Y’all know I love to get creative with flavors, but every once in a while I get in the mood for straight-up American comfort food, like cheeseburgers. When that craving hit this week I decided to make a cheeseburger flavored pasta, which gives me all that cheeseburger flavor with a lot less actual burger. Because when meat is one of the most expensive items at the grocery store you have to streeeeeeeeetch it any way you can. This One Pot Cheeseburger Pasta does just that. If you loved Hamburger Helper when you were growing up, you’re going to love this homemade version even more!
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Hot Dog Relish is the Secret Ingredient
This cheeseburger pasta is super good even without the relish, but adding a couple spoonfuls of hotdog relish at the end really makes it taste like you’re eating a hamburger. What is hot dog relish? It’s basically a dill pickle relish mixed with yellow mustard. If you can’t find hot dog relish at your grocery store, you can buy plain dill relish and mix a little yellow mustard into it (about a teaspoon).
How to Serve Cheeseburger Pasta
I’m usually all about stuffing my recipes with as many vegetables as possible, but I couldn’t figure out a way to incorporate more vegetables into this recipe without making it less hamburger-like, so I’m just going to suggest you serve it with a simple side salad. Nothing fancy, maybe just some Romaine, tomatoes, and dressing. Keep it easy. :) And maybe Homemade Garlic Bread. Because every meal is better with garlic bread. ;)
Freeze Some For Later
Saucy pasta dishes like this freezer pretty well, IMHO, so if you’re cooking for yourself this would make a good cook-and-freeze-for-later dish. If you’re extra sensitive to texture changes like pasta getting slightly softer, though, you may not be a fan of the leftovers.
Tips for Cooking One Pot Pasta
Cooking one pot pasta recipes is a little bit like riding a bike. You have to watch it and adjust to the nuances of the pasta as it cooks, but once you get the hang of it, it’s a breeze. Here are a few tips:
- Use heavy, thick cookware to help the ingredients heat evenly.
- Use a burner size close to the size of the bottom of your pot for even heating.
- The broth does not need to fully cover the pasta for it to cook, so resist the urge to add extra water or broth.
- Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
- Stir the pot occasionally to prevent sticking, but not too often or your risk breaking down the pasta.
- Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.
One Pot Cheeseburger Pasta
Servings 4 1.5 cups eachIngredients
- 1 yellow onion ($0.25)
- 1 Tbsp olive oil ($0.16)
- 1/2 lb. ground beef ($2.50)
- 2 Tbsp all-purpose flour ($0.02)
- 1 8oz. can tomato sauce ($0.29)
- 2 cups beef broth ($0.26)
- 1/2 lb. pasta shells, uncooked ($0.50)
- 4 oz. cheddar cheese, shredded ($0.75)
- 2 Tbsp hot dog relish ($0.16)
- 2 green onions, sliced (optional) ($0.20)
Instructions
- Finely dice the onion. Add the onion, olive oil, and ground beef to a large deep skillet and sauté over medium heat until the beef is fully browned and the onion is soft and translucent. Drain off any excess fat, if needed.
- Add the flour to the skillet and continue to stir and cook for one minute more. The flour will begin to coat the bottom of the skillet. Be careful not to let the flour burn.
- Add the tomato sauce and beef broth to the skillet and stir to dissolve the flour off the bottom of the skillet.
- Add the uncooked pasta to the skillet and stir to combine. The liquid in the skillet may not fully cover the pasta, but that is okay.
- Place a lid on the skillet, turn the heat up to medium-high, and let the liquid come up to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta from the bottom of the skillet, replace the lid, and turn the heat down to low. Let the pasta simmer, stirring occasionally (always replacing the lid), for about 10 minutes, or until the pasta is tender and the sauce has thickened. Turn the heat off.
- Add the shredded cheddar to the skillet and stir until it has melted into the sauce. Stir the hot dog relish into the sauce and then top with sliced green onions. Serve hot.
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Equipment
- Deep Stainless Steel Skillet
Nutrition
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If you love easy one pot pasta dinners, check out our One Pot Meals category!
How to Make Cheeseburger Pasta – Step by Step Photos
Start by finely dicing one onion. Add the onion, 1/2 lb. lean ground beef, and 1 Tbsp olive oil to a large deep skillet. Sauté the onion and beef until the beef is fully browned and the onions are soft and translucent. Drain off any excess fat, if needed (if you’re using 90% lean or higher, there probably isn’t anything to be drained off).
Add 2 Tbsp all-purpose flour to the skillet and continue to stir and cook for one minute. The flour will begin to coat the bottom of the skillet. This is okay, just be sure to watch it closely and not let it burn. The flour will help thicken the sauce and help the cheese melt smoothly into the sauce.
Add an 8oz. can of tomato sauce and 2 cups beef broth. Stir to dissolve the flour off the bottom of the skillet.
Add ½ lb. uncooked pasta shells to the skillet and stir to combine. The liquid in the skillet does NOT need to fully cover the pasta for it to cook. The steam in the skillet will help cook the pasta that is above the surface and the pasta will be stirred to ensure even cooking.
Place a lid on the skillet and turn the heat up to medium-high. Allow the liquid to come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta from the bottom of the skillet, replace the lid, and turn the heat down to low. Let the skillet simmer, stirring occasionally (always replacing the lid), for about 10 minutes, or until the pasta is tender and the sauce has thickened. Turn the heat off.
Add 4oz. shredded cheddar cheese and stir it into the pasta until it is melted and creamy.
Finally, add 2 Tbsp of hot dog relish (mustard dill relish), and stir it into the sauce. I feel like the relish is what really made this taste like a hamburger, but if you’re not into relish you skip this last step and still have an amazingly cheesy beef pasta.
I had some green onions in the fridge, so I sliced a couple up and added them on top. They add just a little extra pop of flavor and nice visual appeal to the otherwise very monochromatic dish.
OMG look at that cheesy sauce! 😍
this was gross and had no flavour. I would not recommend
3 stars for the inspiration. After reading the reviews I chose to put my own spin on it. Browned ground beef with onions and garlic. Don’t like sugar so used tomato paste, beef broth concentrate, flour, water. Cheddar cheese, seasoned salt, squeeze of ketchup, yellow mustard and chopped dill pickles and chopped raw onions sprinkled on top. Kids and adults loved it. Will be making this again. In fact my husband asked for the recipe to be written down and stuck on the fridge so he can make it himself.
I enjoy many recipes from BudgetBytes. This wasn’t one of them. The dish is bland and oddly sweet from the tomato sauce (which I’d cut if I were to ever make this again). I was hoping it would at least make for good leftovers, but it didn’t.
We skipped the relish and added mustard, worcestershire sauce, and a bag of baby spinach stirred in to wilt at the end. Great comfort food!
I did not find hot dog relish at my market or could make it for this recipe, however I did thoroughly enjoy it, and would make it again soon with the relish. I doubled mild cheddar for extra cheesiness and ground beef for more filling recipe.
It wasn’t until I taste tested this dish at the finals step did I realize that the most basic seasonings, S+P, weren’t listed. Definitely recommend at least a teaspoon of salt to compliment the sweet relish.
It was good. The relish is a definite, but it needs some more seasoning. We’ll make it again, but doctor it up a bit.
I love this recipe! I always double the ground beef. It’s so good on a chilly winter night. It just hits the spot with the ground beef and the cheese and the carbs. I’ve started keeping hot dog relish in the house for when we crave it!
This is a basic, bland, cafeteria-tasting goulash. I gave it two stars because it is easy to make that’s its only saving grace.
I added salt, pepper, and some garlic powder hoping it would save it but the pasta was STILL bland. I tried it because it had 5 star reviews but I am disappointed.
First, I’m obsessed with all of the Budget Bytes one pot meals! They always turn out so great and I’m so grateful for the easy cleanup on busy week nights. This pasta is delicious and really does evoke a cheeseburger! Thanks for another lovely recipe that appeals do the adults AND the kids in the family!
I don’t believe that the pasta came out looking like the picture using shredded cheese. My pasta came out very stringy and almost dry. This was okay, but I think it would have been much better using Velveeta instead of shredded cheese.
Were you using pre-shredded cheese? You’ll always get a smoother melt if you shred the cheese yourself since pre-shredded cheese is coated in anti-caking agents.
This was SO good. After I tried it the first time, I started thinking about the elements I like in a cheeseburger, and I decided that maybe a drizzle of ketchup and mustard might take it to the next level— I was right. Just drizzled it right on top of my personal serving. Definitely recommend to anyone wanting that authentic cheeseburger flavor! Just a tiny amount is perfect.
This has become one of my family’s favorite meals! It’s so good! The only problem I’m having is the noodles are constantly sticking to the bottom of the pan. I will stir every couple minutes and they continue to stick. Any advice?
I’d recommend turning down the heat just a little. I’d also suggest maybe stirring a little bit less. Stirring too much makes the pasta release starch, which will cause it to stick even more. ~ Marion :)
This was so simple and so amazing! Thank you, Beth, we love this recipe so much! The only change I made was to add salt and pepper because I use salt free beef stock and salt free tomato sauce. My husband and I were both skeptical of the relish so we added a tiny amount to our bowls after serving. It was soo good, it totally changes the dish! We will be making this again for sure!
Amazing and so simple! Thank you Beth we loved this recipe! My only change was to add salt and pepper because I had salt free beef stock and salt free tomato sauce. My husband and I were both skeptical of the relish and we were so glad we added it! It totally made the dish.