One Pot Cheeseburger Pasta
Make dinner a breeze with our one pot cheeseburger pasta recipe, combining classic flavors in a simple, tasty dish.
If you’re looking for a hearty, filling meal that comes together quickly and doesn’t leave you with a pile of dishes, this one pot cheeseburger pasta recipe is just the thing. It’s a go-to in my house for busy weeknights when we want something easy but packed with flavor.
This dish combines shell pasta, ground beef, and melty cheddar cheese, all coated in a creamy sauce that tastes just like a classic cheeseburger. Trust me, this recipe is a keeper.
What I love about this recipe is how adaptable it is. You can easily adjust the ingredients to suit your taste or use what you have on hand.
Plus, everything cooks in one pan—yes, even the pasta! The flavors come together beautifully, and the whole process is so simple that even on the busiest nights, I can whip this up and feel like I’ve made a wholesome dinner.
Looking for more ground beef recipes? Try our spaghetti sauce, ground beef and cornbread casserole, and hamburger hashbrown casserole.
Tips for Success
I want to share my best tips to help you avoid any hiccups while making this recipe. These little tricks will make a big difference in the outcome of the dish!
- Cheese Melting: For the creamiest sauce, grate your cheese fresh from the block. Pre-shredded cheese often contains anti-caking agents that can make the sauce gritty or cause it to clump.
- Stirring Frequency: Stir the pasta every few minutes while it cooks. This keeps it from sticking to the pan and ensures even cooking.
- Liquid Totals: Aim to have a small amount of liquid left in the pan once the pasta is fully cooked—it helps create the sauce. If the liquid evaporates too quickly before the pasta is tender, just add a bit more broth. If there’s too much liquid when the pasta is done, remove the lid and let it simmer for a minute or two to reduce.
- Cooking Times: Start testing the pasta for doneness around the 10-12 minute mark. Different brands and shapes of pasta can cook at different rates, so keep an eye on it to get your desired texture.
Variations and Substitutions
- Swap ground beef for ground turkey, chicken, or pork if you prefer a different protein.
- Try penne, rotini, or other small pasta shapes instead of shells. Be aware that the cook time and liquid amount may need to be adjusted.
- Substitute ketchup for tomato paste if needed.
- Add chopped dill pickles or dill relish for more tanginess. Consider reducing the ground mustard a bit if you add pickles or relish.
- Use low-sodium beef broth or adjust the added salt if you’re watching your sodium intake.
Storage and Reheating
- Storage: Store leftover cheeseburger pasta in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or in a saucepan with a splash of broth or water to restore the sauce consistency and maintain texture.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
More One Pan Recipes
- Cast Iron Sausage and Peppers
- Fried Cabbage with Sausage
- Hot Dogs and Potatoes
- Creamy Mushroom Risotto
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Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups low-sodium beef broth
- 1 cup milk
- 14 ½ ounces diced tomatoes, drained (1 can)
- 8 ounces uncooked medium shell pasta, about 3 cups
- 1 teaspoon smoked paprika
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- ½ cup heavy cream
- 1 to 2 tablespoons dill relish, optional
- Chopped parsley or green onions, for garnish
Instructions
- Cook the ground beef: Heat the olive oil in a large skillet with a lid over medium heat. Add the ground beef, onions, and garlic. Cook until the beef browns, breaking it into small pieces with a spoon. Drain excess grease if needed.1 tablespoon olive oil1 pound lean ground beef1 small white onion2 cloves garlic
- Stir in tomato paste: Mix in the tomato paste and cook for 1 minute.1 tablespoon tomato paste
- Add liquids and pasta: Stir in the beef broth, milk, and diced tomatoes. Add the medium shell pasta, smoked paprika, ground mustard, salt, and pepper. Stir well to combine, and submerge the pasta as best you can.2 cups low-sodium beef broth1 cup milk14 ½ ounces diced tomatoes8 ounces uncooked medium shell pasta1 teaspoon smoked paprika½ teaspoon ground mustard½ teaspoon salt¼ teaspoon ground black pepper
- Cook the pasta: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Add cheese, cream, and relish: Remove the skillet from heat. Stir in the shredded cheddar cheese until melted. Add the heavy cream, and stir in 1-2 tablespoons of dill relish (if using).2 cups shredded cheddar cheese½ cup heavy cream1 to 2 tablespoons dill relish
- Serve: Garnish with chopped parsley or green onions and serve warm. Pair with a side salad or garlic bread for a complete meal.
Notes
- This cheeseburger pasta recipe makes about 6 cups and serves 4. Calorie counts may vary depending on the specific ingredients used and any substitutions.
- Stir the pasta every few minutes while it cooks to keep it from sticking to the pan and burning.
- There should be a small amount of liquid left in the pan once the pasta is fully cooked to help create the sauce. If the liquid evaporates too quickly before the pasta is tender, just add a bit more broth. If there’s too much liquid when the pasta is done, remove the lid and let it simmer for a minute or two to reduce.
- It’s not necessary to submerge every single noodle in liquid, but try to get them into the liquid as best as you can.