One-Pot Cheeseburger Pasta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 280
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 38
- Sodium
- 277
- Total: 30 min
- Active: 15 min
Ingredients
2 tablespoons olive oil
3 scallions, thinly sliced, white and green parts separated
1 clove garlic, grated
1 pound ground beef
Kosher salt and freshly ground black pepper
1/3 cup ketchup
1/4 cup Dijon mustard
3 tablespoons tomato paste
2 cups whole milk
1 pound elbow macaroni
2 cups shredded Cheddar
1/4 cup chopped parsley leaves
Directions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the white and light-green parts of the scallions and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the garlic and cook until just fragrant, about 1 minute. Add the ground beef, 1 teaspoon salt and a few grinds of black pepper and cook, breaking up the beef into small pieces, until no longer pink, 5 to 6 minutes.
- Stir in the ketchup, mustard and tomato paste. Add the milk, macaroni, 2 cups water, 3/4 teaspoon salt and a few grinds of black pepper and stir to combine. Bring the mixture to a boil, then reduce to a simmer, cover and cook until the pasta has absorbed most of the liquid and is softened, 13 to 15 minutes.
- Uncover (any remaining liquid will thicken as the dish sits), add the cheese and stir until melted. Garnish with the parsley and remaining scallion greens.