Cheeseburger Pasta
600kcal
Ingredients
- 1 1/2 cups elbow macaroni
- 1 tbsp olive oil
- 1 lb ground beef 80/20 blend recommended
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup diced yellow onion
- 1/2 cup diced dill pickles
- 1 can tomato sauce 15-ounce
- 1/2 cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh parsley
Equipment
- skillet
- saucepan
- Strainer
Method
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and season with salt, pepper, onion powder, and garlic powder. Cook, breaking it into small crumbles until browned and fully cooked, about 8 minutes. Drain any excess fat.
- Add the diced onion to the skillet with the beef and cook for 3–4 minutes, stirring occasionally, until softened. Stir in the diced pickles and cook for 1 minute.
- Pour in the tomato sauce, ketchup, mustard, and Worcestershire sauce. Stir well to combine. Simmer the mixture over low heat for 5 minutes, allowing the flavors to meld.
- Add the cooked macaroni to the skillet and toss until evenly coated with the sauce. Sprinkle the cheddar and Monterey Jack cheeses over the top and cover the skillet for 2-3 minutes to let the cheese melt.
- Remove the skillet from the heat and garnish with chopped parsley. Serve immediately.
Nutrition
Calories600kcalCarbohydrates60gProtein40gFat30gSaturated Fat15gPolyunsaturated Fat2gMonounsaturated Fat8gTrans Fat1gCholesterol90mgSodium900mgPotassium800mgFiber3gSugar10gVitamin A500IUVitamin C5mgCalcium300mgIron4.5mg