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This Cheesy Sloppy Cheeseburger Pasta is my answer to busy weeknights when everyone wants comfort food and fast clean-up. You get all the flavors of a cheeseburger in just one pan with gooey cheese and a rich, savory sauce – it is always a hit with my family after a long day.
My family fell for this recipe last summer and now my husband asks for it nearly every week. It feels like the best of mac and cheese and cheeseburgers, all in one cozy bowl.
Ingredients
- Ground beef: One pound gives savory depth. Pick a blend with a bit of fat for juiciness.
- Onion: Finely diced, softens into each bite. Yellow or sweet varieties add the best mild flavor.
- Garlic: Three cloves wake up the whole dish. Always use fresh for the most aroma.
- Pasta: Two cups uncooked; shapes like penne or elbow work well. Go for firm texture types.
- Beef broth: Builds a rich meaty sauce. Use low sodium for control.
- Tomato sauce: A can brings tang and helps everything stick together. Choose pure with no added sugar.
- Worcestershire sauce: Brings extra savory and a little complexity. Go for a trusted brand you love.
- Mustard: Cuts the richness with a gentle zing. Yellow is classic, but Dijon works for flair.
- Ketchup: Boosts the cheeseburger vibe. Use your family’s favorite.
- Smoked paprika: Warmth and smokiness tie everything together. Spanish varieties are extra fragrant.
- Onion powder: Deepens the onion profile. Make sure yours is fresh for real punch.
- Salt and pepper: Adjust to your taste.
- Cheddar cheese: Two cups shredded for the best melt. Go for sharp for maximum flavor.
- Heavy cream: Makes the sauce extra luxurious and smooth. No swaps match the richness.
- Fresh parsley: Chopped for garnish. Brings fresh balance and a pretty finish.
Step-by-Step Instructions
- Brown the Beef:
- In a large skillet set over medium heat, cook the ground beef until it loses its pink color and becomes browned all over. Break up large clumps so the pieces are small and even browning happens. Drain excess fat for a lighter sauce.
- Sauté the Aromatics:
- Add diced onion and minced garlic to the beef in the skillet. Stir and cook for about three to four minutes. Wait until the onion turns soft and translucent so the flavors melt gently into the base.
- Build the Sauce and Pasta:
- Into the same skillet, stir in uncooked pasta, beef broth, tomato sauce, Worcestershire, ketchup, mustard, the seasonings, and a pinch of salt and pepper. Mix everything well so pasta is nestled under the sauce. Turn the heat up and bring to a steady boil.
- Simmer and Cook the Pasta:
- Lower the heat to a gentle simmer and cover the skillet. Let it cook for about fifteen to twenty minutes. Stir now and then to keep pasta from sticking. The dish is ready when the pasta is tender and most of the liquid is absorbed.
- Make it Creamy and Cheesy:
- With the skillet still warm, stir in the heavy cream and cheddar cheese. Mix gently until the cheese melts fully and the whole dish is creamy and smooth. Keep heat on low for two to three minutes to meld the flavors, but do not let it boil.
- Finish and Serve:
- Remove the skillet from heat. Sprinkle in chopped parsley for a fresh pop. Serve hot straight from the pan for the best texture.
I love seeing the kids sneak a little cheese while I stir everything together. It always turns dinner into a cozy memory.
Storage tips
Let leftovers cool fully before you cover and refrigerate them in an airtight container. The pasta keeps well in the fridge for up to three days. To reheat, add a splash of milk or broth and warm gently on the stove. This keeps the sauce creamy instead of dry.
Ingredient substitutions
If you do not have ground beef, turkey or chicken work great for a lighter version. Any firm pasta holds up, but feel free to use gluten-free shapes if needed. Monterey Jack or mozzarella can swap in for some of the cheddar if your family prefers a milder cheese.
Serving suggestions
Serve this pasta as a standalone meal or pair it with a simple green salad or steamed green beans for balance. A sprinkle of chopped pickles or a dollop of extra mustard adds a cheeseburger-inspired finish if you want to take it over the top.
This recipe always wins smiles at my table and disappears fast, so I often double it for leftovers. It is such a simple way to bring everyone together without much fuss.
Recipe FAQs
- → What type of pasta works best?
Penne, rotini, or elbow pasta hold the sauce well and complement the texture of ground beef.
- → Can I substitute the ground beef?
Yes, ground turkey or chicken are great alternatives if you prefer a lighter variation.
- → How can I make it spicier?
Add crushed red pepper flakes or a dash of hot sauce with the other seasonings for extra heat.
- → Is it possible to make this dish ahead?
Yes, prepare in advance and reheat gently with a splash of broth or cream for best texture.
- → What cheese can I use besides cheddar?
Monterey Jack or mozzarella melt well and add different cheesy profiles to the dish.