- Depending on the type of pasta you use, you may need to adjust the cook time and amount of liquid needed
- White flour pasta: Add 2 cups of broth and cook for 10-15 minutes or until al dente
- Brown rice or whole wheat flour: Start with 1½ cups of broth and adjust as needed. Cook time will be around 8-12 minutes
- Lentil or chickpea pasta: I don't recommend these pasta because they breakdown faster and don't hold up well in one pot recipes. However, if you still choose to use it, start with 1 cup broth and add more as needed. Cook time will be short, around 6-8 minutes.
- Storing: If you have leftovers, let it cool completely before storing. Place into an air-tight container and store in the fridge for up to 5 days.
- Freezing: Let cool completely, then place into a freezer-safe zip-top bag or container. Store in the freezer for up to 3 months. I recommend freezing individual portions for a quick meal and don't forget to write the date.
- Reheating: You can reheat leftovers in the microwave or on the stovetop. Microwave for about 1 minute, stirring halfway, or 3 minutes if frozen. Each microwave is different so adjust time accordingly. If you choose to reheat it on the stovetop, heat the pasta, covered, over medium-low for about 10-15 minutes or until warm. Stir occasionally and add 1-2 tablespoon broth if it looks dry. After reheating, it may look oilier due to the beef and cheese - it'll still taste great but you can use a napkin to soak excess oil or drain it.
- Substitutions:
- To make this gluten-free, use gluten-free pasta. I love using brown rice pasta like Jovial.
- To make this dairy-free, replace the milk with additional broth and use a vegan cheddar cheese alternative.
One-Pot Cheeseburger Pasta
This One-Pot Cheeseburger Pasta is reminiscent of all of your favorite burger fixings! Tender ground beef, crunchy vegetables, hearty brown rice pasta, and an extra cheesy sauce. It's an easy, one-pot family recipe that's unbelievably tasty!
Ingredients
- 1 tablespoon cooking oil
- 1 lb ground beef I used 88/12%
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ onion chopped (about ½ cup)
- 1 bellpepper chopped
- 1 jalapeno ribs and seeds removed and diced
- 2-3 cloves garlic minced
- 1½-2 cups beef bone broth
- ½ cup milk
- ½ cup tomato sauce
- 8 oz uncooked pasta (see notes)
- ½ cup chopped cherry tomatoes
- 1 cup shredded cheddar cheese
- Green onion for garnish
- Salt and pepper to taste
Instructions
- Heat oil over medium-high heat in a large pot or wide pan like a braiser. Add ground beef and season with 1 teaspoon salt and ½ teaspoon pepper. When halfway cooked, drain excess fat if needed and add garlic powder, chili powder, onion powder, and paprika.
- Add onion, bellpepper, and jalapeno. Sauté to soften for 3-4 minutes. Then add garlic, cooking for 30 seconds or until fragrant.
- Pour in 1½ cups beef broth, milk, tomato sauce, and season with a pinch of salt and pepper. Let it come to a boil, then add pasta. Push pasta below liquid and let simmer on medium-high heat, stirring frequently, until pasta is al dente.Cook time will depend on type of pasta and pan or pot you use. Use your best judgment, keep tasting the pasta, and add more broth if it needs more time to cook. If using a wide pan, liquid will evaporate faster so cook over medium heat and add more broth as needed. See recipe notes for more information on pasta.
- Once pasta is al dente, turn off the heat. Stir in tomatoes and cheddar cheese until cheese is melted. Season to taste.
- Garnish with green onion. I love topping it with pickled jalapenos as well. Serve hot.
Video
Notes
Nutrition
Serving: 1serving | Calories: 559kcal | Carbohydrates: 40g | Protein: 31g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 376mg | Potassium: 584mg | Fiber: 3g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 29mg | Calcium: 229mg | Iron: 3mg