with cheese and pickles
Remove from heat and stir in 8 oz shredded sharp cheddar until melted and creamy.
Fold in 0.5 cup drained dill pickle chips just before serving.
Tomorrow's Meal
Crispy Cheeseburger Pasta Cakes
Cold pasta pressed into patties, pan-fried until golden and crispy outside with melted cheese pockets throughout
You'll need to pick up:
Neutral oil for fryingPickles and onions for servingBurger buns or bread (optional)
Quick overview:
- 1.Portion cold cheeseburger pasta into 3-inch rounds, pressing firmly so they hold together
- 2.Heat 1/4 inch oil in skillet over medium-high heat until shimmering
- 3.Fry patties 3-4 minutes per side until deeply golden and crispy
- 4.Transfer to rack to drain and set
- 5.Serve as-is with pickles and onions, or nestle into toasted buns for a deconstructed burger sandwich
Before you cook
Cook notes
- • Ground beef must reach 160°F internal temperature before adding liquids.
- • Pasta should be cooked just to al dente; it will continue to soak up sauce while resting.
- • For a milder version, reduce the mustard and omit the smoked paprika.
- • Pickles are added at the end so they stay crisp and bright; stir them in just before serving.
- • Store covered in the refrigerator up to 4 days; reheat with a splash of broth or water to loosen the sauce.
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