Description
This Cheeseburger Pasta recipe combines the beloved flavors of a cheeseburger in a creamy, comforting pasta dish. Ground beef, aromatic vegetables, and a cheesy tomato sauce come together with macaroni pasta to create a hearty meal that’s perfect for family dinners. Simple to prepare and ready in just 30 minutes, this recipe melds savory beef, tangy tomato, and melted cheese for a delicious twist on traditional pasta.
Ingredients
Scale
Vegetables
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 2 carrots, finely diced
- 1 celery stalk, finely diced
Seasonings & Herbs
- 1 tsp salt, plus more to taste
- ½ tsp cracked black pepper, plus more to taste
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp sugar
- 1 tbsp finely chopped flat-leaf parsley, to serve
Meat & Sauces
- 500 g (1 lb 2 oz) minced (ground) beef
- ¼ cup (60 g) tomato paste
- 4 cups (1 litre) beef stock
- 400 g (14 oz) can crushed tomatoes
Pasta & Dairy
- 350 g (12½ oz) dried macaroni pasta (uncooked, can be substituted with penne or rigatoni)
- ½ cup (125 ml) full-cream milk
- 2 cups (250 g) freshly grated colby or cheddar cheese
- ½ cup (75 g) freshly grated mozzarella cheese
Oil
- 2 tbsp olive oil
Instructions
- Prepare the Vegetables: Heat 2 tablespoons of olive oil in a large heavy-based frying pan over medium heat. Add the finely diced onion, minced garlic, carrots, celery, and 1 teaspoon salt. Cook for about 3 minutes, stirring occasionally, until the vegetables are softened and fragrant without caramelizing.
- Brown the Beef: Add 500 grams of ground beef to the pan. Break up the meat with a spoon and cook for approximately 3 minutes, until the beef is browned all over and no longer pink.
- Season the Mixture: Stir in ½ teaspoon cracked black pepper, 1 teaspoon onion powder, 1 teaspoon dried oregano, and 1 teaspoon sugar. Mix thoroughly to combine the spices with the beef and vegetables.
- Add Tomato Paste: Incorporate ¼ cup (60 g) tomato paste into the mixture and cook for 1 minute to enhance the flavor and develop the sauce base.
- Simmer with Stock and Tomatoes: Pour in 4 cups (1 litre) beef stock and a 400 g (14 oz) can of crushed tomatoes. Bring the mixture to a gentle simmer over medium heat.
- Cook the Pasta: Add 350 g dried macaroni pasta to the simmering sauce. Cover with a lid and let simmer for 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. Add more stock or water as needed if the pasta sticks or liquid evaporates too quickly.
- Add Milk and Cheese: Stir in ½ cup (125 ml) full-cream milk and 2 cups (250 g) freshly grated colby or cheddar cheese. Mix until the cheese has fully melted into the sauce, creating a creamy texture. Adjust salt and pepper to taste. Modify thickness with additional milk or stock if necessary.
- Melt the Mozzarella: Sprinkle ½ cup (75 g) freshly grated mozzarella evenly over the pasta. Cover the pan and let it sit for 30 seconds to allow the mozzarella to melt and become gooey.
- Garnish and Serve: Sprinkle the finely chopped flat-leaf parsley on top for a fresh, vibrant finish. Serve the cheeseburger pasta hot for a satisfying meal.
Notes
- You can substitute macaroni with penne or rigatoni pasta if preferred.
- If the pasta absorbs too much liquid too quickly, add extra beef stock or water to prevent sticking.
- Use full-cream milk to achieve a creamier sauce, but low-fat milk can be substituted for a lighter version.
- Freshly grated cheese melts better than pre-shredded cheese for optimal creaminess.
- Adjust seasoning as needed depending on the saltiness of your beef stock.
