One-Pot Patty Melt Pasta takes me back to Friendly’s! It tastes just like your favorite patty melt sandwich, but in a quick and tasty pasta form.
I’ve been making amazing tasting food. But I’ve just been too lazy to photograph it. I need to stop with that. It’s just been really busy at work lately.
That’s where I usually photograph my dinner that I have for lunch. No, the co-workers don’t even blink an eye when I head to the office next door and photograph my lunch. They know.
But, I’ve worked through so many lunches in the past few weeks because a deadline was moved up that I didn’t know about. Then there were looming monthly close deadlines. A deadline for a few other projects. Then there’s that one CW that just can’t seem to remember how to do her job so she’s in my office all the time. Sometimes, it’s just easier to do it than to explain it and that’s what she’s hoping I bet.
My blog posts have dwindled. My work has suffered. NO MORE!
I know. That’s now what you hoping I’d be talking about in this post. But, dear readers, I will no longer put my blog aside! I will not work through lunch or if I do, at least microwave and photograph the lunch before I eat it. Yes. I am ashamed to say, I have been eating my leftovers cold. *hangs head in shame*
But, no more!!
There will be more of this! Recipes like this that have you licking your screen and watching the clock tick by as you anxiously await time for dinner when you can make a huge pot of this amazing patty melt pasta.
You see, we went to Harris Teeter. There’s one not too far from us and we were on the hunt for some fresh fruits and veggies for our new bullet thingy. We were also looking for almond butter and some coconut water. And, well, I can never help myself. I always have to check out the cheese. Don’t you?
No? Just me?
In their cheese island (yes, I’m using island cause that’s what it looked like to me) there was some fat-free cheese! There was pepper jack and Swiss!! I did a cartwheel…in my head. Since my grocery stopped selling the Borden pepper jack, I can’t find a fat-free pepper jack. Low fat yes. Fat free, no. And I missed it. And I don’t think I’ve ever seen a fat-free Swiss!!
To say I was excited is an understatement. So, I bought one of each. The pepper jack immediately went into a salad. I will be posting about that in the near future, but I wasn’t sure what to do with the Swiss. Then it hit me. Like a Mac truck. Patty melt!! But I just made one here, so I really didn’t want to make a patty melt sandwich. Insert pasta and GENIUS!!
And, you guys, this pasta is fantabulously amazelicious. It’s so good, I’m making up words. That’s how good this patty melt pasta is. Seriously. It tastes just like a patty melt but one that married mac n cheese and had a baby. I mean, just look at it!!?? How can you resist the urge to lick your screen? Doesn’t it make you want to invent scratch and sniff monitors? Or lick and taste monitors?
Okay. I’ll stop with all this nonsense talk. This just proves how insanely good this patty melt pasta truly is. And it makes a large pot that’s enough to feed at least 6 people. And, it’s not too costly either. I’d bet you have everything in your kitchen already. There. Dinner’s on the table in about 30 and it didn’t cost ya a thing!
- 1 cup thinly sliced onion
- 2 cups sliced mushrooms
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- 12 ounces large elbows or other short pasta
- 3 cups beef broth
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 cup half and half
- 2 ounces cream cheese, diced
- 2 ounces Velveeta, diced
- 1 cup grated Swiss cheese
- 1/2 cup diced, red onion
- Heat a large Dutch oven coated with cooking spray over medium-high heat. Sauté the onions 1 minute before adding the mushrooms. Cook until the mushrooms begin to soften then crumble in the beef. Continue cooking until the beef is browned and almost cooked through.
- Stir in the pasta and spices, then pour the beef broth over the whole mixture. Bring to a boil then cover and simmer, stirring occasionally, for 17 to 20 minutes or until the pasta is cooked through and the broth is almost completely absorbed.
- Add the cream, cream cheese, and Velveeta; stirring until completely melted. Fold in the Swiss cheese and red onion and serve with a lettuce wedge.