Cheeseburger Pasta
A hearty one-pot pasta dish that combines the flavors of a cheeseburger with creamy macaroni, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 8 oz elbow macaroni You can substitute with whole wheat or gluten-free pasta.
- 1 lb ground beef Can be swapped for ground turkey or chicken.
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese Freshly shredded cheese melts better.
- 1/2 cup shredded mozzarella cheese Freshly shredded cheese is recommended.
Seasoning
- to taste Salt
- to taste Pepper
Optional Garnish
- to taste Chopped parsley For garnish.
Instructions
Cooking
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
- Add the diced onions and minced garlic to the skillet and sauté until the onions are translucent.
- Stir in the beef broth and bring the mixture to a simmer.
- Add the elbow macaroni, cover the skillet, and cook until the pasta becomes tender, about 8-10 minutes.
- Reduce the heat and stir in the heavy cream and both cheeses until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for up to a month. Reheat on the stove over low heat or in the microwave until warmed through.