One-pot Cheeseburger Pasta Recipe

There’s something so comforting about a dish that combines all your favorite flavors in one easy pot. This one-pot cheeseburger pasta recipe is the ultimate quick dinner that’s hearty, cheesy, and bursting with all the savory goodness of a classic cheeseburger. What’s better? You’ll only have one pot to clean up afterward. Whether it’s a busy weeknight or a lazy weekend, this recipe will make your kitchen (and your stomach) very happy.

this RECIPE

A little story: how this became a favorite in my kitchen

I still remember the first time I made this dish—it was one of those evenings when everything felt rushed. I had ground beef thawed in the fridge, a random box of pasta in the pantry, and a block of cheddar that I hadn’t yet decided what to do with. The thought of making a cheeseburger popped into my head, but honestly, I didn’t want to deal with assembling buns or firing up the grill. So, I thought, “Why not toss all these flavors into a pot and see what happens?” The result was pure magic.

I still laugh about how I panicked when I realized I might not have enough liquid for the pasta to cook properly. Spoiler: a splash of extra milk saved the day. And now, this dish has become a regular star in my weeknight rotation, always met with happy, cheesy smiles around the table.

The origins: is this really a pasta, or is it a burger in disguise?

One-pot cheeseburger pasta is a genius mashup of two beloved dishes: the hearty, carb-loaded comfort of pasta and the iconic flavor profile of a cheeseburger. Though not tied to any traditional cuisine, it draws inspiration from the American love for ground beef, cheese, and quick, satisfying meals. Recipes like this have been passed around for decades, with variations popping up in casseroles and skillet dinners. But the one-pot technique? That’s the modern twist that makes it faster, more convenient, and just plain fun to make.

Let’s talk ingredients: what makes this recipe shine

The magic of this dish lies in how its simple ingredients come together to create something greater than the sum of its parts.

• Ground beef: This is the backbone of the dish, bringing a rich, savory flavor. I like to use lean ground beef to avoid excess grease, but you can always drain off the fat if you’re using a fattier option.
• Onion and garlic: These aromatics give the dish depth and make your kitchen smell amazing. If you’re out of onion, a shallot or even some onion powder works in a pinch.
• Beef broth: It infuses the pasta with a beefy flavor as it cooks. Low-sodium broth is a great option to control salt levels.
• Milk: This adds creaminess to the sauce. Whole milk is best, but feel free to use 2% or even plant-based milk like oat milk if you’re dairy-free.
• Diced tomatoes: They lend a subtle tang and keep the dish from feeling too heavy. Crushed tomatoes or even a few chopped fresh tomatoes can work if you don’t have a can on hand.
• Uncooked pasta: Any short pasta will do! Elbows, penne, or even rotini all work beautifully. Whole wheat pasta adds a nutty flavor, while gluten-free options like chickpea or lentil pasta can make this dish more inclusive.
• Coles Worcestershire sauce and mustard: These two unsung heroes add a savory kick and a little tang, making the dish taste unmistakably like a cheeseburger.

Kitchen gear: what you need (and what you can totally skip)

The beauty of this recipe is its simplicity, and you don’t need fancy gadgets to make it work.

• A large pot or Dutch oven: This is non-negotiable, as it’s where all the magic happens. A Dutch oven is especially great for even heat distribution.
• Wooden spoon or spatula: Perfect for breaking up the beef and stirring the pasta.
• Measuring cups: Since we’re working with liquids, measuring cups help ensure you get the right consistency in the sauce.
• Cheese grater: Freshly shredded cheese melts better and tastes so much better than pre-shredded. But hey, no judgment if you want to save time!

Don’t have a Dutch oven? No problem. A deep sauté pan or any heavy-bottomed pot will work just fine.

Step-by-step: how to make this one-pot cheeseburger pasta

Alright, let’s get cooking!

1. Cook the beef: Start by browning the ground beef over medium heat. Break it up with your spoon or spatula as it cooks. Once it’s browned, drain any excess grease to keep the dish from being too oily.
   Tip: If you want to save time, you can start chopping your onion while the beef cooks.
2. Add aromatics: Toss in the finely diced onion and minced garlic. Stir everything together and let them cook for 2-3 minutes. The onion should soften, and your kitchen will start smelling incredible.
3. Add liquids and pasta: Pour in the beef broth, milk, and the undrained diced tomatoes. Stir to combine, then add the uncooked pasta. Make sure the pasta is submerged in the liquid—it’s the secret to evenly cooked pasta! Bring everything to a gentle simmer.
4. Cook the pasta: Reduce the heat to low, cover the pot, and let the pasta cook for 10-12 minutes. Stir occasionally to keep the pasta from sticking to the bottom.
5. Add cheese and seasonings: Once the pasta is tender, stir in the shredded cheddar cheese, Worcestershire sauce, and mustard. Keep stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
6. Serve and garnish: Ladle the pasta into bowls, sprinkle with fresh parsley (optional), and serve it hot.

Note: If the sauce feels too thick, add a splash of milk or broth to loosen it up.

Fun variations to try

This dish is so versatile! Here are some ideas to switch things up:

• Gluten-free: Use your favorite gluten-free pasta and ensure your Worcestershire sauce is gluten-free.
• Vegan: Swap the ground beef for plant-based ground meat, use a dairy-free cheddar alternative, and opt for plant-based milk.
• Spicy twist: Add a pinch of red pepper flakes or a splash of hot sauce for some heat.
• Seasonal veggies: Toss in some diced zucchini, bell peppers, or spinach for added nutrients and color. Just add them during the pasta cooking stage.

How to serve and plate like a pro

For a cozy dinner vibe, serve this dish straight from the pot with a big serving spoon and a sprinkle of parsley on top. If you’re hosting, portion the pasta into bowls and garnish with a small pile of freshly grated cheese or a few parsley leaves for that polished look. Pair it with a crisp green salad or some crusty bread to round out the meal.

What to drink with your cheeseburger pasta

Non-alcoholic pairings are my favorite here! A chilled sparkling lemonade or an icy Arnold Palmer (half iced tea, half lemonade) complements the richness of the pasta perfectly. For something a little more festive, try a fruit-forward mocktail like a strawberry basil spritzer or a classic ginger ale.

Leftovers: storage and reheating tips

This dish makes excellent leftovers. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or broth to keep the sauce creamy. Microwave in 30-second intervals, stirring between each, or warm it on the stovetop over low heat. Pro tip: Avoid freezing this one, as the creamy sauce can separate when thawed.

Scaling up or down

Cooking for a crowd? Double the recipe, but make sure your pot is big enough to hold all the ingredients. For a smaller portion, halve the ingredients but keep the cooking method the same. Just watch the pasta closely—smaller batches can cook slightly faster.

Troubleshooting tips (because we’ve all been there)

• Pasta sticking to the bottom: Stir the pot a few times while the pasta cooks to prevent sticking.
• Sauce too thick: Add a splash of milk or broth to loosen it up.
• Not enough flavor: Don’t skimp on the Worcestershire sauce and mustard! They’re key to that cheeseburger taste.

FAQs

1. Can I make this recipe vegetarian?
Absolutely! You can swap the ground beef for a plant-based alternative or finely diced mushrooms for a meaty texture. Just make sure to use vegetable broth instead of beef broth for a true vegetarian version.

2. What if my pasta isn’t done but the liquid is gone?
Just add a bit more broth or water, a quarter cup at a time, until the pasta is tender.

3. Can I make this ahead of time?
This dish is best enjoyed fresh, but you can prep the ingredients ahead to save time.

4. What’s the best type of pasta for this recipe?
Short pasta like elbows, penne, or rotini works best, as they cook evenly and hold the sauce well.

5. Can I make this dairy-free?
Yes! Use plant-based milk and cheese alternatives to create a creamy, dairy-free version.

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