When my week is packed, I find myself reaching for recipes that deliver big comfort with minimal cleanup. This One-Pot Cheeseburger Pasta is exactly that—a dish I often make when I need a satisfying meal on the table fast. It has all the savory, cheesy goodness of a classic cheeseburger, transformed into a hearty pasta dish that cooks entirely in a single skillet.
What makes this recipe a weeknight staple is its reliability and straightforward process. By cooking the pasta directly in the sauce, it absorbs all the rich flavors from the beef, tomatoes, and broth. It’s a simple technique that results in a wonderfully creamy texture and a meal the whole family enjoys. This is home cooking at its most practical.
Perfectly Simmered Pasta Every Time
The key to cooking pasta in one pot is managing the liquid and heat. You want just enough beef broth to cook the pasta to al dente—tender but with a slight bite—without leaving the final dish watery. I find that for a standard elbow macaroni, simmering covered on low for about 10 minutes is just right. If you use a different pasta shape, like shells or rotini, you may need to adjust the timing slightly. Be sure to stir occasionally to prevent sticking and ensure everything cooks evenly. The starches released from the pasta are what help thicken the sauce, creating a cohesive, creamy finish.
Achieving a Creamy Cheese Sauce
For the smoothest, creamiest sauce, always use freshly shredded cheese. Pre-shredded cheeses are often coated with anti-caking agents that can prevent them from melting seamlessly, sometimes resulting in a grainy texture. I prefer a sharp cheddar here for its classic cheeseburger flavor, but feel free to experiment. A mix of cheddar and mozzarella adds extra gooeyness, while Monterey Jack offers a milder, meltier alternative. Stir the cheese in off the heat; this gentle residual heat is all you need to melt it perfectly into the sauce without it becoming oily.
Balancing Flavors for That Classic Taste
A cheeseburger isn’t just about beef and cheese; it’s about the tangy contrast from condiments like ketchup and mustard. This recipe uses that same logic to balance the richness of the meat and pasta. After the pasta is cooked, a small amount of yellow or Dijon mustard and ketchup are stirred in. It’s important to taste the dish at this stage and adjust if needed. If you prefer a tangier flavor, a little extra mustard will do the trick. If you like it slightly sweeter, add another touch of ketchup. This final seasoning step is what brings all the elements together for that authentic cheeseburger taste.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 454g (1 lb) ground beef, 85% lean
- 14g (1 tbsp) olive oil
- 150g (1 medium) onion, chopped
- 15g (3 cloves) garlic, minced
- 400g (14 oz) canned diced tomatoes, with juice
- 480g (2 cups) low-sodium beef broth
- 227g (8 oz) dry elbow macaroni
- 30g (2 tbsp) ketchup
- 15g (1 tbsp) yellow or Dijon mustard
- 230g (2 cups) shredded sharp cheddar cheese, divided
- Salt and black pepper, to taste
- Fresh herbs, for garnish (optional)
Step-By-Step Instructions
- Sauté the Aromatics
Warm the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3–4 minutes, until it softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant, stirring to prevent it from burning.
- Brown the Ground Beef
Add the ground beef to the skillet. Use a spatula to break it apart and cook for 5–7 minutes, or until it’s fully browned and no pink remains. Season with salt and pepper. If there’s significant excess fat, carefully drain it from the pan.
- Incorporate Tomatoes and Broth
Pour in the diced tomatoes with their juice and the beef broth. Stir everything together, scraping up any browned bits from the bottom of the pan—this adds a lot of flavor. Bring the mixture to a gentle simmer.
- Cook the Pasta
Add the dry pasta to the skillet and stir well to make sure it’s fully submerged in the liquid. Reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes, or until the pasta is al dente. Stir once or twice to prevent sticking.
- Add Flavor Elements
Once the pasta is tender, uncover the skillet and stir in the ketchup and mustard. Mix until they are evenly distributed throughout the sauce. The sauce should be thick and clinging to the pasta.
- Melt in the Cheese
Remove the skillet from the heat. Stir in half of the shredded cheddar cheese (115g / 1 cup) until it is completely melted and the sauce is creamy. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve and Garnish
Serve the cheeseburger pasta immediately, topping each portion with the remaining shredded cheddar cheese and a sprinkle of fresh herbs, if you like. For a baked cheese crust, transfer the pasta to an oven-safe dish, top with the remaining cheese, and broil on high for 3–4 minutes until bubbly and golden.
If you enjoy this dish, try our Taco Stuffed Shells for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Leaner Protein: Swap the ground beef for ground turkey or chicken. You may need to add a touch more oil to sauté the aromatics.
- Add Vegetables: Stir in 1 cup of chopped bell peppers with the onion or add 1 cup of chopped mushrooms with the beef for extra nutrients.
- Cheesier Pull: Use a blend of sharp cheddar and mozzarella or Monterey Jack for an extra gooey and melty texture.
- A Little Heat: For a bit of spice, add 1/2 teaspoon of red pepper flakes along with the garlic or a few dashes of your favorite hot sauce at the end.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave. Add a splash of beef broth or water to loosen the sauce and restore its creamy consistency.
Nutrition
- Serving Size: Approximately 1/4 of the total recipe
- Per Serving: 550 calories, 28g protein, 32g fat, 32g carbohydrates
- Per 100g: 180 calories, 9g protein, 11g fat, 11g carbohydrates
- Estimates only.
FAQ
How do I know the pasta is perfectly cooked and not just mushy?
Taste a piece a minute before the timer ends. It should be tender with a slight bite, since it will continue to soften as it rests in the hot sauce.
My sauce looks too thin after the pasta has finished cooking. What can I do?
Let it rest off the heat for a few minutes with the lid on. The pasta releases starches that will naturally thicken the sauce as it cools slightly.
Why did my pasta turn out gummy and what is the best way to prevent it?
This happens from too little liquid or not stirring enough. Stir occasionally as it simmers to prevent clumping and ensure each piece cooks evenly in the sauce.
Can I make this dish with gluten-free pasta for a dietary restriction?
Yes, use a quality short-cut gluten-free pasta. They can absorb more liquid, so be ready to add an extra splash of broth to keep the sauce from getting too thick.
Is it possible to adapt this recipe to be completely vegetarian?
Absolutely. Use a plant-based ground meat alternative and swap the beef broth for a hearty vegetable broth. This ensures the flavor remains rich and savory.
Does this one-pot pasta recipe freeze well for making it in advance?
I don't recommend freezing the finished dish, as the pasta texture can become mushy upon reheating. It is best enjoyed fresh or refrigerated for a few days.
What is the best method for reheating leftovers without drying them out?
Reheat it gently in a skillet over low heat. Add a small splash of broth or water to loosen the sauce and help the pasta regain its original creamy consistency.
Can I double this recipe in a standard Dutch oven to feed a larger group?
Doubling works well, but use a wide pot so the pasta cooks in a single layer. You may need to adjust the simmer time slightly, so check for doneness often.
Equipment
- 1 Large 12-inch skillet or Dutch oven
- Wooden spoon or spatula
- Grater
- Measuring cups and spoons
Ingredients
- 454 g (1 lb) Ground beef 85% lean
- 14 g (1 tbsp) Olive oil
- 150 g (1 medium) Onion chopped
- 15 g (3 cloves) Garlic minced
- 400 g (14 oz) Canned diced tomatoes with juice
- 480 g (2 cups) Low-sodium beef broth
- 227 g (8 oz) Dry elbow macaroni
- 30 g (2 tbsp) Ketchup
- 15 g (1 tbsp) Yellow or Dijon mustard
- 230 g (2 cups) Shredded sharp cheddar cheese divided
- Salt and black pepper
- Fresh herbs (optional, for garnish)
Instructions
- Warm the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent.
- Add the minced garlic and cook for an additional minute, stirring to prevent burning.
- Add the ground beef to the skillet. Break it apart and cook for 5 to 7 minutes until fully browned. Season with salt and pepper. Drain excess fat if needed.
- Pour in the diced tomatoes with juice and the beef broth. Stir well, scraping up browned bits, and bring to a gentle simmer.
- Add the dry pasta, stir to submerge fully, reduce heat to low, cover, and simmer for about 10 minutes until pasta is al dente. Stir occasionally to prevent sticking.
- Uncover and stir in the ketchup and mustard until evenly mixed.
- Remove from heat and stir in half the shredded cheddar cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Serve immediately, topping each portion with the remaining shredded cheddar cheese and fresh herbs if desired. For a baked crust, transfer to an oven-safe dish, top with remaining cheese, and broil for 3 to 4 minutes until golden.
