Stovetop Cheeseburger Pasta

(from castro15’s recipe box)

Categories: Pasta


  • 16 oz. penne pasta
  • 1 lb. ground beef
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 1 1/4 cups beef broth
  • 1 tbsp. Worcestershire
  • 3 tsp ground mustard
  • 2 cans (14.5 oz each) diced tomatoes, drained
  • 4 green onions, chopped
  • 3 cups shredded Colby-Jack cheese, divided
  • 2/3 cup grated Parmesan, divided


  1. Cook pasta as directed; drain.

  2. 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.

  3. 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 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.

  4. 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.

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