This One-Pot Cheeseburger Pasta Recipe brings all the flavors of a classic cheeseburger together with pasta in a single pot – ready in just 30 minutes.
Ground beef, cheddar cheese, and a savory broth combine into a creamy, comforting dish that’s easy to customize and works great for busy weeknights.
One pot, minimal cleanup – everything cooks together, so there’s only one pot to wash.
Ready in 30 minutes – fast enough for any weeknight without sacrificing flavor.
Family-friendly – the familiar cheeseburger taste makes it a hit with kids and adults alike.
Easy to customize – swap the protein, change the cheese, or add your favorite toppings.
Budget-friendly – simple pantry ingredients keep the cost around $2.50 per serving.
One-Pot Cheeseburger Pasta Recipe
Creamy, cheesy pasta with ground beef cooked in one pot – ready in 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings4
Calories~450 kcal
DifficultyEasy
Ingredients
8 ounces elbow macaroni or pasta of choice
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup milk
1 cup shredded cheddar cheese
1 tablespoon ketchup
1 tablespoon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup halved cherry tomatoes (optional)
Chopped pickles and green onions for garnish (optional)
Instructions
In a large pot, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
Add the chopped onion and minced garlic. Cook until the onion is translucent, about 2-3 minutes.
Stir in the pasta, beef broth, milk, ketchup, mustard, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 10-12 minutes until the pasta is tender and most of the liquid is absorbed.
Remove from heat and stir in the cheddar cheese until melted and creamy.
Garnish with chopped pickles and green onions if desired. Serve hot.
Notes: Stir occasionally while simmering to prevent the pasta from sticking. Remove from heat as soon as the pasta is tender – it will continue to absorb liquid as it sits.
One-Pot Cheeseburger Pasta Recipe
This dish features pasta cooked in a savory beef broth with ground beef, cheese, and seasonings for a creamy, comforting meal. It takes about 30 minutes from start to finish and serves 4.
Ingredients
8 ounces elbow macaroni or pasta of choice
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup milk
1 cup shredded cheddar cheese
1 tablespoon ketchup
1 tablespoon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup halved cherry tomatoes (optional)
Chopped pickles and green onions for garnish (optional)
Instructions
Brown the Beef. In a large pot, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
Saute Aromatics. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 2-3 minutes.
Add Pasta and Liquids. Stir in the pasta, beef broth, milk, ketchup, mustard, salt, and pepper. Bring to a boil.
Cook the Pasta. Reduce heat to low, cover, and simmer for 10-12 minutes until the pasta is tender and most of the liquid is absorbed.
Add Cheese. Remove from heat and stir in the cheddar cheese until melted and creamy.
Serve. Garnish with chopped pickles and green onions if desired. Serve hot.
Cook and Prep Times
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Nutrition Information (per serving)
Calories: 450 kcal
Protein: 30 g
Carbohydrates: 30 g
Fat: 25 g
Nutrition figures are estimates. For detailed data on individual ingredients, USDA FoodData Central is the most accurate reference.
Getting the Pasta Right
One-pot pasta can go from perfect to overcooked quickly – here’s how to avoid it:
Stir every 2-3 minutes while simmering to prevent sticking to the bottom.
Start checking the pasta at the 10-minute mark – it should be just tender with a little bite.
If the liquid absorbs before the pasta is done, add a splash of broth and continue simmering.
The sauce will thicken as it cools, so pull it off heat while it still looks slightly loose.
Ground beef – ground turkey or ground chicken work well for a leaner option. A plant-based ground meat alternative makes it vegetarian – swap the beef broth for vegetable broth too.
Elbow macaroni – any short pasta works: penne, rotini, shells, or cavatappi. Adjust simmering time slightly depending on the shape – check the package for guidance.
Cheddar cheese – Monterey Jack, pepper jack, or American cheese all melt well. A blend of two cheeses gives a creamier result than a single variety.
Beef broth – chicken broth works in a pinch. Low-sodium versions give you more control over the final salt level.
Milk – whole milk gives the creamiest result. Half-and-half works too. A non-dairy milk like oat or soy can be used but the flavor will be slightly different.
Tips and Variations
Add bacon – cook crumbled bacon in the pot first, remove it, then brown the beef in the drippings. Add the bacon back in with the cheese.
Spice it up – use pepper jack cheese and add a pinch of cayenne or a diced jalapeno with the onion.
Add vegetables – stir in frozen corn, diced bell pepper, or halved cherry tomatoes when you add the pasta.
Classic toppings – chopped pickles, diced onion, a drizzle of ketchup and mustard, or crumbled crispy onions all lean into the cheeseburger theme.
Make it ahead – this reheats well with a splash of milk or broth stirred in. Store in an airtight container in the fridge for up to 3 days.
Ground beef – 80/20 ground beef gives the best flavor here. The fat renders into the broth and adds richness to the sauce. Drain only the excess – leaving a little fat in the pot is fine.
Beef broth – use a good-quality broth since it’s the base of the sauce. According to the USDA, standard beef broth contains around 15-20 calories per cup, making it a low-calorie flavor base.
Ketchup and mustard – these are what give the dish its cheeseburger identity. Don’t skip them – they add a subtle tang and sweetness that plain pasta sauce won’t replicate.
Cheddar cheese – shred it yourself for the best melt. Pre-shredded cheese is coated with starches that can make the sauce slightly grainy rather than smooth.
Elbow macaroni – the small shape cooks evenly in the broth and holds the sauce well. Larger pasta shapes may need a longer simmer and more liquid.
Estimated Cost Per Serving
1 pound ground beef – ~$5.00
8 ounces elbow macaroni – ~$1.00
Beef broth – ~$1.00
Cheddar cheese – ~$1.50
Onion, garlic – ~$0.50
Milk, ketchup, mustard, spices – ~$1.00
Total for 4 servings: ~$10.00 – roughly $2.50 per serving.
Prices are estimates based on average US grocery store costs and will vary by location and brand.
How to Store and Reheat
Let the pasta cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 3 days.
To reheat, warm on the stovetop over medium-low heat with a splash of milk or broth stirred in to loosen the sauce, or microwave in 90-second intervals, stirring between each. The FDA recommends keeping cooked foods refrigerated at 40 degrees F or below. This dish does not freeze well – the pasta turns mushy after thawing.
What to Serve With This Pasta
This is a filling meal on its own, but a simple green salad or some garlic bread on the side rounds it out nicely. For a full cheeseburger spread, serve with dill pickle slices, sliced tomatoes, and a drizzle of ketchup or mustard on top.
If you want a lighter side, the Stir-Fry Vegetable Fried Rice pairs well for a mixed dinner spread. A good stock pot makes this kind of one-pot cooking much easier – worth having in the kitchen.
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Frequently Asked Questions
Can I use a different type of pasta?
Yes, any short pasta works – penne, rotini, or shells are all good options. Adjust the simmering time if needed and check the package for guidance.
Can I make this recipe ahead of time?
Yes. Store it in the fridge for up to 3 days and reheat on the stovetop or in the microwave with a splash of milk to restore the creamy texture.
What toppings go well with this dish?
Chopped pickles, diced onion, sliced tomatoes, or a drizzle of ketchup and mustard all work well and lean into the cheeseburger theme.
Can I make this dish vegetarian?
Yes – substitute the ground beef with a plant-based ground meat alternative or cooked lentils, and swap the beef broth for vegetable broth.
What cheese works best for this recipe?
Cheddar is the classic choice. Monterey Jack, pepper jack, or American cheese also melt well. Shredding your own cheese gives a smoother, creamier result than pre-shredded.
How do I prevent the pasta from sticking or overcooking?
Stir every few minutes while simmering and make sure there is enough liquid in the pot. Remove from heat as soon as the pasta is tender – this One-Pot Cheeseburger Pasta Recipe continues to absorb liquid as it sits.
With over a decade of experience turning everyday ingredients into reliable, crowd-pleasing meals, Ryan knows firsthand the frustration of wasting time and effort in the kitchen. He specializes in clear, no-fuss guidance—breaking down techniques, time-saving tips, and smart shortcuts so that even complete beginners feel empowered and confident.
