- 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
- 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.
Reviews forStovetop Cheeseburger Pasta
"easy to make and very good. Next time I will use diced tomatoes with onions and peppers, for a little more flavor. I may try the bacon sometime too, because I will definitely be making it again. The recipe makes a lot for the 2 of us, but leftovers were very good."
"This recipe is definitely a great one to feed a big family. Both of my kids loved it because it has such a friendly, mild, and familiar flavor profile for two cheeseburger loving kids. I agree with a couple other reviews that it needs a little something extra for me, and I love the idea of pickles or bacon. It's still a fantastic recipe, but I think a few of the suggested garnishes would take it to the next level!"
"This is a wonderful hearty skillet meal that will feed an army! I used my 5 quart Dutch oven and it was filled to the top when done. I used a 12 ounce package of tri-color rotini pasta instead of the 1 pound penne as called for in the recipe ..... I also added an envelope (equivalent of 2 cubes) of beef boullion to enhance the flavor a bit. Other than that, I followed the recipe exactly ..... I also topped my serving off with about 1 tablespoon of dill pickle relish. I will definitely make this again .... very tasty ...... 5 stars for sure.... maybe add some cooked and crumbled bacon the next time!"
"An interesting recipe and I wasn't sure, at first, how I would like it, but I made it according to the directions with no substitutions and it's good! You should definitely use a Dutch oven or soup pot as I used my largest, highest-sided pan and the food barely fit!Pros of this recipe:1. Makes a ton so I could easily feed my family of 5 with a lot left over for the next day.2. Calls for everyday ingredients...nothing exoticDrawbacks of this recipe:1. Needs a little kick of something, at least for my family's tastes. I added in the suggested sliced pickles and that helped a bit, but I think the original recipe needs something in addition to the ground mustard to amp up the flavor profile. Maybe a Chicago-style steak seasoning added to the meat or maybe a couple of dashes of hot sauce."
"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!"