Ingredients
Equipment
Method
- Sauté the onion and beef. Heat olive oil in a large skillet over medium heat. Add the diced onion and ground beef. Cook, stirring frequently, until the beef is browned and the onion is soft and translucent. Drain any excess grease if necessary.
- Add the flour. Sprinkle the flour over the beef mixture. Stir and cook for 1 minute. (The flour will absorb the fat and help thicken the sauce later.) Keep an eye on it to prevent burning.
- Add liquids and pasta. Pour in the tomato sauce and beef broth, then stir to dissolve the flour from the bottom of the pan. Add the uncooked pasta shells and stir to combine. Don’t worry if all the pasta isn’t completely submerged—it’ll cook just fine.
- Cover and simmer. Put a lid on the skillet and bring the mixture to a boil over medium-high heat. Stir the pasta to loosen any stuck pieces, then reduce the heat to low. Let it simmer for about 10 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Melt the cheese. Turn off the heat and sprinkle the shredded cheddar over the skillet. Stir until the cheese is fully melted and incorporated into the sauce.
- Add the relish and garnish. Stir in the hot dog relish for that signature cheeseburger flavor. (If you don’t have relish, mix dill pickle relish with yellow mustard.) Top with sliced green onions if desired, and serve hot!
Notes
To make it vegetarian, swap the ground beef for plant-based meat and use vegetable broth instead of beef broth. For extra flavor, consider adding a pinch of smoked paprika or Worcestershire sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days.