Name: One-Pot Cheeseburger Pasta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: INGREDIENTS1 cup Pasta (I used conchiglie or conch shell pasta); 300g Ground Beef; 1 medium Onion; 1 tsp Garlic, minced; 1 tbsp Tomato Paste (or Tomato Puree); 1 tbsp Chilli Powder (adjust to spice tolerance); 2 cups Beef Broth, salted*; 1 cup Milk; 1 cup Parmesan or Cheddar Cheese, grated or shredded (more for garnish); 1 tsp Salt, or to taste; Ground Black Pepper, or to taste; 1 tsp Sugar; Parsley, chopped

How to make this deliciously creamy, beefy One-Pasta Cheeseburger Pasta in 15 minutes or less!

There is nothing I love more than one-pan/one-pot pasta dishes! This is one of my favourite pasta dishes to make, and I never know what to call it. I use to make it with cheese slices, so I’ll call this a One-Pot Cheeseburger Pasta for its beefy flavours.

This one-pan pasta dish uses minimal ingredients, and gets you a delicious and fulfilling pot of pasta in just 15 minutes or less.

How to make a Creamy One-Pot Cheeseburger Pasta

I love this recipe, because it gets you creamy pasta without the use of heavy cream. This is actually one of my go-to pasta making techniques – cooking pasta with milk! The milk plus the starchiness of the pasta as it cooks gives you that creaminess. That said, it will not be a thick, heavy creaminess that you get from using heavy cream. It’s more of a light cream since we are using stock as well. I much prefer it this way!

We still want that beefy flavour, so definitely have more of that beef stock. I usually eyeball the amount, but generally a 2:1 ratio of stock to milk is ideal.

No beef stock? Feel free to replace with chicken or vegetable stock. The stock I use is salted (as is most ready-made stocks). You can also make stock from stock boullion cubes combined with some hot water. Of course, you can use homemade stock (lucky you!) but make sure to add more salt, as needed.

You do not want to add too much liquid too. Add just enough liquid to cover the pasta, but do not go beyond about a centimetre above the top of the pasta. Take note that as the pasta cools, it will thicken as well.

What Pasta to Use for Cheeseburger Pasta?

I want to say whatever pasta you like BUT the best would be the pasta that you can easily fit in your pan or pot. I used conch shell pasta here, but macaroni and farfalle would work fabulously too.

This works with spaghetti or linguine, but I don’t like having to wait around for the bottom of the pasta to soften so I can wiggle it to fit the pot. It’s basically just less time to mind the pasta!

Whatever pasta you choose, make sure to time accordingly. With my conch shell pasta, it cooks to al dente in 8 minutes. Give your pasta a bite to see if it needs cooking.

Turn off the heat once it cooks – there is nothing worse than overcooked, mushy pasta!

What Cheese To Use for Cheeseburger Pasta?

I used grated parmesan cheese here, but any easy-melting flavourful cheese will work. I especially love using sharp cheddar for this.

As mentioned, I used to use processed cheese slices! Simply lay the cheese slices on top and allow to melt in the heat.

Give it Some Colour

I like a nice orangey shade to my cheeseburger pasta. This colour comes from the tomato paste or tomato puree and the chilli flakes. Use cheddar cheese slices, that can help with the colour too!

What to Serve One-Pot Cheeseburger Pasta With

I would always recommend serving this with some salad for a more fulfilling dish! A better alternative? Roast some vegetables! I love roasting some broccoli, cauliflower and carrots with my pastas. Simply coat the vegetables in some olive oil, salt and pepper. Lay out in a pan, and roast at 180 deg C for about 20-30 minutes, or until vegetables are tender. I like to crank the heat up to 200 deg C at the last 10 minutes for a nice char.

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