Cheeseburger Pasta
One-pan, 30-minute creamy pasta loaded with all the classic cheeseburger flavors — beef, cheddar, pickles, and that tangy special sauce you actually want to drink.
Equipment
- Large Skillet or Dutch Oven
- Wooden Spoon
- Garlic Press
- Measuring cups and spoons
- Box grater
Ingredients
- 1 pound lean ground beef (85/15)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups beef broth (low-sodium)
- 1 (14.5-ounce) can diced tomatoes, drained
- 8 ounces short pasta (rotini or shells)
- 1/2 cup heavy cream
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon pickle brine (from dill pickles)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup chopped dill pickles
Optional Toppings
- 1/2 cup crumbled cooked bacon
- 1/2 cup diced fresh tomatoes
- 1/2 cup shredded iceberg lettuce
Instructions
- Brown the ground beef in a large skillet over medium-high heat, letting it sear untouched for 3-4 minutes. Then break it up and cook until no longer pink, about 6-7 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
- Reduce heat to medium. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the mixture and cook for 1 minute, stirring constantly.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Add the drained diced tomatoes, ketchup, mustard, and pickle brine. Stir to combine and bring to a boil.
- Stir in the dry pasta. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring twice during cooking, until the pasta is al dente and most of the liquid is absorbed. If the pan gets too dry, add a splash of broth.
- Remove the skillet from the heat. Stir in the heavy cream, then slowly fold in the shredded cheddar cheese, a handful at a time, until completely melted and smooth. Taste and adjust seasonings as desired.
- Gently fold in the chopped pickles. Serve immediately, topping each bowl with optional bacon, tomatoes, and lettuce if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth to restore creaminess. Not recommended for freezing as pasta texture may become mushy. For best results, sear the beef well for deep flavor, grate cheese from a block for a smooth sauce, and add pickles off heat to keep them crunchy.