Stovetop Cheeseburger Pasta
TAKES: 30 min. MAKES: 8 servings
This melty, burger-inspired pasta dish seriously tastes like the real thing.
1 pkg. (16 oz.) penne pasta
1 lb. ground beef
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 cups 2% milk
11/4 cups beef broth
1 Tbsp. Worcestershire sauce 3 tsp. ground mustard
2 cans (141/2 oz. each) diced tomatoes, drained
4 green onions, chopped
3 cups shredded Colby-Monterey Jack cheese, divided ²/₃ cup grated Parmesan cheese, divided
1. Cook pasta according to package directions; drain.
2. Meanwhile, in a Dutch oven, cook and crumble beef until no longer pink. Remove from pan; drain.
3. In skillet, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes. Slowly add milk, broth, Worcestershire sauce and mustard. Cook and stir until thickened. Stir in tomatoes; simmer, covered, 5 minutes.
4. Stir in onions, pasta and beef; heat through. Stir in half of each cheese; sprinkle with remaining cheeses.
PER SERVING 616 cal., 29g fat (17g sat. fat), 98mg chol., 727mg sod., 56g carb. (7g sugars, 3g fiber), 33g pro.