One Pot Cheeseburger Pasta

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Are you looking for a quick and easy meal that’s sure to please the whole family? One Pot Cheeseburger Pasta is the answer! This simple recipe combines all the flavors of a cheeseburger with the comfort of pasta, all cooked in one skillet for easy cleanup.

You’ll love how fast this dish comes together. In just 30 minutes, you can have a hearty meal on the table. The recipe uses basic ingredients like ground beef, pasta shells, and cheddar cheese. A touch of hot dog relish adds that classic burger flavor. Give it a try for your next weeknight dinner!

Exact Ingredients List

Here’s what you’ll need to make this tasty one-pot cheeseburger pasta:

• 1 yellow onion
• 1 tablespoon olive oil
• 1/2 pound ground beef
• 2 tablespoons all-purpose flour
• 1 (8 oz) can tomato sauce
• 2 cups beef broth
• 1/2 pound uncooked pasta shells
• 4 ounces shredded cheddar cheese
• 2 tablespoons hot dog relish
• 2 green onions, sliced (optional)

This recipe serves 4, with each serving being about 1.5 cups. You’ll love how easy it is to throw together!

The ingredients are budget-friendly too. The total cost is around $5.09, which works out to just $1.27 per serving. That’s a great deal for a filling, tasty meal.

Remember, you can adjust the spiciness by adding more or less hot dog relish. The green onions add a nice fresh crunch, but you can skip them if you prefer.

Instructions

Chop up the onion into small pieces. Put it in a big pan with the oil and beef. Cook on medium heat until the beef is brown and onions are soft. Drain extra fat if needed.

Sprinkle flour in the pan. Stir for a minute. Be careful not to burn it.

Pour in tomato sauce and beef broth. Stir to mix well.

Add the uncooked pasta and stir. It’s okay if the liquid doesn’t cover all the pasta.

Put a lid on the pan. Turn up the heat until it boils. Stir quickly, then put the lid back on and turn the heat to low. Let it cook for about 10 minutes. Stir now and then. The pasta should get soft and the sauce thick.

Turn off the heat. Add the cheese and stir until it melts. Mix in the relish. Put green onions on top if you want. Your one-pot cheeseburger pasta is ready to eat!

Possible Substitutes List & Recipe Variations

You can easily change up this One Pot Cheeseburger Pasta to suit your tastes or use what’s in your pantry. Try ground turkey or chicken instead of beef for a lighter option. Swap the pasta shells for any short pasta shape like rotini or penne.

No cheddar? Use American cheese for that classic cheeseburger flavor. Or try pepper jack for a spicy kick! Don’t have hot dog relish? Chop up some dill pickles instead.

Here are some fun variations to try:

• Bacon cheeseburger: Add crumbled bacon on top
• Pizza burger: Use mozzarella and add pepperoni
• Mushroom Swiss: Sauté mushrooms with the onions and use Swiss cheese

For a veggie boost, toss in some diced bell peppers or spinach. You can also make it gluten-free by using corn pasta and cornstarch instead of flour.

Don’t be afraid to get creative! This recipe is super flexible and perfect for using up odds and ends in your fridge.

Tips, Tricks & Storing

Use a heavy-bottomed pot or skillet to cook your cheeseburger pasta. This helps the pasta cook evenly and prevents burning.

Don’t forget to drain excess fat from the beef before adding other ingredients. This keeps your dish from getting greasy.

Try different pasta shapes for fun! Shells, rotini, or elbow macaroni all work great in this recipe.

Leftovers? No problem! Store your cheeseburger pasta in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of water or broth before microwaving. This helps bring back the saucy goodness.

Want to make it ahead? Cook everything except the pasta, then add it when you’re ready to eat. This keeps the noodles from getting mushy.

Freeze individual portions for quick meals later. Just thaw in the fridge overnight before reheating.

Spice it up with some hot sauce or red pepper flakes if you like a kick!

Make it veggie-packed by adding diced bell peppers or zucchini when cooking the onions.