Description

This Cheeseburger Pasta recipe is a comforting and flavorful dish that combines the hearty taste of classic cheeseburgers with the creamy texture of pasta. Featuring ground beef simmered with aromatic vegetables, tomato paste, beef stock, and crushed tomatoes, this one-pot meal is made creamy with milk and a blend of melted cheddar and mozzarella cheeses. Finished with fresh parsley, it offers a satisfying and cheesy dinner that comes together in just 30 minutes.

Ingredients

Vegetables and Herbs

1 onion, finely diced
1 tsp freshly minced garlic
2 carrots, finely diced
1 celery stalk, finely diced
1 tbsp finely chopped flat-leaf parsley, to serve

Meat and Dairy

500 g (1 lb 2 oz) minced (ground) beef
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

Pantry Items and Spices

2 tbsp olive oil
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
¼ cup (60 g) tomato paste
4 cups (1 litre) beef stock
400 g (14 oz) can crushed tomatoes
350 g (12½ oz) dried macaroni pasta (can be substituted with penne or rigatoni)

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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. If the pasta is sticking or the liquid evaporates too fast, add a splash more stock or water as needed.
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, producing a creamy texture. Adjust salt and pepper to taste. If the sauce is too thick or too thin, adjust with additional milk or stock accordingly.
Melt the Mozzarella: Sprinkle ½ cup (75 g) freshly grated mozzarella evenly over the pasta. Cover the pan and allow it to sit for 30 seconds to let the mozzarella melt and become gooey and luscious.
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

If the pasta absorbs too much liquid too quickly, add extra beef stock or water to maintain a creamy consistency.
For a twist, substitute ground beef with ground turkey or chicken for a leaner option.
Use your favorite pasta shape such as penne or rigatoni if macaroni is unavailable.
Adjust cheese types and amounts to suit your taste preferences or dietary needs.
Leftover cheeseburger pasta keeps well in the fridge for up to 3 days and reheats nicely on the stovetop or microwave.