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One Pot Cheeseburger Pasta
Some nights you just need dinner on the table fast, and this is the recipe I reach for more than almost anything else in my rotation. It’s got all the flavors of a good cheeseburger — beef, cheese, that little tang of mustard and ketchup — mixed right into pasta, all made in a single pot. If you love comfort food and hate doing dishes, this one’s for you.
Why You’ll Love This Recipe
This is the kind of meal that pleases everyone at the table, from picky kids to tired adults who just want something hearty. It comes together in about 30 minutes, start to finish, which makes it a lifesaver on busy weeknights.
The pasta cooks right in the same pot as the beef and sauce, soaking up all that flavor instead of getting boiled separately and losing it. And honestly, cleanup being just one pot is half the reason I keep making this over and over.
It also reheats beautifully, so if you’re someone who likes leftovers for lunch the next day, this dish holds up really well.
Ingredients You’ll Need
The base of this recipe is ground beef, and I usually go with 80/20 for the best flavor, though leaner beef works fine too if that’s what you have on hand. You’ll want a diced onion in there for some sweetness and depth, plus a little garlic because, well, garlic makes everything better.
For the pasta, elbow macaroni is classic and holds the sauce nicely in its curves, but shells or cavatappi work just as well if that’s what’s in your pantry. The broth is what cooks the pasta right in the pot, so beef broth is ideal, though chicken broth works in a pinch.
The “cheeseburger” flavor really comes from a combination of ketchup, yellow mustard, and Worcestershire sauce. Don’t skip the mustard even if it sounds like an odd addition — it’s what gives this dish that unmistakable burger taste. For the cheese, sharp cheddar melts in beautifully, though a cheddar-Colby blend is great too if you want something a little milder.
Diced tomatoes add a bit of brightness and acidity to balance out all that richness, and a splash of milk or cream at the end makes the sauce extra silky.
Tips for the Best Results
Brown your beef really well before adding anything else. Those little browned bits at the bottom of the pot add a ton of flavor, so don’t rush this step.
Add your cheese off the heat, and add it gradually while stirring. Dumping in all the cheese at once over high heat can make the sauce grainy instead of smooth and glossy.
If your pasta looks a little too thick once it’s done cooking, don’t panic. Just splash in a bit more broth or milk to loosen things back up to that creamy consistency you want.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days, which makes this a great meal to double for a busy week ahead. The pasta will absorb more of the sauce as it sits, so it’ll be a bit thicker the next day.
This dish also freezes reasonably well for up to 2 months, though the texture of the pasta will soften a bit more upon thawing. Thaw it overnight in the fridge before reheating for the best results.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, any short pasta shape works well here — shells, rotini, or cavatappi are all great substitutes for elbow macaroni.
Can I make this without ground beef?
Absolutely, ground turkey or chicken works as a lighter substitute, and you can even use plant-based ground meat if you prefer.
Why is my pasta mushy?
This usually happens from overcooking, so keep an eye on your pasta once it starts to soften and pull it off the heat as soon as it reaches your desired texture.
Can I make this ahead of time?
Yes, it reheats really well, so it’s a great option to make a day ahead for meal prep or a busy week.
product: A heavy-bottomed enameled Dutch oven helps the pasta cook evenly without scorching on the bottom.
One Pot Cheeseburger Pasta
A creamy, cheesy ground beef and pasta dish made entirely in one pot with classic cheeseburger flavors.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups elbow macaroni
- 2.5 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 3 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp Worcestershire sauce
- 1.5 cups shredded sharp cheddar cheese
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Step 1. Brown the ground beef with the onion in a large pot over medium heat until fully cooked.
- Step 2. Add the garlic and cook for 1 minute until fragrant.
- Step 3. Stir in the beef broth, diced tomatoes, ketchup, mustard, and Worcestershire sauce.
- Step 4. Add the elbow macaroni and bring to a simmer.
- Step 5. Cover and cook for 12 to 15 minutes, stirring occasionally, until pasta is tender.
- Step 6. Remove from heat and stir in the milk.
- Step 7. Add the shredded cheddar cheese gradually, stirring until melted and smooth.
- Step 8. Season with salt and pepper to taste and serve warm.
