Made in one pot and cooked in about 30 minutes, this cheeseburger pasta skillet is a quick and easy way to satisfy your cheeseburger cravings without all the fuss of making individual burgers! It's rich, creamy, and unbelievably tasty!
When you're in the mood for good ol' American comfort food, whip up a big pot of cheeseburger pasta! It's essentially a made-from-scratch version of Hamburger Helper, but way more flavorful and satisfying.
Just like these Hawaiian roll cheeseburger sliders, it easily stretches out a pound of ground beef, saving you a few extra dollars on your weekly grocery bill!
And with this cheeseburger pasta recipe, the flavors are so cheeseburger-like, you won't even miss the real thing! (Just like with my cheeseburger meatloaf!)
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Why you'll love this recipe
- Flavor - Ketchup, yellow mustard, and sweet relish give the lean ground beef a sweet and savory touch.
- One pot - Similar to this one pot ground turkey and broccoli pasta, the beef, cheese sauce, and pasta are all cooked in the same pan, making cleanup a breeze!
- Quick and easy - This cheeseburger pasta recipe requires only 5 minutes of prep time and 35 minutes of cooking time.
- Budget-friendly - Just 1 pound of ground beef feeds 4-6 people!
- Picky-eater approved!
Ingredients needed
- Ground beef - Lean ground beef is best because it produces the least amount of fat as it cooks. Ground turkey is an okay substitute. However, I prefer to save the turkey for this pink sauce pasta recipe or turkey smash burgers.
- Macaroni shells - Medium shells are perfect for scooping up cupfuls of the creamy cheese sauce! They're my go-to for everything from this cheeseburger pasta skillet recipe to my Dutch oven mac and cheese and pumpkin ricotta mac and cheese.
- Yellow onion adds savory flavor and aroma. Make sure it's diced!
- Beef broth forms the flavorful base of cheeseburger pasta sauce. I opt for low-sodium varieties to control the added salt in the recipe.
- Cheddar cheese is added for all that cheesy, gooey goodness! Freshly shredded cheese will melt and incorporate better into the sauce.
- Heavy cream gives the sauce a luscious, rich texture. Heavy cream is best, but half-and-half will work in a pinch.
- Ketchup and yellow mustard infuse the sauce with classic cheeseburger flavors.
- Dill pickle relish adds a tangy, slightly sweet flavor. I always choose a sweet dill pickle relish because it tastes most similar to bread and butter pickles.
- Seasonings - Garlic powder, onion powder, black pepper, kosher salt, and Worcestershire sauce enhance the dish's overall taste.
Equipment needed
You'll need a large, heavy-bottomed skillet with a tight-fitting lid and deep sides or a Dutch oven. I like to use my Lodge Cast Iron 3.6 Quart Braiser Casserole Dish or Lodge Dutch oven when making this recipe.
How to make cheeseburger pasta
Recipe rundown
- Cook the ground beef and onion.
- Add the seasonings and broth, and bring to a boil.
- Add the pasta and cook until tender.
- Stir in the remaining ingredients.
- Let cool to thicken slightly, then serve, and enjoy!
Step-by-step instructions
Step 1: Cook the ground beef and diced onion over medium heat until the beef is cooked through. Then, stir in the seasonings and Worcestershire sauce.
Step 2: Pour the beef broth into the skillet and bring to a boil over medium-high heat. Once boiling, add the macaroni shells. Turn the heat down to medium-low, cover the skillet, and let the shells cook.
Tip: If the water starts to boil over, crack the lid and lower the heat. Also, stir the pasta every so often to prevent it from sticking to the bottom of the pan.
Step 3: Once the shells have cooked and most of the beef broth has been absorbed into the noodles, uncover the skillet and mix in the heavy cream, ketchup, mustard, and relish. Only about 75% of the broth will absorb, and that's okay!
Step 4: Add the shredded cheddar cheese and mix until melted and smooth.
Step 5: Remove the cheeseburger pasta skillet from the heat, let cool for about 10 minutes, and enjoy!
Expert tips
- Use a heavy-bottomed pot or Dutch oven for even heat distribution. Make sure it has a tight-fitting lid. Cast iron is always my go-to! I use it for everything from Dutch oven chili with ground beef and sweet potatoes to cast iron skillet chicken breast and cast iron pork tenderloin.
- Choose white pasta. Based on my experience, white pasta made with refined wheat flour cooks faster than whole wheat pasta or high-fiber pasta, making it the best choice for this recipe. Save the whole wheat pasta for this ground pork spaghetti sauce recipe!
- After the beef cooks, drain the fat. Push the beef to the side of the pan, tilt the pot so the liquid pools, and then use paper towels to soak it up.
- Uncover the pasta and adjust the heat as needed. Crack the lid and turn the heat down if the pasta is cooking too quickly, starts to boil over, or sticks to the bottom of the pan.
Recipe variations
While I've only tested this cheeseburger pasta recipe according to the instructions listed below, I think you could easily make the following substitutions and additions.
- Use ground turkey instead of ground beef for a lower-fat option. I suggest using 85% lean ground turkey so you keep some of the fat in the dish. The fat adds savory flavor and moisture! If you have ground chicken on hand, I suggest making these one-pot ground chicken sloppy joes instead.
- Add some veggies for a boost of nutrition. Try mixing in diced tomatoes, diced red bell pepper, or fresh spinach. Spinach and tomatoes can be added at the very end. However, diced bell pepper needs some cooking time.
- Try a different shredded cheese. I like the authentic cheeseburger-like flavor cheddar cheese adds to this cheeseburger pasta recipe, but I think pepper jack, Monterey jack, or Colby cheese would be just as tasty!
What to serve with cheeseburger pasta
Complete your dinner with a fresh vegetable side dish. Here are some of my favorites:
- Air Fryer Zucchini and Squash
- Balsamic Roasted Brussels Sprouts and Asparagus
- Roasted Green Beans and Carrots
- Mediterranean Cucumber Tomato Salad
And don't forget garnishes and toppings! Sprinkle fresh parsley or green onions over the top of the finished dish for a pop of color and herby flavor. Or, add cooked crumbly bacon for bacon cheeseburger vibes!
How to store and reheat
How to store: Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 3 days.
How to reheat: Reheat cheeseburger pasta in the microwave for 1 minute at a time, stirring in between, until warmed through. Add a splash of water or milk if the sauce has thickened too much.
FAQs
There are dozens of different types of hamburger helper, ranging from cheesy shells and chicken fried rice to beef stroganoff and tuna tetrazzini. The flavors and textures in cheeseburger pasta are similar to some of the hamburger helper options, but they're made from scratch with whole food ingredients.
Yes, you can cook the pasta in a separate pot. Just cook the pasta in the 4 cups of low-sodium beef broth listed in the recipe ingredients. Remember, the pasta is supposed to absorb about 75% of the beef broth, so it won't be like cooking regular pasta that needs to be drained.
To get a jumpstart on dinner, fully cook the beef and pasta in advance. Then, reheat the beef and pasta on the stovetop and add the remaining ingredients. You may need to add extra heavy cream or an extra splash of beef broth when you're making the cheese sauce.
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PrintCheeseburger Pasta Skillet (One Pot)
Made in one pot and cooked in about 30 minutes, this cheeseburger pasta skillet is a quick and easy way to satisfy your cheeseburger cravings, without all the fuss of making individual burgers! It's rich, creamy, and unbelievably tasty!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 5-6 servings 1x
- Category: dinner
- Method: stove top cooking
- Cuisine: American
Ingredients
- ½ cup yellow onion - diced
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 tablespoon Worcestershire sauce
- 4 cups low-sodium beef broth
- 2 cups medium macaroni shells
- ½ cup heavy cream
- ¼ cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons dill pickle relish
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- In a large, deep skillet, heat the olive oil over medium-low heat. Add the diced onion and the ground beef. Cook until the ground beef is cooked through and no longer pink. Once cooked, drain the fat from the pan and return the pan to the stove.
- Add the garlic powder, onion powder, pepper, salt, and Worcestershire sauce to the ground beef and onion mixture. Mix to combine.
- Add the beef broth to the pan, increase the heat to medium-high, and bring to a boil. Once boiling, add the macaroni shells. Reduce the heat to low, cover the pan, and cook until the noodles are soft, about 20 minutes. Stir the noodles every few minutes to ensure they aren't sticking to the bottom of the skillet.
- Once the noodles are cooked and about 75% of the broth has been absorbed, uncover the pan and mix in the heavy cream, ketchup, mustard, and relish.
- Stir in the shredded cheddar cheese until the cheese has melted.
- Remove the cheeseburger pasta skillet from the heat, let cool for 10 minutes, serve, and enjoy!
Notes
- You'll need a large, heavy-bottomed skillet with a tight-fitting lid and deep sides or a Dutch oven. I like to use my Lodge Cast Iron 3.6 Quart Braiser Casserole Dish or Lodge Dutch oven when making this recipe.
- Based on my experience, white pasta made with refined wheat flour cooks faster than whole wheat pasta or high-fiber pasta, making it the best choice for this recipe.
- After the beef cooks, drain the fat. Push the beef to the side of the pan, tilt the pot so the liquid pools, and then use paper towels to soak it up.
- Uncover the pasta and adjust the heat as needed. Crack the lid and turn the heat down if the pasta is cooking too quickly, starts to boil over, or sticks to the bottom of the pan.
- The cheeseburger pasta sauce will continue to thicken as it cools.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice. The nutrition facts listed are based on 6 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 498
- Sugar: 6.7 g
- Sodium: 1004.8 mg
- Fat: 26 g
- Carbohydrates: 32.6 g
- Fiber: 1.6 g
- Protein: 33 g
- Cholesterol: 100.1 mg
Kelly says
Thank you for sharing this recipe. My family really enjoyed it. My hubby said he was a bit skeptical with the pickle relish, but it worked! I will definitely make this again.
Pam Youngs says
Made this on Monday and it came out great ! I served with sautéed cauliflower on the side. I followed the "top tips" and it came together fast and easy - nice for a start of the week night. I'm going to make one of the suggested variations next - ground turkey and use chicken or vegetable broth and add fresh chopped tomatoes since they are abundant now. Leftovers were just as good when I had a meeting the next evening!
Katie says
I'm so glad you loved it!