If you’re anything like me, you love a good one-pot meal that’s easy, comforting, and satisfying for everyone around the table. This one-pot cheeseburger pasta is all of that and more—think creamy, cheesy goodness with just a hint of smoky tang from Worcestershire sauce and mustard. It’s everything you love about a cheeseburger, delivered in pasta form, and it all comes together with minimal effort and cleanup. Whether you’re feeding a hungry family or looking to whip up something cozy on a chilly evening, this dish checks all the boxes.

A memory that inspired this dish 🍝

The first time I made cheeseburger pasta, it was a complete happy accident. My fridge was looking a little sad—no buns for burgers, no time for a complicated dinner—and a half-empty bag of pasta caught my eye. I had ground beef defrosting, some shredded cheddar, and a can of diced tomatoes that had been collecting dust in my pantry. I figured, why not? I threw everything into one pot, crossed my fingers, and hoped for the best. What came out was a meal so delicious, so comforting, it instantly earned a spot in my regular rotation. Even my pickiest eater declared it a winner (and trust me, that never happens).

There’s just something about the creamy sauce hugging every bite of pasta, with little bursts of flavor from the beef and tomatoes, that makes you keep going back for seconds. It’s like a hug in a bowl—and I’m here for it.

The origin story: cheeseburger-inspired pasta

Cheeseburger pasta isn’t exactly traditional—it’s more of a modern twist that brings together two beloved comfort foods: pasta and the all-American cheeseburger. While it’s hard to pin down its exact origins, this recipe is often associated with quick, family-friendly meals from the 1990s (thanks, hamburger helper!). Over the years, home cooks have refined it, ditching the boxed mixes in favor of fresh ingredients and homemade flavor. This version keeps the simplicity of the original but elevates it with creamy, melty cheddar and the perfect balance of tangy, savory, and hearty flavors.

Let’s talk ingredients: simple and satisfying

Ground beef: The star of the dish! Ground beef adds rich flavor and heartiness. I use lean ground beef to cut down on grease, but any variety works. You could also try ground turkey for a lighter twist.
Onion and garlic: These aromatics create a flavorful base. If you’re out of fresh garlic, garlic powder works in a pinch.
Beef stock: This builds a savory depth. You can sub with chicken or vegetable broth, though beef stock gives the most robust flavor.
Milk: Adds creaminess to the sauce. I recommend whole milk, but you can swap in a plant-based option like oat milk if needed.
Diced tomatoes: A can of tomatoes brings a subtle sweetness and acidity that balances the dish. Feel free to use fire-roasted tomatoes for a smoky edge.
Pasta: Short shapes like penne, rotini, or shells work best here—they grab onto all that cheesy sauce. Gluten-free pasta is a great option too!
Cheddar cheese: Shredded yellow cheddar gives this dish its signature cheeseburger vibe. You can use mild or sharp cheddar, depending on your preference.
Coles Worcestershire sauce and mustard: These add the “secret sauce” flavor, making this taste like a cheeseburger in pasta form.
Salt and pepper: Don’t skip these—they bring everything together.

Kitchen gear: what you need (and what you can skip)

This recipe is the definition of low-maintenance, but having the right tools can make things even easier:

Large pot or Dutch oven: Essential for one-pot meals like this. A Dutch oven retains heat beautifully and helps everything cook evenly.
Wooden spoon: Perfect for breaking up the ground beef and stirring the pasta.
Cheese grater: Freshly grated cheese melts better than pre-shredded (and tastes better too!).

That’s pretty much it! If you don’t have a Dutch oven, any heavy-bottomed pot will do the trick.

Step-by-step: my foolproof method

Brown the beef: Start by cooking the ground beef over medium heat, breaking it up into crumbles as it browns. Once it’s cooked through, drain any excess fat. (Pro tip: Don’t skip this step if your beef is fatty—it keeps the final dish from getting greasy.)
Add aromatics: Toss in the finely chopped onion and garlic. Let them cook for a couple of minutes until they’re fragrant and the onion turns translucent. This is where the house starts smelling amazing.
Pour in the liquids: Stir in the beef stock, milk, and the undrained diced tomatoes. Make sure to scrape up any browned bits from the bottom of the pot—they add so much flavor!
Cook the pasta: Add the uncooked pasta right into the pot. Give everything a good stir, ensuring the pasta is submerged. Cover the pot, reduce the heat to low, and let it simmer for 10-12 minutes. Stir occasionally to prevent sticking. (Tip: If the liquid evaporates too quickly, add a splash more broth.)
Cheesify it!: Once the pasta is tender, stir in the shredded cheddar cheese, Worcestershire sauce, and mustard. Keep stirring until the cheese melts into a creamy, dreamy sauce. Season with salt and pepper to taste.
Garnish and serve: Sprinkle with fresh parsley if you like, then grab a bowl and dig in while it’s hot!

Variations and adaptations: make it your own

Gluten-free: Swap the pasta for your favorite gluten-free variety. Chickpea or lentil pasta works well here for extra protein!
Vegetarian: Use a plant-based ground meat alternative and veggie stock instead of beef stock. The flavors will still be deliciously rich.
Lighter version: Sub ground turkey for beef, use low-fat milk, and reduce the cheese slightly for a lighter take.
Spicy twist: Add a pinch of chili flakes or a dash of hot sauce for some heat.
Seasonal veggies: Throw in a handful of spinach, diced zucchini, or peas for a pop of color and nutrition.

I’ve tried most of these, and honestly, they’re all winners! The spicy twist might be my favorite—it adds just enough kick without overpowering the cheeseburger vibe.

Serving and presentation: keep it casual

This dish is pure comfort food, so don’t overthink the presentation. Serve it straight out of the pot for a cozy, family-style meal. For a little extra flair, sprinkle on some chopped parsley or even a few diced tomatoes for color. Pair it with a simple green salad or roasted veggies for a complete meal. If you’re hosting, consider serving it in individual bowls with a slice of crusty bread on the side to scoop up all that creamy sauce.

Drink pairings

For a refreshing, family-friendly drink pairing, you can’t go wrong with a cold glass of iced tea or lemonade. If you’re in the mood for something cozy, try a classic cola—it complements the cheeseburger-inspired flavors beautifully. For a more sophisticated twist, sparkling water with a splash of lime or cucumber feels fancy but is oh-so-easy to whip up.

Storage and reheating tips

Got leftovers? Lucky you! Store your one-pot cheeseburger pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or broth to bring back the creamy texture. Heat gently on the stovetop or in the microwave, stirring occasionally. Just be careful not to overheat, as the cheese can get a bit grainy if it cooks too long.

Scaling the recipe for a crowd

This recipe is super easy to scale up or down. For a crowd, simply double all the ingredients and use the largest pot you have (a stockpot works great). If you’re cooking for one or two, halve the recipe—but keep an eye on the liquid-to-pasta ratio as it simmers. Smaller portions might need slightly less liquid.

FAQs about one-pot cheeseburger pasta

1. Can I make this recipe dairy-free?
Definitely! Substitute the whole milk with unsweetened almond milk, oat milk, or any plant-based alternative. Use a dairy-free cheddar cheese substitute that melts well, and you’re good to go!

2. Can I make this ahead of time?
Yes, but it’s best enjoyed fresh. If making ahead, slightly undercook the pasta so it doesn’t get mushy when reheated.

3. What’s the best pasta shape for this recipe?
Short shapes like penne, rotini, or shells are ideal—they hold the sauce perfectly.

4. Can I freeze it?
You can, but the texture of the pasta might change slightly. Freeze in an airtight container for up to 2 months, and thaw in the fridge before reheating.

5. Can I add more vegetables to this dish?
Of course! Diced bell peppers, mushrooms, or even frozen peas are great additions. Add firmer vegetables like peppers and mushrooms with the onions and garlic, and toss in softer veggies like spinach or peas toward the end of cooking.

Go ahead and give this one-pot cheeseburger pasta a try—I promise it’ll earn a permanent spot in your dinner rotation!