Make dinner simple with this one pot cheeseburger pasta recipe that blends classic cheeseburger flavors into a creamy, satisfying pasta dish.
If you want a hearty, flavorful meal that comes together in about 30 minutes and uses only one pan, this cheeseburger pasta is a perfect weeknight option. Ground beef, tender pasta shells, and melty cheddar combine in a creamy sauce that tastes like a cheeseburger in every bite.
The recipe is flexible and forgiving — you can swap proteins, change the pasta shape, or adjust seasonings to suit your pantry and preferences. Everything cooks in one skillet, including the pasta, which keeps cleanup fast and easy.
This dish is great for busy families because it’s fast, adaptable, and comforting. It reheats well, so it’s also handy for lunches or leftovers.
Tips for Success
These practical tips will help you get the best texture and flavor from this one pot meal.
- Grate your cheese fresh for the creamiest sauce — pre-shredded cheese can contain anti-caking agents that affect melting.
- Stir frequently while the pasta cooks to prevent sticking and ensure even doneness.
- Watch the liquid: you want a little liquid left when the pasta is done to form the sauce. Add a splash more broth if it evaporates before the pasta is tender; simmer uncovered a minute or two if there’s excess liquid.
- Test for doneness starting at 10–12 minutes, since pasta brands and shapes vary in cooking time.
Variations and Substitutions
- Use ground turkey, chicken, or pork instead of beef for a lighter option.
- Swap shells for penne, rotini, or another small pasta; adjust cook time and liquid as needed.
- Use ketchup in place of tomato paste if that’s what you have on hand.
- Add chopped dill pickles or dill relish for extra tang — you may want to reduce the ground mustard slightly if you do.
- Choose low-sodium beef broth or reduce added salt to control sodium.
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the microwave or on the stovetop with a splash of broth or water to restore the sauce and texture.
- Freezing: Portion and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
More One Pan Recipes
- Cast Iron Sausage and Peppers
- Fried Cabbage with Sausage
- One Pot Taco Rice
- Hot Dogs and Potatoes
- Creamy Mushroom Risotto
Like this recipe?
If you enjoyed this dish, please consider leaving a rating and comment below to help others find the recipe.
One Pot Cheeseburger Pasta
What You’ll Need
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups low-sodium beef broth
- 1 cup milk
- 14 ½ ounces diced tomatoes, drained (1 can)
- 8 ounces uncooked medium shell pasta (about 3 cups)
- 1 teaspoon smoked paprika
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar cheese
- ½ cup heavy cream
- 1 to 2 tablespoons dill relish, optional
- Chopped parsley or green onions, for garnish
How to Make It
-
Cook the ground beef: Heat the olive oil in a large skillet with a lid over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned, breaking it into small pieces. Drain excess grease if needed.
-
Stir in tomato paste: Add the tomato paste and cook for about 1 minute to deepen the flavor.
-
Add liquids and pasta: Stir in the beef broth, milk, and drained diced tomatoes. Add the pasta, smoked paprika, ground mustard, salt, and pepper. Stir to combine and submerge the pasta as much as possible.
-
Cook the pasta: Bring the mixture to a boil, then reduce heat to low. Cover and simmer 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
-
Add cheese, cream, and relish: Remove the skillet from heat. Stir in the shredded cheddar until melted, then add the heavy cream. Stir in dill relish if using.
-
Serve: Garnish with chopped parsley or green onions and serve warm. A side salad or garlic bread pairs well.
Suggested Equipment
- 12-inch skillet
Notes
- This recipe yields about 6 cups and serves 4. Nutritional values will vary based on ingredient brands and substitutions.
- Stir the pasta every few minutes while it cooks to prevent sticking and burning.
- Leave a small amount of liquid in the pan when the pasta is done to create a creamy sauce. Add more broth if needed, or simmer uncovered briefly to reduce excess liquid.
- You don’t need to submerge every noodle, but try to get most of the pasta into the liquid for even cooking.
Nutrition
Calories: 945 kcal
Carbohydrates: 57 g
Protein: 46 g
Fat: 59 g