Cheeseburger Pasta

Ground beef, pasta, cheddar cheese, tomatoes, beef stock, mustard, ketchup, and pickles come together in this cozy cheeseburger pasta recipe.

this Recipe

I wasn’t planning on making this. Actually, I think I was trying to avoid cooking at all. You know those nights when the fridge is talking back at you? Like, “You should’ve gone grocery shopping three days ago,” and you’re standing there in your slippers, wondering if two eggs and half a tomato count as dinner?

Yeah. That kind of night.

That’s when this cheeseburger pasta came to life—born from desperation, a craving for something warm and familiar, and a quiet refusal to eat cereal for dinner again. And now? Well, I make it on purpose. A lot. Like, “everyone in this house gets excited when they smell it” kind of a lot.

Why You’ll Love This Cheeseburger Pasta Recipe?

It doesn’t make sense. Ketchup? Mustard? Pasta? All in one dish? It sounds like chaos. And yet, here we are.

This cheeseburger pasta is the kind of food that hugs you from the inside. It’s cheesy. It’s beefy. It has that tang from the pickles and the sauce that clings to the pasta in the best way. It feels like something you’d make in college after one too many bad decisions… but somehow grown-up enough to serve on a Tuesday night when you’re too tired to think but still want something homemade.

It’s a dish with personality—bold, comforting, and unapologetically nostalgic. Like a fast food order gone right, but made in your own kitchen, without needing to tip anyone or find pants.

Ingredient Notes:

This isn’t fancy. That’s the point. It’s the kind of recipe that feels like it belongs in a spiral notebook with tomato stains and a grocery list scribbled in the margins. Here’s what I throw in—and maybe you’ll do it differently, and that’s totally okay too:

• Ground beef (500g) – I usually go for the regular stuff, not too lean. Fat equals flavor, and honestly, I’m not here for diet food.

• Fusilli pasta (or whatever’s left in the box) – Spirals hold sauce like champs. But if you’ve got elbows or penne, use ’em.

• Onion – Because it’s kind of a law that every good one-pot starts with sautéed onions. Don’t quote me on that.

• Tomatoes – Fresh if you’ve got ’em. Canned if you don’t. I’ve used both, and nobody’s ever complained.

• Beef stock – This is the thing that makes it taste like it took hours, even if you threw it together while distracted by laundry.

• Milk – Just enough to make it creamy. I’ve used half-and-half before when I was feeling fancy. No regrets.

• Sharp cheddar – The sharper, the better. It gives it that grown-up grilled cheese flavor. Comforting, but with an edge.

• Worcestershire sauce – A splash goes a long way. Salty, a little funky. Kinda like the best parts of a diner burger.

• Ketchup + mustard – Yeah, I know. But trust me on this. It’s not optional.

• Pickles – Add them in chopped, and pile more on top. Or skip ’em if you’re one of those “no pickles on my burger” people. I won’t fight you.

Fun fact: I once ran out of mustard and used a little Dijon + honey instead. It was weird… but good weird.

How To Make Cheeseburger Pasta?

1. Start simple.
   Heat a bit of oil in a big pan (something with a lid, because we’re not trying to wash extra dishes). Toss in your chopped onion, and cook it just until it gets all soft and golden and your kitchen smells like dinner is actually happening.
2. Brown the beef.
   Add the ground beef and cook it down until it’s not pink anymore. Break it up with a wooden spoon—don’t obsess over perfect crumbles. This is rustic chaos, not fine dining.
3. Tomatoes + sauce time.
   Toss in the chopped tomatoes and a spoon of Worcestershire sauce. Let them simmer until the tomatoes start to break down. If they don’t? Help them along with your spoon. No one’s judging.
4. Pasta goes in.
   Pour in the beef stock and bring it to a simmer. Add your pasta and stir it up. Cover it and let it cook for 10 to 12 minutes. Check it halfway. Stir if needed. If it’s getting too dry, add a splash of water.
5. Get cheesy.
   Once the pasta’s cooked and there’s still a little liquid hanging around, stir in the milk and most of the cheddar. Stir until it’s melty, glossy, and smells like everything good in the world.
6. Top it like you mean it.
   Spoon it into bowls. Add a drizzle of ketchup, a zigzag of mustard, a scattering of pickles and jalapeños, and a final flourish of cheese. Or don’t. It’s your bowl. But if you do, it’s kind of like a burger and mac & cheese had a beautiful, slightly unhinged baby.

Storage Options:

Honestly? Leftovers don’t happen often. But if you do manage to save some, it holds up well in the fridge for about 3–4 days. I just pop it into a container and reheat it in the microwave with a splash of milk. It’s not exactly as creamy as day one, but it still hits the spot.

Freezing? You can, but I rarely do. The pasta gets a bit mushier after thawing, and it just doesn’t have that same just-made charm. Still tasty, just different.

Variations and Substitutions:

This isn’t a strict recipe—it’s a vibe. A very specific mood. So feel free to mess with it:

• No beef? Try ground turkey or even lentils. I know that sounds off, but I’ve done it. Surprisingly decent.

• No cheddar? Use whatever melty cheese you’ve got. Just not, like… string cheese.

• No pasta? Well… maybe don’t make this one. But if you’ve only got rice? Go for it. Why not.

• Need it gluten-free? Easy fix. Use gluten-free pasta and check the labels on your condiments and stock.

• Feeling spicy? Throw in a splash of hot sauce. Or go wild with pepper jack instead of cheddar.

What to Serve with Cheeseburger Pasta?

This dish is already kind of a meal in a bowl, but here’s what I’ve paired it with (and loved):

• Garlic bread. For scooping, wiping, or just double-carb joy.

• Simple salad. Because you might want something green. Maybe.

• Crinkle-cut fries. I’m not saying do it, but I’m also not saying don’t.

Frequently Asked Questions:

Can I make this ahead?
Yep. It reheats well. Just save the toppings for when you’re ready to eat.

Is it kid-friendly?
Absolutely. Just skip the jalapeños unless your kid’s cooler than mine.

Is it weird to put ketchup and mustard in pasta?
Look, it sounds weird. But trust me—it’s the secret sauce. Literally.

So yeah, cheeseburger pasta. It’s not elegant. It’s not trendy. But it’s cozy, it’s fun, and it feels like a night off from everything being serious.

And that, honestly, is sometimes the best kind of dinner.

Try it out. Mess with it. Make it yours. And when you do—tell me how it turned out. I wanna know if you added bacon. Or if your partner was skeptical but went back for seconds. Or if your kid only ate the pasta and left the pickles (classic move).

Whatever happens, I’m just glad you made it.

Keep the Flavor Coming – Try These:

Parmesan Crusted Chicken Recipe

Rich and Savory Slow Cooker French Dip Sandwiches

Taco Bell Mexican pizza

Cheeseburger Pasta

Prep Time 10 minutes mins

Cook Time 25 minutes mins

This cheeseburger pasta combines ground beef, fusilli pasta, cheddar cheese, tomatoes, mustard, ketchup, and pickles in one hearty, flavorful skillet meal.

PRINT PIN REVIEW SAVE Saved!

4 Servings

Ingredients

1x2x3x

• 1 tablespoon olive oil
• 1 large yellow onion finely chopped
• 500 grams ground beef minced beef
• 2 medium tomatoes diced
• 1 tablespoon Worcestershire sauce
• 500 milliliters warm beef stock
• 300 grams fusilli pasta or similar pasta shape
• 100 milliliters whole milk
• 125 grams mature cheddar cheese coarsely grated (plus extra for garnish)
• 1 tablespoon yellow mustard
• 1 tablespoon ketchup plus additional for serving
• 50 –70 grams dill pickles finely chopped
• Sliced dill pickles and/or jalapeños for garnish
• Freshly ground black pepper to taste

Cook ModePrevent your screen from going dark

Instructions

 

Sauté the Aromatics:

1. In a large, lidded saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for approximately 3 minutes, or until softened and translucent.

Brown the Beef:

1. Add the ground beef to the pan. Cook for an additional 5 minutes, breaking the meat into crumbles with a wooden spoon, until it is browned and fully cooked through.

Add Tomatoes and Sauce:

1. Stir in the diced tomatoes and Worcestershire sauce. Cook for 2 minutes, or until the tomatoes begin to break down and soften, creating a flavorful base.

Incorporate Stock and Pasta:

1. Pour in the warm beef stock and bring the mixture to a boil. Add the pasta, stir to combine, then cover with the lid. Simmer gently for 10 to 12 minutes, or until the pasta is tender and the majority of the liquid has been absorbed. If needed, add a small amount of water during cooking to prevent sticking.

Create the Sauce:

1. Reduce the heat to low. Pour in the milk and add 100 grams of the grated cheddar cheese. Stir continuously until the cheese has fully melted and the sauce becomes creamy.

Season and Assemble:

1. Taste the dish and adjust seasoning with freshly ground black pepper as needed. Transfer the pasta mixture into serving bowls or a large dish. Drizzle with mustard and ketchup, then garnish with the remaining cheese, chopped pickles, and optional jalapeño slices. Serve immediately with additional ketchup on the side, if desired.

Notes

To prepare this cheeseburger pasta as a gluten-free dish, simply substitute the fusilli with your preferred gluten-free pasta variety. Additionally, ensure that the Worcestershire sauce, ketchup, mustard, and beef stock used are certified gluten-free, as these products can sometimes contain hidden gluten or be processed in facilities that handle wheat. Following these substitutions will allow the dish to remain rich, flavorful, and entirely gluten-free without compromising on taste or texture.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/