If you’re anything like me, you’re always on the lookout for dinners that are both comforting and ridiculously easy to pull together. That’s why this One Pot Cheeseburger Pasta Recipe quickly became a weeknight favorite in my house. Imagine the flavors of a juicy cheeseburger, all cozying up with creamy pasta, cooked together in one pot—minimal mess and maximum satisfaction. Trust me, you’re going to love this recipe as much as my family does!
Why You’ll Love This Recipe
- One Pot Wonder: No need to dirty multiple pans—everything cooks together for easy cleanup.
- Rich Flavor Fusion: Cheeseburger and pasta flavors combined create a creamy comfort food experience.
- Quick and Easy: Ready in just about 30 minutes—perfect for busy weeknights.
- Customizable: You can tweak ingredients and add-ins to suit your family’s tastes with ease.
Ingredients You’ll Need
Each ingredient in this One Pot Cheeseburger Pasta Recipe plays a role in creating that perfect balance between savory, creamy, and cheesy. I usually recommend using fresh, quality cheddar and room temperature dairy for the smoothest, creamiest finish.
- Shredded Cheddar Cheese: Using room temperature cheese helps it melt evenly without clumping.
- Ground Beef (85% lean): This fat ratio ensures great flavor without too much grease.
- Yellow Onion: Adds subtle sweetness and depth when sautéed with the beef.
- Garlic: Fresh minced garlic gives that punchy flavor that raises the whole dish.
- Worcestershire Sauce: A little umami booster that you might overlook but totally enhances the cheeseburger vibe.
- Tomato Paste: Adds richness and a touch of tang, just like a burger’s ketchup layer.
- Beef Broth: The cooking liquid that’s packed with flavor and cooks the pasta perfectly.
- Elbow Macaroni: Uncooked straight into the pot—no pre-boiling needed.
- Sour Cream: For creamy tang, be sure to bring it to room temperature and stir it in gently.
- Whole Milk: Helps to loosen up the sauce and add creaminess; feel free to use lower fat if you prefer.
- Chopped Parsley: Fresh finish and a pop of color when serving.
Variations
One of the things I love about this One Pot Cheeseburger Pasta Recipe is how easy it is to make your own tweaks to fit your mood or pantry contents. Here are a few of my favorite adjustments.
- Adding Ketchup and Mustard: I discovered that a teaspoon of each tossed in while cooking really nails the classic cheeseburger flavor spectrum.
- Dill Pickle Relish Boost: A dollop stirred in right at the end adds that delightful tang and crunch reminiscent of burger toppings.
- Using Ground Turkey or Chicken: Leaner meats work well here too if you want a lighter version, just watch seasoning closely.
- Spicy Kick: Feel free to throw in some red pepper flakes or a splash of hot sauce if your family likes some heat.
How to Make One Pot Cheeseburger Pasta Recipe
Step 1: Brown the Beef and Sauté Onions
Start by seasoning your ground beef with salt and pepper. I usually sprinkle about a half teaspoon of each, but you can adjust to your taste. Heat a large pot over medium heat and cook the beef with the diced onion, breaking up the meat with a spatula as it browns. You’ll want to cook it until the beef is fully browned and the onions are soft—this usually takes about 6-8 minutes. Drain off any excess grease so your dish doesn’t turn out oily.
Step 2: Add Garlic, Worcestershire Sauce, and Tomato Paste
Stir in the minced garlic and cook just for about a minute until it’s fragrant—don’t let it burn or it’ll get bitter. Then add the Worcestershire sauce and tomato paste, mixing well until everything is nicely coated and aromatic. This combo gives the casserole that unmistakable cheeseburger depth.
Step 3: Add Broth and Pasta, Then Simmer
Pour in the beef broth and add the uncooked elbow macaroni. Give it a good stir so the pasta is evenly distributed. Then bring it to a gentle simmer over medium to medium-low heat. Cover the pot and let it cook for 5 minutes. After that, lift the lid and give it a quick stir to prevent sticking, cover again and cook another 5 minutes until the pasta is just about al dente. This step is key—overcooking the pasta will make your dish mushy!
Step 4: Stir in Dairy and Cheese
Turn the heat down to low, then carefully stir in the room temperature sour cream along with half of the whole milk (¾ cup sour cream and start with ¼ cup milk, then add more if you want). This creates the luscious, creamy sauce that binds everything. Now gradually sprinkle in about 2½ cups of the shredded cheddar cheese, stirring gently as the cheese melts and blends with the pasta. Once it’s smooth and uniform, top the dish with the rest of the cheese, cover, and let it melt for an extra 2-3 minutes. This layering of cheese makes it extra cheesy and melts perfectly over the top.
Step 5: Garnish and Serve
Finish by sprinkling chopped fresh parsley over the top for a bright pop of color and a hint of freshness. Serve it hot and watch everyone dig in happily—it’s such a crowd-pleaser!
Pro Tips for Making One Pot Cheeseburger Pasta Recipe
- Use Room Temperature Dairy: Bringing sour cream and milk to room temp keeps the sauce extra smooth, no clumps.
- Don’t Overcook Pasta: I learned the hard way that stirring halfway and cooking just to al dente avoids mushy noodles.
- Layer Your Cheese: Melting some cheese inside the pasta and then topping with more cheese before a final melt creates gooey chunks we all crave.
- Drain Excess Grease: Removing fat from the cooked beef keeps the casserole rich but not greasy or heavy.
How to Serve One Pot Cheeseburger Pasta Recipe
Garnishes
I always top this pasta with freshly chopped parsley—it adds just the right freshness and a lovely green contrast. Sometimes, if I want that extra cheeseburger feel, I serve it alongside dill pickle chips or scatter some pickle relish on top for a fun tang.
Side Dishes
Since this dish is rich and filling, I like pairing it with light, crisp sides like a simple green salad with vinaigrette or steamed green beans. If you’re feeling nostalgic, crispy oven-baked fries or tater tots are also fantastic companions.
Creative Ways to Present
For special occasions or family dinners, I’ve served this One Pot Cheeseburger Pasta Recipe in individual ramekins topped with extra cheddar and popped under the broiler for a minute to get a golden crust. It’s a fun twist that looks super fancy but costs hardly any extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftover pasta in an airtight container in the fridge for up to two days. It thickens a bit overnight, so adding a splash of milk when reheating helps bring back that creamy texture you loved fresh out of the pot.
Freezing
This recipe freezes well, which is great for planning. Just prepare it as directed but stop before adding the last cheese layer, cool completely, then freeze. When ready to eat, thaw overnight and bake covered at 350°F for 15 minutes, then uncover to melt the cheese and heat through. It tastes nearly as good as fresh!
Reheating
I prefer reheating leftovers gently on the stovetop over medium-low heat, adding a splash of milk if it looks dry. Stir often to prevent sticking and to revive that creamy consistency. If you’re in a hurry, a quick microwave zap with a cover works fine, just break it up halfway through heating.
FAQs
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Can I use different pasta shapes for the One Pot Cheeseburger Pasta Recipe?
Absolutely! While elbow macaroni is classic for this dish, other small pasta like shells, rotini, or penne work just as well. Just keep an eye on the cooking time since different shapes may cook faster or slower.
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Is it okay to use low-fat dairy in this recipe?
You can swap out whole milk or full-fat sour cream for lighter versions, but be aware that the sauce won’t be quite as creamy or rich. I recommend at least 2% milk and a regular sour cream for the best texture and flavor.
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How do I prevent the pasta from sticking to the pot?
Making sure to stir halfway through the simmering step is key. Also, use enough broth to cover the pasta, and keep the heat at a gentle simmer—not a rolling boil—to avoid burning or sticking.
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Can I make this recipe vegetarian?
You can swap the ground beef for plant-based crumbles or cooked lentils, and use vegetable broth instead of beef broth. Adjust seasonings accordingly to keep that umami cheeseburger flavor in play.
Final Thoughts
Honestly, I absolutely love how this One Pot Cheeseburger Pasta Recipe comes together—it hits that perfect spot when you want comfort food without the hassle or a big mess. When I first tried it, I was blown away by how simple it was to get those classic burger flavors into a creamy pasta dish. If you want a new family favorite that’s easy, cheesy, and comforting, give this a try—you won’t regret it!
Print
One Pot Cheeseburger Pasta Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: Casserole
- Method: Stovetop
- Cuisine: American
Description
This One Pot Cheeseburger Casserole is a creamy, cheesy comfort food dish featuring ground beef, elbow macaroni, and a blend of cheddar cheese all cooked together in a single pot for a quick and satisfying meal. Perfect for weeknight dinners, this casserole combines the flavors of a cheeseburger with the convenience of a one-pot recipe.
Ingredients
Main Ingredients
- 3 ½ cups shredded cheddar cheese, at room temperature, separated
- 1 lb. ground beef, 85% lean
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 (16 oz.) box elbow macaroni, uncooked
- ¾ cup sour cream, at room temperature
- ½ cup whole milk, at room temperature
- Chopped parsley, for garnish
Instructions
- Prepare Cheese: Shred the cheddar cheese and set aside. Make sure the cheese is at room temperature for better melting later in the recipe.
- Season Ground Beef: Season the ground beef with salt and pepper to your preference.
- Cook Beef and Onion: In a large pot over medium heat, cook and crumble the ground beef along with the diced onions until the beef is browned and the onions are softened. Drain any excess grease from the pot.
- Add Garlic: Add the minced garlic to the beef and onion mixture and cook for an additional minute, stirring frequently to prevent burning.
- Combine Flavorings: Stir in the Worcestershire sauce and tomato paste until well combined with the beef mixture, enhancing the savory flavor.
- Add Broth and Pasta: Pour in the beef broth and add the uncooked elbow macaroni. Stir everything together to combine evenly.
- Simmer Pasta: Bring the mixture to a gentle simmer over medium or medium-low heat. Cover the pot and cook for 5 minutes.
- Stir and Continue Cooking: Uncover the pot, stir briefly to prevent sticking, then replace the cover and cook for another 5 minutes or until the pasta is just al dente.
- Lower Heat and Add Dairy: Reduce the heat to low. Stir in the room temperature sour cream and half of the milk (about ¼ cup). Add the remaining milk only if desired for creaminess.
- Add Cheese: Gradually sprinkle in 2 ½ cups of the shredded cheddar cheese, stirring constantly until the cheese is melted and the mixture is creamy and uniform.
- Top with Remaining Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Replace the lid and heat for an additional 2-3 minutes until the cheese on top is melted.
- Garnish and Serve: Remove from heat, garnish with chopped parsley, and serve hot.
Notes
- Using whole milk contributes to a creamier consistency, but reduced-fat milk can be substituted if preferred.
- To enhance the cheeseburger flavor, add 1 teaspoon ketchup and yellow mustard while the pasta is cooking.
- A small amount of dill pickle relish can be stirred in at the end for an extra tangy kick.
- Make-Ahead Method: Cook pasta covered for 7 minutes instead of 8, stop before adding the last cheese topping. Let cool, then top with cheese and refrigerate up to two days. When ready, bake covered at 350°F for 15 minutes, remove cover and bake another 10 minutes before garnishing and serving.
Nutrition
- Serving Size: 1 serving (about 1/5th of recipe)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
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