Ingredients

2 tbsp olive oil

1 onion, finely diced

1 tsp freshly minced garlic

2 carrots, finely diced

1 celery stalk, finely diced

1 tsp sea salt flakes, plus more to taste

500 g minced (ground) beef

½ tsp freshly cracked black pepper, plus more to taste

1 tsp onion powder

1 tsp dried oregano

1 tsp sugar

60 g tomato paste

1 litre beef stock

400 g can crushed tomatoes

350 g dried macaroni (uncooked, can be substituted with penne or rigatoni)

125 ml full-cream (whole) milk

250 g freshly grated colby or cheddar

75 g freshly grated mozzarella

1 tbsp finely chopped flat-leaf parsley, to serve

Instructions

Step 1: Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the onion, garlic, carrots, celery, and salt. Cook for about 3 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 2: Add the minced beef to the pan and cook for another 3 minutes, breaking up the meat with a spoon, until browned evenly.

Step 3: Stir in the black pepper, onion powder, dried oregano, and sugar. Add the tomato paste and cook for 1 minute to deepen the flavors.

Step 4: Pour in the beef stock and crushed tomatoes. Bring the mixture to a gentle simmer.

Step 5: Add the macaroni to the pan. Cover with a lid and let it simmer for 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed. If the pasta begins sticking or the liquid evaporates too quickly, add a little more stock or water.

Step 6: Stir in the milk and grated colby or cheddar cheese until melted and creamy. Taste and adjust seasoning with salt and pepper as needed. If the sauce seems too thick or too thin, adjust by adding a splash more milk or cooking uncovered to reduce liquid.

Step 7: Sprinkle the grated mozzarella evenly over the top. Replace the lid and let it sit for 30 seconds until the cheese melts.

Step 8: Garnish with chopped parsley and serve immediately while warm and gooey.

Tips & Variations

For a twist, swap ground beef for ground turkey or chicken to lighten the dish.

Use your favorite pasta shape such as penne or rigatoni if macaroni is unavailable.

Adding a pinch of smoked paprika can enhance the flavor with a subtle smoky note.

If you prefer a spicier dish, stir in some chili flakes or a dash of hot sauce with the tomato paste.

Storage

Store leftover cheeseburger pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of milk or water if the sauce has thickened too much. For longer storage, this dish freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I make this dish gluten-free?

Yes, simply substitute the macaroni with gluten-free pasta. Just check the cooking time, as gluten-free pasta often cooks faster or has different texture.

Can I prepare this recipe in advance?

Absolutely! You can cook the dish up to step 6 and refrigerate it without the mozzarella topping. When ready to serve, reheat gently, add mozzarella, and allow it to melt before serving.