Skillet Cheeseburger Pasta (Restaurant-Style)

• Wide skillet with a lid (12" is ideal)
• Wooden spoon or sturdy spatula
• Box grater (for cheddar)
• Chef’s knife + cutting board
• Measuring cups/spoons

Base recipe makes 3 servings3 servings. The servings control keeps everything in sync so the recipe still feels balanced when you scale.

• ground beef (80/20)
• short pasta (shells or rotini)
• onion, finely diced (about ½ small)
• garlic, minced (about 2 cloves)
• Salt and black pepper, to taste

• tomato paste
• ketchup
• yellow mustard
• Worcestershire sauce
• kosher salt
• black pepper
• water or low-sodium beef broth
• sharp cheddar, freshly grated
• butter
• pickle brine (optional but recommended)
• Chives or green onion, sliced (optional, to taste)

• Protein: ground beef (80/20)
• Produce: onion, garlic, chives/green onion (optional)
• Dairy: sharp cheddar, butter
• Pantry & Spices: short pasta, tomato paste, ketchup, yellow mustard, Worcestershire, kosher salt, black pepper, water/broth, pickle brine (optional)

1. 1. Brown the beef hard. Heat a wide skillet over medium-high. Add the beef and press it flat. Cook undisturbed 4–5 minutes until deeply browned. Break it up and cook 1–2 minutes more.
2. 2. Aromatics. Add onion and garlic. Cook 60–90 seconds until fragrant and softened.
3. 3. Toast the tomato paste. Push beef to one side. Add tomato paste to the empty spot and cook 30–45 seconds until darkened and brick-red.
4. 4. Build the base. Stir in ketchup, mustard, Worcestershire, salt, pepper, and pickle brine (if using).
5. 5. One-pan pasta. Add pasta and water/broth. Bring to a boil, cover, reduce to a lively simmer, and cook 10–12 minutes, stirring 2–3 times, until pasta is tender and liquid is mostly absorbed.
6. 6. Emulsify off heat. Turn heat off. Stir in butter, then add cheddar in 2–3 additions, stirring until smooth and glossy.
7. 7. Finish. Taste and adjust seasoning. Top with chives or green onion if using.

Store airtight in the fridge up to 3–4 days. Reheat gently in a skillet over low heat with a splash of water or broth, stirring until the sauce loosens and turns glossy again. Avoid high heat (it can split the cheese sauce).

These are rough estimates based on 3 servings and typical ingredients. Actual values will change with your brands, exact portions, and sides. Use this as a general guide, not medical or diet advice.