Easy Cheeseburger Pasta Recipe
This easy 30-minute cheeseburger pasta is the perfect weeknight dinner. Classic cheeseburger but without the fuss. All ingredients from Aldi!
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Servings: 6 servings
Ingredients
- 500 g (1 lb) minced (ground) beef
- 300 g (2 ¾ cups) macaroni, penne, or similar short pasta
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoon paprika
- 400 g (14 oz) tin cherry tomatoes, or chopped tomatoes
- 150 ml (½ cup) chicken broth, prepared from a stock cube
- 175 g (1 ½ cups) cheddar cheese, shredded
- ½ bunch parsley, chopped
- 100 g (1 cup) mozzarella cheese, shredded
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Brown the Beef: While the pasta is cooking, heat a splash of olive oil in a large skillet over medium-high heat. Add the minced beef, seasoning well with salt and pepper. Cook, stirring occasionally, until the beef is fully browned and no pink remains. Drain any excess fat if necessary.
- Sauté Aromatics: To the same skillet, add the chopped onion and minced garlic to the browned beef. Cook for about 5 minutes, or until the onion is soft and translucent.
- Add Tomatoes: Stir in the cherry tomatoes (or chopped tomatoes if using). Continue to cook until the tomatoes start to burst and release their juices, mixing well with the beef.
- Simmer the Sauce: Pour in the chicken broth and sprinkle in the paprika. Stir to combine. Let the mixture come to a simmer and cook until slightly thickened, about 5-7 minutes. To make the chicken stock, dissolve one chicken stock cube in 150ml of boiling water.
- Combine with Cheese: Lower the heat and gradually stir in the shredded cheddar cheese until melted and the sauce is smooth.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing well to ensure each noodle is coated in the sauce.
- Final Touches: Sprinkle the chopped parsley over the pasta, then add the shredded mozzarella. Stir until the mozzarella is just melted and mixed throughout the dish.
Notes
- Cheese Melting Tip: Add the cheddar cheese slowly and stir continuously to avoid the sauce becoming grainy. The residual heat after lowering the flame should be enough to melt the cheese into a smooth sauce.
- Pasta Cooking Tip: To avoid overcooked pasta, aim for al dente. When mixed in, it will continue to absorb the sauce's flavours and moisture.
- Sauce Consistency: If the sauce seems too thick after adding the cheese, a splash of pasta water can help adjust it to your liking. Pasta water is starchy and can help the sauce cling to the pasta better.
- Serving Suggestion: This dish is best served hot, straight from the stove. If you like a crispy top, you can sprinkle extra cheese on top and place the skillet under a broiler for a few minutes until golden and bubbly.
Nutrition
Calories: 575kcal | Carbohydrates: 40g | Protein: 32g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 437mg | Potassium: 433mg | Fiber: 2g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 6mg | Calcium: 328mg | Iron: 3mg
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