Go Back Email Link
–+ servings
Close up of cheeseburger pasta in a pot.
Print Recipe
No ratings yet

Cheeseburger Pasta (One Pot)

This one-pot cheeseburger pasta has all the flavors of a classic cheeseburger with a creamy cheesy sauce, yellow mustard, and dill pickles.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Pasta & Risotto
Cuisine: Canadian / American
Servings: 6 servings
Calories: 801kcal
Author: Kelly Neil

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
US cups - Metric grams

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.

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

Serving: 1serving | Calories: 801kcal | Carbohydrates: 75g | Protein: 42g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1478mg | Potassium: 960mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1289IU | Vitamin C: 14mg | Calcium: 506mg | Iron: 5mg