Ingredients:

  • 1 Tbsp Olive Oil or neutral cooking oil
  • 1 medium Yellow Onion, finely diced
  • 5 lbs Lean Ground Beef (80/20 mix recommended)
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper, To taste
  • 4 cups Beef Stock (low sodium)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Yellow Mustard (American style)
  • 8 oz Elbow Macaroni or Cavatappi pasta (uncooked)
  • 4 oz Cream Cheese, full fat, softened and cubed
  • 1/2 cup Whole Milk
  • 5 cups Sharp Cheddar Cheese, grated
  • 1/4 cup Dill Pickles, chopped (for garnish)
  • 2 Tbsp Spring Onions/Scallions, sliced (for garnish)

Instructions:

  1. Heat the oil in a large Dutch oven over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent (about 5–7 minutes).
  2. Add the ground beef to the pot. Break it up with your spoon. Cook until the meat is fully browned and no pink remains (about 8 minutes).
  3. Drain Excess Fat: Tilt the pot and carefully scoop or pour off the accumulated fat, or transfer the beef mixture to a colander and return the drained beef to the pot. This is crucial for a non-greasy sauce.
  4. Reduce the heat slightly. Stir in the minced garlic, oregano, and smoked paprika. Cook for 1 minute until fragrant. Stir in the tomato paste, cooking it for an additional minute to caramelize slightly.
  5. Pour in the beef stock. Scrape up any browned bits stuck to the bottom of the pot (deglazing). Stir in the Worcestershire sauce and yellow mustard. Bring the mixture to a rapid boil.
  6. Add the dry macaroni. Stir well. Once boiling again, reduce the heat to low, cover the pot partially, and simmer for 12–15 minutes, or until the pasta is tender (al dente). Stir every 3–4 minutes to prevent sticking.
  7. Remove the pot from the heat. Stir in the cubed cream cheese until completely melted and the sauce thickens noticeably.
  8. Stir in the milk. Gradually add the grated cheddar, mixing continuously until the cheese is smooth and fully incorporated into the sauce.
  9. Taste the pasta. Adjust seasoning with salt and pepper as needed. If the sauce is too thick, add a splash more milk or stock.
  10. Ladle the hot Cheeseburger Pasta into bowls. Garnish generously with chopped dill pickles and sliced spring onions for the essential cheeseburger finish.