Easy Cheeseburger Pasta Skillet (Print Version)
# Ingredients:
01 -
1 medium onion, finely chopped.
02 -
450 grams of lean minced beef.
03 -
2 teaspoons of garlic powder.
04 -
1 tablespoon of paprika.
05 -
3 tablespoons of plain flour.
06 -
1/4 cup of dry white wine or beef stock.
07 -
3 cups of reduced-salt beef stock.
08 -
1 cup of whole milk.
09 -
1 and a half teaspoons of salt.
10 -
1/2 teaspoon of freshly ground black pepper.
11 -
2 cups of dried fusilli pasta.
12 -
2 cups of grated mature Comté cheese.
# Instructions:
01 -
Heat up a deep frying pan over medium heat, toss in the minced beef, chopped onion, and garlic powder. Let it cook, breaking the beef apart, until it's nicely browned. Carefully drain the fat, then place it back on the stove.
02 -
Sprinkle the flour and paprika evenly across the browned beef mix. Stir everything together thoroughly and cook it for 1–2 minutes, allowing it to thicken slightly.
03 -
Pour in the white wine or stock, and mix it into the pan. Use a spoon to scrape off any browned bits stuck to the bottom as you stir. Let the liquid cook off, giving the dish an extra layer of flavor.
04 -
Gently pour in the beef stock and milk while mixing. Add the salt and black pepper for seasoning.
05 -
Turn the heat up and wait for the liquid to boil lightly. Then add the fusilli pasta, lower the heat to a gentle simmer, and cover the pan, leaving the lid slightly open. Stir every now and then, cooking for about 18 minutes, or until the pasta is soft.
06 -
When the pasta’s ready, stir in the grated Comté. Mix it well until the cheese melts into the sauce. If you like, top it with a sprinkle of fresh parsley, then dish it up warm.
# Notes:
01 -
This recipe works great for meal prepping. The leftovers heat up quickly and taste just as good!
02 -
If you want a deeper flavor, swap the wine for beef stock.
03 -
Feel free to pack in extra veggies like diced bell peppers or canned tomatoes to make it healthier.