Best One Pot Cheeseburger Pasta Recipe
Introduction
In the world of comfort food, few dishes can compete with the delightful combination of cheesy goodness and savory beef. If you’re a fan of both cheeseburgers and pasta, then you’re in for a treat. We’ve got the perfect recipe that marries the flavors of a classic cheeseburger with the convenience of a one-pot pasta dish. Get ready to satisfy your cravings with the Best One Pot Cheeseburger Pasta Recipe.
What You’ll Need
Before we dive into the cooking process, let’s gather our ingredients. Here’s what you’ll need:
Ingredients:
- Ground beef (lean) – 1 pound
- Elbow macaroni – 2 cups
- Cheddar cheese (shredded) – 2 cups
- Onion (diced) – 1 medium-sized
- Garlic (minced) – 2 cloves
- Ketchup – 1/4 cup
- Mustard – 2 tablespoons
- Pickles (chopped) – 1/4 cup
- Beef broth – 2 cups
- Milk – 1 cup
- Salt – 1/2 teaspoon
- Black pepper (ground) – 1/2 teaspoon
- Olive oil – 2 tablespoons
Now that we have all our ingredients lined up, let’s get cooking!
Step 1: Brown the Ground Beef
In a large pot, heat olive oil over medium heat. Add the ground beef and cook until it’s browned and crumbled. Make sure to break it apart with a spatula as it cooks. This should take about 5-7 minutes.
Step 2: Saute the Onions and Garlic
Add the diced onions and minced garlic to the pot with the browned beef. Saute them until the onions become translucent and fragrant, which will take approximately 2-3 minutes.
Step 3: Add the Macaroni
Now, stir in the elbow macaroni. Make sure it’s well combined with the beef, onions, and garlic.
Step 4: Pour in the Liquid Ingredients
Add the beef broth and milk to the pot. Stir everything together, ensuring that the macaroni is fully submerged in the liquid.
Step 5: Season and Simmer
Season the mixture with salt and black pepper. Reduce the heat to medium-low and cover the pot. Let it simmer for about 10-12 minutes, or until the macaroni is cooked to your desired level of tenderness.
Step 6: Add the Cheese and Flavor
Once the macaroni is cooked, it’s time to amp up the cheesy, burger-like goodness. Add the shredded cheddar cheese, ketchup, and mustard to the pot. Stir until the cheese is melted and the sauce becomes creamy.
Step 7: Finish with Pickles
For that authentic cheeseburger taste, fold in the chopped pickles. They’ll add a delightful tangy crunch to the dish.
Conclusion
Congratulations! You’ve just created the Best One Pot Cheeseburger Pasta. This dish combines the classic flavors of a cheeseburger with the comfort of pasta in a single pot, making it a perfect family-friendly meal. Serve it hot and watch everyone’s faces light up with delight.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni works great, you can experiment with other pasta shapes like penne or rotini.
What if I don’t have lean ground beef?
You can use ground beef with a higher fat content, but be prepared to drain off excess grease during cooking.
Can I make this recipe vegetarian?
Yes, you can substitute the ground beef with plant-based meat alternatives for a vegetarian version.
Is there a way to make it spicier?
Certainly! You can add red pepper flakes or hot sauce to give it a spicy kick.
Can I refrigerate leftovers?
Absolutely. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
So, what are you waiting for? Get your ingredients together, follow these simple steps, and indulge in the deliciousness of this Best One Pot Cheeseburger Pasta Recipe.
Source: sweetandsavorymeals.com
Chicken Cordon Bleu Casserole Recipe
Looking for a delicious, crowd-pleasing dish that’s easy to make and packed with flavor? This Chicken Cordon Bleu Casserole recipe has got you covered. Combining the classic elements of Chicken Cordon Bleu—chicken, ham, and Swiss cheese—into a creamy, comforting casserole, this dish is perfect for weeknight dinners or special occasions. Let’s dive into this tasty, hassle-free recipe!
Ingredients
- Dijon Cream Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, grated or minced
- 3 tablespoons flour
- ½ cup chicken broth
- 1 ½ cups milk, skim or full cream
- 1 tablespoon Dijon mustard
- 1 teaspoon chicken or vegetable stock/Bouillon powder
- ¼ cup parmesan cheese, fresh grated
- Salt and pepper to taste
- 2 tablespoons fresh parsley, optional, for garnish
- Casserole
- 2 cups fresh broccoli florets, uncooked
- 4 cups cooked or rotisserie chicken (shredded or diced)
- 2 cups ham, diced
- 2 cups Swiss cheese, shredded
- ¼ cup Parmesan cheese, fresh grated
- Casserole Topping
- 1 cup Panko breadcrumbs
- 2 tablespoons butter (melted)
Instructions
Make The Dijon Cream Sauce
- Melt the BUTTER over medium heat in a small saucepan.
- Add the GARLIC and cook until fragrant, about 30 seconds.
- Reduce heat down to low, whisk in FLOUR and cook for 1 minute.
- Gradually pour in the CHICKEN BROTH and MILK, continuously whisking, until the mixture becomes smooth.
- Add DIJON MUSTARD, STOCK POWDER, and PARMESAN into the mixture. Cook for 2-3 minutes, consistently whisking, until it thickens. If necessary, add extra milk in small amounts of 1-2 tablespoons at a time to achieve your preferred consistency. Finally, season with SALT and PEPPER to your taste.
- Add the PARSLEY, if desired.
Casserole
- While making the sauce, heat a medium-sized pot of water with a generous amount of salt until it boils. Add the BROCCOLI FLORETS to the boiling water and cook them for 2 to 3 minutes until crisp yet tender.
- Preheat oven to 400 degrees.
- Place the chicken at the bottom of the casserole dish, and then layer the BROCCOLI and HAM on top of the chicken. Evenly distribute the sauce over the chicken, broccoli and ham. Finish by topping it with both SWISS and PARMESAN CHEESES.
- Mix the PANKO BREADCRUMBS with MELTED BUTTER in a small bowl. Then, evenly sprinkle this breadcrumb mixture over the top of the casserole.
- Place the casserole dish in the preheated oven and bake for 30 minutes, or until the top is golden and the dish is bubbling.