Combining the delicious flavors of a juicy cheeseburger with the comfort of a warm pasta dish. Cheeseburger pasta is that amazing.
Today, I’m super excited to share a recipe that’s sure to become one of your favorite meals – Cheeseburger Pasta!
This dish is perfect for busy weeknights, easy dinners, or any time you want a comforting pasta dish that the whole family will love.
I made the mistake of thinking I was going to have leftover pasta after dinner. Nope! Lily, Jeremy, and I actually scarfed down the whole batch! I couldn’t believe it!
The best easy dinner recipes are like that. Totally tasty and satisfying. This easy one-pot cheeseburger pasta will knock your socks off!
This savory dinner is like having the best of both worlds: the hearty taste of ground beef, melted cheese, and all the yummy cheeseburger fixings mixed with tender pasta.
It’s an easy recipe that brings a fun twist to your regular pasta night. Plus, it’s a great way to switch things up and try something new and delicious.
So, grab your skillet, and let’s get cooking! This Cheeseburger Pasta is not only delicious but also super simple to make. Trust me, you’ll want to make it repeatedly once you try it!
Some of our other favorite pasta recipes we have on our site include: Creamy One Pot Tuscan Chicken Pasta Recipe, Simple Creamy Sausage Pasta Recipe with Kielbasa, and Chili’s Copycat Cajun Pasta Recipe with Chicken.
WHY THIS RECIPE WORKS:
- Quick and Easy: Perfect for when you don’t have a lot of time but want a delicious meal.
- Kid-Friendly: It’s a hit with kids and a great way to get them to enjoy a hearty meal.
- All in One Pot: Easy cleanup since everything is cooked in one pot.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Elbow pasta or your choice of pasta shape
- Beef broth
- Tomato puree
- Ground paprika
- All-purpose flour
- Ground lean beef (or ground meat of your choice)
- Yellow onion
- Cheddar cheese
- Green onions
- Sweet pickle relish or gherkins
- Dijon mustard
- Salt and pepper
HOW TO MAKE CHEESEBURGER PASTA:
- In a large skillet, over medium-high heat, add the beef. Cook and crumble until there is no pink left, 8-10 minutes.
- Season with paprika, salt, and black pepper, and add the onion. Cook until onion is translucent, another 8-10 minutes. Stir occasionally.
- Mix in the flour until it’s fully incorporated into the beef mixture.
- Add the tomato sauce, broth, and dijon. Stir again until all is combined.
- Add the dry pasta, stir, close the lid, and let it come to a boil. Once at a boil, lower the heat, stir thoroughly again, and close the lid. Cook for 15 minutes or until the pasta is cooked al dente. You must stir occasionally to ensure it doesn’t stick on the bottom.
- Stir in the cheddar and relish until the cheese is melted. Serve with green onions for garnish.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT PASTA?
Yes, you can use mini shells, fusilli, penne, or any pasta you like.
Just wait till that gooey cheese is all over everything. You won’t care what kind of pasta it is at that point. Ha!
WHAT KIND OF GROUND BEEF IS THE BEST TO USE?
Lean ground beef is great as it has less fat, but you can use any type of ground beef.
Chances are, this dish won’t last till the next day! It’s that tasty!
CAN I ADD TOPPINGS?
Absolutely! Feel free to add your favorite cheeseburger toppings like dill pickles, tomatoes, or even bacon.
I’ve got a great list of potential additions just below that will do wonders to any pasta dish!
ANY ADDITIONS?
You better believe it! Check out this list I’ve got prepared for you. You really can’t go wrong with any of them.
- Chopped bacon for a bacon cheeseburger twist.
- Sliced mushrooms for extra flavor.
- Diced tomatoes for a fresh touch.
- Jalapeños for a spicy kick.
- A dash of Worcestershire sauce for depth of flavor.
- Spinach or green beans for added veggies.
- Garlic powder for extra seasoning.
- A dollop of cream cheese or sour cream for creaminess.
- Crushed red pepper for some heat.
- A sprinkle of parmesan cheese on top.
ANY SUBSTITUTIONS?
Yep! I always like to have some options just in case one of my original ingredients doesn’t agree with you.
- Ground turkey or chicken instead of beef for a lighter option.
- Chicken broth instead of beef broth.
- Gluten-free pasta for those with dietary needs.
HOW TO STORE:
Refrigerator: Store in an airtight container for up to 3 days. That’s if you have any leftovers at all!
Reheat on the stovetop with a splash of broth to loosen it up or in the microwave.
Freezer: Freeze in a freezer-safe container for up to 3 months.
DANA’S TIPS AND TRICKS:
- Cook the pasta al dente as it will continue to cook in the sauce. You don’t want soggy pasta!
- Brown the beef well for maximum flavor. This little step actually makes a big difference.
- Stir the pasta occasionally to prevent it from sticking. That’s standard practice, right?
- Adjust the seasoning to your taste.
- Add the cheese at the end for the perfect melt. Ooey gooey goodness!
- Serve it hot for the best flavor blasting experience possible!
Cheeseburger Pasta is a mouth watering combination of two classic comfort foods. It’s perfect for those nights when you’re craving something hearty and satisfying. Really, it’s great for any old night!
This dish is sure to become a family favorite and a regular in your meal rotation.
So why wait? Give this one-pot cheeseburger pasta recipe a try, and enjoy a delicious dinner that everyone will love!
If you like this recipe, you might also like:
If you’ve tried this CHEESEBURGER PASTA, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy One Pot Cheeseburger Pasta Recipe
Ingredients
- ½ pound lean ground beef
- ½ teaspoon ground paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- ½ cup small diced yellow onion
- 2 teaspoons all-purpose flour
- 2 ½ cups beef broth
- ½ cup tomato puree
- 1 teaspoon Dijon mustard
- 3 cups dry elbow pasta
- 1 cup shredded cheddar cheese
- ¼ cup sweet pickle relish
- sliced green onions for garnish
Instructions
- In a large skillet, over medium-high heat, add the beef. Cook and crumble until there is no pink left, 8-10 minutes.½ pound lean ground beef
- Season with paprika, salt, and black pepper, and add the onion. Cook until onion is translucent, another 8-10 minutes. Stir occasionally.½ teaspoon ground paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, ½ cup small diced yellow onion
- Mix in the flour until it’s fully incorporated into the beef mixture.2 teaspoons all-purpose flour
- Add the broth, tomato puree, and dijon. Stir again until all is combined.2 ½ cups beef broth, ½ cup tomato puree, 1 teaspoon Dijon mustard
- Add the dry pasta, stir, close the lid, and let it come to a boil. Once at a boil, lower the heat, stir thoroughly again, and close the lid. Cook for 15 minutes or until the pasta is cooked al dente. You must stir occasionally to ensure it doesn’t stick on the bottom.3 cups dry elbow pasta
- Stir in the cheddar and relish until the cheese is melted. Serve with green onions for garnish.1 cup shredded cheddar cheese, ¼ cup sweet pickle relish, sliced green onions for garnish
Notes
- Cook the pasta al dente as it will continue to cook in the sauce. You don’t want soggy pasta!
- Brown the beef well for maximum flavor. This little step actually makes a big difference.
- Stir the pasta occasionally to prevent it from sticking. That’s standard practice, right?
- Adjust the seasoning to your taste.
- Add the cheese at the end for the perfect melt. Ooey gooey goodness!
- Serve it hot for the best flavor blasting experience possible!
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