It’s kind of a kick, seeing pasta turning into a cheeseburger as you layer the ingredients. If you like cheeseburgers, this one’s for you! Serves 6. Reprinted from allrecipes.com. 

Ingredients

 1 pound 80/20 ground beef

1 medium yellow onion, finely chopped

6 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 Tablespoon tomato paste

2 teaspoons onion powder

1 1/2 teaspoons smoked paprika

1 teaspoon garlic powder

4 cups beef broth

1 15-ounce can crushed tomatoes

1/4 cup drained hamburger dill pickle chips, finely chopped, or dill pickle relish

3 Tablespoons yellow mustard

3 Tablespoons ketchup

8 ounces uncooked short pasta

1 (8-ounce) package shredded sharp Cheddar cheese

2 ounces cream cheese, cut into pieces

Toasted sesame seeds and sliced scallions for garnish

Instructions

Heat a large nonstick skillet over medium-high heat. Add beef, onion, garlic, salt, and black pepper, and cook, stirring occasionally, until beef is no longer pink and onions are translucent, 6 to 8 minutes.

Add tomato paste, onion powder, paprika, and garlic powder, and cook, stirring constantly, until tomato paste coats beef mixture, about 1 minute.

Stir in broth, crushed tomatoes, pickles, mustard, and ketchup; bring to a boil over medium-high heat.

Stir in pasta, making sure it is fully submerged in liquid. Cook at medium-high, stirring occasionally, until pasta is al dente, 8 to 10 minutes.

Remove from heat and add Cheddar cheese and cream cheese, stirring constantly, until melted, about 2 minutes.

Divide pasta among bowls and garnish with pickle chips, sesame seeds, and scallions