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Cheeseburger Pasta tastes just like a juicy cheeseburger twirled onto a fork, with seasoned ground beef, tender elbow noodles, and a creamy cheddar sauce all made in one pot. I started making this on *hectic weeknights* when the girls wanted something cozy and I wanted fewer dishes, and now it is in the regular rotation. It is the homemade upgrade to boxed helper, right alongside our chili mac and cheese.
A spoonful of sweet pickle relish at the end is the secret that gives this the unmistakable taste of a real cheeseburger.
Cheeseburger Pasta Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 527kcal
- 🌶️ Flavor Profile: Savory beef, tangy tomato, and melty cheddar with a cheeseburger twist
- ✋ Difficulty: Easy, a true one pot dinner like our cheeseburger tater tot casserole
Quick Answer
Brown ground beef with onion and seasoning, then stir in flour, beef broth, tomato puree, and Dijon mustard. Add dry elbow pasta, cover, and simmer until the noodles are tender and the sauce has thickened. Finish by stirring in shredded cheddar and a little sweet pickle relish for that classic cheeseburger flavor.
Jump to:
- Cheeseburger Pasta Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Cheeseburger Pasta
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Cheeseburger Pasta FAQs
- Other Recommended Ground Beef Recipes
- Easy One Pot Cheeseburger Pasta
Why This Recipe Works
Click to see the technique science
- Everything cooks in one pot. The pasta cooks right in the seasoned broth and tomato, so it soaks up all that flavor and you only have one pan to wash.
- Pickle relish nails the cheeseburger taste. A spoonful of sweet relish at the end adds the tangy, sweet pop that makes this taste exactly like a loaded cheeseburger.
- Flour thickens the sauce into a creamy coating. Stirring flour into the beef before the liquid creates a silky sauce that clings to every noodle instead of staying watery.
- Dijon adds depth like burger sauce. A little Dijon mustard mimics the tang of classic burger condiments and rounds out the savory beef and tomato.
- Sharp cheddar melts into pure comfort. Stirring the cheese in off the heat keeps it smooth and melty, giving the whole dish that gooey, cheeseburger richness.
- It is fast, filling, and kid approved. Ready in about 45 minutes with pantry staples, this is the kind of cozy dinner the whole family asks for again.
Why You’ll Love This Recipe
- It tastes like a cheeseburger and mac and cheese had the best possible baby.
- It is a true one pot meal, so cleanup is a breeze on busy nights.
- It is the homemade upgrade to boxed hamburger helper, just like our chili mac.
Key Ingredients
Simple pantry and fridge staples make this cozy dinner. Here is what each one does.
- Lean ground beef: the hearty, savory base that gives this dish its cheeseburger soul.
- Elbow pasta: cooks right in the sauce, soaking up all that beefy, cheesy flavor.
- Tomato puree and beef broth: the savory, slightly tangy liquid that becomes the creamy sauce.
- Sharp cheddar cheese: melts in for that gooey, classic cheeseburger richness.
- Sweet pickle relish and Dijon: the burger condiment magic that sets this apart, much like the flavors in our smash burgers.
See recipe card for exact quantities.
Variations and Substitutions
Make this pasta your own with a few easy ideas.
- Use ground turkey or chicken in place of the beef for a lighter version.
- Stir in diced dill pickles or a squirt of yellow mustard for an even more burger forward flavor.
- Add a handful of crumbled bacon or a few slices of American cheese for a bacon cheeseburger spin.
- Toss in a cup of frozen peas or chopped spinach to sneak in some veggies.
- Love a beefy pasta? Try our chili mac and cheese next.
How to Make Cheeseburger Pasta
- Brown the beef. In a large skillet over medium high heat, cook and crumble the ground beef until no pink remains. Season with paprika, salt, and pepper, then add the onion and cook until translucent.
- Add the sauce. Stir in the flour until incorporated, then add the beef broth, tomato puree, and Dijon mustard and stir until combined.
- Add the pasta. Stir in the dry elbow pasta, cover, and bring to a boil. Lower the heat and simmer covered for about 15 minutes, stirring occasionally so it does not stick.
- Stir in the cheese. Once the pasta is al dente and the sauce has thickened, stir in the shredded cheddar and sweet pickle relish until the cheese is melted.
- Garnish and serve. Top with sliced green onions and serve warm.
Recipe Tips & Tricks
- Stir occasionally while the pasta cooks. One pot pasta can stick to the bottom, so a stir every few minutes keeps it from scorching.
- Do not skip the relish. That spoonful of sweet pickle relish is what makes this taste like an actual cheeseburger.
- Use freshly shredded cheddar. It melts smoother than pre shredded, which has anti caking agents that can make the sauce grainy.
- Add the cheese off the heat. Stirring it in once the heat is low keeps the sauce creamy instead of greasy.
- Leftovers thicken up, so loosen them with a splash of broth when reheating, just like our chili mac.
- Taste and adjust the salt at the end, since broth and cheese both add saltiness.
Serving Ideas and Suggestions
This pasta is a hearty meal all by itself, but it loves a simple side. Serve it with a crisp green salad and some garlic bread to round out a cozy, comforting dinner the whole family will love.
For a true burger night feel, pair it with classic cheeseburger sides like pickle spears, potato chips, or a side of our smash burgers for the ultimate beef lover spread.
It is also fantastic for meal prep. Portion leftovers into containers for easy lunches, and serve them alongside a cup of our beef and barley soup for a stick to your ribs combo.
Cheeseburger Pasta FAQs
It tastes just like a cheeseburger in pasta form. Seasoned ground beef, a tangy tomato sauce, melty cheddar, and a hint of pickle relish and Dijon come together to mimic all the flavors of a loaded burger.
Yes. It reheats well, making it great for meal prep. Store it in the fridge for up to four days. The pasta will absorb sauce as it sits, so add a splash of beef broth or water when reheating to loosen it back up.
Elbow macaroni is classic and holds the sauce beautifully, but any small shape like shells, rotini, or cavatappi works great. Just keep an eye on the cook time since shapes vary.
Sharp cheddar gives the best cheeseburger flavor, but you can swap in American cheese for extra meltiness, or use a blend of cheddar and Monterey Jack for a creamier sauce.
Refrigerate leftovers in an airtight container for up to four days, or freeze for up to three months. Thaw overnight in the fridge and reheat gently with a splash of broth to bring the creamy texture back.
Absolutely. Lean ground turkey or chicken works well as a lighter swap. The seasoning, cheese, and relish still deliver that signature cheeseburger flavor.
For another cozy beef and pasta dinner, try our chili mac and cheese next.
Craving another fast one-pot dinner? This cheesy taco pasta is ready in 20 minutes.
In the mood for a richer pasta night? Our chicken broccoli alfredo is creamy and comforting.
Keep the one pot streak going with my bacon studded ranch chicken pasta.
For a smoky sweet skillet dinner, my BBQ chicken pasta cooks in one pan in 25 minutes.
Easy One Pot Cheeseburger Pasta
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!
Nutrition
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