Picture your favorite late-night burger loaded with all your favorite fixin’s. And then picture it transformed into a pasta featuring jumbo-sized macaroni. Cheeseburger Deluxe Pasta has arrived. No hangover required.
I’m real proud of this new one-pot, cheesy and easy sensation. Burger lovers everywhere will flock to this recipe that puts a box of “Hamburger Assistant” (let’s call it that) to shame.
- 3 tablespoons extra virgin olive oil
- 1 large red onion, diced and divided (see Jeff’s Tip)
- 3 cloves garlic, minced or pressed
- 1 1/2 pounds ground beef (the less lean, the better)
- 1 tablespoon Worcestershire sauce
- 3 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce (not the same as pasta sauce)
- 1/2 - 1 tablespoon hot sauce (optional)
- 1 teaspoon liquid smoke (optional)
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon black pepper
- 1 pound large elbow macaroni
- 1/2 cup thousand island dressing (I like Ken’s Steakhouse)
- 2 tablespoons barbecue sauce (I like Sweet Baby Ray’s)
- 2 tablespoons sweet relish (optional)
- 1/4 - 1/2 cup diced dill pickles, plus more for topping (optional)
- 1 tablespoon yellow mustard (optional)
- 1 pound shredded cheddar cheese
- Fried onions, for topping (optional)
- Add the olive oil to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. After 3 minutes of the oil heating add half the onion and sauté for 3 minutes, until lightly softened.
- Add the ground beef and garlic and, using a mixing spoon or spatula, break up the meat until it begins to crumble and lightly brown - about 3 minutes. It shouldn't be fully cooked at this point (that's what the pressure cooking is for). Do not drain any juices released - we want them in there for more flavor!
- Add the Worcestershire sauce and deglaze (scrape) the bottom of the pot to free it of any browned bits.
- Add the broth, crushed tomatoes, tomato sauce, hot sauce (if using), liquid smoke (if using), seasoned salt, Italian seasoning, and black pepper. Stir everything together well.
- Add the pasta but do not stir. (Why? Well,there's lots of meat in there already. If you stir the pasta in, you run the 6risk of clogging the pot when it tries to come to pressure.) Just smooth it
out so it's lightly submerged in the sauce.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook for 6 minutes on High Pressure. Quick release when done.
- Add the thousand island, relish (if using), pickles (if using), barbecue sauce, mustard (if using) remaining red onion, and cheddar cheese. Stir until the cheese is melded into the pasta and serve topped with additional red onion, dill pickles and fried onions, if desired.
If you want more of that burger sauce experience, add up to 1 cup of Thousand Island.
If you only like your onions cooked
and not raw for some crunch, add the whole onion in Step 1 while sautéing.
However crazy you like your burger is how crazy you can get with this recipe. Be it black olives, sliced jalapeño or even Pastrami, add whatever toppings you love in Step 6!
To give it a cheesy finish, add some more shredded cheese to the top after stirring in Step 7. Add the air fryer lid and hit Broil and for 3-5 minutes and then hit Start. Once the cheese is melted, serve!