One-Pot Cheeseburger Pasta
A grown-up take on boxed cheeseburger macaroni: browned beef, a savory tomato-mustard sauce and lots of cheddar, made in one pot in 30 minutes.
17% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 25 min
- Serves
- 6
- Calories
- 560
- Protein
- 35 g
- Per serving
- $2.35
Why this recipe works
This is the weeknight dinner kids ask for and adults secretly love. Top it with chopped pickles and a squirt of ketchup if you want to go all in on the burger idea.
- The pasta cooks right in the broth and milk, so its starch makes the sauce creamy.
- A little mustard, Worcestershire and tomato paste give it that unmistakable cheeseburger flavor.
- Stirring the cheese in off the heat keeps the sauce smooth.
Ingredients
To serve
You will need
- Large Dutch oven or deep pot
Method
Tap a step number to mark it done.
Brown the beef
Cook the beef and onion in the pot over medium-high heat, breaking it up, until browned. Spoon off excess fat.
Build the sauce
Stir in the garlic, tomato paste and paprika for 1 minute, then the Worcestershire and mustard.
Cook the pasta
Add the broth, milk, macaroni and salt. Bring to a boil, then simmer, stirring often so nothing sticks, until the pasta is tender and the liquid is mostly absorbed.
Add the cheese
Take the pot off the heat and stir in the cheddar until melted and creamy. Loosen with a splash of milk if needed.
Serve
Top with chopped pickles and scallions.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Stir often while the pasta cooks; milk can catch on the bottom of the pot.
- Shred the cheese yourself for the smoothest sauce.
- It thickens as it stands, so add a splash of milk when reheating leftovers.
Nutrition per serving
560 calories
$2.35 estimated cost per serving
Where the calories come from
| Protein | 25% of calories | 35 g |
|---|---|---|
| Carbs | 36% of calories | 49 g |
| Fat | 39% of calories | 24 g |
| Fiber | 2 g | |
| Sodium | 1020 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I use ground turkey?
Yes. Add a tablespoon of oil when browning, since turkey is leaner.
Can I use a different pasta shape?
Short shapes like shells or rotini work well. Adjust the simmering time to the package directions.
How do I reheat leftovers?
Warm gently on the stove or in the microwave with a splash of milk, stirring until creamy again.
