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Stovetop Cheeseburger Pasta

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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.

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

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    Reviews

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    Average Rating:
    • Eileen
      Jun 10, 2020

      My family loves this, doesn’t need any salt or garlic in my opinion. I only used 2 cups of cheese, it was plenty. Very easy to make and delicious.

    • Jerry
      May 6, 2020

      Anyone complaining does not know how to cook in the first place. A good cook does not blindly follow a recipe and would know going in that 3 cups of cheese is too much. If you gradually added it you would know this. Salt and pepper, yes. It’s a mock Hamburger Helper, not Marzetti (green peppers, garlic ?????)

    • Jnnifer
      Mar 26, 2020

      Very tasty. Not sure what the other reviews are complaining about.

    • Bevrs
      Jan 17, 2020

      I'm glad I read the other reviews before making this, but, even though I followed their advice and cut way back on the cheese, it was STILL too much cheese! (And I used dairy-free.) It was way too heavy, and it needed salt and pepper, and, frankly, a little garlic -- and more onion -- also a little green bell pepper might be nice. I asked hubby if I should try it again, with those changes, and he said, "don't bother". If we're hungry for a cheeseburger, we'll drive to Burger King.

    • d1yellow
      Oct 17, 2019

      Ok. Tasty. Too much cheese

    • amygattuso
      Oct 16, 2019

      Tasty and very easy

    • pajamaangel
      Sep 6, 2019

      Needs a lot more seasoning. All you taste is canned tomatoes.

    • Charlene
      Mar 31, 2019

      Not particularly tasty; will need tons of salt and at least a little garlic. Glop in a pot and too much of it for one person.

    • geipa
      Mar 10, 2019

      This was good but is much like a recipe that I already use from my mother. This was easy to put together and tasty.

    • barbara
      May 25, 2018

      Very tasty, but it takes some time and several steps.