Cheeseburger Pasta
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. A one-pan, ridiculously easy, weeknight favorite packed with nostalgic burger flavor and oozy cheese. It’s cozy, simple, and endlessly customizable with your favorite toppings.
6
servings
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.
Notes
For richer flavor, use heavy cream instead of milk. This recipe is highly customizable—try ground turkey or chicken for a lighter take, a blend of cheeses for extra meltiness, or sneak in some chopped spinach or steamed cauliflower for added veg.
Leftovers keep well in the fridge for up to 4 days or freeze up to 2 months. Add a splash of milk or cream when reheating to restore sauce texture.
Nutrition
Calories: 530kcal | Carbohydrates: 39g | Protein: 31g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 1080mg | Potassium: 730mg | Fiber: 3g | Sugar: 6g | Vitamin A: 650IU | Vitamin C: 7mg | Calcium: 260mg | Iron: 4.2mg