One Pot Cheeseburger Pasta Recipes

Steps:

• In a 6-quart stockpot, cook bacon over medium heat, stirring occasionally, until crisp, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings. , In the same pot, cook ground beef and onion over medium heat until meat is no longer pink, breaking into crumbles, 6-8 minutes; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; simmer, covered, until pasta is al dente, stirring occasionally, about 10 minutes. , Stir in 1 cup cheese, pickle and bacon; cook and stir until cheese is melted. Serve with remaining cheese and, if desired, tomatoes, lettuce, pickles and red onions.

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:

• In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.
• Pour in the beef broth and one cup of water and bring to a simmer.
• Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.
• Pour in the milk and cheese. Stir until the cheese has melted.
• Serve garnished with some sliced green onions
• Enjoy!

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.