One-Pot Cheeseburger Pasta Recipe

Introduction

This one-pot cheeseburger pasta combines the comforting flavors of a classic cheeseburger with the ease of a simple pasta dish. It’s perfect for a quick weeknight meal that’s both hearty and delicious.

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 500g minced beef
• 2 tomatoes, chopped
• 1 tbsp Worcestershire sauce
• 500ml warm beef stock
• 300g fusilli or other pasta shape
• 100ml milk
• 125g mature cheddar, coarsely grated, plus extra to serve
• 1 tbsp mustard
• 1 tbsp ketchup, plus extra to serve
• 50-70g pickles, chopped
• Sliced dill pickles and/or jalapeños, to serve

Instructions

1. Step 1: Heat the olive oil in a large lidded saucepan over medium heat. Fry the chopped onion for 3 minutes until softened, then add the minced beef and cook for 5 minutes until lightly browned.
2. Step 2: Add the chopped tomatoes and Worcestershire sauce. Cook for 2 minutes until the tomatoes break down and soften.
3. Step 3: Pour in the warm beef stock and bring to a boil.
4. Step 4: Stir in the pasta, then cover the pan and cook for 10-12 minutes, or until the pasta is tender and most of the liquid is absorbed. Add a splash of water if the liquid dries out too quickly.
5. Step 5: Pour in the milk and stir in 100g of the grated cheddar until melted and combined.
6. Step 6: Taste and adjust seasoning if needed. Transfer the pasta to a serving dish or bowls.
7. Step 7: Drizzle mustard and ketchup over the top. Scatter with the remaining cheese, chopped pickles, sliced dill pickles or jalapeños, and a good grinding of black pepper.
8. Step 8: Serve immediately with extra ketchup on the side.

Tips & Variations

• Use a pasta shape you enjoy; fusilli works well to hold the sauce.
• Add a handful of frozen peas with the pasta for some green color and sweetness.
• For extra heat, increase the amount of jalapeños or add a dash of hot sauce.
• Substitute mature cheddar with a blend of cheddar and mozzarella for a creamier texture.
• If you prefer a richer sauce, stir in a spoonful of sour cream or crème fraîche just before serving.

Storage

Store any leftover cheeseburger pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of milk or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of minced meat?

Yes, this recipe works well with minced turkey, chicken, or pork if you prefer a lighter option or want to change the flavor profile.

Is it possible to make this recipe vegetarian?

You can replace the minced beef with a plant-based mince or cooked lentils. Use vegetable stock instead of beef stock to keep it vegetarian-friendly.

One-Pot Cheeseburger Pasta Recipe

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★★★★★

4.7 from 103 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This one-pot cheeseburger pasta combines all the comforting flavors of a classic cheeseburger into a creamy, cheesy pasta dish that’s quick and easy to make. Ground beef, tomatoes, and fusilli pasta are cooked together with savory Worcestershire sauce and a rich cheddar cheese sauce, topped with tangy pickles and spicy jalapeños for the perfect homemade comfort meal.

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Ingredients

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Main Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 500g minced beef
• 2 tomatoes, chopped
• 1 tbsp Worcestershire sauce
• 500ml warm beef stock
• 300g fusilli or other pasta shape
• 100ml milk
• 125g mature cheddar, coarsely grated, plus extra to serve
• 1 tbsp mustard
• 1 tbsp ketchup, plus extra to serve
• 50–70g pickles, chopped
• Sliced dill pickles and/or jalapeños, to serve

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Instructions

1. Heat Oil and Cook Onion: Heat the olive oil in a large lidded saucepan over medium heat. Add the chopped onion and fry for about 3 minutes until softened.
2. Brown the Minced Beef: Add the minced beef to the pan and cook for another 5 minutes until the meat is lightly browned and cooked through.
3. Add Tomatoes and Worcestershire Sauce: Stir in the chopped tomatoes and Worcestershire sauce, cooking for 2 minutes until the tomatoes break down and become pulpy.
4. Add Beef Stock and Boil: Pour in the warm beef stock and bring the mixture to a boil.
5. Cook the Pasta: Stir the fusilli pasta into the boiling mixture, then cover the pan. Let it cook for 10 to 12 minutes until the pasta is tender and the liquid has mostly been absorbed, stirring occasionally and adding a splash of water if the sauce looks too dry before the pasta is cooked.
6. Add Milk and Cheese: Pour in the milk and stir in 100g of the grated mature cheddar cheese. Continue stirring until the cheese fully melts and forms a creamy sauce.
7. Season and Serve: Taste and adjust seasoning if needed. Transfer the pasta to serving dishes or bowls. Drizzle mustard and ketchup over the top, then scatter with the remaining cheese, chopped pickles, and jalapeños. Finish with a good grind of black pepper. Serve with extra ketchup on the side.

Notes

• Use warm beef stock to speed up cooking time and help the pasta cook evenly.
• If you don’t have mature cheddar, you can substitute it with a flavorful cheese like Monterey Jack or Gouda.
• Add a splash of water during cooking if the sauce thickens too quickly before the pasta is fully cooked.
• Adjust the amount of jalapeños and pickles to suit your taste preference for spice and tang.
• This recipe is best enjoyed immediately but can be stored in the refrigerator for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: one pot pasta, cheeseburger pasta, quick dinner, comfort food, beef pasta, easy weeknight meal