One-pot cheeseburger pasta

Method 1

Ingredients

1 tbsp olive oil

1 large onion, chopped

500g minced beef

2 tomatoes, chopped

1 tbsp Worcestershire sauce

500ml warm beef stock

300g fusilli or other pasta shape

100ml milk

125g mature cheddar, coarsely grated, plus extra to serve

1 tbsp mustard

1 tbsp ketchup, plus extra to serve

50-70g pickles, chopped

sliced dill pickles and/or jalapeños, to serve

STEP 1

Heat the oil in a large lidded saucepan over a medium heat. Fry the onion for 3 mins, then add the mince and cook for a further 5 mins until lightly browned.

STEP 2

Add the tomatoes and Worcestershire sauce and cook for 2 mins until the tomatoes are pulpy and starting to soften. Pour in the stock and bring to the boil.

STEP 3

Stir in the pasta, then cover and cook for 10-12 mins until the pasta is tender and the liquid has mostly been absorbed, adding a splash of water if needed.

STEP 4

Pour in the milk and stir in 100g of the cheese, stirring until melted. Check the seasoning and transfer to a serving dish or bowls. Drizzle with mustard and ketchup, then scatter with the remaining cheese, pickles and jalapeños and a good grinding of black pepper. Serve with more ketchup on the side.

Recipe tip

Allow the cheese on top to melt naturally or, if you prefer, put under a hot grill for a couple of minutes.

Method 2

Ingredients:

- 1 lb ground beef

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 can diced tomatoes

- 2 cups beef broth

- 1 cup milk

- 2 cups elbow macaroni

- 1 cup shredded cheddar cheese

- Salt and pepper to taste

- Optional toppings: pickles, ketchup, mustard

Instructions:

1. In a large pot or Dutch oven, cook ground beef over medium heat until browned. Add diced onion and garlic, cooking until softened.

2. Stir in diced tomatoes, beef broth, and milk. Bring to a simmer.

3. Add elbow macaroni to the pot and stir well. Cook for about 8-10 minutes, stirring occasionally, until the macaroni is cooked to your liking.

4. Remove the pot from heat and stir in shredded cheddar cheese until melted and well combined.

5. Season with salt and pepper to taste.

6. Serve hot, topping with pickles, ketchup, mustard, or any other desired toppings.

Comments

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