A quick and hearty one-pan meal combining the flavors of a cheeseburger with pasta for a comforting family dinner. This dish is the perfect blend of savory beef, creamy cheese, and tangy ketchup and mustard, all mixed into a satisfying pasta base. One-Pot Cheeseburger Pasta

Why I Love This Recipe

I love how this recipe brings together everything I enjoy in a cheeseburger—juicy ground beef, tangy condiments, and melty cheddar cheese—into one easy, comforting skillet meal. It’s a perfect weeknight dinner that comes together in just one pan, so cleanup is minimal. The ingredients are pantry-friendly and easy to customize, which makes it even more appealing. Whether I’m cooking for my family or meal prepping for a few days, this dish always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 lb ground beef

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 2 cups uncooked pasta (elbow or rotini)

  • 1 can (14.5 oz) diced tomatoes

  • 2 cups beef broth

  • 1/2 cup ketchup

  • 1 tbsp yellow mustard

  • 1 tsp Worcestershire sauce

  • 2 cups shredded cheddar cheese

  • Salt and pepper, to taste

  • 1 tbsp olive oil

  • Optional toppings: pickles, green onions, sesame seeds

Directions

  1. I start by heating olive oil in a large skillet over medium heat. Then I add the ground beef and cook it until browned, breaking it apart with a spoon as it cooks.

  2. Next, I add the diced onion and minced garlic, cooking until they’re nice and soft.

  3. I stir in the uncooked pasta, diced tomatoes (with the juice), beef broth, ketchup, mustard, and Worcestershire sauce. I season the mixture with salt and pepper to taste.

  4. Once everything’s combined, I bring it to a boil. Then I reduce the heat, cover the pan, and let it simmer for 12 to 15 minutes until the pasta is cooked through.

  5. I remove the lid and stir the mixture. If there’s excess liquid, I let it cook for another minute or two to let it evaporate.

  6. I sprinkle the shredded cheddar cheese over the top and cover the skillet just long enough to let the cheese melt beautifully.

  7. Finally, I serve it hot and garnish with pickles, green onions, or sesame seeds if I feel like adding something extra.

Servings and timing

This recipe yields 4 generous servings. It takes about 10 minutes to prep and 25 minutes to cook, making the total time just 35 minutes from start to finish. Each serving is approximately 1½ cups and contains around 520 calories.

Variations

I sometimes like to change things up depending on what I have on hand. I’ll swap the ground beef for ground turkey or chicken for a leaner version. Whole wheat pasta works well for extra fiber. If I’m in the mood for something creamier, I stir in a splash of milk before adding the cheese. Occasionally, I’ll mix in a handful of spinach or some cooked bacon for an added layer of flavor.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I simply warm it up on the stovetop over low heat or microwave it in 30-second intervals, stirring in between, until it’s heated through. If it seems dry, I add a small splash of water or broth to bring back the moisture.

FAQs

How can I make this dish spicier?

I like to add a pinch of red pepper flakes or a dash of hot sauce if I want a little heat. A diced jalapeño also works well if I’m feeling bold.

Can I make this ahead of time?

Yes, I often make this ahead for easy lunches or dinners. It reheats well and the flavors deepen as it sits, making it even tastier the next day.

Is this recipe kid-friendly?

Absolutely. The cheesy, beefy flavor combined with pasta is always a hit with kids. I sometimes leave out the mustard or use less if I’m making it for picky eaters.

Can I freeze this dish?

I don’t usually freeze this one because the pasta can become mushy when thawed. But if I must, I’ll freeze it in individual portions and reheat gently with a splash of broth.

What toppings go well with this dish?

I like adding sliced pickles, chopped green onions, or a sprinkle of sesame seeds. Even a drizzle of extra ketchup or a few bacon bits can really elevate the flavor.

Conclusion

This one-pot cheeseburger pasta is a weeknight dinner dream come true. It’s easy, satisfying, and full of comforting flavors that remind me of my favorite cheeseburger, all without the bun. Whether I’m cooking for my family or just want a simple, delicious meal, this recipe is always a winner.

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One-Pot Cheeseburger Pasta

One-Pot Cheeseburger Pasta

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  • Author: Lidia
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Description

A quick and hearty one-pan meal combining the flavors of a cheeseburger with pasta for a comforting family dinner.


Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups uncooked pasta (elbow or rotini)
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • 1/2 cup ketchup
  • 1 tbsp yellow mustard
  • 1 tsp Worcestershire sauce
  • 2 cups shredded cheddar cheese
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • Optional toppings: pickles, green onions, sesame seeds

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
  2. Add diced onion and minced garlic, cooking until softened.
  3. Stir in pasta, diced tomatoes (with juice), beef broth, ketchup, mustard, and Worcestershire sauce. Season with salt and pepper.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes or until pasta is cooked through.
  5. Remove lid and stir. Let excess liquid evaporate if needed.
  6. Sprinkle shredded cheddar cheese on top and cover until melted.
  7. Serve hot, garnished with pickles, green onions, or sesame seeds if desired.

Notes

  • You can substitute ground turkey or chicken for a lighter option.
  • Use whole wheat pasta for added fiber.
  • For extra creaminess, stir in a splash of milk before adding the cheese.
  • Leftovers can be refrigerated for up to 3 days.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 520
  • Sugar: 7g
  • Sodium: 980mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Unsaturated Fat: 11g
  • Trans Fat: 1g
  • Carbohydrates: 46g
  • Fiber: 3g
  • Protein: 29g
  • Cholesterol: 95mg

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