This One Pot Cheeseburger Pasta is a cozy, weeknight-friendly mashup of a classic cheeseburger and creamy skillet pasta. Everything cooks in a single pot beef, pasta, and sauce so you get melty cheddar, savory beef, and a rich, comforting sauce with minimal cleanup. It’s fast, family-pleasing, and endlessly customizable with your favorite burger toppings.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 cups beef broth
- 1 cup milk (whole or 2% works best)
- 12 ounces elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- 1/2 cup pickles, chopped (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it up with a spoon as it cooks. Drain excess fat if necessary and return the beef to the pot.
- Add the chopped onion and minced garlic to the pot. Sauté for 2–3 minutes, stirring often, until the onion softens and turns translucent.
- Season the beef mixture with salt, black pepper, paprika, and Italian seasoning. Stir well to evenly coat the meat and onions with the spices.
- Pour in the beef broth and milk, stirring to combine and scraping up any browned bits from the bottom of the pot for extra flavor.
- Add the uncooked elbow macaroni and stir, making sure the pasta is mostly submerged in the liquid so it cooks evenly.
- Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 10–12 minutes, stirring once or twice, until the pasta is tender and the liquid has thickened into a creamy sauce.
- Once the pasta is cooked to your liking, remove the pot from the heat. Stir in the shredded cheddar cheese a handful at a time until fully melted and the sauce is smooth and creamy.
- If using, fold in the chopped pickles for a tangy, cheeseburger-style bite. Taste and adjust seasoning with additional salt or pepper if needed.
- Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve hot straight from the pot.
Variation
- Bacon Cheeseburger Pasta: Stir in 4–6 slices of cooked, crumbled bacon with the cheese for a smoky bacon cheeseburger twist.
- Spicy Cheeseburger Pasta: Add 1/2–1 teaspoon crushed red pepper flakes or a diced jalapeño with the onions, and use pepper jack cheese for extra heat.
- Deluxe Veggie Cheeseburger Pasta: Add 1 diced bell pepper and 1 cup of mushrooms with the onion, and top each bowl with shredded lettuce and diced tomato just before serving for a “loaded” burger feel.
Cooking Notes
- If the pasta isn’t fully cooked but the liquid is mostly absorbed, stir in an extra 1/4–1/2 cup of broth or water and continue to simmer until tender.
- Keep the heat on low once it starts simmering to prevent scorching the milk and sticking on the bottom of the pot.
- If the sauce seems too thin after the pasta is done, let it sit uncovered for a few minutes or simmer gently, stirring often, until it thickens to your liking.
Serving Suggestions
- Serve with a crisp green salad or simple coleslaw to balance the richness of the pasta.
- Pair with garlic bread, dinner rolls, or toasted burger buns brushed with butter for a fun cheeseburger-style side.
- Top each serving with extra shredded cheddar, a drizzle of ketchup or burger sauce, and a few extra chopped pickles or sliced green onions.
Tips
- Use at least 80/20 ground beef for a juicy, flavorful result; leaner beef works but may benefit from a small splash of olive oil for richness.
- Stir the pasta once or twice during simmering to prevent sticking and ensure even cooking.
- For meal prep, cool the pasta completely before refrigerating, then reheat gently with a splash of milk or broth to loosen the sauce.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 27 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use a different type of pasta?
Yes, shells, rotini, or penne all work well. Just keep the total amount around 12 ounces and adjust cooking time as needed until tender. - Can I substitute the ground beef?
You can swap in ground turkey, chicken, or a plant-based ground. Use chicken or vegetable broth instead of beef broth if changing the protein. - How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a splash of milk or broth until creamy again. - Can I make this ahead of time?
This dish is best fresh, but you can cook it a few hours in advance and reheat gently. Add a bit more liquid when reheating to keep it from drying out.
Conclusion
This One Pot Cheeseburger Pasta packs all the flavors of a classic cheeseburger into a creamy, comforting skillet dinner with almost no cleanup. Ready in about 30 minutes, it’s ideal for busy nights, picky eaters, and anyone craving cozy, cheesy comfort food. Customize it with your favorite burger toppings and dig in.
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One Pot Cheeseburger Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This One Pot Cheeseburger Pasta is a cozy, weeknight-friendly mashup of a classic cheeseburger and creamy skillet pasta. Everything cooks in a single pot beef, pasta, and sauce so you get melty cheddar, savory beef, and a rich, comforting sauce with minimal cleanup. It’s fast, family-pleasing, and endlessly customizable with your favorite burger toppings.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 cups beef broth
- 1 cup milk (whole or 2% works best)
- 12 ounces elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- 1/2 cup pickles, chopped (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it up with a spoon as it cooks. Drain excess fat if necessary and return the beef to the pot.
- Add the chopped onion and minced garlic to the pot. Sauté for 2–3 minutes, stirring often, until the onion softens and turns translucent.
- Season the beef mixture with salt, black pepper, paprika, and Italian seasoning. Stir well to evenly coat the meat and onions with the spices.
- Pour in the beef broth and milk, stirring to combine and scraping up any browned bits from the bottom of the pot for extra flavor.
- Add the uncooked elbow macaroni and stir, making sure the pasta is mostly submerged in the liquid so it cooks evenly.
- Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 10–12 minutes, stirring once or twice, until the pasta is tender and the liquid has thickened into a creamy sauce.
- Once the pasta is cooked to your liking, remove the pot from the heat. Stir in the shredded cheddar cheese a handful at a time until fully melted and the sauce is smooth and creamy.
- If using, fold in the chopped pickles for a tangy, cheeseburger-style bite. Taste and adjust seasoning with additional salt or pepper if needed.
- Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve hot straight from the pot.
Notes
- For a thicker, richer sauce, let the pasta sit off the heat for 3–5 minutes before serving; it will continue to absorb liquid.
- Use freshly shredded cheddar for the smoothest melt pre-shredded cheese has anti-caking agents that can make the sauce grainy.
- Adjust the seasoning at the end; the saltiness will depend heavily on your broth, cheese, and any added pickles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, One-Pot, Pasta
- Method: Stovetop, One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 450 kcal (approximate)
- Sugar: 4 g (approximate)
- Sodium: 780 mg (approximate, will vary with broth, salt, and cheese brands)
- Fat: 22 g (approximate)
- Saturated Fat: 10 g (approximate)
- Unsaturated Fat: 11 g (approximate)
- Trans Fat: 0.5 g (approximate, depending on ground beef)
- Carbohydrates: 38 g (approximate)
- Fiber: 2 g (approximate)
- Protein: 27 g (approximate)
- Cholesterol: 95 mg (approximate)
Keywords: one pot cheeseburger pasta, skillet cheeseburger pasta, creamy cheeseburger pasta, one pot pasta, easy weeknight dinner