Loaded Beef Cheddar Alfredo Pasta with Dill Pickles
A creamy skillet pasta with browned ground beef, melted cheddar, and dill pickles for a cheeseburger style dinner.
Equipment
- Large pot
- Large skillet
- Colander
- Box grater
- Wooden spoon
Ingredients
Main Ingredients
- 12 oz penne or rotini pasta
- 2 tsp salt for the pasta water
- 1 tbsp olive oil
- 1 lb ground beef
- ½ cup yellow onion finely diced
- 2 cloves garlic minced
- 2 cup heavy cream
- 1 ½ cup cheddar cheese freshly shredded
- ½ cup dill pickles chopped, optional
Instructions
Cooking
- Pasta. Boil the pasta in salted water until al dente, then drain.
- Beef. Brown the beef in the olive oil over medium heat for 6 to 8 minutes until no pink remains, then stir in the onion for 3 minutes and the garlic for 30 seconds.
- Sauce. Add the cream and simmer gently for 5 minutes, then melt in the cheddar over low heat until smooth.
- Combine. Fold in the pickles and the drained pasta and toss until coated.
- Serve. Serve hot while the sauce is creamy.
Notes
Substitutions: Use ground turkey or swap part of the cheddar for mozzarella.
Tips: Shred cheese from a block and keep the cream at a gentle simmer. Cook the beef to 160 degrees F.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F with a splash of milk. Do not freeze.