Ingredients
Equipment
Method
- Boil the egg noodles until they’re soft, but not all the way cooked. I suggest cooking them for about half the time stated on the packaging.
- Add the ground beef to a skillet along with the salt, black pepper, dried oregano, and chili powder. Use a spoon or spatula to break up the beef and stir together with the seasonings while it cooks. Once it’s browned nicely, remove from the pan and store in another dish until later.
- In the same pan you used to brown the beef, add the butter, minced garlic, and diced shallots. Cook for about 2 minutes, stirring often.
- Stir the tomato paste into the garlic and shallot mixture.
- Sprinkle in the flour to the thick tomato sauce, then carefully pour the beef broth in. Stir continuously while cooking for 3-5 minutes. This will lead to a nice, thick sauce for your cheeseburger pasta.
- Slowly pour the heavy cream into the tomato sauce mixture, stirring to combine. Once it’s nice and mixed together, add the browned beef back into the pan and stir.
- Spray a 10x10 baking dish generously with non-stick cooking spray. Add half of the noodles to the pan, then top with half of the creamy meat sauce. Give it a little stir to make sure the noodles are completely coated with the sauce. Sprinkle half of the white cheddar cheese evenly across the layer of pasta.
- Add the second half of the noodles to the baking dish, and pour the remaining sauce evenly across the top of the noodles. Again, give this layer a little stir to ensure all of the pasta gets covered in sauce. Finish by sprinkling the remaining white cheddar cheese across the top and baking for 25-30 minutes at 450°F, just until the top layer of cheese begins to bubble and brown.
- Let the cheeseburger pasta bake cool for about 10 minutes before enjoying. I topped mine with chopped up dill pickles to really pull the whole cheeseburger theme in!
