Sloppy Cheeseburger Pasta takes the flavors of a classic sloppy joe—ground beef simmered in a sweet‑tangy tomato sauce with ketchup, mustard, Worcestershire, and a hint of brown sugar—and builds them into a skillet of cheesy pasta.
Ground beef and onion are browned, then simmered with tomato sauce, ketchup, mustard, and a touch of sugar before cooked pasta and shredded cheddar are folded in. The result is rich, saucy, and ultra‑comforting, with the familiar sloppy joe flavor clinging to every noodle and gooey pockets of cheese throughout. It’s easy, fast, and perfect for busy weeknights when you want big flavor and minimal fuss.
Equipment
- Large deep skillet or sauté pan (12‑inch) or a wide Dutch oven.
- Large pot for boiling pasta (if not doing a one‑pot method).
- Wooden spoon or spatula for browning and stirring.
- Colander to drain pasta.
- Measuring cups and spoons.
Ingredients
- 1 lb (450 g) ground beef (80–90% lean).
- 8 oz (about 225 g) short pasta, such as elbows, shells, rotini, or small penne.
- 1 small to medium onion, finely diced.
- 2–3 cloves garlic, minced (or 1 teaspoon garlic powder).
Sloppy “joe” style sauce:
- 1 (8–15 oz / 225–425 g) can tomato sauce, or equivalent crushed tomatoes.
- ½–¾ cup ketchup.
- 1–2 tablespoons yellow mustard.
- 1–2 tablespoons Worcestershire sauce.
- 2–3 tablespoons brown sugar (light or dark), to taste.
- ½–1 cup beef broth or water, to adjust sauce consistency.
Cheesy/creamy elements:
- 1½–2 cups (about 150–200 g) shredded cheddar cheese (sharp preferred).
- 2–4 oz (56–115 g) cream cheese or a splash (¼–½ cup) of heavy cream/half‑and‑half for extra creaminess (optional but common in “creamy” versions).
Seasonings:
- ½–1 teaspoon kosher salt, or to taste.
- ½ teaspoon black pepper, or to taste.
- ½ teaspoon smoked or sweet paprika (optional).
- ½ teaspoon onion powder (if you want stronger onion flavor).
Optional garnishes: extra cheese, sliced green onions, chopped pickles, or parsley.
Instructions And Steps
1. Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just al dente. Drain well in a colander and set aside. If you like, toss the pasta with a small drizzle of oil to prevent sticking while you prepare the sauce.
(If you prefer a true one‑pot method, you can cook the pasta directly in the meat/sauce/broth mixture like many cheeseburger pasta recipes; see variation notes. )
2. Brown the beef and aromatics
While the pasta cooks, heat a large deep skillet over medium‑high heat. Add the ground beef and diced onion. Cook, breaking the beef into crumbles, until the meat is browned and the onion is softened, 6–8 minutes. Drain off excess grease if there is a lot, leaving just a thin coating in the pan.
Stir in the minced garlic (or garlic powder) and cook for another 30–60 seconds until fragrant. Season with a light pinch of salt and pepper at this stage to start layering flavor.
3. Make the sloppy cheeseburger sauce
Add the tomato sauce, ketchup, mustard, Worcestershire, and brown sugar to the browned beef and onions. Stir well to combine, scraping up any browned bits stuck to the bottom of the skillet. Taste and adjust the sweet‑tangy balance: add a bit more ketchup for sweetness, more mustard for tang, or another spoon of brown sugar if you like a sweeter sloppy joe profile.
Pour in ½–1 cup beef broth or water, depending on how saucy you want the final dish and how much sauce you plan to coat the pasta with. Bring the mixture to a gentle simmer over medium heat and let it cook for 5–10 minutes, stirring occasionally, so the flavors meld and the sauce thickens slightly. Adjust seasoning with more salt, pepper, or paprika as needed.
If you want a creamier sauce, stir in the cream cheese cubes or a splash of cream now, letting them melt completely into the sloppy sauce as it simmers on low heat.
4. Combine pasta and cheese
Reduce the heat to low. Add the drained cooked pasta to the skillet with the sloppy cheeseburger sauce. Use a spatula to gently fold and toss the pasta until all the noodles are well coated in the meat sauce. If the mixture seems too thick or dry, add a small splash of broth or water; if it seems too loose, let it simmer a few more minutes, stirring frequently, until it thickens.
Sprinkle about half of the shredded cheddar over the skillet and stir until it melts into the pasta and sauce. Then add the remaining cheese on top, either stirring it in for full creaminess or leaving some on the surface to melt and form a cheesy layer. Turn off the heat and let the pasta sit for a couple of minutes so the cheese fully melts and the sauce thickens and clings to the pasta.
5. Serve
Taste once more and adjust seasoning if needed—you can add a small squeeze of ketchup or a dash more mustard if you want the “sloppy cheeseburger” notes to pop even more. Serve the Sloppy Cheeseburger Pasta hot, topped with extra cheddar, sliced green onions, or chopped pickles for a truly cheeseburger‑like finish.
Tips And Tricks
Balance sweet and tangy. Sloppy joe–style sauces rely on a balance of ketchup and brown sugar (sweet) with mustard and Worcestershire (tangy/savory). Start with the lower end of sugar and adjust up slowly; it’s easier to add more sweetness than fix a sauce that’s too sweet.
Season in layers. Lightly salting the beef as it browns, seasoning the sloppy sauce, then adjusting once cheese is in helps prevent blandness without going overboard on salt. Remember that cheddar and Worcestershire bring salt and umami, so always taste before adding more.
Cook pasta al dente. Slightly firm pasta holds up better once mixed with hot sauce and cheese; overcooked pasta will become mushy, especially in leftovers. If you switch to a one‑pot method, keep a close eye on pasta doneness and stir frequently to avoid sticking and uneven cooking.
Use sharp cheddar and freshly shredded cheese for best melt and flavor. Sharp cheddar gives a more pronounced cheesy taste against the bold sloppy joe sauce, and grating cheese from a block generally melts more smoothly than pre‑shredded. Add cheese off the highest heat and in batches to avoid graininess.
Cream cheese or cream make it silky. Adding a little cream cheese, as in some lightened‑up cheeseburger pastas, or a splash of cream softens the acidity of the tomato and makes the sauce extra luscious. Fold it in completely before adding the cheddar.
Leftovers will thicken as they cool. Pasta continues to absorb sauce in the fridge, so expect a denser texture the next day. When reheating, stir in a splash of water, broth, or milk to loosen things back into a saucy consistency, and reheat gently so the cheese sauce stays smooth.
Variations
True one‑pot method:
Instead of cooking the pasta separately, you can add uncooked pasta directly to the skillet after browning the meat, as many cheeseburger pasta recipes do. After adding the sloppy sauce ingredients and broth, stir in the dry pasta, ensure most of it is submerged, cover, and simmer until the pasta is tender and most of the liquid is absorbed. Then stir in cheese as usual.
Sloppy Joe Pasta Casserole:
Turn the dish into a baked casserole by mixing cooked pasta with the sloppy meat sauce and half the cheese, pressing into a casserole dish, topping with the remaining cheese, and baking at 350°F until bubbly and browned on top. This is great if you like a golden cheese crust or want to make the dish ahead and bake before serving.
Veggie boosts:
Add diced bell pepper or carrots along with the onion for extra sweetness and color. You can also stir in a handful of baby spinach or peas near the end for a bit of green that won’t drastically change the flavor.
Different meats:
Swap ground beef for turkey or chicken to lighten things up while keeping the sloppy cheeseburger flavors. You may want to add a little extra Worcestershire or a beef‑style bouillon to boost the savory notes with leaner meats.
Extra “burger” toppings:
Fold in chopped dill pickles at the end, or serve topped with shredded lettuce and diced tomato on each plate for a deconstructed “cheeseburger salad over pasta” effect. A sprinkle of sesame seeds on top nods to a burger bun.
Spice level:
If you love heat, add a pinch of red pepper flakes, a dash of hot sauce, or swap part of the ketchup for a spicy ketchup or chili sauce. Keep the base mild if you’re serving kids and let adults add their spice at the table.
Sloppy Cheeseburger Pasta combines the tangy, saucy comfort of sloppy joes with the oozy cheese and savoriness of a cheeseburger, all wrapped around satisfying bites of pasta in a single pan.
