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- 1 lb ground beef - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 teaspoon Worcestershire sauce - 2 cups beef broth - 12 oz elbow macaroni - 1 cup shredded cheddar cheese - 1 cup milk - 1 tablespoon tomato paste - Salt and pepper to taste - 1 teaspoon paprika - Fresh parsley, chopped (for garnish) You will need one pound of ground beef. This is the main protein. A medium onion adds flavor and sweetness. Use three cloves of garlic for a nice kick. One bell pepper adds color and crunch. Worcestershire sauce gives that classic cheeseburger taste. Two cups of beef broth keep the dish rich and hearty. You will need twelve ounces of elbow macaroni for the pasta base. One cup of shredded cheddar cheese makes it creamy. One cup of milk helps blend the flavors. A tablespoon of tomato paste adds depth. Salt and pepper will enhance the taste, while paprika adds warmth. Finally, fresh parsley is great for a touch of freshness. To make this dish even tastier, consider adding some fun extras. Try a splash of hot sauce for heat. Chopped pickles can give a nice crunch. You can also add diced tomatoes for freshness. For a smoky flavor, smoked paprika works well. If you're a fan of spices, consider adding chili powder or cumin. Each of these ingredients can elevate your One-Pot Cheeseburger Pasta in a unique way. {{ingredient_image_1}} First, get a large pot and place it on medium heat. Add 1 lb of ground beef. Use a spatula to break it apart into small pieces. Cook for about 5 to 7 minutes. You want it to turn brown and crumbly. If there is extra fat, drain it off. This keeps the dish from being too greasy. Next, add in the diced onion, minced garlic, and bell pepper. I like to use any color bell pepper, as it adds a nice touch. Sauté these veggies for 3 to 4 minutes. This makes them soft and fragrant. Then stir in 1 teaspoon of Worcestershire sauce, 2 cups of beef broth, and 1 tablespoon of tomato paste. Sprinkle in 1 teaspoon of paprika, along with salt and pepper to taste. Mix it well, and let it simmer for a moment. Now, it’s time to add the elbow macaroni. You need 12 oz for this dish. Bring the mixture to a boil. After it boils, lower the heat to a simmer. Cover the pot and let it cook for about 10 to 12 minutes. Stir it occasionally to prevent sticking. The pasta should be tender, and most of the liquid will be absorbed. Once done, take the pot off the heat. Stir in 1 cup of milk and 1 cup of shredded cheddar cheese. Mix until it’s melted and creamy. Taste and adjust the seasoning if needed. Let it sit for a couple of minutes before serving. Garnish with chopped fresh parsley for a nice look. To get that nice creamy texture, use full-fat milk. You can also add more cheese. Stir it in slowly after cooking. Let it melt well for the best results. This makes the dish rich and smooth. If you like it spicy, add a pinch of cayenne pepper. You can also use more paprika for a smoky flavor. For milder tastes, skip the paprika or use less. Always taste as you go to find the right balance for you. Choose a large, shallow bowl for serving. This allows everyone to scoop easily. You can also use clear glass dishes to show off the colorful layers. Add some fresh parsley on top for a nice touch. It makes the dish look even more inviting! Pro Tips Choose Lean Meat: Using lean ground beef helps reduce excess fat and makes the dish lighter without compromising on flavor. Customize Your Veggies: Feel free to add or substitute your favorite vegetables like zucchini or spinach for added nutrition and color. Cheese Variations: Experiment with different cheeses such as mozzarella or pepper jack for a unique twist on the classic cheeseburger flavor. Leftovers Tip: Store any leftovers in an airtight container in the fridge for up to three days, and reheat gently on the stove with a splash of milk. {{image_2}} You can switch up the protein in this dish. Ground turkey or chicken works well. They both add a lighter taste. If you like sausage, try Italian sausage for a spicy kick. Just cook it the same way as the beef. You can also use cooked bacon for a smoky flavor. It’s all about what you enjoy! To make this dish vegetarian, you can use meat substitutes. Try lentils or plant-based ground meat. They add great texture and flavor. You can also pack in more veggies. Add mushrooms, zucchini, or spinach for extra nutrients. This option keeps the comfort of the pasta while being meat-free. If you want a different cheese, go for it! Pepper jack cheese adds a nice kick. Cream cheese makes the dish super creamy. For a lighter option, use reduced-fat cheese. Nutritional yeast is a great choice too, giving a cheesy flavor without dairy. Choose what suits your taste! To keep your One-Pot Cheeseburger Pasta fresh, first let it cool. Then, place it in an airtight container. Store it in the fridge for up to three days. If you want to enjoy it later, use a freezer-safe container. This way, it can last for up to three months. Just make sure to label the container with the date. When you're ready to eat, take the pasta out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. To reheat, place the pasta in a pot over medium heat. Add a splash of milk to help it stay creamy. Stir it often until it's hot, about 5-7 minutes. You can also use the microwave. Heat it in a microwave-safe bowl for about 2-3 minutes. Stir halfway through to heat evenly. Freezing One-Pot Cheeseburger Pasta is simple. Portion it into smaller containers for easy meals later. Make sure to cool it down before freezing. This helps keep its taste and texture. To thaw, place it in the fridge overnight. Always reheat it thoroughly to make sure it’s safe to eat. Enjoy your tasty meal anytime! Yes, you can make One-Pot Cheeseburger Pasta ahead of time. Just cook it fully, let it cool, and store it in an airtight container. It will last in the fridge for about 3 days. When you're ready to eat, reheat it on the stove or microwave. You can serve this dish with a fresh side salad. A simple green salad works well. Garlic bread is also a great choice. It adds a nice crunch. If you want something warm, serve it with steamed veggies. To make One-Pot Cheeseburger Pasta gluten-free, use gluten-free elbow macaroni. Check the beef broth label to ensure it is gluten-free. You can also add more veggies for added texture. This way, you keep the dish tasty while meeting dietary needs. This post covered how to make One-Pot Cheeseburger Pasta with ease. We explored key ingredients, cooking steps, and helpful tips to enhance flavor and texture. Remember, you can adjust spices and add your favorite proteins to make it your own. Store leftovers properly to enjoy them later. Whether you serve it as a quick meal or a dish for guests, this recipe is sure to please. Enjoy your cooking and have fun experimenting!

One-Pot Cheeseburger Pasta

A delicious and easy one-pot meal combining the flavors of a cheeseburger with pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 teaspoon Worcestershire sauce
  • 2 cups beef broth
  • 12 oz elbow macaroni
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 1 tablespoon tomato paste
  • to taste Salt and pepper
  • 1 teaspoon paprika
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a large pot over medium heat, brown the ground beef. Break it up into small pieces as it cooks, about 5-7 minutes. Drain excess fat if necessary.
  • Add the diced onion, minced garlic, and bell pepper to the pot. Sauté for 3-4 minutes until the vegetables start to soften.
  • Stir in the Worcestershire sauce, beef broth, tomato paste, paprika, salt, and pepper.
  • Bring the mixture to a boil, then add the elbow macaroni. Reduce the heat to a simmer, cover, and cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
  • Once cooked, remove the pot from heat and stir in the milk and shredded cheddar cheese until melted and creamy.
  • Taste and adjust seasoning if needed. Let it sit for a couple of minutes to thicken slightly.
  • Serve hot, garnished with fresh parsley for a pop of color.

Notes

Feel free to customize with your favorite veggies or cheese.
Keyword cheeseburger, one-pot meal, pasta