This easy Cheeseburger Pasta is the ultimate weeknight comfort food! It’s loaded with seasoned ground beef, a rich and creamy cheese sauce, all tossed together with tender pasta. It tastes just like your favorite cheeseburger — but in a bowl!
A Deliciously Easy Cheeseburger Pasta Recipe
This is one of those recipes that my family asks for on repeat. And honestly? I totally get it. You’ve got everything you love about a classic cheeseburger — the savory beef, the melty cheese, that little hit of mustard and pickle — all wrapped up in a creamy, saucy pasta dish that comes together in about 30 minutes. It’s budget friendly, it uses simple ingredients, and it can easily feed your entire family. What’s not to love?
I especially love this one on those busy weeknights when I need something on the table fast but I still want something hearty and satisfying. Serve it with a simple green salad and some Garlic Bread and dinner is done! Leftovers the next day are also fantastic — the flavors just get better as they sit.
“I made this for the first time last week and my kids went absolutely crazy for it. My picky eater had two helpings! This is officially in our dinner rotation. I’m so glad I found this recipe!”
— Kelsey
Frequently Asked Questions
What pasta works best for this recipe?
I love using elbow macaroni or cavatappi for this recipe because they’re classic, sturdy and do a great job of holding onto that creamy sauce. That said, this recipe is really versatile. You can use rotini, penne, shells or any medium-sized pasta you have on hand.
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey or ground chicken both work great here. If you want to keep that rich, beefy flavor, I’d suggest going with an 85/15 ground beef if possible — that little bit of fat goes a long way in the flavor department. But use whatever works for you and your family.
Can I make this ahead of time?
Yes! You can prepare everything and store it in a covered container in the refrigerator. When you’re ready to serve, just reheat it on the stovetop over medium-low heat, adding a splash of beef broth or milk to loosen the sauce back up. It reheats beautifully.
Can this be frozen?
I don’t really recommend freezing this one. The creamy cheese sauce tends to separate and become a bit grainy when reheated from frozen. This one is best enjoyed fresh or stored in the refrigerator for a couple of days.
How do I store leftover Cheeseburger Pasta?
Allow it to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a little splash of broth or milk to bring the sauce back to life.
What can I add to make this even more like a cheeseburger?
This is where it gets really fun! You can stir in some diced dill pickles, a squirt of yellow mustard, or a swirl of ketchup right at the end. Some folks love to top it with crumbled bacon, diced tomatoes, or shredded lettuce. Make it your own!
Can I make this spicy?
Sure! You can add a pinch of red pepper flakes or use Pepper Jack cheese instead of cheddar. A little hot sauce stirred in at the end also works great if your family likes a little kick.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- ground beef — I recommend an 85/15 ground beef for the best flavor. You can also use ground turkey or ground chicken if you prefer.
- elbow macaroni or cavatappi pasta — use any similarly sized pasta you enjoy or have on hand.
- onion — adds a wonderful savory base to the dish. If you have picky eaters, you can dice it very finely so it melts right into the sauce.
- garlic — freshly minced or jarred garlic both work great here, use whichever is easiest for you.
- beef broth — this is what cooks the pasta right in the pan and builds an incredible savory flavor into the sauce. Use low or no sodium if you’re watching your salt intake.
- milk — helps create that creamy, smooth sauce. Whole milk gives the richest result but 2% works just fine.
- cream cheese — this is the secret weapon! It makes the sauce extra creamy and rich without being heavy.
- shredded sharp cheddar cheese — shred your own from a block for the best melt and flavor. Pre-shredded cheese has anti-caking agents that can make your sauce a little grainy.
- Worcestershire sauce — just a little bit adds a deep, savory, almost smoky flavor that really makes this taste like a real cheeseburger.
- yellow mustard — another little secret ingredient! It gives you that classic cheeseburger flavor.
- ketchup — rounds everything out and adds a slight sweetness that balances the savory cheese sauce perfectly.
- salt, pepper, garlic powder and onion powder — simple seasoning that brings everything together.
How to Make Cheeseburger Pasta
In a large skillet or deep pan over medium-high heat, brown ground beef with the diced onion until the meat is thoroughly cooked and crumbled. Add the garlic and cook for another minute. Drain off any excess grease and put the pan back on the stove over medium heat.
Season the meat mixture with salt, pepper, garlic powder and onion powder. Stir in the Worcestershire sauce, yellow mustard and ketchup. Give everything a good stir to combine.
Pour in the beef broth and bring it up to a gentle boil. Add the dry pasta directly into the pan and stir well. Reduce heat to medium, cover the pan and let the pasta cook for about 10-12 minutes, stirring every couple of minutes so nothing sticks to the bottom. You want the pasta to absorb most of the broth and be cooked through.
Once the pasta is tender and most of the liquid has been absorbed, reduce the heat to low. Stir in the milk and the softened cream cheese, stirring until the cream cheese is fully melted and smooth. Add the shredded cheddar cheese in two batches, stirring well between each addition until completely melted and the sauce is creamy and smooth. Keep tasting as you go and adjust seasoning if needed.
Remove from heat and let it rest for a couple of minutes — it will thicken up just slightly as it sits. Serve hot!
Pro Tips for the Best Cheeseburger Pasta
- Shred your own cheese. I know it takes an extra couple of minutes but it makes such a difference. Pre-shredded bagged cheese has added starches and anti-caking agents that can make your sauce grainy or clumpy. Shredding from a block gives you that perfectly smooth, melty sauce every single time.
- Don’t let the sauce boil after adding the dairy. Once you add in your milk, cream cheese and shredded cheddar, keep the heat on low. High heat can cause the cheese sauce to break and become oily or grainy. Low and slow is the way to go here!
- Soften your cream cheese first. Let it sit out at room temperature for about 20-30 minutes before you start cooking. Softened cream cheese melts into the sauce so much more easily and smoothly than cold cream cheese straight from the fridge.
- Keep an eye on your pasta while it cooks in the broth. Every stove is a little different. If the liquid absorbs too quickly before the pasta is cooked through, just add a splash more broth or water. If there’s a bit too much liquid left, just let it cook uncovered for a minute or two to let it reduce.
What to Serve with Cheeseburger Pasta
This dish is hearty enough to stand on its own but it really shines with a simple side. Here are a few of my favorites:
- A crisp green salad with your favorite dressing
- Garlic bread or Butter Swim Biscuits
- Steamed broccoli or roasted green beans
- Maple Glazed Carrots for a slightly sweet contrast
Cheeseburger Pasta
Ingredients
Method
- In a large deep skillet over medium-high heat, brown the ground beef and diced onion together, breaking the beef up as it cooks. Cook until the beef is fully browned and cooked through, about 7-8 minutes. Add the minced garlic and cook for 1 minute more. Drain off any excess grease and return the pan to the stove over medium heat.
- Season the meat mixture with garlic powder, onion powder, salt and pepper. Stir in the Worcestershire sauce, yellow mustard and ketchup until everything is well combined.
- Pour in the beef broth and bring the mixture to a gentle boil. Add the dry pasta and stir to combine, making sure the pasta is mostly submerged in the liquid. Reduce heat to medium, cover the pan and cook for 10-12 minutes, stirring every 2-3 minutes, until the pasta is tender and has absorbed most of the broth.
- Reduce heat to low. Stir in the milk and the softened cream cheese cubes, stirring continuously until the cream cheese has fully melted into the sauce and the mixture is smooth.
- Add the shredded cheddar cheese in two batches, stirring well between each addition until completely melted and the sauce is creamy and smooth. Taste and adjust seasoning as needed.
- Remove from heat and allow to rest for 2-3 minutes — the sauce will thicken slightly as it sits. Serve hot with your favorite sides!
