This quick and easy one pot Cheeseburger Pasta recipe is an elevated homemade version of Hamburger Helper that you can have ready and on the table in under 30 minutes!
Can’t decide between cheeseburgers or pasta for dinner? Combine the two into this quick and easy Cheeseburger pasta recipe!
Ground beef, elbow macaroni, and plenty of cheese cook together on the stove to create this hearty, creamy, cheesy, flavorful skillet dinner.
This will surely be a family favorite, and you’ll love how simple it is to make on a busy weeknight. The best part? It’s all made in one pan, so you won’t be stuck doing dishes all night!
Looking for more easy one pot ground beef recipes? Try my Mexican Picadillo, American Chop Suey Goulash, Sloppy Joe Casserole, or Cheeseburger Sliders.
Why You’ll Love This Recipe
- One Pot– The meat, the sauce, and the pasta all cook in the same skillet! This means that there will be fewer dishes to do at the end of the night, and that the flavors of all of the ingredients will meld together beautifully as the dish simmers on the stove.
- Affordable Meal – When you add inexpensive pasta and lots of cheese to a pound of ground beef, you can stretch it further! This recipe has all of the flavor of juicy charbroiled cheeseburgers, for less. You can serve up to 6 people with this meal, depending on your side dishes and how hungry everyone is.
- Versatile Recipe – You can use this basic one pot ground beef recipe with pasta to come up with tons of variations. Try it with ground chicken instead of beef, different types of cheese, additional seasonings, or add your favorite vegetables to the mix. Make your own varieties of homemade hamburger helper!
Cheeseburger Pasta Ingredients
Here’s what you need to make this easy weeknight hamburger pasta meal:
Complete list of ingredients and amounts can be found in the recipe card below.
- Lean Ground Beef: I’m using 80/20 ground beef here. I find that this blend has a good balance of flavor and is still fairly lean. This recipe will also work well with ground turkey.
- Onion: A kitchen staple that adds a base layer of savory warmth to any dish. I’m using a yellow onion, but a white onion or sweet onion will work too.
- Montreal Steak Seasoning: A spice blend that is perfect for burgers and steaks, it includes salt, pepper, garlic powder, and onion powder.
- Fire Roasted Tomatoes: While you can technically use plain canned diced tomatoes, I love how the fire-roasted ones give the whole dish that grilled or charbroiled, slightly smoky taste.
- Dijon Mustard and Tomato Paste: These add so much depth to the sauce.
- Beef Broth and Heavy Cream: Together these ingredients are the liquid that cooks the pasta, and will cook down to create a creamy, savory sauce.
- Cheese: I love this ground beef pasta with a generous amount of cheddar cheese! I definitely recommend grating the cheese yourself rather than buying pre-shredded bagged cheese. The flavor and texture are just better.
How To Make Cheeseburger Pasta
Tip!
Switch the pasta shape! This recipe will work with any type of short pasta, including rotini, penne, and bowties.
Recipe Tips
- Choose the right pan or pot – It’s important to use a heavy-bottomed pot or skillet for this recipe. I recommend a well-seasoned cast iron skillet or a Dutch oven so that the pasta cooks evenly.
- Drain off the fat – While the fat from the ground beef can add a lot of flavor, it will make this dish watery and greasy. Pour it off before adding in the rest of the ingredients.
- Stir often – While the pasta is simmering in the sauce, you should stir it every few minutes to keep it from sticking.
- Adjust as needed – If you notice that your pasta is not quite cooked but the liquid in the pan is evaporating, add a splash of broth. On the other hand, if the pasta is done and the dish looks too watery, remove the lid and allow it to cook down.
Storing Tips
Keep any leftovers in an airtight container in the fridge for up to 4 days. This pasta reheats well in the microwave.
What To Serve With Cheeseburger Pasta
To make this a full and nutritious meal, serve it with a salad or steamed veggies.
My simple tossed green salad with homemade dressing is always delicious, or try a caesar salad or green goddess salad instead.
Recipe FAQs
What else can I add to Cheeseburger Pasta?
Anything that you might enjoy on a cheeseburger will make a delicious garnish for this dish! Serve this pasta with chopped dill pickles, shredded lettuce, and a drizzle of Big Mac Sauce to make it extra tasty. Add cooked diced bacon to make bacon cheeseburger pasta!
Can Cheeseburger Pasta Be Made Ahead of Time?
This one-pot pasta meal is quick to make, and will have the best flavor and texture if it’s eaten right away after cooking it. You can make it ahead and reheat it, but it may not be quite as creamy as it was before.
What type of cheese should I use for Cheeseburger Pasta?
Cheddar cheese gives this dish that classic mac and cheese flavor, but any melty cheese will work. Try it with Colby, pepperjack, or a combination of cheeses.
Can I make this in the Crockpot?
Absolutely! For a true dump-and-go cheeseburger pasta recipe, just load all of the ingredients into your crockpot. Cook on low for 5-6 hours, or on high for 2-3 hours. Stir well before serving.
What can I use instead of Montreal steak seasoning?
If you can’t find this, you can make your own with a few simple ingredients. Combine 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon red chili flakes and ¼ teaspoon paprika. Mix well and use the entire amount to season your ground beef for this recipe.
More Quick Dinner Recipes with Ground Beef
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This ground beef and pasta dish is sure to be a hit with your family! Pin it so that you can come back to it over and over again.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cheeseburger Pasta
Equipment
- 12-inch cast-iron skillet or Dutch Oven
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion about 1 cup, sliced
- 1 pound (450 g) ground beef 80/20
- 1 tablespoon Montreal steak seasoning
- 2 cups elbow pasta
- 2 cups (480 ml) beef broth
- 2 cups (225 g) cheddar cheese shredded, divided
- 14 ounces (400 g) canned fire roasted tomatoes
- 1 cup (240 ml) heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon tomato paste
- Green onions optional garnish
Instructions
- In a heavy bottom skillet over medium heat, add the olive oil and onions.
- Sauté the onions for about 5 minutes or until they become translucent.
- Add the beef and steak seasoning and use a spatula to break up the meat as it browns.
- When the meat has browned, drain any grease from the pan before stirring in the pasta, beef broth, 1 cup cheddar cheese, tomatoes, cream, Dijon mustard and tomato paste. and stir well to combine.
- Bring the mixture to a boil and then reduce to a low simmer (small bubbles) before covering and cooking for about 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pan.
- When the pasta is tender, top with the remaining cheese and replace the lid for 1-2 minutes to melt the cheese.
- Garnish with chopped green onions and serve warm.
Notes:
- Choose the right pan or pot – It’s important to use a heavy-bottomed pot or skillet for this recipe. I recommend a well-seasoned cast iron skillet or a Dutch oven so that the pasta cooks evenly.
- Drain off the fat – While the fat from the ground beef can add a lot of flavor, it will make this dish watery and greasy. Pour it off before adding in the rest of the ingredients.
- Stir often – While the pasta is simmering in the sauce, you should stir it every few minutes to keep it from sticking.
- Adjust as needed – If you notice that your pasta is not quite cooked but the liquid in the pan is evaporating, add a splash of broth. On the other hand, if the pasta is done and the dish looks too watery, remove the lid and allow it to cook down.
- Serving size – This recipe will make 4 large servings or six smaller ones.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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