Cheesy Sloppy Cheeseburger Pasta (Print Format)
Pasta tossed with beef and creamy cheddar sauce for a comforting and savory skillet dinner.
# Ingredients:
01 -
1 pound ground beef
02 -
1 medium yellow or sweet onion, finely diced
03 -
3 cloves garlic, minced
04 -
2 cups uncooked pasta, such as penne or elbow
05 -
2 cups low-sodium beef broth
06 -
1 can unsweetened tomato sauce
07 -
1 tablespoon Worcestershire sauce
08 -
1 tablespoon yellow mustard (or Dijon for a tangier flavor)
09 -
2 tablespoons ketchup
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon onion powder
12 -
Salt and black pepper to taste
13 -
2 cups shredded sharp cheddar cheese
14 -
1/4 cup heavy cream
15 -
2 tablespoons fresh parsley, chopped (for garnish)
# Steps:
01 -
In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces. Drain excess fat to lighten the dish.
02 -
Add diced onion and minced garlic to the browned beef. Stir and cook for 3–4 minutes until the onion becomes soft and translucent.
03 -
Stir uncooked pasta, beef broth, tomato sauce, Worcestershire sauce, mustard, ketchup, smoked paprika, onion powder, salt, and pepper into the skillet. Mix well to combine. Bring the mixture to a boil.
04 -
Reduce heat to a simmer. Cover the skillet and let cook for 15–20 minutes, stirring occasionally to prevent pasta from sticking. Cook until pasta is tender and most liquid is absorbed.
05 -
Stir in heavy cream and shredded cheddar cheese. Mix gently over low heat until the cheese fully melts into a smooth, creamy sauce. Avoid boiling.
06 -
Remove the skillet from heat, sprinkle in chopped parsley, and serve hot directly from the skillet.
# Tips:
01 -
For a rich, creamy result, use freshly shredded cheese rather than pre-packaged shredded varieties.
02 -
Let the finished pasta sit in the hot skillet for a couple of minutes to create crispy bits for added texture.
03 -
Taste and adjust seasoning just before serving to account for the saltiness of broth or sauce brands.