If you love cheeseburgers and pasta (and really, who doesn’t?), this Cheeseburger Pasta is about to become your new favorite go-to dinner. This recipe combines tender pasta, juicy ground beef, and a rich, cheesy sauce to deliver all the flavors of a classic cheeseburger—without the bun. It’s the kind of meal that satisfies both kids and adults alike, and it’s perfect for busy weeknights when you’re craving something comforting and filling.

I remember the first time I made this dish, it was one of those “what can I make with what’s in my fridge” situations. All I had on hand was some pasta, a pack of ground beef, and a couple of kinds of cheese—and out of that little pantry adventure, Cheeseburger Pasta was born. My family devoured it, and it quickly earned a spot in our regular meal rotation. Since then, I’ve refined it a bit, but it’s still one of those reliable dishes that you can throw together in under 30 minutes, with ingredients you probably already have.

Where did cheeseburger pasta come from?

Cheeseburger Pasta isn’t exactly a traditional recipe (you’re not going to find it in Italian cookbooks!), but it’s become a popular dish in American kitchens over the past few decades. Likely inspired by boxed hamburger pasta meals, this homemade version offers all the same flavors, but with a fresher taste and more control over ingredients. This recipe skips the preservatives and artificial flavors, keeping it simple and homemade. And unlike a classic cheeseburger, which typically requires buns, pickles, and various condiments, Cheeseburger Pasta just focuses on the essentials: beef, cheese, pasta, and a little seasoning.

Breaking down the ingredients

Let’s talk about the main ingredients that make this Cheeseburger Pasta so delicious and versatile.

Ground beef: Lean ground beef is perfect here because it provides all the savory richness you want without an overwhelming amount of grease. If you prefer, you can use ground turkey or even a plant-based ground “beef” for a lighter option.
Pasta: Any short pasta will work, but I usually go with something like penne or rotini that can really hold onto the sauce. Whole-wheat pasta or gluten-free varieties work just as well if that’s your preference.
Cream cheese: This is the secret to an ultra-creamy sauce that clings to every piece of pasta. It melts beautifully into the beef, creating a smooth base for the cheddar. If you’re looking to cut calories, reduced-fat cream cheese works, though the sauce will be slightly less rich.
Sharp cheddar cheese: Cheddar adds that classic cheeseburger flavor we’re after. The sharper the better, in my opinion, since it brings a more pronounced, tangy taste. Feel free to mix in some mozzarella if you like a stretchier, meltier cheese.
Milk: Milk helps thin the sauce just enough so it coats the pasta perfectly. Whole milk adds the most richness, but any milk will do, including dairy-free options like almond or oat milk.
Seasonings: Garlic powder, onion powder, and salt are the essentials here. They bring just enough flavor to mimic the taste of a cheeseburger without overwhelming the dish. You can always add more spices to taste—I sometimes throw in a pinch of smoked paprika for a hint of depth.

Essential kitchen gear for the job

You won’t need much for this recipe, which is one of the reasons I love it so much. Here are the essentials:

Large skillet or sauté pan: You’ll want a good, deep skillet to brown the meat and mix the pasta and sauce without making a mess. If you don’t have one, a medium pot will work too.
Pasta pot: Any pot big enough to cook a pound of pasta will do. Just make sure to salt the water generously—this is your only chance to season the pasta itself!
Colander: For draining the pasta. A simple metal or plastic one works perfectly here.
Wooden spoon or spatula: For stirring the meat, cheese, and sauce. If you’ve got a silicone spatula, it’s perfect for scraping the sides of the skillet to make sure nothing sticks.

Step-by-step: making the ultimate cheeseburger pasta

Grab your ingredients and let’s get cooking!

Cook the pasta. Start by bringing a pot of salted water to a boil. Add your pasta and cook it according to the package instructions until al dente. This should take about 8–10 minutes. (Pro tip: If you’re timing this right, your pasta should be ready right as your sauce is coming together.)
Brown the ground beef. While your pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon as it cooks. You want it nice and browned with no pink remaining. This should take about 6–8 minutes. Once the beef is cooked, drain off any excess grease and return it to the skillet.
Add the cheeses and seasonings. Lower the heat to medium, then add the cream cheese, shredded cheddar, garlic powder, onion powder, and salt to the skillet with the beef. Stir everything together until the cheeses have melted and created a smooth, thick mixture with the beef. This can take a few minutes, so be patient—it’s worth it!
Create the sauce. Once the cheese mixture is smooth, slowly pour in the milk while stirring continuously. This will help thin the sauce just enough to coat the pasta. Keep stirring until everything is well combined and you’ve got a luscious, cheesy sauce.
Combine the pasta and sauce. Drain your pasta once it’s ready, then add it straight into the skillet with the sauce. Give everything a good stir so the pasta is completely coated. Taste and adjust seasoning if needed. Serve immediately and enjoy every cheesy, comforting bite!

Fun variations and substitutions

One of the best things about this Cheeseburger Pasta is how easy it is to customize! Here are some of my favorite ways to change things up:

Make it spicy: Add some chopped jalapeños or a dash of hot sauce to the cheese mixture for a spicy kick. Pepper jack cheese also works great here if you want a bit more heat.
Add veggies: Toss in some diced tomatoes, bell peppers, or even some frozen peas to add a pop of color and extra nutrients. I’ve found that sautéed mushrooms work beautifully too—they bring a savory, almost “umami” flavor to the dish.
Gluten-free: Use your favorite gluten-free pasta to make this dish celiac-friendly. Just make sure to cook it al dente, as gluten-free pasta can get mushy if overcooked.
Low-carb option: If you’re watching carbs, you can use cauliflower florets in place of the pasta. Roast or steam them until tender, then stir them into the sauce. It’s surprisingly delicious!
Bacon cheeseburger style: Sprinkle in some cooked, crumbled bacon to give the dish a bacon cheeseburger vibe. Trust me, this is a game-changer.

Serving ideas and presentation tips

For a family-style meal, serve this Cheeseburger Pasta straight from the skillet—it’s casual, cozy, and makes cleanup a breeze. If you want to dress it up a bit, sprinkle some fresh parsley or chives on top for a pop of color. You can also serve it with a simple side salad or some garlic bread to make it a complete meal.

And if you’re serving this at a gathering or potluck, transfer the pasta to a casserole dish and top it with a little extra cheddar cheese. Pop it under the broiler for a few minutes until the cheese is bubbly and golden. It looks fantastic and gives the dish a fun, “baked” twist!

Drink pairings

For adults, a cold, crisp lager or pilsner pairs perfectly with this Cheeseburger Pasta, highlighting the savory flavors without overwhelming the dish. If you’re more of a wine person, try a light red like a Pinot Noir or even a chilled rosé. For a non-alcoholic option, an iced tea or a sparkling water with a slice of lime balances out the richness of the pasta.

Storing and reheating leftovers

If you have leftovers (a rare occurrence in my house!), Cheeseburger Pasta stores well in the fridge for up to 3 days. Just place it in an airtight container and reheat it in the microwave or on the stovetop with a splash of milk to bring the sauce back to life. Be careful not to overheat, or the cheese might get a bit grainy.

Scaling the recipe for different serving sizes

This recipe is pretty forgiving if you need to adjust the portions. For a crowd, just double the ingredients and use a large pot instead of a skillet. If you’re cooking for one or two, halve the ingredients—but watch the cooking times, especially for the pasta, as smaller amounts tend to cook faster.

Troubleshooting tips

If the sauce is too thick: Add a little extra milk, one tablespoon at a time, until it reaches your desired consistency.
If the cheese doesn’t melt smoothly: Make sure to lower the heat when adding the cheese. Too high a heat can cause cheese to separate or become grainy.
If the pasta absorbs too much sauce: Stir in a splash of milk or chicken broth to loosen things up.

Frequently asked questions

Can I use a different type of cheese?
Absolutely! Mozzarella, Monterey Jack, or even Gouda would work well in this dish.
Can I make this ahead of time?
You can cook the beef and make the cheese sauce in advance, but I recommend cooking the pasta fresh to avoid it getting mushy.
How do I make this gluten-free?
Use gluten-free pasta and make sure your other ingredients don’t contain gluten.
What’s the best pasta shape for this recipe?
Short pasta shapes like penne, rotini, or fusilli work best because they hold onto the sauce well.
Can I freeze Cheeseburger Pasta?
It’s not ideal, as the texture of the cheese sauce can change after freezing. However, if you don’t mind a slight difference, it will keep in the freezer for up to 2 months.

Enjoy your Cheeseburger Pasta—it’s comfort food at its easiest and most delicious!