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Creamy One-Pot Bacon Cheeseburger Pasta

If you love the flavor of a juicy bacon cheeseburger but want something cozy, creamy, and comforting, this Creamy One-Pot Bacon Cheeseburger Pasta is your new weeknight favorite. It has all the flavors of a classic burger—savory ground beef, smoky bacon, melty cheddar—tossed together with tender pasta in a luscious, cheesy sauce.

This dish is a lifesaver on busy nights because it comes together in just one pot (hello, fewer dishes!) and is ready in about 30 minutes. It’s a family-friendly dinner that satisfies picky eaters, grown-ups, and anyone craving cheesy comfort food. Serve it with a side salad and some garlic bread, and you’ve got a complete meal that tastes like it came straight from your favorite diner—but cozier.

This recipe is also easy to customize—switch up the pasta, add extra veggies, or play with different cheeses. It’s a true crowd-pleaser and perfect for weeknight dinners, game-day gatherings, or just when you want something warm and indulgent.

Ingredients

8 oz bacon, diced – Thick-cut bacon works best for extra smoky flavor.
1 lb ground beef – Use 80/20 ground beef for the juiciest results, but leaner beef works too.
1 small onion, diced – Yellow or white onion adds a nice base flavor.
2 cloves garlic, minced – Fresh garlic is best, but jarred will work in a pinch.
2 cups beef broth – Use low-sodium if you prefer more control over saltiness.
1 can (14 oz) diced tomatoes – Fire-roasted tomatoes add a nice smoky depth.
1 cup milk – Whole milk gives a creamier texture, but 2% works too.
8 oz elbow macaroni – You can substitute shells, rotini, or penne.
1 cup shredded cheddar cheese – Freshly shredded melts creamier than pre-shredded.
Salt and pepper to taste – Always taste before seasoning!
Chopped parsley, for garnish – Optional, but adds a fresh pop of color.

Instructions

Cook the bacon:
In a large, deep skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer it to a paper towel–lined plate. Leave about 1 tablespoon of bacon drippings in the pan for flavor.
Brown the beef:
Add the ground beef to the same skillet. Break it up with a wooden spoon and cook until browned and no longer pink.
Sauté the aromatics:
Stir in the diced onion and cook for about 3–4 minutes, until softened and fragrant. Add the minced garlic and cook for 30 seconds until fragrant (be careful not to burn it).
Deglaze and simmer:
Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Add the diced tomatoes (with their juices) and milk, stirring to combine.
Cook the pasta:
Stir in the elbow macaroni. Bring to a gentle simmer, cover, and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Make it creamy:
Stir in the cooked bacon and shredded cheddar cheese until the cheese is melted and the sauce is creamy.
Season and serve:
Taste and season with salt and pepper as needed. Garnish with chopped parsley and serve hot.

Serving Suggestions

Pair with a crisp green salad tossed with a tangy vinaigrette.
Add a side of garlic bread, dinner rolls, or buttery Texas toast for dipping.
Top individual bowls with extra cheese, crispy fried onions, or a drizzle of hot sauce.
Serve with roasted or air-fried vegetables to round out the meal.

Variations & Substitutions

Pasta swap: Use shells, rotini, or even egg noodles.
Cheese upgrade: Try a mix of cheddar and mozzarella, pepper jack for a little kick, or smoked gouda for extra depth.
Veggie boost: Add spinach, peas, or diced bell peppers for extra color and nutrients.
Protein twist: Substitute ground turkey or chicken for a lighter version.
Creamier option: Stir in a splash of heavy cream or a spoonful of cream cheese before serving.
Spicy version: Add crushed red pepper flakes or diced jalapeños while cooking.

FAQs (15–20)

Can I use turkey bacon instead of regular bacon? Yes, just cook until crispy.
Can I make this ahead of time? Yes, store in the fridge and reheat gently on the stove with a splash of milk.
Can I freeze this pasta? Yes, but the texture may soften slightly. Freeze in an airtight container up to 2 months.
Can I double this recipe? Absolutely—just use a larger pot.
What if I don’t have beef broth? Substitute chicken or vegetable broth.
Can I make it dairy-free? Use plant-based milk and dairy-free cheese.
Can I make it gluten-free? Yes, use gluten-free pasta and check your broth/cheese labels.
What type of cheese melts best? Freshly shredded cheddar or a blend of cheddar and mozzarella.
Can I use ground turkey or chicken? Yes, just season well for extra flavor.
How do I keep pasta from sticking? Stir occasionally while cooking.
What if the sauce is too thick? Add a splash of broth or milk to loosen it.
What if the sauce is too thin? Simmer uncovered for a few more minutes.
Can I add hot sauce? Yes, stir in your favorite hot sauce for heat.
What kind of tomatoes are best? Fire-roasted tomatoes give the most flavor.
Can I cook the pasta separately? You can, but cooking it in the broth adds flavor.
Can I make this in an Instant Pot? Yes, cook on high pressure for 4 minutes, quick release, then stir in cheese.
Can I add Worcestershire sauce? Yes, it adds a nice umami boost.
Can I add ketchup or mustard for a cheeseburger vibe? Absolutely! Stir in 1–2 teaspoons at the end.
Can I use evaporated milk? Yes, it will make it extra creamy.
What’s the best way to reheat leftovers? Reheat gently on the stovetop with a splash of milk or broth to keep it creamy.

Pro Tips (15–20)

Use freshly shredded cheese for the smoothest melting.
Cook bacon first to render flavorful drippings.
Don’t drain all the bacon fat—leave a little for flavor.
Season beef while browning to layer flavor early.
Use a wooden spoon to scrape up browned bits (they add flavor!).
Stir pasta occasionally while cooking to prevent sticking.
Taste as you go and adjust salt/pepper at the end.
Use whole milk for a creamier sauce.
Add cheese off heat to prevent clumping.
Garnish with parsley right before serving for color and freshness.
Add a splash of hot sauce if you like a kick.
Double the recipe for meal prep—leftovers are delicious.
Cook pasta just until al dente—overcooked pasta can get mushy.
Make it a bacon double cheeseburger pasta by adding extra cheese on top and broiling for 2 minutes.
Stir in a spoonful of sour cream for extra richness.
Toast your pasta in the pot for 1–2 minutes before adding liquid for a nuttier flavor.
If using pre-cooked bacon, add it at the end to keep it crispy.
Top with crushed potato chips or breadcrumbs for crunch.
Let pasta sit for 2 minutes before serving—sauce will thicken slightly.
Store leftovers in a glass container to keep flavors fresh.