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Here's a creamy, cheesy one-pot dish that mixes everything you love about cheeseburgers with easy pasta. Whenever you want comfort food fast, this is the one I whip up. It's filling, it always hits the spot, and it gets gobbled up by everyone—kids and grown-ups too.
I remember the first time we tried this, it immediately made every pasta night after. My partner's convinced it outshines a regular cheeseburger any day.
Tasty Ingredients
- Pasta shells: Grab big or medium shells; they really soak up all the cheesy goodness. Pick ones that feel sturdy, not fragile.
- Velveeta cheese: Go for Mexican style if you like a little heat. Chop it up for super quick melting.
- Cream of mushroom soup: Roasted garlic variety gives it a deeper, savory vibe. Pick up cans that aren't banged up for best results.
- Ground beef: Get ground beef that's about eighty percent lean—it has great flavor without being too greasy. Look for fresh, bright red beef with just a little marbling for juicy bites.
Simple How-To
- Dishing Up:
- Ladle the hot, gooey cheeseburger pasta into bowls while it's piping hot. You'll want to scoop up extra sauce for every serving—trust me, that's the best part.
- Mingling with Pasta:
- Take your drained, perfectly firm pasta shells and drop them into the pan with the beefy, cheesy mix. Gently toss it all so every piece is coated.
- Cheese Goes In:
- Chop your Velveeta into chunks. Toss in a few handfuls at a time and stir while it melts. Don't rush—keep the heat medium so nothing sticks, and let it get velvety smooth.
- Sauce Time:
- Pour in those cans of mushroom soup over the browned beef. Stir until it all blends. You don't need any milk or water—the soup will make it creamy enough as it heats through.
- Browning Beef:
- Break up the beef in a big skillet and cook it on medium until it loses all its pink. Pour off the fat really well so the sauce stays nice and light.
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My favorite thing is how Velveeta turns the sauce super creamy. I always think back to teaching my kids how it turns melty and rich when you stir it in. We always sneak a quick bite before it's done!
Leftover Pointers
This meal stores in the fridge up to three days sealed tight. When you reheat, splash in a little milk to keep it from getting thick. Freeze in freezer containers for a month, and let it thaw overnight before heating up.
Swap Options
No Velveeta? Colby Jack or mild cheddar melt fine with a bit of a twist. No mushroom soup? Cream of chicken or celery will work. You can use nearly any pasta, but shells hang on to the sauce best.
Ways to Serve
Toss on some chopped chives or green onions for a fresh, colorful boost. Serve it with a crunchy pickle or pile on a fresh green salad for that cheeseburger vibe. And don't forget garlic bread—great for mopping up the extra sauce.
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Whipping this up on a chilly night instantly feels cozy. If you want something old-school and fuss-free, this one will soon be your repeat pick for weeknights.
Frequently Asked Questions
- → Can I use a different type of cheese?
Sure, cheddar or Monterey Jack are fine swaps, but Velveeta melts like a dream and keeps things extra creamy.
- → What pasta shape works best?
Shells work great because they scoop up all the sauce, but rotini or penne will do the trick too.
- → Is it necessary to use roasted garlic soup?
Nope, you can use any cream of mushroom soup. Roasted garlic just gives it a little flavor boost.
- → How do I prevent the cheese sauce from clumping?
Go slow with the Velveeta. Add it in chunks and keep stirring over medium heat so it melts nice and smooth.
- → Can I prepare this meal ahead of time?
Definitely. Put it together early and reheat gently. If it thickens too much, splash in a bit of milk to loosen it up.