One-Pot Cheeseburger Pasta

Ingredients:

• 2 tablespoons of vegetable oil
• 1 large onion, diced
• 2 cloves garlic, crushed
• 1 tbsp. chili powder
• 0.5 tsp smoked paprika
• A pinch of red pepper flakes, optional
• 450 g of ground beef with 20% fat content
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 5 cups lightly salted chicken broth
• 280 g of pasta horns
• 2 cups grated cheddar, about 220 g
• 110 g of cream cheese
• 1 cup chopped parsley leaves and tender stems, plus extra for serving, if desired

Preparation:

1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon of salt, and a few turns of the black peppercorn grinder and stir to combine.
2. Add the ground beef and break it into small pieces with a large spoon; cook, stirring occasionally, until the beef is cooked through and no longer pink in the center, 6–7 minutes. Stir in the tomato paste and Dijon mustard.
3. Pour in the chicken broth and 1 teaspoon of salt, stir, and bring to a boil, 6–7 minutes. Add the pasta and cook, stirring occasionally, until the sauce thickens and the pasta is al dente, 9–11 minutes. Remove from heat and stir in the cheddar and cream cheese. Sprinkle with parsley. Store leftovers in a tightly sealed container in the refrigerator for up to 5 days..