You know those nights? The ones where you desperately need comfort food, but you don’t want to fire up the grill or mess with buns and toppings? Me too! That’s exactly why I perfected this recipe. Seriously, it’s the ultimate cheat meal disguised as a quick weeknight dinner. We’re talking all the savory, cheesy goodness of your favorite burger, but wrapped up in creamy macaroni. My kids absolutely flip for this – they swear they can taste the pickle tang. So, forget flipping patties; save yourself the cleanup and dive headfirst into this **Loaded Cheeseburger Pasta** tonight. It’s ridiculously fast and tastes unbelievably familiar!
Why This Loaded Cheeseburger Pasta Recipe Works (E-E-A-T Focus)
I get why you might look at this ingredient list and think, “It can’t be that simple,” but trust me, it delivers huge flavor payoff for almost zero stress. This recipe is engineered for speed and maximum cheeseburger satisfaction. If you need fast weeknight solutions, you’ll want to bookmark this one. You can check out some of my other fantastic easy dinner recipes right here!
Quick Prep and Cook Times for Your Weeknight
We are talking 10 minutes to prep and 25 minutes to cook. That’s only 35 minutes total before this creamy masterpiece is on your plate! It relies on stuff I always keep tucked away in the pantry, so there’s no last-minute store run needed.
Authentic Cheeseburger Flavor Profile
The magic is in the balance, honestly. The sharp cheddar and the optional dash of pickle relish give you that classic burger tang. And that creamy texture? That just comes straight from using the condensed cream of mushroom soup. It binds everything together beautifully, making it taste exactly like a comforting stovetop cheeseburger.
Gathering Ingredients for Your Loaded Cheeseburger Pasta
Okay, let’s talk about what you need to pull this glorious mix together. You’re going to want the good stuff here because quality ingredients really make this little dish shine. Don’t stress though, everything here is easy to find! Grab your pound of ground beef, one little onion that needs chopping, and just two cloves of garlic—make sure they’re minced finely for the best flavor release.
Next up are the liquids and cans: a 14.5-ounce can of diced tomatoes (leave the juice in!), the can of cream of mushroom soup, and half a cup of milk. And of course, 8 ounces of your favorite elbow macaroni. I always keep other creamy soup bases on hand, but for this, the mushroom soup just hits different. If you’re interested in making your own homemade cream of mushroom soup base sometime, check out this great recipe for cream of mushroom soup mix.
Ingredient Notes and Substitutions for Loaded Cheeseburger Pasta
If you aren’t feeling the beef, don’t worry one bit! You can totally swap that out for ground turkey or ground chicken, just remember to brown it well since those meats can sometimes be a little leaner. My biggest tip here applies to the cheese: skip the pre-shredded bags if you can manage it. Bought cheese has that anti-caking powder that stops it from melting perfectly smooth. Go for a block of sharp cheddar and shred it yourself for the best, silkiest melt!
Also, regarding the milk, use full-fat milk if you have it. Since we aren’t actually adding heavy cream, the full-fat milk helps maintain that rich, hearty sauce texture we need to truly qualify this as a comforting pasta.
Stovetop Instructions for Perfect Loaded Cheeseburger Pasta
Alright, let’s get cooking! Since this is all happening in one big skillet, cleanup is a breeze, which is my favorite part. We just need to move methodically, or you might end up with less-than-perfect beef. You can check out how I make something similar but soupy over here if you love one-pot macaroni cheeseburger soup!
Browning the Beef and Aromatics
First things first, throw that pound of ground beef and your chopped onion right into your big, deep skillet over medium heat. You need to cook this until the beef is nicely browned all over—don’t leave any pink bits! Once it looks done, drain off every last bit of excess fat into a safe container. Trust me, you don’t want that oil greasing up your cheesy sauce. Then, toss in your minced garlic and let it sizzle for just about sixty seconds until you can smell that amazing aroma. Oops! Don’t walk away now, or the garlic will burn!
Building the Sauce Base for Loaded Cheeseburger Pasta
Now we start layering in the flavor that says “cheeseburger!” Stir in those diced tomatoes (juice and all!), your Italian seasoning, salt, and pepper. Let that mixture bubble gently for a minute or two to get happy together. After that, you must drop the heat down really low—low heat is your friend here. Gently stir in that can of cream of mushroom soup and the milk until everything is just combined and smooth. We don’t want this sauce to boil hard yet!
Combining Pasta and Melting the Cheese
While your sauce is warming, go ahead and cook those elbow macaroni noodles separately according to the bag directions—remember, we want them just slightly firm, or *al dente*. Drain them incredibly well; if the pasta is wet, it will thin out your sauce instantly. Add the drained pasta right into the skillet with the meat sauce and give it a good stir until it’s coated. Here’s the game-changer, friends: Take the entire skillet completely OFF the heat source. Seriously, take it off the burner. Now, fold in that shredded cheddar cheese until it’s totally smooth and just gorgeous. If you try to melt cheese over active heat, it gets stringy and breaks up, and nobody wants that!
Tips for Success Making Your Loaded Cheeseburger Pasta
Listen, anyone can dump ingredients in a pot, but true success comes from knowing those little procedural tricks that keep things creamy and flavorful. I’ve made this dish enough times that I know exactly where things can go sideways, especially when dairy and heat are involved. Knowing these steps will guarantee a perfect bowl every single time, I promise!
If you’re looking for other great ways to combine comfort food into pasta, you might want to peek at this recipe for creamy ranch taco pasta salad—it’s a cold version but hits that same comfort note!
Preventing Grainy Cheese in Loaded Cheeseburger Pasta
I cannot stress this enough: Take the pan entirely off the heat before adding the cheddar cheese! If that skillet is sitting over a hot burner, the cheese proteins seize up, and suddenly your beautiful sauce looks stringy and oily instead of smooth. That separation is your enemy. Also, if you can possibly manage it, grate your own cheese off the block. Those bags of pre-shredded cheese have starches in them to stop clumping in the bag, but those starches stop it from melting nicely into your hot sauce.
Flavor Boosters for Your Loaded Cheeseburger Pasta
If you taste the sauce mix right before adding the pasta and it seems a little flat—which can happen depending on your brand of canned tomatoes—you need a little ‘umami’ boost to really make it taste like a diner burger. A splash of Worcestershire sauce works wonders here. Or, if you want that extra little spike of recognizable cheeseburger tang that doesn’t come just from the relish, stir in about a teaspoon of regular yellow mustard when you add the soup; it disappears into the sauce but brightens the whole dish up!
Serving Suggestions for Loaded Cheeseburger Pasta
Since this Loaded Cheeseburger Pasta is super rich and cheesy, you don’t want to weigh the meal down too much with heavy sides. Think crisp and fresh to balance out all that glorious fat and creaminess! My go-to is always a simple, crisp green side salad with a bright vinaigrette. It just cuts right through the richness perfectly.
If you want to stick with that burger theme, you can’t go wrong with some quick oven-baked seasoned French fries—keep them light on the seasoning, though, so the pasta stays the star. For something delightfully tangy that plays well with the pickle flavor in the pasta, you absolutely must try my recipe for fresh pickled cucumber salad. It’s crunchy, tangy, and takes under five minutes to whip up!
Storage and Reheating for Leftover Loaded Cheeseburger Pasta
The best part about making a big batch of this cheesy goodness? Leftovers! This pasta keeps beautifully in the fridge for up to three maybe four days. Just make sure you put whatever you save into a really good airtight container. If you pack cheap plastic containers, the grease tends to seep into them, and everything starts smelling like yesterday’s beef!
When it comes time to reheat, you definitely need a little liquid rescue. The pasta soaks up sauce overnight, making it stiff. Either microwave it gently, adding a splash of milk or even just water right into the bowl before heating, or reheat it slowly on the stovetop over very low heat, stirring constantly until that creamy sauce loosens back up again. Don’t use high heat, or you’ll end up with clumpy cheese, and we definitely don’t want that mess!
Frequently Asked Questions About Loaded Cheeseburger Pasta
It’s funny how many questions pop up once you bring a dish like this to the table! People always ask how to tweak it or make it work for different diets. I love that you guys are thinking creatively with this one-pot pasta! Don’t be afraid to experiment, but start with the base recipe first, you know? For meatless options, I always point folks over to my ground turkey recipes as a starting point, even though this one is beef-based.
Can I make this Loaded Cheeseburger Pasta recipe vegetarian?
Oh, absolutely! The flavor base of the tomatoes, cheese, and seasonings is still incredible even without the meat. You’ll want to skip the ground beef and use something that mimics the texture when browned. I usually suggest swapping it out cup-for-cup with brown lentils that have been cooked until tender, or using your favorite plant-based crumbles. Just cook the crumbles according to their package directions before you start building the sauce!
What is the best pasta shape besides elbow macaroni for this dish?
Elbow macaroni is classic for a dish this creamy, but honestly, any short pasta shape that cups the sauce well works like a charm. If you want a fun change, try shells—the little cups catch lots of cheese! Rotini (spirals) are also fantastic because the sauce really clings to all those ridges. Since this is a great one-pot pasta style dish, just make sure whatever you choose cooks in about 8–10 minutes, tops.
How can I make the sauce lighter if I don’t want to use cream of mushroom soup?
That cream of mushroom soup adds that specific savory depth that I love, but I get wanting an alternative! If you want to keep it lighter, make a quick roux instead. Cook a couple of tablespoons of butter into two tablespoons of flour right after you drain the beef fat, then slowly whisk in vegetable broth until it thickens. For creaminess, you can swap the milk for evaporated milk, which is richer than regular milk but lighter than heavy cream. It gives you that silky smooth texture without relying on the canned soup base.
Estimated Nutritional Snapshot for Loaded Cheeseburger Pasta
I want to give you a quick heads-up on what you’re looking at nutrition-wise, though please take these numbers with a grain of salt! Since we’re dealing with ground beef and cheddar cheese, it’s a satisfying, rich meal. These figures are just estimates based on the recipe ingredients used and divided into four servings.
- Calories: 650
- Fat: 35g
- Protein: 35g
- Carbohydrates: 50g
- Sodium: 850mg
This is hearty comfort food, so enjoy it responsibly! It really depends on the skim level of your beef and how much cheese you sneak in!
Share Your Loaded Cheeseburger Pasta Creations
That’s it, my friends! You’ve got all the secrets to turning simple ingredients into the most satisfying weeknight dinner known to humankind: Loaded Cheeseburger Pasta. Seriously, I’m so excited for you to try this. Once you do, please, please come back and tell me what you thought!
Did you add the mustard? Did you stick to just powdered sugar on top, or did you splurge for the relish? Leave me a star rating, drop a comment below telling me how it went, or even send me a picture! I absolutely love seeing your kitchen masterpieces. For any questions you can’t find answers to here, feel free to reach out via my contact page—though usually, the comments section solves everything!
Print
Loaded Cheeseburger Pasta
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple pasta dish that combines the flavors of a cheeseburger with a creamy pasta sauce.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1/4 cup pickle relish (optional)
Instructions
- Brown the ground beef and onion in a large skillet over medium heat. Drain off any excess fat.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the diced tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer.
- Reduce heat to low. Stir in the cream of mushroom soup and milk until combined.
- Cook the elbow macaroni according to package directions until al dente. Drain well.
- Add the drained macaroni to the skillet with the meat sauce. Stir to combine.
- Remove the skillet from the heat. Stir in the shredded cheddar cheese until melted and smooth.
- If using, stir in the pickle relish.
- Serve immediately.
Notes
- You can substitute ground turkey or ground chicken for the ground beef.
- For a tangier flavor, add 1 tablespoon of yellow mustard to the sauce mixture.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 7
- Sodium: 850
- Fat: 35
- Saturated Fat: 16
- Unsaturated Fat: 19
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 3
- Protein: 35
- Cholesterol: 110
Keywords: cheeseburger pasta, ground beef, cheddar cheese, easy dinner, one-pot pasta