Creamy One-Pot Bacon Cheeseburger Pasta takes everything people crave in a classic bacon cheeseburger and tucks it into a saucy pot of noodles. Bacon cooks first to render its fat and get crisp, then ground beef and onion brown right in the same pan.
Dry pasta, broth, tomatoes, and simple seasonings simmer together until the noodles are tender and have soaked up all that beefy flavor. Right at the end, you stir in cheddar (or a mix of cheeses), a splash of cream or half‑and‑half, ketchup, mustard, and sometimes dill pickles or relish to give it that unmistakable cheeseburger “bite.” The result is creamy, cheesy, and deeply comforting—without a sink full of dishes.
Equipment
- Large deep skillet, sauté pan, or wide Dutch oven with a tight‑fitting lid.
- Wooden spoon or spatula for browning and stirring.
- Cutting board and sharp knife for chopping bacon, onion, and optional toppings.
- Measuring cups and spoons.
Ingredients
This template pulls from multiple one‑pot bacon cheeseburger pasta recipes to nail the “burger + bacon + creamy cheese sauce” profile.
Protein and aromatics:
- 6 slices bacon, chopped.
- 1 lb (450 g) ground beef (lean or extra‑lean; around 90–95% lean works well).
- 1 small to medium onion, diced (yellow, white, or red depending on preference).
- 2–3 cloves garlic, minced (or 1 teaspoon garlic powder).
Liquid, pasta, and “burger” flavor:
- 1 can (14–15 oz / ~400 g) diced tomatoes (fire‑roasted if you like) OR tomato sauce.
- 2–3 cups beef broth or stock (enough to mostly cover the pasta once added).
- 1 cup water, as needed to adjust liquid for pasta cooking.
- 8–12 oz (about 225–340 g) short pasta, such as campanelle, shells, rotini, penne, or macaroni.
- ¼ cup ketchup.
- 2 tablespoons yellow mustard.
- 1 tablespoon Worcestershire sauce.
- 2–3 tablespoons dill pickle relish or finely chopped dill pickles (optional but very “cheeseburger”).
Creamy and cheesy:
- ¾–1 cup shredded cheddar cheese (sharp cheddar is ideal; you can mix with mozzarella for extra melt).
- ½–1 cup shredded mozzarella or Colby Jack (optional blend for stretchy cheese).
- ½ cup half‑and‑half or heavy cream.
- 2–4 oz (56–115 g) cream cheese, softened and cubed (optional, for extra creaminess).
Seasonings:
- 1–2 teaspoons seasoned salt or burger seasoning.
- ½ teaspoon smoked or sweet paprika.
- ½ teaspoon onion powder (if you like extra onion flavor).
- Salt and black pepper to taste.
Optional toppings: extra shredded cheese, chopped pickles, diced red onion, sesame seeds, or cooked bacon reserved for sprinkling.
Instructions And Steps
Heat the large skillet or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until the pieces are browned and crisp and have released their fat. Use a slotted spoon to transfer the bacon to a paper towel‑lined plate, leaving 1–2 tablespoons of bacon grease in the pan for flavor; if there’s a lot more grease, drain some off.
Add the diced onion to the bacon drippings and sauté for 2–4 minutes over medium heat, until the onion softens and turns translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Add the ground beef to the pan with the onions and garlic. Cook, breaking it up with a spoon into small crumbles, until it is browned and no pink remains. Drain off excess fat if needed, depending on how lean your beef is; you want enough fat to carry flavor, but not so much that the finished dish is greasy.
Season the beef mixture with seasoned salt or burger seasoning, paprika, onion powder if using, and a few grinds of black pepper. Stir in the can of diced tomatoes (with juices), ketchup, mustard, Worcestershire sauce, and dill pickle relish or chopped pickles if you’re using them. Let this mixture cook for a minute or two so the flavors start to meld and the tomato thickens slightly.
Pour in the beef broth and water, then stir well, scraping up any browned bits from the bottom of the pan. Taste the liquid and adjust seasoning lightly if needed (keeping in mind that it will concentrate a bit as the pasta cooks and you’ll add salty cheese later).
Bring the mixture up to a boil over medium‑high heat. Once it’s boiling, stir in the dry pasta, making sure it is fully submerged in the liquid. Reduce the heat to medium or medium‑low to maintain a steady simmer, cover the pot with a lid, and cook for about 10–15 minutes (depending on pasta shape), stirring every couple of minutes to keep the pasta from sticking to the bottom.
Check the pasta for doneness—when it’s just al dente, remove the lid. If there is still a lot of liquid, let the pasta simmer uncovered for a few more minutes to reduce, stirring frequently; you’re aiming for a sauce that’s thick enough to coat the noodles but still creamy. If the liquid gets too low before the pasta is cooked, add a small splash of broth or water and continue cooking.
Reduce the heat to low. If using cream cheese, add the softened cubes now, stirring until they melt and incorporate into the sauce. Pour in the half‑and‑half or cream and stir until the sauce becomes richer and silkier. Avoid boiling at this stage to keep the dairy from curdling.
Gradually add the shredded cheeses, stirring after each addition until the cheese melts completely and blends into the sauce before adding more. This slow, off‑high‑heat method keeps the sauce smooth and helps prevent a grainy texture. Once all the cheese is in, you should have a thick, glossy sauce clinging to the pasta.
Stir the reserved bacon back into the skillet, or sprinkle most of it in and save a little for topping. Taste and adjust the final seasoning with more salt, pepper, or even a small squeeze of ketchup or extra mustard if you want a more pronounced “burger sauce” vibe.
Take the skillet off the heat and let it sit for 2–3 minutes. The sauce will thicken slightly as it stands, helping it cling more to the pasta. If it thickens more than you like, you can loosen it with a splash of warm broth or cream just before serving.
Serve the Creamy One-Pot Bacon Cheeseburger Pasta straight from the skillet, topped with extra shredded cheese, more bacon, and optional chopped pickles or diced onion for a full cheeseburger effect. It pairs well with a crisp green salad or simple steamed veggies to balance the richness.
Tips And Tricks
Cook the pasta in just enough liquid. One‑pot pastas rely on the pasta starch mingling with the reduced broth to create a naturally silky sauce. Too much liquid will give you a thin, soupy sauce; too little risks undercooked pasta. Start with the recommended broth + water and adjust with small splashes as needed while cooking.
Stir frequently while the pasta cooks. Dry pasta in a thickening sauce tends to sink and can stick to the bottom or clump if left alone. Stirring every couple of minutes keeps everything moving and ensures even cooking.
Use freshly shredded cheese when possible. Pre‑shredded cheeses often contain anti‑caking agents that can keep them from melting smoothly; grating cheddar and mozzarella from a block usually gives a creamier sauce. Add cheese off the highest heat and in batches, stirring vigorously to help it emulsify.
Bacon texture is flexible. Some cooks leave the bacon in the skillet the whole time so it flavors the sauce as it simmers, even though it softens. Others prefer to remove the bacon after crisping and only stir it in at the end for a crunchier contrast. Both approaches work; decide based on whether you want crisp bites or more integrated bacon flavor.
Pickle components add a true cheeseburger vibe. Dill relish or chopped pickles bring acidity, salt, and that unmistakable burger tang. You can stir them in near the end of cooking for a more mellow, blended flavor or sprinkle them on top at serving for a sharp, fresh hit.
This dish thickens as it cools. Leftovers often become quite thick in the fridge as the pasta continues to absorb sauce. When reheating, stir in a bit of milk, cream, or broth to bring back a saucier consistency, and heat gently to keep the cheese sauce smooth.
Variations
Extra‑creamy: Increase the cream cheese and cream amounts, or add a spoonful of sour cream at the end, for a richer, almost Hamburger Helper‑style sauce. You can also finish with a little extra butter if you want an even silkier mouthfeel.
Veggie‑boosted: Add diced bell peppers, mushrooms, or even a handful of spinach. Sauté the veggies along with the onion before adding the beef or cook them briefly after browning the meat. This adds sweetness, texture, and color without compromising the cheeseburger flavor.
Different cheeses: Sharp cheddar is classic, but you can swap in Colby Jack, pepper jack (for a little heat), or a smoked cheddar for depth. A sprinkle of Parmesan at the end can add a salty, savory finish.
Bacon level: Go heavier on bacon for a stronger smoky backbone, or use turkey bacon if you want to cut some fat while keeping the bacon note. You can also use a mix of beef and pork (like half ground beef, half Italian sausage) for a different, more robust meat flavor.
Baked finish: After the pasta is cooked and sauced, transfer it to a baking dish, top with extra cheese and bacon, and broil or bake briefly until bubbly and browned on top, similar to some skillet‑then‑broil recipes. This adds a gratinéed layer for those who love cheesy crusts.
Low‑carb adaptation: Swap the pasta for cauliflower florets or a low‑carb noodle substitute and cook in the same sauce base, adjusting liquid and cook time since cauliflower releases some moisture and cooks faster than pasta. Keep the bacon, beef, and cheese as is for a very satisfying, low‑carb cheeseburger bowl.
Creamy One-Pot Bacon Cheeseburger Pasta brings together everything that’s indulgent about a bacon cheeseburger—beef, bacon, cheese, tangy sauce—into a convenient one‑pan pasta that hits all the comfort‑food notes with minimal cleanup.
