Our Cheeseburger Pasta has juicy little hamburgers and pasta in a luscious creamy cheese sauce.
Author:Martha
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:pasta
Method:Stovetop
Cuisine:American-Italian
Ingredients
UnitsScale
1 1/2poundsground beef (90/10 if possible) *
1 teaspoon kosher salt plus more to salt the pasta water
1/2 teaspoon freshly grated black pepper
1 whole egg
2 tablespoons extra virgin olive oil, divided
2cupsyellow onion, diced (about one large onion)
2 tablespoons fresh garlic, minced
2 tablespoons tomato paste
1cup of beef broth or stock
2cupsheavy cream (one pint)
8ouncesreal American cheese (not cheese food)
8ouncesyellow sharp cheddar cheese, grated
12ouncespasta (we used ziti)
Saved pasta water to be used as needed
Instructions
Bring a pot of water to a boil with a teaspoon of kosher salt, then reduce the heat to keep the water hot. Do not add the pasta yet.
In a medium bowl, mix beef with salt, pepper and the whole egg. Mix to combine.
Scoop out one-ounce balls then flatten into mini burgers.
In a medium to large skillet with high sides, add half the oil then cook the burgers over medium heat to medium rare and remove and set aside. These will cook further in the sauce.
Bring the pasta water back to boiling and add the pasta.
Add the remaining oil to the skillet, and over medium heat, add the onions and cook for five minutes.
Add the garlic and cook one more minute.
Add the tomato paste and cook another minute.
Add the beef broth and cook the onions until tender, 3-4 more minutes.
Add the heavy cream and once hot, add both the American and cheddar cheeses.
Cook until all the cheese has melted and you have a loose cheese sauce.
Add the cooked burgers back in and simmer on medium low for five minutes.
Continue to cook the pasta until it is slightly less than fully cooked (a little chewy). Do not discard the pasta water.
Using a spider and add the pasta to the pan with the burgers and sauce and cook over medium low until the pasta is fully cooked, adding pasta water as needed to get the sauce to the correct consistency. (Save extra pasta water to use to reheat any leftovers.)