Let Me Tell You About This Insanely Good Loaded Cheeseburger Alfredo Pasta
Alright, let me just say, the first time I made this loaded cheeseburger alfredo pasta was pure chaos—I had three hungry teenagers poking around the kitchen, a cat trying to sample the beef (she’s obsessed), and apparently, I thought using two spoons at once was the way to stir the sauce. But despite that lovable bedlam, everyone lost their minds over the result! It’s basically what happens when your cheeseburger dreams nudge up against your pasta cravings and decide to join forces. (Warning: this is not the recipe for skimpy cheese. Let’s be honest.)
Why You’ll Love This (Or: Why I Keep Making It)
I make this on nights when I want my family to quit that “what’s for dinner?” chorus before my patience runs out. They go absolutely bonkers for this, especially when the weather’s a bit blah or we’ve all had a long day. It’s like comfort food plus a little kitchen mischief. Plus, the leftovers, such as they are (I’d say “if there are any,” but there usually aren’t), are even better next-day, if you ask me. I did once try it with turkey instead of beef, but… well, let’s just say no one requested the turkey version after that.
The Ingredients (AKA: My Usual Grocery Frenzy)
- 400g (roughly 14 oz) pasta – I usually grab rotini or penne because they grab the sauce so nicely. But if you’ve just got spaghetti, who cares, it’ll still taste fab.
- 1 lb (450g) ground beef – My grandmother swore by 80/20, but honestly, whatever’s on sale does the job.
- 1 small onion, chopped – Sometimes I substitute with shallots if I’m feeling fancy (or if that’s all I’ve got left).
- 2 cloves garlic, minced – You can absolutely use garlic powder if chopping feels like too much work at 6 pm.
- 2 cups (about 225g) shredded cheddar cheese – Bagged is fine. Pre-shredded means less time grating and more time sipping wine.
- 1 cup heavy cream – Or go half-n-half if you want it just a bit lighter (but why??).
- 1 tablespoon Dijon mustard – Sometimes I skip this and just add a squirt of ketchup for a cheeseburger-in-pajamas vibe.
- Salt and pepper to taste (seriously, do this bit at the end, not earlier)
- Optional toppings: sliced pickles, cooked crumbled bacon, chopped tomatoes, green onions—the works. Or none, if you just want to shovel it down plain.
How to Throw This Together
- Boil the pasta. Bung it in a big pot of salted water and cook till al dente (try not to let it get soggy, but hey, life happens). I usually taste-test at the 8-minute mark. Drain and toss with a little oil so it doesn’t clump.
- Brown the beef. In a large skillet (mine’s seen better days), cook the ground beef with a pinch or two of salt over medium heat. Once it’s mostly browned, throw in the onions and cook until they’re soft, about 3–4 minutes. Add the garlic and cook for another minute—don’t let it burn. If you see lots of grease, drain most off, but leave a bit for flavor; grandma’s wisdom, that.
- Cheesy sauce time. Reduce heat to low. Stir in the heavy cream and Dijon mustard, and let it all get friendly and bubbly. Add the shredded cheddar a handful at a time, stirring until each lot melts before adding more—it’ll start off looking weirdly greasy, then go delightfully creamy. (This is when I sneak a spoonful.)
- Bring it together. Tip in the cooked pasta, give the whole lot a good stir, and taste for seasoning. If it feels too thick, splash in a bit of pasta water or more cream. If it feels thin, just keep it on the heat for a minute.
- Finish with toppings. Scatter over crumbled bacon, tomatoes, or whatever else sounds delicious. I seriously recommend pickles, no matter what my oldest says about them being weird in hot food.
Notes from My Many Trials (and Tribulations)
- If your sauce splits a bit, don’t panic. Just whisk in a touch more cream or some warm milk. Works like a charm—well, most of the time.
- I used to try to make it all in one pot but, actually, I find it works better if you join the pasta and sauce at the end instead of trying to cook pasta in the sauce. Fewer tears.
Variations Tried (Not All Winners, Mind)
- I’ve used ground chicken and that was… fine, but not my favorite.
- For a hit of spice, I once tossed in pickled jalapeños—verdict: delicious, but maybe lay off if serving kids who think black pepper is wild.
- I did try a plant-based ground “beef” once for my veggie cousin; it turned out halfway decent, except it needed more seasoning than beef. Go heavier on the mustard and cheese.
- The no-bake version (just mixing cooked pasta and cheese with cold beef) is, uh, not recommended, unless you like sad, lukewarm pasta-bergs.
Kitchen Tools (and Makeshift Options)
- Large skillet or frying pan – If you don’t have one, a big saucepan will do; you just need something deep enough to fit all that cheesy glory.
- Big pasta pot – But hey, in college I made this in a saucepan and just did the pasta in shifts. No shame.
- A wooden spoon or spatula – Or, you know, whatever’s clean. I lost mine for a week once and just used a big fork. It works, sort of.
How I Store Loaded Cheeseburger Alfredo Pasta
I stick any leftovers in an airtight container and stick it in the fridge—should keep a good 2–3 days, though honestly, in my house it never lasts more than a day! If reheating, splash on a bit more cream or milk so the sauce loosens up. If you freeze it, the sauce can get a bit grainy, but it still tastes fine. (Well, to me. My husband says it’s “just not the same.”)
What to Serve Alongside (If You Even Need Anything Else)
We love ours with a sharp little green salad (something about the crispness alongside all the richness). Sometimes crusty bread shows up for mopping duties and, on especially rowdy movie nights, I’ll just stick out bowls of kettle chips. No one complains. Oh, and if you want to go full diner, pour yourself a big glass of cold whole milk. Sounds odd, but trust me.
Pro Tips (Learned the Hard Way)
- Don’t rush melting the cheese—one time I cranked the heat and ended up with a sauce that looked like wallpaper paste. Take it slow; you won’t regret it.
- If you salt the beef before browning, it actually dries out faster. I wait till the onions go in. Seems to help.
- On second thought, don’t try to double the recipe in a single pan unless you want to risk a mini eruption of cheese on your stovetop.
FAQ (From Real Texts, Emails & Kitchen Chatter)
- Q: Can I make this ahead?
A: Kind of—it reheats well, but honestly, the cheese sauce is creamiest right after you make it. If reheating, add milk and reheat gently. - Q: Does it work gluten-free?
A: Yep, but, use your fave pasta. I like Banza chickpea pasta; just keep an eye, it cooks faster than regular stuff. - Q: My sauce is too thick/thin! Help?
A: Add a splash of pasta water if it’s thick, or simmer a bit longer if too thin. Happens to the best of us. - Q: Can I make it in a slow cooker?
A: I’ve tried. Honestly, not my favorite method—the pasta gets gluey. Try it if you’re feeling brave, but I warned you.
If you’re the sort who loves cheeseburgers, pasta, and the feeling of a small, delicious kitchen victory, definitely give this loaded cheeseburger alfredo pasta a whirl. Got your own twists? Send ’em my way! And if you somehow don’t demolish it in one night, well… you’re a stronger person than I am. Here’s a great primer on cooking ground beef right, by the way.
Ingredients
- 8 oz rotini or penne pasta
- 1 lb ground beef
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups Alfredo sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- Salt and black pepper to taste
Instructions
-
1Cook the pasta according to package instructions. Drain and set aside.
-
2In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pan.
-
3Add the ground beef and diced onion to the skillet. Cook until the beef is browned and onion is tender, about 6-8 minutes. Drain excess fat if needed.
-
4Stir in the minced garlic and cook for 1 minute. Reduce heat to low and pour in the Alfredo sauce, mixing well.
-
5Add cooked pasta to the skillet along with cheddar and mozzarella cheeses. Stir until cheeses are melted and the pasta is evenly coated.
-
6Top with crispy bacon, chopped green onions, and additional seasonings if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!