One-Pot Cheeseburger Alfredo Rotini

• 12 oz rotini pasta
• 1 lb ground beef
• 2 cups heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp olive oil
• Green onions for garnish

Steps

1. 1 In a large pot, heat olive oil and butter over medium heat. Add ground beef, breaking it into small pieces, and cook until browned.
2. 2 Stir in minced garlic, onion powder, and smoked paprika; cook for 1 minute.
3. 3 Add the rotini pasta to the pot and stir to coat with the beef mixture.
4. 4 Pour in the heavy cream, ensuring pasta is mostly submerged, and season with salt and pepper.
5. 5 Bring to a gentle boil, then reduce heat to simmer, stirring occasionally until pasta is al dente, about 10-12 minutes.
6. 6 Stir in mozzarella and Parmesan cheese until melted and sauce is creamy.
7. 7 Serve hot, garnished with green onions.

Equipment

• Large pot with lid

Variations

• Add sautéed mushrooms or spinach for extra flavor and nutrients.

Substitutions

• Use ground turkey or chicken for a leaner option.
• Substitute half-and-half for heavy cream to reduce richness.

Pairings

• Serve with a crisp Sauvignon Blanc or an IPA.

Nutrition

Tips

• For extra cheesiness, add a handful of cheddar cheese to the sauce.
• If the sauce is too thick, thin it out with a splash of milk or reserved pasta water.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of milk or cream to loosen the sauce.

Serving Suggestions

• Pairs well with a simple side salad or garlic bread.

FAQ