One Pot Bbq Cheeseburger Pasta Recipes

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the white and light-green parts of the scallions and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the garlic and cook until just fragrant, about 1 minute. Add the ground beef, 1 teaspoon salt and a few grinds of black pepper and cook, breaking up the beef into small pieces, until no longer pink, 5 to 6 minutes.
• Stir in the ketchup, mustard and tomato paste. Add the milk, macaroni, 2 cups water, 3/4 teaspoon salt and a few grinds of black pepper and stir to combine. Bring the mixture to a boil, then reduce to a simmer, cover and cook until the pasta has absorbed most of the liquid and is softened, 13 to 15 minutes.
• Uncover (any remaining liquid will thicken as the dish sits), add the cheese and stir until melted. Garnish with the parsley and remaining scallion greens.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through. , Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired.