Ingredients

• 1 pound
• 1 yellow onion , finely chopped
• 6 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoons black pepper
• 1 tablespoon tomato paste
• 2 teaspoons onion powder
• 1.5 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 4 cups beef broth
• 1 15-ounce) canned crushed tomatoes
• 0.25 cups drained hamburger dill pickle chips
• 3 tablespoons yellow mustard
• 3 tablespoons ketchup
• 8 ounces cavatappi pasta
• (8-ounce) sharp Cheddar cheese
• 2 ounces cream cheese , cut into pieces
• toasted sesame seeds

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large nonstick skillet over medium-high heat. Add beef, onion, garlic, salt, and black pepper, and cook, stirring occasionally, untilbeef is no longer pink and onions are translucent, 6 to 8 minutes. Add tomato paste, onion powder, paprika, and garlic powder, and cook, stirring constantly, until tomato paste coats beef mixture, about 1 minute.
3. 3 Stir in broth, crushed tomatoes, pickles, mustard, and ketchup; bring to a boil over medium-high heat.
4. 4 Stir in pasta, making sure it is fully submerged in liquid. Cook over medium-high, stirring occasionally, until pasta is al dente, 8 to 10 minutes.
5. 5 Remove from heat and add Cheddar cheese and cream cheese, stirring constantly, until melted, about 2 minutes.
6. 6 Divide pasta among bowls and garnish with pickle chips, sesame seeds, and scallions.

Nutrition per serving