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Loaded Bacon Cheeseburger Pasta

Loaded bacon cheeseburger pasta turns a one-pot ground beef skillet into a creamy cheddar sauce that clings to tender rotini or penne. Crispy bacon, burger-style seasonings, and pickle chips on top give you classic cheeseburger flavors in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
bacon
  • 6 slices bacon Cook until crispy, crumble, and reserve 1 tablespoon drippings.
aromatics and seasonings
  • 1 onion Dice the onion.
  • 3 cloves garlic Minced garlic.
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
pasta and liquids
  • 2 cups pasta (rotini or penne) Uncooked.
  • 2.5 cups beef broth
  • 1 cup milk
  • 0.25 salt and pepper To taste.
cheese and toppings
  • 2 cups sharp cheddar cheese, shredded Stir in off heat until melted and creamy.
  • 1 pickle chips For topping before serving.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and brown the beef
  1. Cook the bacon in a Dutch oven until crispy, then crumble it and set it aside; reserve 1 tablespoon drippings in the pot.
  2. Brown the ground beef with the diced onion in the reserved bacon drippings, drain excess fat, then add minced garlic and cook for 30 seconds.
Simmer pasta in the cheeseburger sauce
  1. Stir in ketchup, yellow mustard, Worcestershire sauce, uncooked pasta, beef broth, milk, salt, and pepper, then bring the mixture to a boil.
  2. Cover and cook for 12–14 minutes on medium heat, stirring occasionally, until the pasta is tender.
Finish and serve
  1. Remove the pot from the heat, then stir in the shredded cheddar until fully melted and creamy.
  2. Top with the bacon crumbles and pickle chips, then serve while hot.

Notes

Pro tip: If the pasta looks too thick before it’s tender, loosen with an extra splash of beef broth during the covered simmer. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk or broth to restore creaminess. Freezing is not recommended because the cheddar sauce can break when thawed. For a gluten-free swap, use gluten-free rotini/penne with the same cook time range.