Cheeseburger Pasta
Description
If you’re as interested in new ideas as I am then you’ve seen (probably several) versions of this already – so tasty! I based what’s below on America’s Test Kitchen, (with added protein), and the addition of more pickles and raw onion to finish/garnish really makes this dish feel like you’re eating a cheeseburger – enjoy!
Ingredients
1 lb. (454 g) lean ground beef (and 1 lb. (454 g) lean ground chicken if you’d like)
2 t. kosher salt AND 1 t. freshly ground pepper – this amount is for 2 lbs. of meat
1 medium onion, finely chopped – hold back about a third to stir in at the end
1 box (340 g) bite-sized pasta – macaroni is recommended
2 1/2 c. strong chicken broth
1 can (398 mL) tomato sauce AND 1 can (398 mL) finely chopped tomatoes
1 T. EACH Worcestershire sauce AND mustard
1 c. + grated old cheddar AND 1/2 c. chopped dill pickles
Instructions
Add a splash of oil to a large, deep skillet and cook the beef (and chicken) with the onions for several minutes, chopping it up as you go. Sprinkle in the salt and pepper (minding the amount for how much protein you’re cooking) and continue to cook and stir until there is no pink to be seen.
Add in the macaroni, broth, tomato sauce, tomatoes (add a splash of water to both cans, rinse and add the water as well), Worcestershire sauce and mustard, stir well to combine and bring this new mix to a boil. Reduce the heat to a simmer, cover (or partially cover), and stir occasionally for about 10 minutes until the pasta is just tender. Stir in the cheddar, pickles and remaining onion then turn off the heat and serve. We elected to have a salad as an appetizer so we could enjoy this bowl of goodness on it’s own.
