Description

Cheeseburger Pasta is a comforting one-pot dish that combines the classic flavors of a cheeseburger with hearty pasta. This simple yet flavorful recipe features ground beef simmered with onions, garlic, and seasonings, then cooked together with cavatappi pasta in a savory tomato and beef broth base, finished with creamy cheddar cheese, half-and-half, and tangy condiments for a quick and satisfying meal.

Ingredients

Base Ingredients

2 tsp olive oil
2 cups chopped onion (from 1 large)
3 cloves garlic, minced
2 tsp seasoned salt
1 tsp ground black pepper
1 tsp smoked paprika

Meat and Thickening

1 lb ground chuck
2 Tbsp all-purpose flour

Liquids and Sauces

1 (14.5 oz.) can diced tomatoes, undrained
1 (14.5 oz.) can beef broth
1/3 cup water
3 Tbsp Worcestershire sauce
1/2 cup half-and-half
1/4 cup chili sauce
1 Tbsp Dijon mustard

Pasta and Cheese

8 oz uncooked cavatappi pasta
8 oz extra-sharp Cheddar cheese, shredded (about 2 cups)

Garnish

4 scallions (white, light green, and dark green parts separated)

Instructions

Cook onion, garlic, and seasonings: Heat olive oil in a large high-sided skillet over medium heat. Add chopped onion, minced garlic, seasoned salt, ground black pepper, and smoked paprika. Cook for about 3 minutes until the onions begin to soften, stirring occasionally to prevent burning.
Cook ground beef: Add the ground chuck to the skillet. Cook, stirring and breaking up the meat into crumbles, until browned and cooked through, about 6-8 minutes.
Add flour: Sprinkle the all-purpose flour over the cooked beef and stir constantly for 1 minute to cook the flour and help thicken the sauce.
Add liquids: Stir in the can of undrained diced tomatoes, beef broth, water, and Worcestershire sauce into the skillet. Scrape up any browned bits stuck to the bottom of the pan to incorporate flavor.
Cook pasta: Add the uncooked cavatappi pasta to the skillet and bring the mixture to a boil over medium-high heat. Once boiling, cover and reduce the heat to medium-low. Let it cook, stirring occasionally, until the liquid is nearly absorbed and the pasta is tender, about 10-11 minutes.
Prepare scallions: While the pasta cooks, thinly slice the white and light green parts of the scallions. Measure and set aside the dark green parts of scallions separately, about 1/4 cup for garnish.
Add half-and-half and cheese: When the pasta is tender and most liquid has absorbed, remove the skillet from heat. Stir in the half-and-half until combined, then add the shredded extra-sharp Cheddar cheese, stirring until the cheese is fully melted and the sauce is smooth and creamy.
Finish with condiments and garnish: Stir in the chili sauce, Dijon mustard, and the sliced white and light green parts of the scallions. Transfer the cheesy pasta to a serving bowl and sprinkle the reserved dark green scallions on top for a fresh, mild onion flavor and colorful presentation.

Notes

You can substitute ground chuck with ground beef of your choice but choose a higher fat content for more flavor.
If you don’t have cavatappi pasta, other short pasta shapes like elbow macaroni or rotini work well.
For a spicier kick, add a pinch of cayenne pepper or red chili flakes when cooking the onions.
This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk.
For a lighter version, substitute half-and-half with whole milk or evaporated milk, and use reduced-fat cheese.