Cheeseburger Pasta
A comforting dish that combines the classic flavors of a cheeseburger with the ease of pasta, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 8 oz elbow macaroni Classic pasta shape; can substitute with whole wheat or gluten-free.
- 1 lb ground beef The primary protein; can substitute with ground turkey or plant-based options.
- 1 small onion, chopped Adds sweetness; yellow or white onions work well.
- 2 cloves garlic, minced Enhances flavor and aroma.
- 1.5 cups beef broth Rich flavor base; substitute with vegetable broth for vegetarian option.
- 1 cup diced tomatoes Canned tomatoes add acidity and freshness.
- 1 cup shredded cheddar cheese Brings the dish together; can substitute with gouda or mozzarella.
- 1 tsp Worcestershire sauce Enhances umami flavor.
- Salt and pepper to taste Essential for seasoning.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large skillet over medium heat, add the ground beef and cook until browned, about 5–7 minutes.
- Add chopped onion and minced garlic to the skillet, sauté until the onion is translucent and garlic is fragrant, about 3–4 minutes.
Cooking
- Pour in the beef broth and diced tomatoes, stir well and let it come to a gentle simmer.
- Add Worcestershire sauce, salt, and pepper to taste, and let it simmer for another 5 minutes.
- Stir in the cooked macaroni until all noodles are coated in the beef mixture.
- Sprinkle the shredded cheddar cheese over the top and stir until melted.
- Serve it in bowls and enjoy, optionally adding extra cheese on top.
Notes
Feel free to add vegetables or spices to personalize your dish. Leftovers can be stored in the refrigerator or frozen for later.