Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One-Pot Cheeseburger Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 113 reviews
  • Author: Jessica
  • Prep Time: 8 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Casserole
  • Method: Stovetop
  • Cuisine: American

Description

This One Pot Cheeseburger Casserole combines all the beloved flavors of a classic cheeseburger in a comforting, easy-to-make casserole. Ground beef is cooked with onions and garlic, then simmered with elbow macaroni in beef broth before being enriched with sour cream, milk, and plenty of sharp cheddar cheese for a creamy, cheesy meal. This hearty dish is perfect for busy weeknights and can be made ahead for convenience.

Ingredients

Scale

Cheese

  • 3 ½ cups shredded cheddar cheese, separated, at room temperature

Main

  • 1 lb Ground Beef (85% lean)
  • Salt and Pepper, to taste
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoons tomato paste
  • 4 cups beef broth
  • 1 (16 oz.) box elbow macaroni, uncooked
  • ¾ cup sour cream, at room temperature
  • ½ cup whole milk, at room temperature

Garnish

  • Chopped parsley

Instructions

  1. Prepare Cheese: Shred the cheddar cheese and set it aside at room temperature for easier melting later.
  2. Season Ground Beef: Season the ground beef with salt and pepper according to your taste preferences.
  3. Cook Beef and Onions: In a large pot over medium heat, cook and crumble the ground beef along with the diced onions until the beef is browned and onions are softened. Drain any excess grease carefully.
  4. Add Garlic: Add the minced garlic to the pot and cook for an additional minute to release its aroma.
  5. Incorporate Flavorings: Stir in Worcestershire sauce and tomato paste until evenly combined with the beef mixture.
  6. Add Broth and Pasta: Pour in the beef broth and add the uncooked elbow macaroni. Stir to combine everything well. Increase heat to bring the mixture to a gentle simmer.
  7. Simmer Pasta: Cover the pot and cook for 5 minutes. Then uncover, stir briefly to prevent sticking, cover again, and cook for another 5 minutes or until the pasta is just al dente.
  8. Reduce Heat and Add Creaminess: Lower the heat to low. Stir in the sour cream and half of the whole milk. Add the remaining milk only if a thinner consistency is desired.
  9. Incorporate Cheese: Gradually sprinkle in 2 ½ cups of the shredded cheddar cheese while stirring constantly to ensure a smooth, melty texture.
  10. Melt Remaining Cheese: Once the cheese has fully melted and the casserole is creamy, top with the remaining shredded cheddar cheese. Replace the lid and let it heat for 2-3 minutes until the top cheese layer is melted.
  11. Garnish and Serve: Sprinkle chopped parsley on top for a fresh color contrast and serve immediately while warm.

Notes

  • Whole milk is recommended to achieve a creamier texture, but you can substitute with a lower-fat milk if preferred.
  • For enhanced cheeseburger flavors, add a teaspoon of ketchup and yellow mustard during the pasta cooking stage.
  • A touch of dill pickle relish can also be mixed in at the end to mimic the classic cheeseburger taste.
  • Make-Ahead Tip: Cook pasta covered for 7 minutes instead of 8. Stop just before adding the final cheese topping, cool, refrigerate up to two days, then bake covered at 350°F for 15 minutes, uncover and bake an additional 10 minutes before serving.

Nutrition

  • Serving Size: 1 serving (about 1/5th of the casserole)
  • Calories: 550
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 15g
  • Trans Fat: 0.5g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 95mg

Find it online: https://jessicasrecipes.com/one-pot-cheeseburger-pasta-recipe/