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Cheesy Sloppy Cheeseburger Pasta

Category: Dinner Ideas That Actually Work

Enjoy the bold comfort of ground beef, tender pasta, and creamy cheddar blended in one skillet. A splash of heavy cream gives the dish its rich, velvety texture, while tangy mustard and ketchup bring classic cheeseburger flair. Smoked paprika adds depth and subtle warmth. Finished with parsley, this satisfying meal pairs gooey cheese with hearty noodles, making it perfect for quick family dinners or busy weeknights. Easily customizable, this one-pan favorite shines with everyday pantry staples and reheats deliciously for leftovers the next day.

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Clare Recipes
Created By Lily Chen
Updated on Wed, 13 Aug 2025 13:55:47 GMT
A bowl of macaroni and cheese. Save
A bowl of macaroni and cheese. | lilicooks.com

This Cheesy Sloppy Cheeseburger Pasta is my answer to hectic nights when everyone craves something warm and cheesy but there is only one pan to wash after. All the classic burger flavors come together with tender noodles and a creamy cheese sauce that delivers real comfort. It feels like a mashup of homemade mac and cheese with everything you love about cheeseburgers, making it a dish that disappears fast at my table.

When I first served this, my husband took one bite and immediately asked if it could be in our regular rotation. Now even picky eaters ask for seconds, and I love that dinner comes together without stress.

Ingredients

  • Ground beef: brings savory richness to the base. Choose a blend with some fat because it turns out extra juicy.
  • Onion: melts into the sauce and adds subtle sweetness. Pick yellow or sweet onions for balanced flavor.
  • Garlic: gives the whole pan a punchy aroma. Use fresh cloves for best results.
  • Pasta: soaks up the sauce and offers a soft bite. Shapes like penne or elbow hold everything together.
  • Beef broth: forms a flavorful sauce. A low sodium type lets you control saltiness.
  • Tomato sauce: gives tang and helps the sauce cling to noodles. Look for one without sugar for a cleaner taste.
  • Worcestershire sauce: brings that unmistakable umami and depth. Stick to a brand you trust.
  • Mustard: lifts the richness with a sharp zip. Yellow is classic, but Dijon works for something bolder.
  • Ketchup: adds a slightly sweet tomato pop to mimic a real burger.
  • Smoked paprika: fills the dish with warm and smoky notes. Spanish paprika is especially fragrant.
  • Onion powder: doubles down on the onion background. Check that yours is fresh for full flavor.
  • Salt and pepper: personalize the seasoning. Taste and adjust as needed.
  • Cheddar cheese: melts beautifully over hot pasta. Go for sharp cheddar if you like bold taste.
  • Heavy cream: brings the sauce together for a silky finish. There is no true substitute here.
  • Fresh parsley: adds a cool finish and an inviting pop of green on top.

Step-by-Step Instructions

Brown the Beef:
In a large skillet over medium heat, crumble the ground beef and cook until it is no longer pink and has browned completely. Break the meat into small pieces so it browns evenly. Spoon off the extra fat for a lighter, less greasy base.
Sauté the Aromatics:
Stir in the diced onion and freshly minced garlic. Cook for three to four minutes, stirring, until the onion turns soft and translucent. This is when the base of the sauce gets its first layer of flavor.
Build the Sauce and Pasta:
Add the uncooked pasta to the skillet along with beef broth, tomato sauce, ketchup, mustard, Worcestershire, smoked paprika, onion powder, salt, and pepper. Mix well so every noodle is covered in sauce. Raise the heat just until everything comes to a steady boil.
Simmer and Cook the Pasta:
Lower the heat and cover the skillet. Let the pasta cook for fifteen to twenty minutes, giving it a stir every few minutes to prevent sticking. The sauce will thicken as the noodles become tender and soak up all the flavors.
Make it Creamy and Cheesy:
Once the pasta is cooked, gently stir in the heavy cream and shredded cheddar cheese. Keep the heat on low and mix until the cheese completely melts and the sauce looks glossy and smooth. Avoid letting the sauce boil or the cheese might separate.
Finish and Serve:
Remove the pan from the heat and sprinkle over chopped parsley for a fresh pop and a hint of color. Serve the cheesy pasta hot and straight from the skillet for the best texture.
A plate of macaroni and cheese. Save
A plate of macaroni and cheese. | lilicooks.com

I never skip heavy cream in this recipe because it makes the sauce truly velvety. My favorite part is letting the cheese melt in while the kids gather at the stove, sneaking little tastes and turning dinner into a cozy family moment.

Storage tips

Let the cooked pasta cool to room temperature before covering and refrigerating. Store it in an airtight container for up to three days. When reheating, add a splash of milk or extra broth and warm slowly on the stove to keep it creamy instead of letting it dry out.

Ingredient substitutions

If you are out of ground beef, ground turkey or chicken works well for a lighter version. Gluten-free pasta shapes are fine if needed. For cheese, Monterey Jack or mozzarella are good alternatives to cheddar, especially if you want smoother or milder flavor.

Serving suggestions

Enjoy this pasta as a satisfying main dish or team it with a crisp green salad or lightly steamed vegetables for a balanced meal. For a cheeseburger-inspired twist, top each bowl with chopped pickles or a drizzle of extra ketchup and mustard.

A bowl of macaroni and cheese. Save
A bowl of macaroni and cheese. | lilicooks.com

Recipe FAQs

What type of pasta works best
Penne, rotini, or elbow shapes hold the sauce nicely and mix well with ground beef.
Can I substitute the ground beef
Absolutely, ground turkey or chicken are good lighter options.
How can I make it spicier
Toss in a pinch of red pepper flakes or a splash of hot sauce with your spices.
Is it possible to make this dish ahead
Yes, assemble ahead and gently reheat with a splash of broth for perfect texture.
What cheese can I use besides cheddar
Monterey Jack and mozzarella both melt well and give the dish new character.

Recipe FAQs

→ What pasta shapes work best?

Choose penne, rotini, or elbow pasta. These shapes hold the cheesy sauce well and combine perfectly with ground beef.

→ Can I use a different protein?

Absolutely. Ground turkey or chicken are great alternatives and deliver a lighter variation while still keeping the dish flavorful.

→ How can I add a spicy kick?

Add a pinch of crushed red pepper flakes during cooking or a swirl of hot sauce to the final dish for extra heat.

→ How do I store and reheat leftovers?

Let leftovers cool completely, then refrigerate in an airtight container for up to three days. Reheat gently with a splash of milk or broth to restore creaminess.

→ Can other cheeses be used?

Yes. Monterey Jack or mozzarella melt smoothly and offer a milder cheesy flavor. Mix them with cheddar for extra dimension.

→ What sides pair well?

Serve with a crisp green salad, steamed vegetables, or add a sprinkle of pickles for extra cheeseburger character.

Cheesy Sloppy Cheeseburger Pasta

Pasta tossed with beef and creamy cheddar sauce for a comforting and savory skillet dinner.

Preparation Time
10 min
Cooking Time
25 min
Overall Time
35 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: American

Output: 4 Serves

Dietary Options: ~

Ingredients

01 1 pound ground beef
02 1 medium yellow or sweet onion, finely diced
03 3 cloves garlic, minced
04 2 cups uncooked pasta, such as penne or elbow
05 2 cups low-sodium beef broth
06 1 can unsweetened tomato sauce
07 1 tablespoon Worcestershire sauce
08 1 tablespoon yellow mustard (or Dijon for a tangier flavor)
09 2 tablespoons ketchup
10 1 teaspoon smoked paprika
11 1/2 teaspoon onion powder
12 Salt and black pepper to taste
13 2 cups shredded sharp cheddar cheese
14 1/4 cup heavy cream
15 2 tablespoons fresh parsley, chopped (for garnish)

Steps

Step 01

In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces. Drain excess fat to lighten the dish.

Step 02

Add diced onion and minced garlic to the browned beef. Stir and cook for 3–4 minutes until the onion becomes soft and translucent.

Step 03

Stir uncooked pasta, beef broth, tomato sauce, Worcestershire sauce, mustard, ketchup, smoked paprika, onion powder, salt, and pepper into the skillet. Mix well to combine. Bring the mixture to a boil.

Step 04

Reduce heat to a simmer. Cover the skillet and let cook for 15–20 minutes, stirring occasionally to prevent pasta from sticking. Cook until pasta is tender and most liquid is absorbed.

Step 05

Stir in heavy cream and shredded cheddar cheese. Mix gently over low heat until the cheese fully melts into a smooth, creamy sauce. Avoid boiling.

Step 06

Remove the skillet from heat, sprinkle in chopped parsley, and serve hot directly from the skillet.

Tips

  1. For a rich, creamy result, use freshly shredded cheese rather than pre-packaged shredded varieties.
  2. Let the finished pasta sit in the hot skillet for a couple of minutes to create crispy bits for added texture.
  3. Taste and adjust seasoning just before serving to account for the saltiness of broth or sauce brands.

Required Tools

  • Large skillet with lid
  • Wooden spoon or spatula
  • Sharp knife for chopping
  • Cutting board

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy from cheese and heavy cream
  • Contains wheat from pasta

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 450
  • Fats: 20 g
  • Carbohydrates: 45 g
  • Proteins: 25 g