This one-pot cheeseburger pasta is the perfect marriage between two delicious dishes rolled into one. Yellow mustard is the key ingredient adding the nostalgic cheeseburger flavor and the briny tang of the pickles take the dish to the next level!
Preparation Details
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 6
Ingredients
- 1 pound 80/20 ground beef
- 1 yellow onion, finely chopped
- 6 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 2 teaspoons onion powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 4 cups beef broth
- 1 15-ounce) canned crushed tomatoes
- 1/4 cup drained hamburger dill pickle chips, finely chopped, plus more chips for garnish
- 3 tablespoons yellow mustard
- 3 tablespoons ketchup
- 8 ounces uncooked cavatappi pasta
- 1 (8-ounce) package shredded sharp Cheddar cheese
- 2 ounces cream cheese, cut into pieces
- toasted sesame seeds and sliced scallions
Steps
- Gather all ingredients.
- Heat a large nonstick skillet over medium-high heat. Add beef, onion, garlic, salt, and black pepper, and cook, stirring occasionally, untilbeef is no longer pink and onions are translucent, 6 to 8 minutes. Add tomato paste, onion powder, paprika, and garlic powder, and cook, stirring constantly, until tomato paste coats beef mixture, about 1 minute.
- Stir in broth, crushed tomatoes, pickles, mustard, and ketchup; bring to a boil over medium-high heat.
- Stir in pasta, making sure it is fully submerged in liquid. Cook over medium-high, stirring occasionally, until pasta is al dente, 8 to 10 minutes.
- Remove from heat and add Cheddar cheese and cream cheese, stirring constantly, until melted, about 2 minutes.
- Divide pasta among bowls and garnish with pickle chips, sesame seeds, and scallions.
