Ingredients
Method
- In a large skillet, over medium-high heat add some cooking oil and cook bacon until crumbly. Set aside on a plate with a paper towel and let it absorb the excess fat.
- In the same skillet with half of the bacon grease (discard the rest) add more oil and cook the beef crumbling it until cooked through. Towards the end of cooking the beef add paprika, black pepper, and onion and cook until onion is translucent.
- Add tomato sauce, broth and dijon. Stir until all is combined.
- Add in dry pasta, close the lid and let it come to a boil. Then, lower the heat, stir through and close the lid back again. Cook for 15 minutes until the pasta is cooked.
- Stir again and add in cheddar, half of the bacon and relish. Stir through until cheese is melted and serve. Now, I like to add another layer of cheese on top here, close the lid and let it melt like you would do with a casserole when baking. Garnish with the remaining crumbled bacon pieces. (optional step)
Nutrition
Video
Notes
- Don’t overcook the pasta - if you do, the pasta will absorb all the sauce and you end up with dry cheeseburger pasta. This is my personal preference, I know some folks like to have very liquid pasta here but I like to stick to a medium saucy texture and cook the pasta for around 15-20 minutes. You’ll still have to add some extra liquid when reheating this dish later.
- Grate the cheese from a block - whatever cheese you end up using, grate it yourself from a block. It simply melts better and is best when you make a skillet casserole.
- For gluten-free check the pasta labels for appropriate GF labels. Refrain from using chickpea or lentil pasta as these are not suitable for cooking directly in the sauce (these will become too mushy). I haven’t tried, but in theory, they can be used, but need to be cooked separately al dente.
- Store any leftovers in an airtight container, refrigerated for up to 3 days.
- To reheat, let the casserole come to room temperature first. The pasta absorbs a lot of liquid while it sits. Add some broth or warm water to the skillet and reheat, stirring occasionally over medium-low heat on the stovetop. It is normal that after refrigerating the pasta becomes dry as the longer it sits the more liquid it absorbs, hence why we add extra when reheating. Or simply microwave individual serving portions.