Growing up I’ve never been part of the burger loving group, always more of a hot dog kind of girl. I was simple, a plain hot dog on a fluffy bun and I was all set, and maybe if I was feeling extra adventurous that day I’d add a smidge of yellow mustard but that was rare. After years have passed and I met my husband, my tastes have changed a tad and I’m a bit more willing to try different things. Thank goodness I did too because it turns out that I love my husband’s burgers! He mixes in seasoned salt and worcestershire sauce and makes our burgers more meatball shaped so they keep their juice! Some things don’t really change though, I usually like to keep things simple when I’m topping my burger, just adding some cheese and dill pickles.
Since developing a liking for burgers, this recipe for Cheeseburger Pasta definitely caught my attention. Combining yummy cheesy burger with gluten free pasta cooked perfectly seemed like an amazing idea. Using the base recipe in a Taste of Home magazine, I just tweaked it a little to be gluten free and make it more Gluten Free Mom To Be. It was so simple, and besides the pot to boil your gluten free pasta in, it only required one skillet to throw everything together. Flavor wise, this recipe was amazing, even for a simple girl like myself who admittedly doesn’t like many of these ingredients individually, but together they make magic happen and may have dialed up my adventurous side a little bit more. We loved loved loved this recipe and it goes perfectly with both my gluten free pasta and my daughter and husband’s regular pasta. So pick out your favorite gluten free pasta (I prefer Barilla or Ronzoni) and mix in some cheeseburger ingredient staples and you have one delectable Gluten Free Cheeseburger Pasta Skillet Dinner, a family favorite for sure!
Ingredients:
- 1 3/4 cups uncooked, gluten free elbow macaroni
- 3/4 lb lean ground beef (I usually use 85% or higher if available)
- 2 tbsp finely chopped yellow onion
- 1 can (14 1/2 ounces) no-salt-added diced tomatoes (Tuttorosso states gluten free on their packaging)
- 2 tbsp dill pickle relish (Heinz is gluten free)
- 2 tbsp prepared yellow mustard (French’s yellow mustard states gluten free on their website)
- 2 tbsp ketchup (Heinz is gluten free)
- 1 tsp steak seasoning (Use your favorite gluten free steak seasoning.)
- 1/4 tsp seasoned salt (I use Lawry’s)
- 3/4 cup shredded reduced fat cheddar cheese
Directions:
- Cook pasta according to package directions.
- Once pasta starts cooking, add 3/4 lb lean ground beef and 2 tbsp finely chopped yellow onion into a large skillet and brown over medium heat (cook until meat is no longer pink).
- Drain liquid off meat and onion mixture
- Once pasta is done cooking, drain and add to the cooked meat and onion mixture in the skillet. (You can add the pasta before you add the additional ingredients as instructed at this step or after; when I made it this time I added in the pasta after I mixed in the other ingredients with the meat and onions and it came out just as tasty.)
- Continue to heat and mix in one 14 1/2 ounce can diced tomatoes, 2 tbsp dill pickle relish, 2 tbsp yellow mustard, 2 tbsp ketchup, 1 tsp steak seasoning, and 1/4 tsp seasoned salt.
- Bring mixture to a boil.
- Reduce heat and simmer uncovered for 5 minutes.
- Remove skillet from heat and sprinkle 3/4 cup shredded, reduced fat cheddar cheese.
- Cover skillet and let it stand until cheese is melted.
- Serve and enjoy!
The best part for me about cooking and baking are the smells that fill your house. I love walking through and sniffing in the sweetness of a batch of cookies or a cake or the mouthwatering savory flavors in this Cheeseburger Pasta dish. Every time I make this one, my husband comes in after work, takes a deep breath, and immediately draws a huge smile across his face, while running into the kitchen to catch a sneak peak before he even puts his stuff down. My Gluten Free Cheeseburger Pasta Skillet Dinner is definitely a winner in our book in all categories, from smell and presentation to the most important category of taste. It definitely gives you all of the flavors of a big cheeseburger but with the twist of some gluten free pasta mixed in. Add this dish to your weekly meal plan for sure, as your family will definitely be glad that you did!
TIP: If you’re making this dinner for both gluten free and non-gluten free family members as I usually do it’s really simple to split the recipe down the middle and make two separate portions safely. I usually boil up the two different kinds of pastas in their respective pots, and meanwhile I prepare the ground beef mixed with all of the other ingredients first. After the pasta has finished cooking, I just drain the water and divide the Cheeseburger components in the skillet in half between the two pots of pasta, and there you go, Gluten Free and Non- Gluten Free Cheeseburger Pasta Skillet Dinner!
Sincerely,
Lindsay
- 1 3/4 cups uncooked, gluten free elbow macaroni
- 3/4 lb lean ground beef (I usually use 85% or higher if available)
- 2 tbsp finely chopped yellow onion
- 1 can (14 1/2 ounces) no-salt-added diced tomatoes (Tuttorosso states gluten free on their packaging)
- 2 tbsp dill pickle relish (Heinz is gluten free)
- 2 tbsp prepared yellow mustard (French's yellow mustard states gluten free on their website)
- 2 tbsp ketchup (Heinz is gluten free)
- 1 tsp steak seasoning (Use your favorite gluten free steak seasoning.)
- 1/4 tsp seasoned salt (I use Lawry's)
- 3/4 cup shredded reduced fat cheddar cheese
- Cook pasta according to package directions.
- Once pasta starts cooking, add 3/4 lb lean ground beef and 2 tbsp finely chopped yellow onion into a large skillet and brown over medium heat (cook until meat is no longer pink).
- Drain liquid off meat and onion mixture
- Once pasta is done cooking, drain and add to the cooked meat and onion mixture in the skillet. (You can add the pasta before you add the additional ingredients as instructed at this step or after; when I made it this time I added in the pasta after I mixed in the other ingredients with the meat and onions and it came out just as tasty.)
- Continue to heat and mix in one 14 1/2 ounce can diced tomatoes, 2 tbsp dill pickle relish, 2 tbsp yellow mustard, 2 tbsp ketchup, 1 tsp steak seasoning, and 1/4 tsp seasoned salt.
- Bring mixture to a boil.
- Reduce heat and simmer uncovered for 5 minutes.
- Remove skillet from heat and sprinkle 3/4 cup shredded, reduced fat cheddar cheese.
- Cover skillet and let it stand until cheese is melted.
- Serve and enjoy!
Jo-Lynne Shane {Musings of a Housewife}
July 16, 2014 at 10:23 am (10 years ago)My kids would LOVE this.
Lindsay
July 16, 2014 at 12:10 pm (10 years ago)It’s delicious! It even reheats great the next day for leftovers too!