This Cheeseburger Pasta blends the soul of a backyard cookout with the finesse of a one-pan pasta masterclass—think Southern comfort meets European weeknight ease. Inspired by a diner in rural Alabama and tweaked with a French-style roux, it’s equal parts bold, creamy, and undeniably satisfying.
Velvety cheese sauce coats every twist of pasta, locking in juicy ground beef and just the right amount of smoky spice—like an American classic vacationing in Italy. It tastes incredible alongside Chinese Chicken Salad and Brazilian Lemonade for a laid-back dinner with global flair.
Perfect after a long day or when you need a fast, filling crowd-pleaser. If you’re leaning into comfort food mode. Trust me, once you serve it, people will ask for the recipe.
Why You’ll Be Hooked
- I’ve experimented with everything from smoked gouda to pickled jalapeños—it’s a great base for creativity.
- I first made this after returning from a food tour through Italy—it reminded me of a bolognese, but with that all-American twist I grew up with.
- It fits perfectly into my weeknight lineup because it uses pantry staples and only takes 30 minutes—a total time-saver.
- This became my go-to during a weight-loss phase—just used whole wheat pasta and lean ground turkey, then added steamed broccoli for volume without the extra calories.
Cheeseburger Pasta Recipe
Equipment
- Large deep skillet with lid
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Box grater (for cheese)
- Ladle or serving spoon
- Mixing bowl
Ingredients Â
Sauce & Cheese
- 1 tbsp Yellow Mustard
- 6 oz Shredded Cheddar Fresh Parsley, for garnish
- ÂĽ cup Sugar-Free Ketchup
- 2 tbsp Light Mayo
- 2 tbsp Relish
- 2 tbsp Stone Ground Mustard
Pasta
- 8 oz Banza Pasta Shells
- 1 tbsp Olive Oil
- ½ tsp Black Pepper
- 1 lb Ground Chicken
- 2 tbsp Worcestershire Sauce
- 2 tsp Onion Powder
- 2½ cup Chicken Broth
- 2 tbsp Pickle Juice
InstructionsÂ
- Heat olive oil in a large skillet over medium-high heat, then brown both sides of the ground chicken until fully cooked.
- Sprinkle in onion powder and black pepper, then pour in the pickle juice, Worcestershire sauce, broth, and dry pasta.
- Stir everything together to make sure the pasta is submerged, then cover and cook for 6–8 minutes, just until the pasta is nearly done.
- Meanwhile, mix all the sauce ingredients (except cheese) in a bowl.
- Once the pasta is ready, remove the skillet from heat, uncover it, and fold in the sauce mixture, followed by the cheese.
- Use all 6 oz of cheese if you like it extra cheesy, or fold in 4 oz and reserve 2 oz to sprinkle on top.
- Broil for 5 minutes until bubbly and golden.
- Finish with a sprinkle of fresh parsley and serve hot.
Notes
- Use high-protein or chickpea pasta for a healthier twist without sacrificing texture.
- Adding diced pickles as garnish gives an extra tangy cheeseburger vibe.
| Nutrition | Value |
| Calories | 279kcal |
| Carbohydrates | 19g |
| Fat | 13g |
| Protein | 25g |
