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 1/2 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.