Meaty, saucy, cheesy and wildly delicious, this one-pot cheeseburger pasta is sure to be a family favorite. The best part is, it’s so quick and easy to make and everything gets cooked in one pot!
You guys, I am totally obsessing over this one-pot cheeseburger pasta and there are so many reasons why you would/should, too!
First off, this cheeseburger-inspired pasta is the epitome of comfort food. Meaty, saucy, cheesy and wildly delicious, it’s sure to please everyone in the family. Everyone including your toughest critics A.K.A. the kiddos.
Who doesn’t love homemade hamburger helper, right?
Unlike its boxed counterpart which has a long list of additives and preservatives you’ll need Wiki to figure out, our one-pot wonder comes together with ingredients you probably already have on hand. Chock-full of ground beef, diced tomatoes, pasta, cheese and milk, it’s real food.
Along with being everyone’s favorite, it’s budget-friendly and makes for generous servings. G and I happily polished off hefty portions for lunch and dinner today and we still have plenty of leftovers sitting in the fridge, waiting to be enjoyed in the next few days.
The coolest thing
G loves I love about this one-pot cheeseburger pasta, it’s quick and easy to make, and everything gets thrown and cooked in one pot! At the end of a long, busy weekday, who wouldn’t appreciate one-pot pasta dinners that require minimal cleanup yet deliver maximum flavor?
This one-pot cheeseburger pasta goes from the kitchen to table in less than 30 minutes, making it the perfect family meal when time is tight.
Don’t you just want to dig into that all that pasta goodness? If it wasn’t 1:24 AM right now, I know I’d be downstairs in our kitchen warming up a plateful in the microwave. Ugh, who dreamed up this concept of no food after six PM anyway?
Elbow macaroni, penne, shells or any short pasta can easily substitute in this recipe but I like rotini best and highly recommend it. Its twists and spirals are just perfect for capturing the delightful sauce!
- 1 tablespoon olive oil
- 1½ pounds ground beef
- salt and pepper to taste
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 red bell pepper, peeled, cored and diced
- 1 package (16 ounces) uncooked rotini pasta
- 1 can (28 ounces) diced tomatoes
- 2 cups beef broth (or water)
- 2 cups milk
- ¼ cup ketchup
- 2 cups sharp cheddar cheese
- In a thick bottomed pot over medium heat, heat olive oil. Add ground beef and cook, breaking with the back of spoon, until color changes and begins to render fat. Season with salt and pepper to taste. Add onions and garlic and cook until limp and aromatic. Drain excess fat if needed.
- Add pasta, diced tomatoes, broth, milk, and ketchup. Stir to combine and bring to a simmer. Lower heat, cover, and continue to cook, stirring occasionally, for about 10 to 15 minutes or until pasta is al dente and sauce is mostly reduced.
- Add cheese, stirring to combine, and cook for another 1 to 2 minutes or until melted. Season with salt and pepper to taste. Serve hot.