American
Cheeseburger Pasta Skillet
Browned beef and tender macaroni meet tangy tomato-mustard seasoning and a smooth sharp-cheddar sauce.
4 servings · 7 minutes prep · 23 minutes cook
Ingredients
Skillet
- 1 lb, 85-percent lean
- 1 small onion (about 4 oz), diced
- 2 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp, Diamond Crystal
- 1/2 tsp, freshly ground
- 8 oz
- 2 1/2 cups, low-sodium
- 1/2 cup
- 6 oz, freshly shredded
- up to 1/4 cup, for adjusting the pasta as needed
Directions
Brown the Beef
- Heat a large deep skillet over medium-high. Add ground beef in broad pieces and cook without moving for 2 minutes. Add yellow onion, break the beef into bite-size crumbles, and cook for 3–4 minutes, until the onion softens and the beef is browned with no pink remaining. Spoon off excess fat if more than 1 tablespoon remains.
- Stir in tomato paste, yellow mustard, worcestershire sauce, kosher salt, and black pepper. Cook for 30 seconds, stirring, until the tomato paste darkens slightly and coats the beef.
Cook the Pasta
- Add elbow macaroni and beef stock. Bring to a brisk simmer, then reduce the heat to medium-low. Cook uncovered for 9–11 minutes, stirring frequently across the bottom and into the corners, until the macaroni is al dente and a little thickened liquid remains. If the pan dries before the pasta is tender, add water a splash at a time.
Finish with Cheese
- Stir in whole milk, then remove the skillet from the heat. Add cheddar cheese by handfuls, stirring after each addition until smooth. Rest for 2 minutes so the sauce settles around the pasta, then serve.
