Cheeseburger Pasta you can make in one pan.
Serves: 6 | Time: 30 minutes | One‑Skillet
Ingredients
1 lb ground beef (80/20)
1 small onion, finely diced
2 cloves garlic, minced
2 cups small dry pasta (elbows, shells, or rotini)
2.5 cups beef broth (plus up to 1/2 cup more as needed)
2 tbsp tomato paste
3/4 cup tomato sauce OR 1/2 cup ketchup + 1/4 cup water
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1 tbsp brown sugar (to taste)
1 tsp kosher salt, 1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
1 cup shredded sharp cheddar
1 cup shredded mozzarella or 4 slices American, chopped
2 tbsp cream or half‑and‑half (optional for extra creamy)
1/4 cup finely diced dill pickles
Garnish: extra pickles, sliced green onions or parsley, sesame seeds (optional)
Instructions
Brown: In a deep skillet over medium‑high, cook beef and onion until browned; drain fat. Stir in garlic 30 seconds.
Build the “sloppy” base: Add tomato paste; cook 1 minute. Stir in broth, tomato sauce (or ketchup + water), mustard, Worcestershire, brown sugar, salt, pepper, and paprika. Bring to a boil.
Cook pasta in the sauce: Stir in dry pasta. Reduce to a lively simmer, cover, and cook 10–12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed. Add splashes of broth if it gets too dry.
Make it cheesy: Stir in cheddar, mozzarella/American, cream (if using), and diced pickles until melted and saucy. Adjust salt/pepper.
Serve: Top with more cheddar if you like, cover 1 minute to melt. Garnish with extra pickles and green onions.