This easy one-pan Cheeseburger Pasta is everything you love about a classic cheeseburger turned into a cozy, family-friendly dinner. Ground beef and pasta cook together in a savory broth with hidden zucchini, then everything gets finished with cheddar cheese, ketchup, mustard, and a little mayo for that classic cheeseburger flavor. It’s quick, comforting, and made entirely in one skillet, which means fewer dishes and an easy dinner for busy weeknights.
why you’ll love this cheeseburger pasta
This is one of those dinners I know I can make when I need something easy that everyone will actually eat. It has all the flavors of a classic cheeseburger—ground beef, cheddar cheese, ketchup, and mustard—but everything gets tossed together with tender pasta in one creamy, cheesy skillet. This cheeseburger pasta is simple, comforting, and doesn’t require a bunch of ingredients or extra steps.
I also love that there’s a whole zucchini grated right into the skillet. It cooks down with the beef and pasta so you honestly barely know it’s there, but it’s an easy way to get an extra veggie into dinner without making a separate side. And because the pasta cooks right in the beef broth, you’re not boiling pasta in another pot or dirtying extra dishes.
This is definitely one of those recipes to keep in your back pocket for busy weeknights when you don’t really feel like cooking but still want a homemade meal. It’s cheesy, filling, comes together in one pan, and tastes like something the kids would request—which is always a win in my book.
ingredients you’ll need for cheeseburger pasta
- Ground beef: This is the hearty base of the pasta and gives it that classic cheeseburger flavor. I like using a lean ground beef so there isn’t too much excess grease, but use whatever you normally keep on hand.
- Yellow onion: Chopped onion cooks right along with the beef, adding lots of flavor and a little natural sweetness to the dish.
- Garlic: Fresh garlic adds another layer of savory flavor. Because what’s a good one-pan dinner without a little garlic?
- Tomato paste: Just a couple tablespoons add richness and a deeper tomato flavor without making the pasta taste overly tomato-y.
- Seasonings: Salt, pepper, paprika, chili powder, and garlic powder keep things simple but flavorful. The chili powder adds flavor without making the dish spicy, so it’s still great for the whole family.
- Zucchini: One whole zucchini gets grated directly into the skillet. It cooks down and blends right into the beef and pasta, making it an easy way to add an extra veggie without really noticing it’s there.
- Beef bone broth: The pasta cooks directly in the broth instead of being boiled separately, so it absorbs all that savory flavor as it cooks. I like using beef bone broth for a little extra protein and richness, but regular beef broth works perfectly too.
- Elbow macaroni: The perfect little pasta shape for scooping up all that cheesy sauce. Elbows also cook quickly and evenly right in the skillet, but another small pasta shape can work if that’s what you have.
- Cheddar cheese: This is what makes the pasta extra cheesy and creamy. I prefer freshly shredded cheddar because it melts more smoothly, but pre-shredded will work in a pinch.
- Ketchup: It wouldn’t be cheeseburger pasta without it! Ketchup adds a little sweetness, tang, and that familiar classic burger flavor.
- Mustard: Adds just enough tang to balance out the richness of the beef and cheese. Regular yellow mustard gives you the most classic cheeseburger flavor.
- Mayonnaise: This one is optional, but I love adding a couple tablespoons at the end. It makes the sauce a little creamier and gives it more of that classic burger-sauce flavor.
step-by-step
- Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion has softened, breaking the beef into small pieces as it cooks. Drain any excess grease if needed.
- Add the seasonings. Stir in the tomato paste, salt, pepper, paprika, chili powder, and garlic powder. Cook for another 1–2 minutes, stirring until the beef is well coated.
- Add the zucchini and pasta. Grate the zucchini directly into the skillet, then pour in the beef broth and add the dry macaroni. Stir everything together, making sure most of the pasta is submerged in the liquid.
- Simmer. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 10–12 minutes, stirring frequently so the pasta doesn’t stick to the bottom. It’s ready when the pasta is tender and most of the liquid has been absorbed.
- Make it cheesy. Remove the skillet from the heat and stir in the shredded cheddar, ketchup, mustard, and mayo, if using. Stir until the cheese has completely melted and everything is creamy and well combined.
- Serve. Taste and adjust the seasonings as needed. If it gets a little thicker than you’d like, stir in a splash of additional broth before serving.
You can watch a full video tutorial of my Cheeseburger Pasta here.
pro tips when making cheeseburger pasta
- Shred your own cheese. It melts more smoothly than pre-shredded cheese and gives you a creamier sauce.
- Don’t walk away from the pasta. Give it a stir every couple of minutes, especially toward the end of cooking, to prevent it from sticking.
- Keep an eye on the liquid. Different pasta brands can absorb slightly different amounts. If the skillet looks dry before the pasta is tender, add another splash of broth.
- Let it sit for a few minutes. The sauce will continue to thicken as it cools, so don’t worry if it looks slightly loose when you first stir in the cheese.
- Grate the zucchini finely if you’re serving picky eaters. Once everything is cooked together, you’ll barely notice it’s there. You can also remove the green skin before shredding to help it blend even better.
variations
You can easily make this cheeseburger pasta your own — swap the ground beef for ground turkey or chicken, use your favorite short pasta in place of the elbows, or add finely chopped bell peppers with the onion. For a little heat, add extra chili powder, red pepper flakes, or a few diced jalapeños. You can also play around with the cheese. Sharp cheddar gives you the most classic cheeseburger flavor, but Colby Jack, Monterey Jack, or a combination of cheeses would all work well.
storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The pasta will continue to absorb some of the sauce as it sits, so add a splash of beef broth or water before reheating.
Reheat individual portions in the microwave or warm everything gently in a skillet over medium-low heat until heated through.
more recipes to try and LOVE!
Green Chile Chicken Cornbread Skillet
Cheesy Beef & Spinach Manicotti
If you make my Cheeseburger Pasta, I’d love to hear what you think! Leave a comment and rating below, and if you share it on Instagram, tag @forgetthetakeout so I can see. Your support—through reviews, comments, and shares—helps me keep creating and sharing recipes!
Cheeseburger Pasta
Equipment
- 1 skillet
- mixing spoon
- cheese grater for zucchini
Ingredients
- 1 lb ground beef
- 1 small yellow onion chopped
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 medium zucchini grated
- 3 cups beef bone broth
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup ketchup
- 1/4 cup mustard
- 2 tablespoons mayo optional
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion has softened, breaking the beef into small pieces as it cooks. Drain any excess grease if needed.
- Stir in the tomato paste, salt, pepper, paprika, chili powder, and garlic powder. Cook for 1–2 minutes, stirring to coat the beef.
- Grate the zucchini directly into the skillet, then add the beef broth and dry pasta. Stir well, making sure most of the pasta is submerged in the liquid.
- Bring to a boil, then reduce to a simmer. Cook uncovered for 10–12 minutes, stirring frequently so the pasta doesn’t stick, until the pasta is tender and most of the liquid has been absorbed.
- Remove from the heat. Stir in the cheddar cheese, ketchup, mustard, and mayo, if using, until the cheese is melted and everything is creamy and well combined.
- Taste and adjust the seasonings if needed. If the mixture is too thick, add a small splash of broth before serving
