Cheeseburger Pasta (One Pot)
Cheeseburger pasta with ground beef, yellow mustard, and dill pickles in a cheddar cheese sauce is one of my go-to weeknight suppers. Some recipes use ketchup, but I prefer a can of diced tomatoes—they add depth and make the sauce a bit less heavy.
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Ingredients For Cheeseburger Pasta
Ingredient Notes
- Cheddar Cheese: I recommend grating block cheese because it melts better than pre-shredded.
- Cream Cheese: Adds extra creaminess and helps smooth out the cheese sauce. Use full-fat for best results.
- Diced Tomatoes: Provide acidity and balance without using ketchup.
- Dill Pickles: Makes the pasta taste like a cheeseburger. Chop small for even distribution.
- Fusilli: A short corkscrew-shaped pasta. Sometimes called rotini.
- Ground Beef: One key to the flavour is letting the beef sear undisturbed. All the little brown bits sticking to the pan get scraped into the sauce for an extra umami boost.
- Onion: Stirring it in at the end keeps some of its raw bite, similar to fresh onions on a burger.
- Yellow Mustard: Helps cut through the richness of the cheese sauce and mimics classic cheeseburger flavour.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Butter: Use an equal amount of margarine.
- Cheddar Cheese: For a similar melt and flavor, replace with an equal amount of Monterey Jack, Colby, or mild Gouda.
- Diced Tomatoes: Use canned crushed tomatoes or tomato sauce equally.
- Dill Pickles: Substitute with an equal amount of sweet pickles or ½ cup of your favorite pickle relish.
- Fusilli: You can substitute any short pasta, such as bow ties, penne, or elbow macaroni.
- Ground Beef: Replace with ground turkey, chicken, or sausage.
- Milk: Use an equal amount of half-and-half (sometimes called blend).
- Onion: Replace with an equal amount of diced shallots or add onion powder to taste.
- Prepared Yellow Mustard: Use Dijon or whole-grain mustard, but add it to taste, as they have a stronger flavor.
- Cream Cheese: Replace with an equal amount of mascarpone, Greek yogurt, sour cream, or omit.
Recipe Variations
Try any of the following for a twist on this cheeseburger pasta recipe:
- Bacon: Stir ½ cup of cooked, crumbled bacon in before serving.
- Buffalo Style: Add your favourite hot sauce to taste at the end.
- Buttery Crumb Topping: Sauté 1 cup of Panko breadcrumbs in 2 tablespoons of butter and sprinkle over the finished pasta.
- Caramelized Onions: Cook 1 cup of thinly sliced onions until golden brown and stir them in at the end.
- Jalapeños: Stir in ½ cup of chopped pickled or fresh jalapeños.
- Pickle Juice: Add pickle juice to the sauce to taste for extra tang.
- Spinach: Stir in 2 cups of fresh spinach with the pasta and heat until wilted.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Cheeseburger Pasta
STEP 1: Cook the pasta, set aside some cooking water, and drain. In the same pot, brown the ground beef.
STEP 2: Cook a simple roux of flour and butter. Let it bubble without browning.
STEP 3: Whisk in the milk.
STEP 4: Add the yellow mustard, salt, and pepper and stir.
STEP 5: Add the grated cheddar and cream cheese when the sauce has thickened slightly. Stir until melted and smooth.
STEP 6: Stir in the diced tomatoes, chopped pickles, and reserved pasta water.
STEP 7: Add the cooked pasta, browned beef, and diced onion.
STEP 8: Stir to combine and continue to cook until heated through. Serve hot.
Expert Tips
1. I recommend using a digital kitchen scale for best results.
2. Measuring and prepping all ingredients before you start cooking helps things come together smoothly without rushing.
3. Forming the beef into thin patties before cooking helps develop a better sear and prevents it from steaming in its juices.
Recipe Notes
- Use a large, heavy-bottomed pot to prevent scorching. A wider surface area also helps the beef brown more evenly.
- If the beef releases a lot of grease, you can spoon some out but leave a little behind for added flavor in the sauce.
Storage
- Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low-medium heat, stirring in milk to loosen the sauce if needed. You can also gently reheat it in the microwave.
- To freeze, transfer the cooled pasta to a large zipper-top bag, spreading it out into a flat, even layer. Remove as much air as possible before sealing to prevent freezer burn. To reheat, thaw it overnight in the fridge, then heat it in a pot on the stovetop with a splash of milk to loosen the sauce if needed.
Related Recipes
- Sausage Goulash (American-Style): This is a simple, savoury stew with Italian sausage, macaroni, and vegetables in a smoky tomato sauce.
- Hamburger Stew: A hearty dish made with ground beef, potatoes, carrots, and peas, ready in about an hour.
- Lasagna Stew: Craving lasagna but short on time? This is a quick and easy one-pot meal.
- Dutch Oven Lasagna: Tall layers, crispy edges, and oven-ready noodles.
Did you make this cheeseburger pasta? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Cheeseburger Pasta (One Pot)
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Large pot
- Slotted spoon optional
- Rubber spatula or sturdy spoon
Ingredients
- 1 lb. fusilli pasta, uncooked
- 1 lb. lean ground beef
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- ¼ cup yellow prepared mustard
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups cheddar cheese, grated
- ½ cup cream cheese, full-fat
- 28 ounces diced tomatoes, canned
- 1 ½ cups dill pickles, chopped
- 1 medium onion, diced
Instructions
- Bring a 5 to 6-quart (5 to 6-litre) pot of salted water to a boil. Cook the fusilli 2 minutes less than the package directions. Reserve ½ cup (125 ml) pasta water, then drain and set aside.
- Return the pot to the burner over medium heat. Form the ground beef into thin patties and place them in the dry pot. Press down to sear and let cook undisturbed until mostly browned. Break up the patties into bite-sized pieces, stir to finish cooking, then use a slotted spoon to transfer the beef to a bowl and set aside.
- Reduce the heat to medium-low. Melt the butter in the same pot, leaving the beef fat for extra flavor if desired. Sprinkle in the flour and cook for 2 minutes without browning, stirring often.
- Add the milk, yellow mustard, salt, and black pepper, stirring until smooth. Continue to cook for 3 to 5 minutes, or until the sauce has thickened slightly.
- Add the grated cheddar cheese and cream cheese, stirring until melted and smooth. Stir in the diced tomatoes, chopped pickles, and reserved pasta water until fully combined.
- Add the drained pasta, cooked ground beef, and diced onion to the sauce, stirring to coat everything evenly. Continue to cook for 5 minutes, or until everything is heated through. Serve hot.
Recipe Notes
- Use a large, heavy-bottomed pot to prevent scorching. A wider surface area also helps the beef brown more evenly.
- If the beef releases a lot of grease, you can spoon some out but leave a little behind for added flavor in the sauce.
Storage
- Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low-medium heat, stirring in milk to loosen the sauce if needed. You can also gently reheat it in the microwave.
- To freeze, transfer the cooled pasta to a large zipper-top bag, spreading it out into a flat, even layer. Remove as much air as possible before sealing to prevent freezer burn. To reheat, thaw it overnight in the fridge, then heat it in a pot on the stovetop with a splash of milk to loosen the sauce if needed.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
