Stovetop Cheeseburger Pasta Recipe

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Stovetop Cheeseburger Pasta Recipe
Stovetop Cheeseburger Pasta Recipe photo by Taste of Home
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Stovetop Cheeseburger Pasta Recipe

Read Reviews
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Cheeseburgers are delicious in any form, but I'm partial to this creamy pasta dish that seriously tastes just like the real thing. It's weeknight comfort in a bowl. —Tracy Avis, Peterborough, Ontario
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (16 ounces) penne pasta
  • 1 pound ground beef
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2 cups 2% milk
  • 1-1/4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons ground mustard
  • 2 cans (14-1/2 ounces each) diced tomatoes, drained
  • 4 green onions, chopped
  • 3 cups shredded Colby-Monterey Jack cheese, divided
  • 2/3 cup grated Parmesan cheese, divided

Directions

Cook pasta according to package directions; drain.
Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.
In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.
Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted. Yield: 8 servings.

Test Kitchen tips
  • For fun crunch and color, top with shredded iceberg lettuce just before serving. Feeling adventurous? Try topping with sliced pickles, too!
  • The Parmesan cheese seems a little out of character for a cheeseburger pasta, but, trust us, it adds a perfect punch of salty flavor.


  • Health Tip: Cut saturated fat by almost half: Use lean ground beef and only 2 cups Jack cheese and make the roux with 2 tablespoons butter and ¼ cup flour. Then, whisk the remaining flour into the broth before adding it to the pan.
    Originally published as Stovetop Cheeseburger Pasta in Simple & Delicious December/January 2018

    Nutritional Facts

    1-1/2 cups: 616 calories, 29g fat (17g saturated fat), 98mg cholesterol, 727mg sodium, 56g carbohydrate (7g sugars, 3g fiber), 33g protein.

    • 1 package (16 ounces) penne pasta
    • 1 pound ground beef
    • 1/4 cup butter, cubed
    • 1/2 cup all-purpose flour
    • 2 cups 2% milk
    • 1-1/4 cups beef broth
    • 1 tablespoon Worcestershire sauce
    • 3 teaspoons ground mustard
    • 2 cans (14-1/2 ounces each) diced tomatoes, drained
    • 4 green onions, chopped
    • 3 cups shredded Colby-Monterey Jack cheese, divided
    • 2/3 cup grated Parmesan cheese, divided
    1. Cook pasta according to package directions; drain.
    2. Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.
    3. In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.
    4. Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted. Yield: 8 servings.

    Test Kitchen tips
  • For fun crunch and color, top with shredded iceberg lettuce just before serving. Feeling adventurous? Try topping with sliced pickles, too!
  • The Parmesan cheese seems a little out of character for a cheeseburger pasta, but, trust us, it adds a perfect punch of salty flavor.


  • Health Tip: Cut saturated fat by almost half: Use lean ground beef and only 2 cups Jack cheese and make the roux with 2 tablespoons butter and ¼ cup flour. Then, whisk the remaining flour into the broth before adding it to the pan.
    Originally published as Stovetop Cheeseburger Pasta in Simple & Delicious December/January 2018

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    Reviews forStovetop Cheeseburger Pasta

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    MY REVIEW
    bethiemac User ID: 6332216 279022
    Reviewed Dec. 10, 2017

    "I made this almost exactly as in the recipe, except I didn’t have any green onions. It was good without them, but might have been even better if I had them. Everyone loved it, even my kids. It’s so nice to find a recipe that’s easy and that everyone likes. I also like the fact that you don't have to bake it. Will definitely make again!"

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