One-Pot Cheeseburger Pasta
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 687, total fat 41 G., saturated fats 18 G., proteins 35 G., carbohydrates 45 G., fiber 3 G., cholesterol 113 mg, sodium 1002 mg, sugar 4 G.
Calories 687, total fat 41 G., saturated fats 18 G., proteins 35 G., carbohydrates 45 G., fiber 3 G., cholesterol 113 mg, sodium 1002 mg, sugar 4 G.
Mac and cheese and cheeseburger lovers will love this flavor combination. This recipe is super quick and budget-friendly, using ingredients you probably already have on hand. The rich, cheesy flavor comes from the cream cheese and generous amount of grated cheddar, while chopped parsley adds a fresh touch. But the best part is that everything is made in one pot—you don't even have to cook the pasta separately!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of vegetable oil
- 1 large onion, diced
- 2 cloves garlic, crushed
- 1 tbsp. chili powder
- 0.5 tsp smoked paprika
- A pinch of red pepper flakes, optional
- 450 g of ground beef with 20% fat content
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- 5 cups lightly salted chicken broth
- 280 g of pasta
- 2 cups grated cheddar, about 220 g
- 110 g of cream cheese
- 1 cup chopped parsley leaves and tender stems, plus extra for serving, if desired
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Recipes with similar ingredients: pasta, ground beef, cream cheese, cheddar cheese, tomato paste, Dijon mustard, parsley, chili seasoning, paprika
Cooking the dish according to the recipe:
- Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon of salt, and a few turns of the black peppercorn grinder and stir to combine.
- Add the ground beef and break it into small pieces with a large spoon; cook, stirring occasionally, until the beef is cooked through and no longer pink in the center, 6–7 minutes. Stir in the tomato paste and Dijon mustard.
- Pour in the chicken broth and 1 teaspoon of salt, stir, and bring to a boil, 6–7 minutes. Add the pasta and cook, stirring occasionally, until the sauce thickens and the pasta is al dente, 9–11 minutes. Remove from heat and stir in the cheddar and cream cheese. Sprinkle with parsley. Store leftovers in a tightly sealed container in the refrigerator for up to 5 days..
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