Description
This comforting fusion dish combines the classic cheeseburger with creamy Alfredo pasta, creating a crowd-pleasing meal that’s both indulgent and innovative.
Ingredients
Scale
- 1 pound penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 2 cups freshly grated Parmesan cheese
- 2 tablespoons butter
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 1 pound ground beef
- 1 medium onion, finely diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- 4 slices American cheese, chopped
- 6 strips bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- ¼ cup dill pickles, chopped
- 2 tablespoons fresh parsley, chopped
- Optional: ½ cup shredded lettuce
Instructions
- Bring salted water to a boil and cook pasta until al dente. Drain and set aside.
- In a large skillet, cook ground beef until halfway done, then add onions and cook until beef is browned. Drain excess fat.
- Stir in Worcestershire sauce and mustard powder, cooking for 2 more minutes. Season with salt and pepper.
- In another saucepan, heat olive oil, sauté garlic, then add cream and broth. Simmer gently, then whisk in Parmesan and butter until smooth.
- Add pasta to the Alfredo sauce, then fold in the beef mixture.
- Stir in cheddar, mozzarella, and American cheese until melted and gooey. Cover and rest for 2 minutes.
- Fold in bacon and cherry tomatoes. Garnish with pickles, parsley, and optional lettuce before serving.
Notes
Ensure cheese is at room temperature for optimal melting. Avoid boiling the Alfredo sauce to prevent separation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 850
- Sugar: 4g
- Sodium: 980mg
- Fat: 53g
- Saturated Fat: 29g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg