One-Pot Cheeseburger Pasta
This one-pot cheeseburger pasta turns all the flavors of a classic drive-thru burger into a quick, creamy skillet dinner. Ground beef, tangy ketchup and mustard, and plenty of melted cheese coat every piece of pasta, with crunchy dill pickles stirred in at the end.
Even better, it tastes like the cheeseburger you remember but without the drive-thru. The sauce gets its savory depth from Worcestershire and a little garlic, and the pickles add just enough bite to cut through the richness.
What Makes This Cheeseburger Pasta So Good
I love that it scratches the cheeseburger itch on a busy weeknight. The beefy, cheesy sauce clings to the pasta in the best way, and the pickles keep every bite from feeling heavy.
Because everything cooks in one skillet, cleanup is almost nothing. You can tweak the toppings just like you would at a burger joint (extra pickles, a drizzle of ketchup, even toasted breadcrumbs on top).
Ingredients
- 1 lb ground beef (80/20): that little bit of fat keeps the sauce rich and won’t dry out
- 1 small yellow onion, diced: adds sweetness as it cooks
- 2 cloves garlic, minced: or ½ tsp garlic powder if that’s what you have
- 2 cups elbow macaroni (uncooked): small shells or rotini work too
- 2 cups beef broth: low sodium lets you control the salt
- 1 cup whole milk: 2% is okay but whole milk makes the sauce creamier
- ¼ cup ketchup: the classic burger tang
- 1 tbsp yellow mustard: don’t skip this, it wakes everything up
- 1 tbsp Worcestershire sauce: that steakhouse depth
- 1 tsp onion powder: reinforces the burger flavor
- ½ tsp garlic powder
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
- 1 cup shredded sharp cheddar cheese: from a block melts smoother than pre-shredded
- 4 slices American cheese (optional but recommended): gives that nostalgic creamy melt
- ¼ cup diced dill pickles, plus more for serving
Swap and Change It Up
- Swap the protein: Ground turkey or chicken work well. Drain any excess liquid and add a pinch more salt.
- Change the pasta: Medium shells, rotini, or penne all hold the sauce nicely (cook time may vary slightly).
- Add bacon: Cook 4 strips of chopped bacon first, then brown the beef in the rendered fat. Stir the crispy bacon back in with the pickles.
- Skip the American cheese: Use an extra ½ cup of shredded cheddar for the same cheesy volume.
- Make it spicy: A pinch of cayenne or a spoonful of pickled jalapeños stirred in at the end gives it a kick.
If you love these flavors, our Bacon Cheeseburger Dip is another great option.
How to Make One-Pot Cheeseburger Pasta
Step 1: Brown the Beef and Aromatics
Set a large deep skillet or Dutch oven over medium-high heat. Add the 1 lb ground beef and the diced onion. Break the meat apart with a wooden spoon and cook, stirring occasionally, until the beef is no longer pink and the onion turns translucent, about 6 minutes. Stir in the minced garlic, onion powder, garlic powder, salt, and pepper and cook 1 minute more. If there is more than a thin layer of fat in the pan, spoon off the excess.
You’ll know it’s ready when the beef has small browned edges and the garlic smells fragrant. This step builds the whole flavor base, so don’t rush it.
Step 2: Toast the Pasta and Add the Liquids
Toss the 2 cups elbow macaroni right into the skillet with the beef. Stir for 1 minute to lightly toast the pasta. Pour in the 2 cups beef broth, 1 cup milk, ¼ cup ketchup, 1 tbsp mustard, and 1 tbsp Worcestershire. Scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a full boil, then give everything a good stir.
The sauce will look thin at this point, but the pasta releases starch as it cooks and thickens it up. Keep the heat high until you see a rolling boil, then move on to the next step.
Step 3: Simmer Until Pasta Is Tender
Reduce the heat to medium-low and cover the skillet with a lid. Let it simmer for 10 to 12 minutes, stirring once halfway through. The pasta is done when it’s al dente and most of the liquid has been absorbed, leaving a creamy sauce that coats the macaroni. If the skillet looks dry before the pasta is tender, add a splash of broth or water.
Keep an eye on it during the last few minutes. The starch from the pasta thickens the sauce quickly, and you want it saucy, not sticky.
Step 4: Stir in the Cheese and Pickles, Then Serve
Remove the skillet from the heat. Add the 1 cup shredded cheddar and the 4 slices American cheese. Fold everything together until the cheese is fully melted and the sauce looks smooth and glossy. Gently fold in the ¼ cup diced dill pickles. Taste and adjust with a little more salt or a pinch of pepper.
Scoop the pasta straight from the skillet into bowls. Top with an extra spoonful of diced pickles and serve right away while the sauce is at its creamiest.
Tips for the Best Cheeseburger Pasta
- Choose 80/20 ground beef. Leaner beef can make the pasta dry; that little bit of fat carries the cheeseburger flavor and keeps the sauce silky.
- Don’t overcook the pasta. The macaroni will continue to absorb liquid after you pull it off the heat. Pull it when it’s just tender to the bite.
- Stir in the pickles last. Heat dulls their crunch and acidity, so folding them in off the heat keeps them crisp and bright.
Cooking time varies by pasta shape:
| Pasta Shape | Simmer Time |
|---|---|
| Elbow macaroni | 10–12 mins |
| Medium shells | 11–13 mins |
| Rotini | 10–12 mins |
| Penne | 12–14 mins |
How to Store Leftovers
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheating: Warm gently on the stovetop with a splash of milk or broth. Stir often to bring the sauce back together without breaking.
What to Serve with Cheeseburger Pasta
A crisp, simple green salad with a tangy vinaigrette balances the richness nicely. Crunchy coleslaw or quick-pickled vegetables also work well.
Frequently Asked Questions
Can I use ground turkey?
Yes. Drain any liquid released during browning and taste for seasoning. Turkey is leaner, so you may want to add a little extra oil or a pat of butter when you toast the pasta.
Why isn’t my pasta cooking evenly?
Stir the pasta well right after adding the liquids so it settles in a single layer. If some pieces sit on top and don’t get submerged, push them down with your spoon.
Can I make this ahead of time?
You can, but it’s best fresh. If you need to prep early, cook the pasta slightly underdone and stir in the cheese and pickles just before serving. Add a splash of milk when reheating.
Is this recipe gluten-free?
Use a gluten-free elbow macaroni and check that your Worcestershire sauce is labeled gluten-free. All other ingredients are naturally free of gluten.
Ingredients
Method
- Brown the ground beef and onion in a large skillet over medium-high heat, about 6 minutes, then stir in the garlic, onion powder, garlic powder, salt, and pepper. Drain excess fat if needed.
- Add the macaroni and stir for 1 minute to toast. Pour in the broth, milk, ketchup, mustard, and Worcestershire. Bring to a boil, scraping up any browned bits.
- Cover, reduce heat to medium-low, and simmer for 10–12 minutes, stirring once, until the pasta is al dente and the sauce thickens.
- Remove from heat. Fold in the cheddar and American cheese until melted, then gently stir in the pickles. Serve right away with extra pickles on top.
