Description

This Cheeseburger Pasta recipe combines the classic flavors of a cheeseburger with comforting pasta in a rich, cheesy sauce. Ground beef is simmered with aromatic vegetables, tomato paste, crushed tomatoes, and beef stock, then cooked together with macaroni pasta. The dish is finished with full-cream milk and a melty combination of Colby or cheddar cheese and mozzarella, creating a creamy, indulgent one-pan meal perfect for family dinners.

Ingredients

Scale

Vegetables and Seasoning

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

Main Ingredients

2 tbsp olive oil
500 g (1 lb 2 oz) minced (ground) beef
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 substitute penne or rigatoni)
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

Cook Mode Prevent your screen from going dark

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

For a variation, substitute the macaroni pasta with penne or rigatoni.
Adjust the seasoning to your liking, adding more salt or pepper if desired.
If the pasta absorbs too much liquid before cooking through, add more beef stock or water to prevent sticking.
Use full-cream milk to achieve the creamiest sauce; low-fat milk will result in a thinner texture.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.