Cheeseburger Pasta (One-Pot)

We love cheeseburgers and pasta, so why not combine them into a cheeseburger pasta? Think of it almost as a homemade version of Hamburger Helper, with so much more flavor. After many rounds of testing this recipe, this one pot method works seamlessly and will disappear in no time.

It’s cheesy, with rich ground beef, spices, and notes of ketchup, mustard, and Worcestershire. I often even recommend making extra to enjoy throughout the week for lunch or dinner the next day! If you love a quick dinner using ground beef, try my ground beef stuffed peppers or teriyaki ground beef. They’re both winners with my kids, too.

A white skillet with a wooden spoon scooping up cheeseburger pasta.

Why you’ll love this recipe

One pot pasta. No need to boil the noodles separately or use multiple pots for one recipe. It all cooks together in the same skillet!
Familiar flavors even picky eaters love. Speaking from experience, even my kids, who can be picky, gobble this up every time I make it.
Affordable and filling for any crowd. With simple pantry staple ingredients, it’s a flavorful dinner that will keep your wallet smiling.

Tips for Busy Cooks

If you want to prep this recipe in advance, you can cook the beef with aromatics and spices. Then just add the broth and noodles when you’re ready to serve dinner to cut down on both prep and cook time.

Key Ingredient Notes

Lean ground beef – I use lean ground beef (90/10) for this recipe. If you use a higher-fat beef like 80/20, drain off any fat after it’s browned.
Beef broth adds richness and keeps the meat moist in the pasta recipe.
Milk – Whole is best; 2% also works.
Uncooked pasta – Medium shells or elbows are my family’s preference. They cook quickly and evenly.
Shredded cheddar cheese – Grate it from the block yourself for the best melt.
Shredded Colby Jack cheese – Also best grated from the block to add more gooey melt and cheesy flavor.
A small yellow onion adds a rich veggie flavor to the pasta base.
Tomato paste – Concentrated tomato flavor. Cook it a bit to help it caramelize and deepen the flavor.
Ketchup – A classic condiment for cheeseburger pasta, adding tomato richness and a hint of sweetness to balance the flavors.
Worcestershire sauce – A small dash adds umami to every bite.
Yellow mustard adds both acid and tang.
Garlic powder – A little goes a long way, adding a burst of garlic flavor that pairs well with a cheeseburger.
Garnish with chopped parsley and/or chopped or sliced dill pickles for a hint of green, fresh flavor at the end.

How to make cheeseburger pasta

A white skillet with diced onion and ground beef.

Cook the ground beef and diced onion over medium heat in a large deep skillet or Dutch oven until the beef is browned and the onion is soft. Break up the meat as it cooks. Drain excess grease if needed.

A white skillet with cooked ground beef, spices, ketchup, tomato paste, and mustard.

Stir in the tomato paste, ketchup, Worcestershire sauce, mustard, garlic powder, salt, and black pepper. Cook for 1–2 minutes, stirring well, until everything is evenly combined and slightly deepened in color.

A white skillet with browned beef, spices, broth, and macaroni noodles.

Pour in the beef broth and milk, stirring to combine. Add the uncooked pasta and bring the mixture to a gentle boil.

Reduce heat to a simmer, cover the pot with a lid, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Cooked cheeseburger pasta in a white skillet with shredded cheese on top.

Remove from the heat and stir in the shredded cheddar and Colby Jack cheese until fully melted and creamy. If needed, add a splash of milk to loosen the sauce.

Let the pasta sit for a few minutes to thicken slightly before serving.

Garnish with chopped parsley and, if you’re feeling like it, some diced dill pickles.

A white skillet with cheeseburger pasta and a wooden spoon. A striped linen and small white bowls around the skillet are beside it.

Expert Tips:

Grate your cheese from the block. Freshly shredded cheese creates a smoother sauce and prevents graininess.
Always cook the tomato paste a little bit in the pan to help it caramelize and deepen its flavor. It adds both warmth and a hint of umami to every bite.
If your cheeseburger pasta continues to thicken as it sits, add a splash of milk before serving to keep it creamy.
Use a short noodle here. They cook more evenly in the pan and are also easier to eat with the seasoned beef mixture.
Check whether the pasta is cooked al dente. Stir the noodles occasionally as they cook to ensure they cook evenly. This will prevent the pasta from becoming mushy.
Stir the cheese into the cheeseburger pasta off the heat. If you add it while it’s still over the burner, the cheese may clump and not melt into the pasta properly.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through, adding a splash or two of milk if the sauce needs to loosen.

For meal prep, brown the beef with spices and aromatics, even up to a day in advance. When you’re ready to serve dinner, reheat, add the stock and noodles, and continue with the rest of the recipe.

A close up image of a wooden spoon scooping up cheeseburger pasta.

FAQs

What type of pasta works for cheeseburger pasta?

Use a shorter noodle like elbows or shells for a bite with all the flavors.

What kind of ground beef is best?

Use lean ground beef; 90/10 is preferred to keep your cheeseburger pasta from getting greasy. If you use beef with a higher fat content, just drain off the excess grease after browning.

Can I add bacon to this cheeseburger pasta?

Of course! That’s great to use as a garnish, just like on a classic cheeseburger.