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Crave-Worthy Loaded Beef Bacon Cheeseburger Pasta

Loaded beef bacon cheeseburger pasta in a pot with melted cheese and crispy bacon
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All the flavor of a cheeseburger in pasta form. This hearty one-pot meal loaded with seasoned ground beef, crispy bacon, and cheesy sauce is ready in 30 minutes.

Ingredients

Scale
  • 1 lb ground beef
  • 6 slices bacon, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can tomato sauce
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz elbow macaroni or other small pasta
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • Toppings: dill pickles, diced tomatoes, shredded lettuce

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat for 6-8 minutes until crispy. Remove the bacon with a slotted spoon and set aside on paper towels, leaving about 1 tablespoon of the rendered fat in the pot.
  2. Add the ground beef to the pot and cook for 5-7 minutes until browned, breaking it up with a wooden spoon. Drain off excess fat, leaving about 1 tablespoon.
  3. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  4. Stir in the tomato sauce, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Bring to a simmer.
  5. Add the elbow macaroni to the pot. Stir well, cover, and reduce the heat to medium-low. Simmer for 10-15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking. Add 2-3 tablespoons of broth if sauce gets too thick.
  6. Remove the pot from the heat. Stir in the shredded cheddar cheese, shredded mozzarella cheese, and the reserved crispy bacon until the cheese is melted and the sauce is creamy, about 1-2 minutes.
  7. Serve immediately, topped with dill pickles, diced tomatoes, or shredded lettuce.

Notes

  • Use freshly shredded cheese for a smoother, creamier sauce as pre-shredded cheese can contain anti-caking agents that prevent it from melting as well.
  • Drain the ground beef well to avoid a greasy dish, leaving about 1 tablespoon for moisture.
  • Don’t overcook the pasta; it should be al dente as it will continue to cook a bit in the hot sauce.
  • You can use any small pasta shape you like, such as shells, rotini, or penne.
  • For a spicier kick, add a pinch of red pepper flakes along with the other spices.
  • Use a 5-6 quart pot or Dutch oven for best results.

Nutrition

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