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This cheeseburger pasta brings all the flavors of a classic burger into a one-pot meal where the pasta cooks directly in the seasoned beef broth. The combination of ketchup, mustard, Worcestershire sauce, and pickles creates that authentic burger taste while cream cheese and melted cheddar make it rich and satisfying. Every forkful delivers familiar comfort food flavors in a form that's easier to serve and feeds more people than individual burgers.
I created this after noticing how popular my other one-pot pasta recipes were with families. The burger flavors make it feel like a treat even though it's actually a balanced meal with protein, vegetables, and pasta all together. Testing this recipe multiple times taught me that amping up the burger seasonings - more ketchup, mustard, paprika, and Worcestershire - was key to making it taste authentic.
Essential Ingredients for Authentic Flavor
- Lean ground beef: 5% fat keeps it healthier; any lean percentage works
- Yellow onion and garlic: Fresh or frozen both work fine for the base
- Green bell peppers: Add color and slight sweetness
- Hot beef stock: Made from bouillon cubes is perfectly acceptable
- Ketchup: Provides sweetness and tomato flavor without overpowering
- Yellow American mustard: Creates that classic burger tang
- Paprika: Adds smokiness and color
- Worcestershire sauce: Brings umami depth
- Dry pasta: Any short shape works; penne or shells are ideal
- Chopped pickles: Drained gherkins add burger authenticity; optional
- Cream cheese: Creates creaminess in the sauce
- Red Leicester cheese: Mimics burger cheese color; cheddar substitutes
Complete Step-by-Step Instructions
- Brown the beef:
- Heat 1 tablespoon oil in a large, deep skillet or pot over medium-high heat. Add 500g (1 pound) ground beef and cook 6-8 minutes, breaking it up as it cooks until no pink remains. Don't drain the fat if using very lean beef.
- Cook aromatics and peppers:
- Add 1 diced onion, 2 minced garlic cloves, and 1 diced green bell pepper to the beef. Cook 3-4 minutes, stirring occasionally, until vegetables soften.
- Add pasta and liquids:
- Stir in 300g (10 oz) dry pasta, 750ml (3 cups) hot beef stock, 4 tablespoons ketchup, 2 tablespoons yellow mustard, 1 teaspoon paprika, and 1 tablespoon Worcestershire sauce. Season with salt and pepper. Stir well to combine.
- Simmer until pasta cooks:
- Bring to a simmer, then reduce heat to medium-low. Cook uncovered 12-15 minutes, stirring occasionally, until pasta is al dente and sauce has thickened. Add more stock if needed during cooking if it looks dry.
- Finish with cream cheese:
- Turn off heat and stir in 100g (3.5 oz) cream cheese and 3 tablespoons chopped pickles (if using) until cream cheese melts into the sauce.
- Add cheese topping:
- Sprinkle 100g (1 cup) grated Red Leicester or cheddar over the top. Place under the broiler for 3-5 minutes until cheese melts and bubbles. Serve immediately.
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The key to this recipe is building those burger flavors through multiple seasonings rather than relying on tomatoes like most pasta dishes. The ketchup provides sweetness and body, the mustard adds tang, and the Worcestershire brings depth. The pickles might seem unusual but they add that authentic burger essence.
Understanding One-Pot Pasta Technique
The pasta cooks directly in the seasoned liquid, absorbing all those flavors as it softens. This method requires monitoring - too much liquid makes it soupy, too little means undercooked pasta. Start with the amount listed and add more stock as needed during cooking.
Achieving Proper Sauce Consistency
The sauce should coat the pasta but not be swimming in liquid. As pasta cooks, it releases starch that thickens the sauce naturally. The cream cheese at the end adds final creaminess. If reheating leftovers, add a splash of stock since pasta continues absorbing liquid.
Balancing Burger Flavors
The combination of ketchup, mustard, and Worcestershire creates that burger taste without being too sweet or too tangy. If you find it too sweet, add more mustard. Too tangy, add more ketchup. The pickles are optional but recommended - they provide acidity that brightens everything.
Storage Considerations
Refrigerate leftovers for up to 3 days. The pasta will absorb more sauce as it sits, so add stock when reheating. While you can freeze this, pasta texture suffers when thawed - it becomes softer and somewhat mushy. Best eaten fresh or within a few days.
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This recipe demonstrates efficient cooking - building complex flavors while everything cooks together in one pan. The burger-inspired seasonings make it feel indulgent while actually being a balanced meal that's practical for regular weeknight rotation.
Frequently Asked Questions
- → Can I use a different type of pasta?
- Yes, any short pasta works well here. Penne, shells, or macaroni are all good choices that will cook evenly in the sauce.
- → What if I don't have Red Leicester cheese?
- Cheddar cheese is a perfect substitute. You can also use mozzarella or a mix of whatever melting cheese you have on hand.
- → Can I make this without a grill?
- Absolutely. Just stir the grated cheese into the hot pasta at the end and it will melt from the residual heat. You'll still get that cheesy goodness.
- → How do I store leftovers?
- Keep any leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or stock to loosen the sauce.
- → Can I add more vegetables to this recipe?
- Sure! Mushrooms, tomatoes, or even some spinach would work nicely. Just add them when you cook the peppers and onions so everything gets tender.
- → Is this recipe spicy?
- Not at all. The paprika adds flavor but no heat. If you want some kick, add a pinch of chili flakes or use hot mustard instead of regular.
- → Can I freeze cheeseburger pasta?
- It's best eaten fresh, but you can freeze it for up to 2 months. The cream cheese might separate slightly when reheated, so stir it well as it warms up.