This cheeseburger pasta is quick and easy to make and is all the best parts of a cheeseburger. What's not to love?! Smooth and creamy cheddar cheese, juicy tomatoes and flavourful minced beef. All tossed with noodles and all ingredients are from Aldi!
Easy Cheeseburger Pasta
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This pasta is a quick and easy dinner that comes together in under 30 minutes. Just imagine silky smooth cheddar sauce, caramelised onions and browned beef all tossed with crushed tomatoes and a little mozzarella to make it all extra cheesy. Only a few ingredients and just a few minutes and this can be on your dinner table!
Ingredients needed for cheeseburger pasta
- minced beef
- macaroni or another short noodle
- cheddar cheese
- mozzarella
- garlic
- onion
- paprika
- tin of cherry tomatoes (crushed tomatoes work too)
- chicken stock made with a stock cube
Pantry Ingredients that you probably already have
- salt
- pepper
- olive oil
Step by step: how to make this one-pot pasta
- The very first thing to do for this pasta is to heat some olive oil in a pan and add in the minced beef and season with salt and pepper. Brown the beef until it's fully cooked through and there's no pink left.
- Add in the onion, and garlic and continue to cook for a further 5 minutes. Then pour in the tomatoes. I used tinned cherry tomatoes (they're nice and sweet) but you can use crushed tomatoes too. Let it all mix together.
- Once the tomatoes have burst and cooked down add in the chicken stock and paprika. *To make the chicken stock dissolve one stock cube into 175ml of boiling water. Bring everything up to a simmer. You will definitely have liquid in the pan. See photo above. Add in the cheddar cheese and stir. You will end up with a thick but silky smooth cheddar cheese sauce. You'll want to spoon it out of the pan and eat it like that or dip in tons of bread.
But, you should leave some of that sauce to toss with the cooked pasta. Because it truly is a thing of beauty. I prefer to cook my pasta separately because it's faster, but you can make this a one-pot pasta. This is the part where you add in the mozzarella cheese and just let it melt over that hot pasta and the sauce. Cheese strings everywhere!
Top tips for cheeseburger pasta
- You can substitute turkey mince instead of beef mince. That will just keep it lower in fat and give you a leaner dinner.
- Noodles- any short noodle will work here. Penne, macaroni like this recipe or fusilli it all tosses with this ultra cheesy sauce perfectly.
- The tomato situation- I used tinned cherry tomatoes because they're a little sweeter than chopped, but you can use any kind of tinned tomato.
Reheating, storing, and freezing
This pasta is perfect for leftovers the next day. To store it, let it cool completely then store in airtight containers in the fridge. Cheeseburger pasta will keep in the fridge for up to 4 days. You can freeze this too. Simply follow the cooling instructions and place the containers in the freezer rather than the fridge. To reheat, let the cheeseburger pasta thaw in the fridge overnight or at room temperature for a few hours.
Reheat in the microwave at 1-minute intervals until hot. This pasta can be stored in a freezer for up to 3 months.
So there you have it, friends. Cheeseburgers in pasta form. What a time to be alive!
More easy pasta recipes
Easy Cheeseburger Pasta Recipe
Ingredients
- 500 g (2 cups) minced beef
- 300 g (⅔ lb) macaroni, or penne or similar short noodle
- 1 (1) onion
- 2 cloves (2 cloves) garlic, minced
- 2 teaspoon (2 teaspoon) paprika
- 1 (1) tin cherry tomatoes, or chopped
- 150 ml (5 floz) chicken broth, from a stock cube
- 175 g (1 ½ cups) cheddar, shredded
- ½ (½) bunch chopped parsley
- 100 g (3 ½ oz) mozzarella
Instructions
- The very first thing to do for this pasta is to heat some olive oil in a pan and add in the minced beef and season with salt and pepper. Brown the beef until it's fully cooked through and there's no pink left. While the beef is browning, cook the pasta according to the instructions and
- Add in the onion, and garlic and continue to cook for a further 5 minutes. Then pour in the tomatoes. I used tinned cherry tomatoes (they're nice and sweet) but you can use crushed tomatoes too. Let it all mix together.
- Once the tomatoes have burst and cooked down add in the chicken stock and paprika. *To make the chicken stock dissolve one stock cube into 175ml of boiling water. Bring everything up to a simmer. You will definitely have liquid in the pan. Add in the cheddar cheese and stir. You will end up with a thick but silky smooth cheddar cheese sauce.
- Toss the pasta into the sauce and stir until the pasta is coated. Sprinkle with the fresh chopped parsley and add in the shredded mozzarella and stir well.
Nutrition
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Chris
Love this pasta. So do my kids!
Andrew
I just had to comment, tried this recipe and it's out of this world nice, been doing your Aldi recipes and it has been saving us so much money on dinners, really helpful with the way things are now, please keep up the work, your doing a great thing here.
Deborah Rainford
Thank you so much for such kind words! It means the world to me that people are liking the recipes and finding the website helpful! And thank you for taking the time to leave a comment and a rating. It's much appreciated! 🙂
June
This pasta is incredible! I absolutely love this one. Cheesy, beefy and so easy to make.