One-Pot Cheeseburger Pasta Skillet with Mustard Kraut

One-Pot Cheeseburger Pasta Skillet with Mustard Kraut

Recipe and photography by Abby Mosler, @SweetRindandSalt.

This One-Pot Cheeseburger Pasta Skillet brings all the flavors of a classic cheeseburger into a creamy, satisfying pasta dinner made in a single pan for easy cleanup. Ground beef, onion, and a blend of paprika, garlic, and chili powder build a savory base, while tomato paste adds richness and depth. The real flavor twist comes from Frank’s Mustard Kraut and dill pickle relish, which layer in tangy, deli-inspired notes that balance the creamy cheddar sauce. Cavatappi pasta cooks directly in the skillet with beef broth and milk, absorbing all the seasoned flavor as it becomes tender. Finished with melted cheddar cheese, this comforting one-pot meal delivers a hearty, burger-inspired twist on pasta night with bold, tangy, and creamy bite in every forkful.

Cuisine
Category
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Usage
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Prep
10 mins
Cook
00:25 mins
Ready-in
00:35 mins
Cooking Method
Yields
4 to 6 servings

Ingredients

2 tbsp. sauté oil
1 yellow onion, diced
1 lb. ground beef
2 heaping tbsp. tomato paste
2 tbsp. flour
1 tbsp. paprika
1 tsp. garlic powder
½ tsp. chili powder
1 ½ tsp. salt, or to taste
½ tsp. black pepper, or to taste
1 ½ cups Frank’s Mustard Kraut
½ - ¾ cup dill pickle relish
2 - 2 ½ cups beef broth
1 ½ - 2 cups milk
2 ½ cups dry cavatappi pasta (or other short-cut pasta)
2 cups shredded cheddar cheese
Minced fresh parsley for garnish (optional)

Instructions

  1. Add the oil to a large skillet and place over medium heat. When the oil is hot, add the diced onion and a couple dashes of salt and pepper. Cook, stirring occasionally, until the onion is soft; about 5 to 8 minutes. Next, add the ground beef and break up with a wooden spoon or spatula. Cook, stirring occasionally, until the ground beef is no longer pink; about 8 to 10 minutes. Drain off any excess fat.
  2. Add the tomato paste to the skillet and mix until fully incorporated. Sprinkle the flour over the ground beef and mix until you no longer see any bits of flour. Next, mix in the paprika, garlic powder, chili powder, salt, and black pepper. Add in the mustard kraut and dill pickle relish. Mix well and cook for a few minutes.
  3. Next, add 2 cups of beef broth, 1 ½ cups of milk, and the pasta to the skillet. Stir and bring to a boil. Once the mixture begins to boil, cover and lower the heat to a simmer. Cook for 8 to 15 minutes, or until the pasta is tender. Check the mixture about halfway through and add more liquid (beef broth and/or milk) if needed.
  4. When the pasta is done, turn off the heat and mix in the cheese until melted and creamy. Garnish with minced fresh parsley, if desired, and serve.

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