Cheeseburger Pasta
If you’re craving serious comfort food without all the dishes, this one-pot cheeseburger pasta is the answer. It’s rich, creamy, cheesy, and packed with bold flavor thanks to ground beef, melty cheddar, and a few pantry seasoning favorites.
The best part? Everything cooks in a single pot-including the pasta-making cleanup just as easy as dinner. It tastes like a cross between your favorite cheeseburger and creamy mac and cheese. Perfect for weeknights, picky eaters, or feeding a hungry crowd.
Before You Get Started
Here are a few helpful tips to keep things simple and stress-free:
- Use a large pot or deep skillet with a lid.
- Soften the cream cheese in advance for easier mixing.
- Dice your onion ahead of time to speed things up.
- Stir the pasta occasionally as it cooks so it doesn’t stick.
- If you like a little kick, you can always toss in hot sauce at the end.
What You Need to Make Cheeseburger Pasta
This cheesy one-pot wonder uses simple, everyday ingredients like ground beef, pasta, tomato sauce, beef broth, and garlic. You’ll also mix in cream cheese and shredded cheddar to create that signature creamy texture. For seasoning, a combo of Worcestershire sauce, Dijon mustard, onion powder, Meat Magic, and Badia Complete takes things to the next level. Full measurements are listed in the recipe card below.
How to Make Cheeseburger Pasta
1
Heat olive oil in a large pot. Sauté the diced onion and ground beef until fully cooked, then drain the excess grease.
2
Add garlic, tomato sauce, Worcestershire sauce, Dijon, and all the seasonings. Let it simmer for a few minutes to blend.
3
Pour in the beef broth and bring to a simmer. Add in the dry elbow pasta, stir, cover, and cook until the pasta is al dente, about 10–12 minutes.
4
Lower the heat. Stir in softened cream cheese until smooth, then add shredded cheddar and mix until everything is creamy and well combined.
5
Optional toppings like green onions or relish take it over the top. Serve immediately.
Cheeseburger Pasta
Ingredients
- 1 tbsp olive oil
- ½ yellow onion diced
- 1 lb ground beef
- 2 tbsp minced garlic
- 2 tbsp Worcestershire sauce
- 15 oz tomato sauce
- 1 tbsp Dijon mustard
- 2 tbsp onion powder
- 1 tbsp Meat Magic seasoning
- 1 tbsp Badia Complete seasoning
- Salt and pepper to taste
- 2.5 cups beef broth
- 16 oz dry elbow pasta
- 4 oz cream cheese softened
- 8 oz shredded cheddar cheese
- Optional toppings: chopped green onions relish
Instructions
- In a large pot or deep skillet, heat olive oil over medium heat. Add diced onion and ground beef. Cook until beef is browned and onions are softened. Drain any excess grease.
- Stir in garlic, Worcestershire sauce, seasonings (onion powder, Meat Magic, Badia, salt, and pepper), tomato sauce, and Dijon mustard. Let everything simmer for a few minutes to blend the flavors.
- Add in the beef broth and bring to a simmer. Stir in the dry pasta, cover, and cook until pasta is al dente, about 10–12 minutes, stirring occasionally.
- Once pasta is tender, lower the heat and stir in the cream cheese until melted and smooth. Add the shredded cheddar cheese and mix until fully combined and creamy.
- Serve hot. Top with green onions or relish if desired.
