Cheeseburger Pasta Skillet is an easy, family friendly skillet meal that is ready in 30 minutes! Full cheeseburger flavors in comforting pasta form.
One Pot Cheeseburger Pasta
I’m a big fan of skillet meals. They’re quick and easy and great for weeknight meals. Southwest Chicken Skillet and Cheesy Chicken Pasta Skillet are in regular rotation.
But, I wanted to make one with beef. I opted for this Cheeseburger Pasta Skillet that takes everything you love about a cheeseburger and puts it into a cheesy, comforting bowl of pasta.
I love that it uses real, everyday ingredients that you probably have in your fridge and pantry.
The next time you feel like eating a cheeseburger but don’t feel like making patties & firing up the grill, give this skillet meal a shot!
Equipment you’ll need
- Skillet – You’ll need a large skillet with a lid. I’ve had this 12″ one for years and have been happy with it. Especially since it’s dishwasher safe.
- Meat Chopper – This little tool is great for breaking up and browning hamburger meat.
- Onion Chopper – This is my new favorite kitchen tool. It makes chopping onions (& other things) so easy!
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Noodles – I like to use macaroni noodles here but any shape will do. Shells would be great to catch the cheesy sauce.
- Olive Oil – Pick a good quality olive oil for the best flavor.
- Onion – I use a white onion for sharp flavor but yellow would be good if you want to add some sweetness.
- Ground Beef – I like to use sirloin because it has a low fat content and great flavor. Chuck will work as well, but you may have to drain off any excess fat.
- Worcestershire Sauce – Worcestershire sauce has a savory, tangy flavor that is perfect in burgers.
- Salt & Pepper – of course.
- Montreal Steak Seasoning – for added flavor.
- Garlic – I like to keep minced garlic on hand but I also have been buying pre-peeled garlic at the market that is super handy.
- Ketchup – Use your favorite brand.
- Mustard – You want the full cheeseburger effect here.
- Diced Tomatoes – One 28 oz can of diced tomatoes.
- Cheddar Cheese – I’ve moved to shredding my own cheddar and it melts so much nicer without the anti-caking preservatives they add to pre-shredded cheese. If you want to use pepper jack or colby jack, those would work. Use your favorite.
How to make a Cheeseburger Pasta Skillet
- STEP ONE: First, cook your favorite noodle shape in salted water until cooked to al dente.
- STEP TWO: While the noodles are cooking, saute some onions until soft and then add the ground sirloin and seasonings and brown the meat. Once brown, add in the ketchup, mustard, diced tomatoes, and 1.5 cups of the shredded cheese.
- STEP THREE: Pour the cooked noodles into the skillet, stir, then top with the remaining shredded cheese and cover so it melts. That’s it!
How to serve it
To up the cheeseburger factor, top your serving with your favorite burger toppings like diced onion, diced dill pickles, sauteed mushrooms, crisp bacon – whatever you like!
How to store leftovers
Refrigerate leftovers in an airtight container for up to 4-5 days, reheating individual portions in the microwave.
Can I freeze it?
Because this skillet is very casserole-like, it will freeze really well. Prepare it as directed then store it in a 9 x 13 freezer-safe dish, wrapped tightly.
When ready to eat it, move it from the freezer to the fridge to defrost, preferably overnight, then bake for 20-30 minutes at 350°. If it’s fully frozen, you’ll need a full hour at 350° to warm through.
Need more skillet meals in your life? Try these:
Mexican Turkey Veggie Skillet Lasagna
Chicken Spinach & Orzo Skillet
Smoked Sausage & Pierogi Skillet
Skillet Chicken Pesto Pasta
Beef Taco Skillet
Click here for my full collection of beef recipes.
Cheeseburger Pasta Skillet
Ingredients
- 12 ounces macaroni noodles
- 1 Tablespoon olive oil
- ¼ cup onion diced
- 1 pound ground sirloin
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Montreal Steak seasoning
- 1 teaspoon minced garlic
- ⅓ cup ketchup
- 2 Tablespoons mustard
- 28 ounces diced tomatoes
- 2 cups cheddar cheese shredded
Instructions
- Bring a large pot of salted water to boil and cook your noodles. Drain and set aside.
- While the noodles are cooking, heat a large skillet (12"+) over medium-high heat. Add the olive oil then the diced onion. Saute until soft.
- Add the ground sirloin, Worcestershire sauce, salt, pepper, Montreal steak seasoning, and garlic. Break apart the meat and cook until no longer pink.
- Add in the ketchup, mustard, diced tomatoes, and 1.5 cups of the shredded cheese. Stir together until fully combined.
- Pour in the cooked noodles and stir to combine.
- Sprinkle the rest of the cheese over the top, cover with a lid, and turn heat to low. Once the cheese is melted, it's ready to serve.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
This recipe originally appeared on Yellow Bliss Road
I’m planning this for dinner tonight! I’m not sure if I missed it somewhere but I don’t see the amount of mustard and it’s not on the main recipe card. Thanks!
oops, my typo! It’s 2 Tb – I fixed it above. Thanks for catching me 🙂
Thanks 😊
It really tastes like a cheeseburger! I’ll definitely be making this again. Next time I’m going to try some shredded lettuce as a garnish along with the diced pickles.
Yay =) Thank you so much for reporting back!
I have an old standby recipe that is similar to this one, or so I thought. The sirloin and the seasonings really make the difference. This is my “new, old standby. I followed the recipe as written.
Cindy! That makes me so happy. Yes, I always opt for sirloin because it makes a difference. I’m so glad I made it to standby status =)
Such a great weeknight meal! We added French fried onions for a sweet crunch. Delicious!
The tomato components are overwhelming. 2Tbsp ketchup would have been plenty and half as much tomato. The seasonings are good. Until I added the tomato I liked it. Not a winner in our kitchen. Thanks for sharing I’m going to tweak to our likings. Maybe lightly season with ketchup and mustard and use meat for hamburger tacos because the seasoning profile was great befor tomato.
Thanks for the feedback! We like tomatoes over here but I see what you’re saying 🙂
This is one of our favorite meals! It is very easy to make and it does taste like a cheeseburger when done! The only change I made was I used only 1 tablespoon of Worcestershire sauce instead of two because my husband and I feel that two tbsps was a little overwhelming. This is a great recipe and the leftovers taste even better!
I love knowing that – thanks, Terri!
This looks yummy, going to make this week! Do you drain the tomatoes?
It is! 🙂 I don’t drain them.
Made this on Tuesday and had the leftovers last night! (1/11/2023). Sooo good and so easy! Perfect exactly as written. Thanks for sharing this yummy recipe! Definitely a do over!
Thanks, Kara!