Stovetop
Cheeseburger Pasta Recipe
Ingredients
:
1
package (16 ounces) penne pasta
1
pound ground beef
1/4
cup butter, cubed
1/2
cup all-purpose flour
2
cups 2% milk
1-1/4
cups beef broth
1
tablespoon Worcestershire sauce
3
teaspoons ground mustard
2
cans (14-1/2 ounces each) diced tomatoes, drained
4
green onions, chopped
3
cups shredded Colby-Monterey Jack cheese, divided
2/3
cup grated Parmesan cheese, divided
How
To Make :
Cook pasta according to package directions; drain.
Meanwhile,
in a Dutch oven, cook and crumble beef over medium heat until no longer pink,
5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.
In
same pan, melt butter over low heat; stir in flour until smooth. Cook and stir
until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk,
broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly;
cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil.
Reduce heat; simmer, covered, 5 minutes.
Stir
in green onions, pasta and beef; heat through. Stir in half of the cheeses
until melted. Sprinkle with remaining cheese; remove from heat. Let stand,
covered, until melted.
Test
Kitchen tips :
For
fun crunch and color, top with shredded iceberg lettuce just before serving.
Feeling adventurous? Try topping with sliced pickles, too!
The
Parmesan cheese seems a little out of character for a cheeseburger pasta, but,
trust us, it adds a perfect punch of salty flavor.
Nutrition
Facts :
1-1/2
cups: 616 calories, 29g fat (17g saturated fat), 98mg cholesterol, 727mg
sodium, 56g carbohydrate (7g sugars, 3g fiber), 33g protein.