I first tried this recipe on a cozy weeknight, and it instantly became one of my favourite comfort meals. It’s warm, cheesy, satisfying, and brings those classic cheeseburger flavours into a creamy pasta dish that feels like a hug after a long day.
Why You’ll Love This Recipe
I love this recipe because it transforms the beloved flavours of a cheeseburger — juicy beef, melty cheese, and a subtle tang — into a pasta dish that’s comforting and easy to share. It comes together quickly with simple, everyday ingredients. It’s perfect for busy evenings or when I crave something hearty and homey. Leftovers reheat beautifully, so I often make a larger batch and enjoy it over a few days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
500 g ground beef
300 g pasta (macaroni, penne, or farfalle)
1 onion, finely chopped
1 tablespoon olive oil
120 ml heavy cream
250 g shredded cheddar cheese
75 g shredded mozzarella cheese (optional, but adds creaminess)
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried herbs or seasoning of choice (optional)
Directions
Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
Add the ground beef, season with salt and pepper, and cook until browned. Break the meat apart as it cooks. Drain excess fat if needed.
Reduce the heat and pour in the heavy cream. Slowly add the cheddar (and mozzarella, if using), stirring until the cheese melts into a smooth, creamy sauce.
Add the cooked pasta to the skillet and stir until everything is evenly coated. Adjust seasoning if needed.
Serve immediately. For a slightly different finish, I sometimes transfer the pasta to a baking dish, top with extra cheese, and broil briefly to brown the top.
Servings And Timing
This recipe makes 4–6 servings.
Total time: 30–35 minutes (about 10 minutes prep, 20–25 minutes cooking).
Variations
I sometimes:
Add sautéed vegetables like bell peppers or mushrooms.
Use ground turkey or a plant-based mince instead of beef.
Mix different cheeses for a deeper flavour.
Make a lighter sauce using milk thickened with a little flour instead of cream.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently on the stove with a splash of cream or milk, or microwave it covered so it stays moist and creamy.
FAQs
How can I make the flavour more like a classic cheeseburger?
I sometimes add a small splash of ketchup or mustard to the sauce to bring in that subtle tang associated with burgers.
Can I use any type of pasta?
Yes. I find short pasta shapes like macaroni, penne, or shells work best because they hold the sauce well.
Can I make this a one-pot recipe?
Yes. I sometimes brown the beef, then add pasta and enough liquid to cook it directly in the same pot before stirring in the cheese and cream. Just make sure there’s enough liquid for the pasta to cook evenly.
Can I make it vegetarian?
Absolutely. I often replace the beef with lentils, beans, or plant-based mince for an equally hearty dish.
Is this recipe freezer-friendly?
I prefer not to freeze it because the creamy sauce can separate and the pasta can become soft. If I freeze components, I freeze the cooked beef mixture separately and make a fresh cheese sauce when reheating.
Conclusion
This cheesy cheeseburger pasta has become one of my go-to comfort dishes. It combines the savoury satisfaction of a burger with the cozy feel of a creamy pasta — perfect for busy nights or relaxed family dinners. I hope you enjoy making it as much as I do.
Cheesy Cheeseburger Pasta combines the comforting flavors of a cheeseburger — seasoned ground beef, melty cheese, and creamy sauce — with pasta for a hearty, satisfying one‑pot meal that’s perfect for busy weeknights or cozy dinners.
Ingredients
500 g ground beef
300 g pasta (macaroni, penne, or farfalle)
1 onion, finely chopped
1 tablespoon olive oil
120 ml heavy cream
250 g shredded cheddar cheese
75 g shredded mozzarella cheese (optional)
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried herbs or seasoning of choice (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
Add the ground beef, season with salt and pepper, and cook until browned, breaking up the meat as it cooks. Drain excess fat if needed.
Reduce the heat. Pour in the heavy cream, then slowly add the shredded cheddar (and mozzarella, if using), stirring until the cheese melts into a smooth, creamy sauce.
Add the cooked pasta to the skillet and stir until the pasta is evenly coated with the cheesy beef sauce. Adjust seasoning to taste.
Serve immediately. For a baked variation, transfer to a baking dish, top with extra cheese, and broil briefly until the top is bubbly and golden.
Notes
Add sautéed vegetables like bell peppers or mushrooms for extra nutrition and flavor.
Substitute ground beef with ground turkey or plant-based mince for a lighter or vegetarian-friendly version.
Swap heavy cream for milk thickened with a bit of flour for a lighter sauce — though it will be less rich.
Short pasta shapes like macaroni, penne, or shells hold the sauce best.
Leftovers reheat well; add a splash of cream or milk when reheating to keep the sauce creamy.
