Bold cheesy goodness, tender pasta, juicy ground beef, and a kiss of ketchup and mustard—cheeseburger pasta hits every comfort-food nerve in the best way. It’s got all the savory-sweet burger vibes you love, minus the sesame seed bun and side of fries (though I won’t stop you).
This cozy skillet supper starts with browned beef, a tangle of pasta, and ends in a luscious, oozy cheese blanket that just begs to be scooped up hot. Toss on chopped pickles or bacon if you’re feeling extra.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cheeseburger Pasta
This recipe? It’s basically what happens when your favorite cheeseburger and a bowl of mac and cheese sneak off together and make dinner magic. No judgement, just love.
- Ridiculously simple to make: You just brown, dump, stir, and melt. Barely a brain cell required.
- That retro-delicious flavor: Cheddar, ketchup, mustard, and beef combine like they’ve known each other forever. (They kinda have.)
- One-pot, zero chaos: It all simmers up in one pan, so cleanup isn’t out to destroy your evening.
- Super customizable: Picky eaters? Throw bacon on one half, pickles on the other. Peace restored.
- Kid-friendly but not sad: It’s cheesy enough for toddlers, interesting enough for grown-up palates too.
Ingredient Notes
Everything here is simple, pantry-friendly stuff. But a few ingredients definitely deserve a little extra love (or explanation).
- Ground beef: Try to go for 85% lean—it’s the sweet spot for juicy flavor without drowning in grease.
- Onion and garlic: These are your little background singers. They don’t steal the show but hey, without ’em, the dish falls flat.
- Beef broth: More beefy depth. Chicken broth works if it’s what you’ve got (just don’t tell the beef).
- Diced tomatoes: Go for the canned kind, juice and all. It adds a tang that cuts through the richness.
- Pasta: Small shapes like rotini or shells soak everything up perfectly. Penne’s okay, but maybe a little too toothy.
- Cheddar cheese: Sharp cheddar gives the best nostalgic, tangy bite. Or blend with mozzarella if you like things extra melty.
- Milk or cream: Adds creaminess. Use heavy cream if you’re feeling decadent (I usually am).
- Ketchup & mustard: Trust me on this—it’s weirdly essential. You’ll taste cheeseburger, not hot dog cookout.
- Worcestershire sauce: Just a splash pulls it all together. Deeply savory and sneakily addictive.
- Optional toppings: Don’t skip these. Chopped pickles or shredded lettuce on warm pasta? Weird. But perfect.
How To Make This Cheeseburger Pasta
You’re going to love how fast this comes together. Minimal effort, maximum cozy, cheesy payoff.
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Brown the beef: In a big skillet or Dutch oven, cook the ground beef over medium heat until browned and crumbly. If there’s too much fat, go ahead and spoon some out, but leave a little for flavor.
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Add the aromatics: Stir in the diced onion and minced garlic. Give it a few minutes to soften and start smelling amazing. That’s your signal that good things are happening.
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Season the base: Add salt and pepper, then stir in ketchup, mustard, and Worcestershire. Don’t be alarmed—it’ll look a little strange, but that’s the burger magic beginning.
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Add broth, tomatoes, and pasta: Pour in the broth and the full can of diced tomatoes (juice included). Stir it all up. Drop in the pasta and make sure it’s well breeched with liquid.
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Let it cook: Cover and bring to a low boil, then reduce the heat and simmer for about 10–12 minutes. Stir it occasionally to prevent stickage. Check if the pasta’s tender and most liquid is gone.
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Cheesify it: Stir in the milk or cream plus all that glorious shredded cheese. Stir until fully melted and creamy. If it’s too thick, splash in a little more milk until you like the feel.
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Top and serve: Spoon it into bowls while it’s hot and gooey. Then go wild with toppings—crispy bacon bits, green onions, chopped pickles, or none at all. You do you.
Storage Options
Okay, meal-planning brain on. Let’s talk longevity, because leftover cheeseburger pasta is still a beautiful thing.
Pop any cooled leftovers into an airtight container and stash them in the fridge. They’ll keep for 3–4 days just fine. The pasta might soak up more sauce overnight, but a little splash of milk when reheating brings it right back to life.
For longer storage (future-you will thank you), yes, you can absolutely freeze this. Let it cool completely first, then portion it into freezer-safe bags or containers. Try to keep it in single-meal amounts if possible—it just makes thawing easier. It’ll stay tasty for up to 2 months.
To reheat, microwave with a splash of cream or milk until hot and creamy again. Or warm it on the stovetop with that same trick. It actually holds its texture pretty well for a creamy pasta, which is kind of rare and awesome.
Variations and Substitutions
There’s wiggle room here, which is all I ever want in a comfort food recipe. Here’s some ways to make it your own.
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Ground turkey or chicken: If you’re cutting back on red meat, this still works well. Just add a tiny drizzle of oil when cooking, since they’re leaner.
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Cheese blend: Try tossing in pepper jack for a spicy twist, or a little Velveeta for that smoother-than-real-life diner vibe.
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Pasta type: Can’t find small pasta shapes? Just use elbows or broken-up spaghetti. It’ll still hug the sauce.
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Tomato alternatives: If your pantry’s tomato-less, use a bit of tomato sauce or even salsa in a pinch—but keep the liquid ratio right.
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Extra veg boost: Stir in chopped spinach or steamed cauliflower near the end. Sneaky vitamins, no veggie mutiny.
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Want to skip mustard?: That’s fine. Leave it out, or sub in hot sauce if you’d rather veer spicy than tangy.
What to Serve with Cheeseburger Pasta
Obviously this is a full meal in one scoop, but a little side action never hurt anyone. A few of these balance it out without stealing the spotlight.
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A crisp green salad with a lemony vinaigrette adds some zing and helps break up the richness. Honestly, you need something cool and crunchy next to all that cheese.
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Roasted vegetables like broccoli or brussels sprouts go great with the savory flavors. If you’re already running the oven, toss some veggies on the other rack and double up on cozy.
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Breadsticks or garlic toast make excellent sauce-soppers. I’m not officially saying you should scoop up cheeseburger pasta with bread… but I’m not not saying that either.
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A sharp, vinegary slaw (think cabbage, carrots, light dressing) counterbalances the creamy pasta like a dream. It’s kind of like serving pickles—only way bigger.
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If you’ve got a grill going anyway, some grilled hibachi-style vegetables can bring a toasty, smoky vibe alongside all that creamy pasta business.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Absolutely! Ground turkey or chicken works well if you’re looking for a lighter vibe. Just keep in mind they’re leaner, so you might want to add a splash of oil during cooking to keep everything juicy. Ground sausage or a half-beef, half-pork mix also delivers great flavor for the meat-lovers out there.
Do I have to use ketchup and mustard?
I know it sounds odd for pasta, but that little swirl of ketchup and mustard is what transforms this into a cheeseburger-inspired dream. That said, you can skip the mustard if you’re not a fan, or punch it up with hot sauce instead. Ketchup is trickier to replace, but tomato paste and a splash of vinegar can work in a pinch.
Can I make this ahead of time?
Totally. Make it, cool it, store it, and when you’re ready to eat, just reheat gently on the stove or in the microwave. Add a splash of milk or cream to loosen it up—pasta likes to absorb sauce when you’re not looking. If you’re meal-prepping, this one’s a weeknight hero.
What pasta shapes work best?
I really like small ones like rotini, shells, or elbows because they trap the cheesy sauce in every crevice. But honestly, most shapes work as long as they cook in about 10–12 minutes and aren’t too delicate. Even broken-up lasagna sheets could be a fun twist (hello, lazy hamburger helper vibes).
Cheeseburger Pasta
Ingredients
Main Ingredients
- 1 lb (450 g) ground beef 85% lean recommended
- 1 yellow onion diced (about 1 cup)
- 2 cloves garlic minced
- 2 cups (480 ml) beef broth
- 1 can (400 g) diced tomatoes 14–15 oz, undrained
- 8 oz (225 g) small pasta shapes rotini, shells or elbows
- 1 1/2 cups (170 g) shredded cheddar cheese sharp cheddar preferred
- 1/2 cup (120 ml) milk or heavy cream
- 3 tbsp (45 ml) ketchup
- 1 tbsp (15 ml) yellow mustard
- 2 tsp (10 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) salt plus more to taste
- 1/4 tsp (1.25 ml) black pepper
Optional Toppings
- chopped pickles
- crisp bacon bits
- chopped green onion
- shredded lettuce
Equipment
- Large Skillet or Dutch Oven
Instructions
- In a large skillet or Dutch oven over medium heat, cook the ground beef until browned and crumbly. If there's excess grease, remove most but leave a little for flavor.
- Add the diced onion and minced garlic to the beef. Sauté for 2–3 minutes, until softened and fragrant.
- Season with salt and pepper, then stir in ketchup, mustard, and Worcestershire sauce. Mix to combine.
- Pour in beef broth and the can of diced tomatoes (including juice). Stir to combine.
- Add the pasta and stir so it's submerged in the liquid. Bring to a low boil, cover, then simmer over medium-low heat for 10–12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Stir in the milk or cream and shredded cheddar cheese until melted and creamy. If the sauce is too thick, add an extra splash of milk until desired consistency.
- Spoon into bowls and top with chopped pickles, bacon bits, green onions, or shredded lettuce as desired. Serve hot.
