Ingredients
Scale
- 1.5 lbs extra-lean ground beef (93/7 or 96/4)
- 1 box (12 oz) high-protein or chickpea rotini pasta
- 3 cups low-sodium beef broth
- 1 cup tomato sauce (unseasoned)
- 2 tablespoons yellow mustard
- 3 tablespoons ketchup
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- Optional: Diced pickles and red onion for topping
Instructions
- Place the raw, extra-lean ground beef into the bottom of your crockpot. Use a wooden spoon or a meat masher to break the beef into very small crumbles. This ensures the meat cooks evenly and integrates perfectly into the sauce. Add the onion powder, garlic powder, salt, pepper, mustard, ketchup, tomato sauce, and beef broth. Stir everything together until the spices are well-distributed and the meat is submerged in the liquid.
- Cover the crockpot with its lid. Set the temperature to “Low” for 4 to 5 hours or “High” for 2 to 3 hours. About 30 minutes before you are ready to eat, lift the lid and stir in the dry pasta. Ensure the pasta is mostly covered by the liquid. If the mixture looks too dry, add an additional half-cup of water or broth. Replace the lid and continue cooking until the pasta is al dente.
- Once the pasta is tender, turn off the heat or set the crockpot to “Warm.” Sprinkle the shredded cheddar cheese over the top of the mixture. Cover for 2 to 3 minutes until the cheese is completely melted and gooey. Stir the cheese into the pasta to create a creamy sauce. Serve immediately in large bowls and top with diced pickles or onions for that authentic cheeseburger experience.
- Cook Time: 4 hours 5 minutes