Ready to dive into a hearty, all-in-one meal that hits all the right comfort food notes? This cheeseburger pasta skillet comes together in a single pot and takes just about 45 minutes from start to finish. It’s the perfect way to enjoy that classic cheeseburger flavor without the hassle of grilling patties or frying separate sides. Creamy, cheesy, and packed with savory goodness, it’s pure comfort food magic in every bite!
Whenever you’re craving that nostalgic, diner-style cheeseburger experience but want something quicker and easier, this skillet recipe is your go-to. Think of it as a homemade, elevated twist on the boxed pasta dinners — fresher, richer, and way more satisfying. It’s simple, delicious, and guaranteed to become a weeknight favorite.
What You’ll Need
Lean ground beef – I always go for lean ground beef because it keeps the dish from getting greasy while still packing plenty of flavor. If you want a lighter twist, ground turkey can work, but honestly, I reserve turkey for recipes like my pink sauce pasta or turkey smash burgers—it just feels more special there.
Macaroni shells – Medium-sized shells are my absolute favorite for this recipe. Their shape is perfect for scooping up every bit of that creamy, cheesy sauce. They’re my go-to pasta for any cheesy skillet meal, from this one to my classic Dutch oven mac and cheese or even pumpkin ricotta mac and cheese.
Yellow onion – This adds a subtle sweetness and savory aroma that really rounds out the flavor. Make sure to dice it finely so it melts beautifully into the sauce.
Beef broth – This is the heart of the sauce, lending rich, meaty depth. I pick low-sodium beef broth to keep the salt in check and let the other flavors shine.
Cheddar cheese – For the ultimate gooey, cheesy goodness, freshly shredded cheddar is a must. Pre-shredded just doesn’t melt the same way, and I want that perfect creamy texture throughout the sauce.
Heavy cream – This ingredient is what turns the sauce into pure comfort food magic. It gives the sauce a rich, velvety texture. Heavy cream is best, but if you’re in a pinch, half-and-half will still get the job done.
Ketchup and yellow mustard – These two are essential for capturing that classic cheeseburger flavor in pasta form. They add a tangy, slightly sweet punch that ties everything together.
Dill pickle relish – I love using sweet dill pickle relish here because it adds a bright, tangy note with just the right hint of sweetness—almost like a nod to bread and butter pickles.
Seasonings – Garlic powder, onion powder, black pepper, kosher salt, and Worcestershire sauce work together to boost every layer of flavor in this dish. Each one is carefully chosen to complement that cheeseburger vibe without overpowering it.
How to Cook Cheeseburger Pasta Skillet
Start by browning the ground beef and finely chopped onion together in a large skillet over medium heat. Cook them until the beef is no longer pink and the onions are soft and fragrant. Drain any excess grease if needed, then sprinkle in your seasonings—think garlic powder, paprika, a pinch of salt and pepper—along with a splash of Worcestershire sauce for that classic cheeseburger flavor.
Next, pour in the beef broth and turn the heat up slightly to bring everything to a gentle boil. Once it’s bubbling, stir in your dry pasta shells. Lower the heat to medium-low, cover the skillet, and let the pasta cook right in that flavorful broth.
After about 10–12 minutes, the pasta should be tender, and most of the broth will be absorbed—don’t worry if there’s still a bit of liquid left, that’s exactly what you want. At this point, uncover the skillet and stir in the heavy cream, ketchup, yellow mustard, and a spoonful of pickle relish. It might sound unusual, but this combo really nails that cheeseburger taste.
Now comes the best part—cheese! Sprinkle in a generous handful (or two) of shredded cheddar and stir until it’s completely melted and the sauce is creamy and smooth.
Once everything is well combined, take the skillet off the heat and let it sit for about 10 minutes. This helps everything thicken up just a bit more and makes the flavors really come together.
Scoop it into bowls, maybe top it with a few extra pickles or shredded cheese if you’re feeling fancy, and dig in!
Tips for Success
Reach for a sturdy skillet or Dutch oven. I always pull out my cast iron skillet for this recipe—it gives me consistent heat and a bit of that old-school charm I love. A heavy-bottomed pan really makes a difference here, especially when you’re browning beef and simmering pasta all in one pot. If you’ve got a Dutch oven with a tight-fitting lid, even better—it’ll help lock in the moisture while the pasta cooks.
Stick with traditional white pasta. I’ve tried this with whole wheat and legume-based pasta before, and while those options are great for other meals, they don’t work quite as well here. White pasta cooks more predictably and doesn’t soak up as much liquid, which is key when everything’s simmering together in one skillet.
Don’t forget to drain the beef. After the ground beef has browned, I like to push it to one side of the skillet and carefully tilt the pan so the grease gathers on the other side. It makes it easier to spoon out the excess without losing any of the meat. Then I use a few folded paper towels to blot it up. It’s a simple trick that keeps the finished dish from getting greasy, especially since we’re not removing the beef from the pan before adding everything else.
Watch the pasta closely while it cooks down. Once everything’s in the skillet, resist the urge to walk away. If the mixture is bubbling too vigorously or the pasta starts sticking to the bottom, crack the lid open slightly and drop the heat a bit. I check and stir every few minutes to make sure nothing’s catching. It’s not a set-it-and-forget-it dish—but the extra attention really pays off.
Variation Ideas
Swap in ground turkey or chicken. If you’re looking for a leaner option, ground turkey works great in this dish. I recommend going with 80% lean—it still has enough fat to keep things juicy and flavorful. Ground chicken is also a solid choice, but since it’s a little lighter in taste, you might want to bump up the seasoning a bit or add a splash of Worcestershire sauce to keep that rich, savory feel.
Toss in some veggies. This recipe is super flexible, so it’s easy to sneak in a little extra nutrition. I like stirring in chopped red bell pepper while the meat cooks—gives it a nice pop of sweetness and color. Fresh spinach is another good one. Simply stir it in at the very end and let the heat from the pasta gently soften it. Diced tomatoes (canned or fresh) are also a great addition if you’re craving a little more sauce and brightness.
Play around with the cheese. Classic cheddar really gives this that all-American cheeseburger vibe, but you’ve got options! Pepper jack adds a nice little kick, Colby melts like a dream, and Monterey Jack gives it a smoother, milder flavor. If you’re feeling bold, try mixing a couple of cheeses together for your own perfect blend.
Cheeseburger Pasta Skillet Recipe
Ingredients
- 2 tablespoons olive oil
- ½ cup yellow onion finely diced
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1 tablespoon Worcestershire sauce adds that classic burger depth
- 4 cups low-sodium beef broth this is the base of all that comforting, savory flavor
- 2 cups medium pasta shells they hold onto all the cheesy goodness perfectly
- ½ cup heavy cream for that rich, creamy finish
- ¼ cup ketchup gives it that familiar cheeseburger tang
- 2 tablespoons yellow mustard trust me, it brings it all together
- 2 tablespoons dill pickle relish optional, but adds an amazing zip—tastes just like the real deal
- 2 cups shredded cheddar cheese I prefer sharp for a bold, cheesy bite
Instructions
- Heat the Oil: In a large, deep skillet, warm 1-2 tablespoons of olive oil over medium-low heat.
- Sauté Brown Beef and Onion : Toss in a diced onion along with one pound of ground beef into the skillet. Cook the mixture, stirring now and then, until the beef is thoroughly browned and the onion becomes tender. Cook the beef, using a spoon to crumble it, until it’s fully browned with no pink remaining and the onion becomes tender.
- Drain Fat: Carefully drain the excess fat from the skillet, then return it to the stove.
- Add the spices: Season the beef and onions with garlic powder, onion powder, salt, pepper, and a splash of Worcestershire sauce. Mix all the ingredients thoroughly so the flavors blend smoothly. Gently mix until all the ingredients are fully combined.
- Add Broth & Pasta: Pour in 4 cups of beef broth and bring the mixture to a boil over medium-high heat. Once the liquid starts boiling, add 2 cups of macaroni shells and give it a good stir.
- Simmer Pasta: Reduce heat to low, cover the skillet, and let the pasta cook for about 20 minutes, stirring every few minutes to prevent sticking, until the noodles are tender.
- Mix in Cream & Condiments: Once pasta is cooked and most of the broth is absorbed, uncover and stir in ½ cup heavy cream, ¼ cup ketchup, 1 tablespoon mustard, and 2 tablespoons relish.
- Add Cheese: Fold in 1½ cups of shredded cheddar cheese, stirring gently until it melts into a smooth, creamy sauce.
- Rest & Serve: Remove the skillet from heat, let it rest for 10 minutes to thicken, then serve and enjoy!
