Cheeseburgers are delicious in any form, but I’m partial to this creamy pasta dish that seriously tastes just like the real thing. It’s weeknight comfort in a bowl.
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
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.
Health Tip: Cut saturated fat by almost half: Use lean ground beef and only 2 cups Jack cheese and make the roux with 2 tablespoons butter and ¼ cup flour. Then, whisk the remaining flour into the broth before adding it to the pan.