Loaded Bacon Cheeseburger Pasta

This Loaded Bacon Cheeseburger Pasta brings all your favourite burger flavours together with pasta in a creamy, cheesy sauce – topped with crispy bacon for the ultimate comfort food dinner!

If you love easy one-pot meals like my Creamy Alfredo Lasagna Soup and Mac and Cheese Meatloaf Casserole, this bacon cheeseburger pasta is going to become a regular in your weeknight rotation!

I love how this recipe takes everything brilliant about a loaded cheeseburger – the savoury beef, crispy bacon, melted cheese – and transforms it into a creamy pasta dish. It’s one of those recipes that comes together quickly using simple ingredients, and the whole family gets excited when they see it on the table.

What makes this work so well is the creamy sauce made with a simple roux base. It’s not too heavy, but rich enough to coat every piece of pasta. The rigatoni is perfect for catching all that lovely sauce, though you could use any pasta shape you’ve got in the cupboard.

Why You’re Going To Love This Recipe

Cheeseburger meets pasta – all those familiar flavours in a completely new way.
Ready in 30 minutes – perfect for busy weeknights when you need dinner sorted fast.
One pot wonder – minimal washing up is always a bonus!
Crowd-pleaser – kids and adults both love this combination.
Customisable – add vegetables, swap the meat, or top with your favourite burger toppings.
Budget-friendly – uses straightforward ingredients you probably already have.

Jump to:

Why You’re Going To Love This Recipe
What You Need
Making It
Handy Tips
Questions You Might Have
More Hearty Pasta Dishes

What You Need

Simple pantry ingredients create this satisfying dinner!

Note: Full measurements and complete instructions are in the recipe card at the bottom.

Beef mince – about 450g works perfectly. You could use turkey or chicken mince for a lighter version.
Bacon – crispy bacon adds that essential loaded burger flavour.
Pasta – rigatoni is brilliant for catching the sauce, though penne, shells, or even macaroni all work well.
Plain flour – helps thicken the creamy sauce.
Milk – creates the base for your sauce.
Ketchup – gives it that proper cheeseburger taste.
Worcestershire sauce – adds depth and umami.
Cheddar cheese – or your favourite melting cheese. Use whatever you prefer!
Salt and black pepper – season to your taste.

Making It

This comes together in straightforward steps!

Note: Pop down to the recipe card for exact quantities and the complete method.

Cook the bacon and pasta

Get your bacon cooking in a frying pan until it’s lovely and crispy. While that’s going, cook your pasta according to the packet instructions. Drain both and set aside.

Brown the beef

In a large pan over medium heat, brown your beef mince, breaking it up as it cooks. I don’t break mine down too finely – slightly larger pieces give better texture. Season with salt and pepper to your taste.

Make the sauce base

Once your beef is completely browned, sprinkle the flour over it and stir well. Cook for about a minute – this gets rid of any floury taste. The flour will soak up any fat from the meat.

Add the liquids

Gradually pour in your milk, stirring constantly to prevent lumps. Keep stirring until the sauce thickens nicely. Then add your ketchup and Worcestershire sauce, mixing everything together well.

Bring it together

Turn the heat down low and stir in your cooked pasta and most of your cheese (save some for topping). Once the cheese has melted and everything’s combined, top with the remaining cheese and your crispy bacon pieces.

Handy Tips

Little tricks to make this even better:

Don’t over-brown the meat – you want it cooked through but still juicy.
Cook flour properly – that full minute prevents any raw flour taste.
Add milk slowly – this prevents lumps forming in your sauce.
Save pasta water – a splash helps loosen the sauce if it gets too thick.
Add more ketchup – some people prefer a stronger ketchup flavour, so taste and adjust.
Try different pasta – shells, penne, or macaroni all work brilliantly.
Add vegetables – diced onions, peppers, or mushrooms cooked with the beef bulk it out nicely.
Top like a burger – pickles, tomatoes, and lettuce make fun toppings.
Storage – keeps in the fridge for up to 3 days in a sealed container.
Reheating – warm gently on the hob with a splash of milk to loosen the sauce.

Questions You Might Have

Can I use a different type of mince?

Absolutely! Turkey or chicken mince work well and are a bit lighter. Just cook them the same way as beef.

What if my sauce is too thick?

Just add a splash of milk or some reserved pasta water to thin it out to your preferred consistency.

Can I make this without bacon?

You can, though it won’t be quite as loaded! The bacon adds a lovely smoky flavour and crispy texture contrast.

What’s the best pasta shape?

Rigatoni is brilliant because the ridges catch the sauce, but penne, shells, fusilli, or even macaroni all work well. Use whatever you’ve got!

Can I add vegetables?

Definitely! Diced onions and peppers cooked with the beef are lovely. Mushrooms would be brilliant too.

My sauce split when I added the cheese – why?

The heat was probably too high. Always add cheese on low heat and stir gently until it melts.

Can I make this ahead?

You can cook everything and store it in the fridge, then reheat gently when needed. Add a splash of milk when reheating to refresh the sauce.

What about freezing?

Cream-based sauces don’t always freeze brilliantly, but you can freeze this for up to a month. Thaw overnight and reheat gently with extra milk.

More Hearty Pasta Dishes

Other satisfying pasta dinners the whole family loves:

Creamy Alfredo Lasagna Soup – lasagna flavours in a bowl
Creamy Cajun Sausage Ravioli – bold and satisfying
Mac and Cheese Meatloaf Casserole – ultimate comfort food combo