One-Pot Cheeseburger Pasta
This one-pot cheeseburger pasta brings together savory ground beef, tender pasta, cheddar, and classic burger toppings in a quick, family-friendly dinner. It is rich, cheesy, and satisfying, with less cleanup than a traditional pasta bake.
Servings4 Portions
Prep Time10 Mins
Cook Time25 Mins
Difficulty
Easy
Ingredients
4
- minced beef500 g
- fusilli or other pasta shape300 g
- mature cheddar, coarsely grated125 g
- large onion, chopped1
- tomatoes, chopped2
- pickles, chopped50 g
- sliced dill pickles and/or jalapenos, to serve
- olive oil1 tbsp
- Worcestershire sauce1 tbsp
- warm beef stock500 ml
- milk100 ml
- mustard1 tbsp
- ketchup1 tbsp
Step-by-Step Instructions
01
Heat the olive oil in a large saucepan or deep skillet with a lid over medium heat. Add the chopped onion and cook for about 3 minutes until softened. Stir in the minced beef and cook for 5 minutes, breaking it up with a spoon, until browned and no longer pink.
02
Add the chopped tomatoes and Worcestershire sauce. Cook for 2 minutes, stirring often, until the tomatoes begin to break down and become saucy. Pour in the warm beef stock and bring everything to a boil.
03
Stir in the pasta, reduce to a steady simmer, and cover with the lid. Cook for 10 to 12 minutes, stirring once or twice, until the pasta is tender and most of the liquid has been absorbed. Add a splash of water if the pan looks too dry before the pasta is fully cooked.
04
Pour in the milk, then stir in 100 g of the cheddar until melted and creamy. Taste and adjust the seasoning if needed. Spoon into bowls and finish with mustard, ketchup, the remaining cheddar, chopped pickles, and sliced dill pickles or jalapenos, if using. Serve hot with extra ketchup on the side.
Chef's Tips
Use lean ground beef for a lighter result, or swap in ground turkey if preferred. For the best texture, stir the pasta once or twice while it cooks so it does not stick. Leftovers can be refrigerated for up to 3 days and reheated with a splash of milk or stock.
