Easy Cheeseburger Pasta
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This easy cheeseburger pasta combines juicy minced beef, tender pasta and plenty of melted cheese in a rich tomato sauce. Ready in just 30 minutes, it’s a brilliant quick and easy dinner for busy weeknights and uses simple, budget-friendly ingredients.
It has all the cheesy, beefy comfort of a classic cheeseburger, but everything is tossed through pasta for a dinner the whole family can dig into. If you love hearty beef and pasta dinners, try my easy one-pot lasagna next, or browse all of my easy pasta recipes for more simple weeknight ideas.
For another easy weeknight pasta, try my one-pot chorizo pasta with smoky chorizo, tomato and mozzarella.
Why this Recipe works
Ingredients required
- Minced beef (ground beef): I use lean minced beef so there’s plenty of beefy flavour without the finished sauce becoming greasy. If your mince releases a lot of fat as it cooks, drain off the excess before adding the onion.
- Short pasta: Macaroni is perfect here because the small shapes catch plenty of the cheesy beef sauce, but penne, fusilli or another short pasta work just as well.
- Onion and garlic: These form the flavour base of the sauce. Give the onion enough time to soften before adding the remaining ingredients.
- Paprika: Adds gentle warmth and savoury depth without making the pasta spicy.
- Tinned cherry tomatoes: These break down into the base of the sauce while still giving you little bursts of sweet tomato. Regular chopped tomatoes work perfectly well too.
- Chicken stock: Loosens the tomato sauce and adds extra savoury flavour. Beef or vegetable stock can also be used.
- Cheddar and mozzarella: Cheddar gives the sauce plenty of flavour while mozzarella adds that gooey cheeseburger-style finish.
- Fresh parsley: Adds a little freshness to balance the rich beef and cheese.
See the recipe card at the bottom of the post for exact quantities and full instructions.
How to Make Cheeseburger Pasta
- Cook the pasta: Bring a large pan of well-salted water to the boil and cook the pasta until just al dente. Before draining, reserve a little of the pasta cooking water, then drain and set aside.
- Brown the beef: Heat a large frying pan over medium-high heat. Add the minced beef, season with salt and pepper and cook until well browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat if necessary.
- Add the aromatics and tomatoes: Add the onion and garlic to the beef and cook until the onion is soft. Stir in the paprika and tomatoes, then pour in the chicken stock. Simmer for 5–7 minutes until the tomatoes have broken down and the sauce has thickened slightly.
- Make it cheesy: Reduce the heat to low and gradually stir in the cheddar until melted and smooth. Add the cooked pasta and toss until everything is well coated in the sauce.
- Finish and serve: Stir through the chopped parsley and mozzarella, allowing the mozzarella to melt into the hot pasta. Taste and adjust the seasoning before serving.
Variations and substitutions
- Pasta: Macaroni, penne, fusilli or any similar short pasta will work. Choose a shape with ridges or curves that will hold onto the sauce.
- Minced beef: Use lean beef mince, or swap it for turkey or chicken mince for a lighter variation.
- Tomatoes: Tinned cherry tomatoes give the sauce lovely sweetness, but regular chopped or crushed tomatoes work perfectly well.
- Cheese: Mature cheddar gives the strongest flavour, while mozzarella provides the gooey texture. Red Leicester, Gouda or Monterey Jack are also good options.
- Vegetables: Finely diced peppers, mushrooms or courgette can be cooked with the onion if you want to add extra vegetables.
Chef’s Guide: Expert Tips
Here are a few simple tips, drawn from my training and kitchen experience, to help you get the best results every time.
- Brown the beef properly: Let the pan get hot before adding the mince and give it time to develop some deep golden colour. Browning creates far more flavour than simply cooking the beef until it’s no longer pink.
- Keep the pasta slightly firm: Cook the pasta to just al dente. It will continue to soften when it’s tossed through the hot sauce, so this prevents it from becoming mushy.
- Lower the heat before adding cheese: High heat can cause cheese to become oily or grainy. Turn the heat down and add the cheddar gradually, stirring until completely melted before adding more.
- Save some pasta water: Before draining the pasta, scoop out a little cooking water. If the sauce becomes too thick after adding the cheese, a splash of the starchy water will loosen it while helping the sauce cling to the pasta.
What to do with leftovers
- Fridge: Cool completely and store in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze in an airtight container for up to 2 months. Defrost overnight in the fridge before reheating.
- Reheating: Reheat gently on the hob or in the microwave with a splash of milk, stock or water to loosen the sauce. Stir well and heat until piping hot throughout.
Leftovers are also brilliant turned into a quick pasta bake. Spoon the pasta into an ovenproof dish, scatter with breadcrumbs and extra cheese and bake until golden and bubbling.
FAQs
Yes. Any short pasta shape such as penne, fusilli or rigatoni will work well. Short shapes are best because they hold onto the chunky beef and cheese sauce.
Yes. Prepare the pasta and sauce, cool completely and refrigerate for up to 3 days. When reheating, add a splash of stock, milk or water to loosen the sauce before stirring through the final cheese.
Cheese can become grainy when it’s added over high heat. Reduce the heat before adding the cheddar and stir it in gradually, allowing each addition to melt before adding more.
Add a splash of reserved pasta water or stock and stir over low heat until the sauce reaches the consistency you want. If the sauce is too thin, simmer it for another few minutes before adding the cheese.
Easy Cheeseburger Pasta Recipe
Ingredients
- 500 g (1 lb) minced (ground) beef
- 300 g (2 ¾ cups) macaroni, penne, or similar short pasta
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp paprika
- 400 g (14 oz) tin cherry tomatoes or chopped tomatoes
- 150 ml (½ cup) chicken stock, prepared from a stock cube
- 175 g (1 ½ cups) mature cheddar cheese, grated
- ½ bunch parsley, chopped
- 100 g (1 cup) mozzarella cheese, grated
- 1 tablespoon olive oil
- sea salt and black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pan of well-salted water to the boil. Cook the pasta according to the packet instructions until just al dente. Before draining, reserve about 125ml (½ cup) of the pasta cooking water, then drain and set aside.
- Brown the Beef: While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat. Add the minced beef, season with salt and pepper and cook until deeply browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat if necessary.
- Make the Sauce: Add the onion and garlic to the beef and cook for about 5 minutes, until softened. Stir in the paprika and tomatoes, then pour in the chicken stock. Bring to a simmer and cook for 5–7 minutes, until the tomatoes have broken down and the sauce has thickened slightly.
- Add the Cheese and Pasta: Reduce the heat to low and gradually stir in the cheddar until melted and smooth. Add the cooked pasta and toss until everything is well coated. If the sauce is too thick, add a splash of the reserved pasta water.
- Finish and Serve: Stir through the chopped parsley and mozzarella until the cheese has just melted. Taste and adjust the seasoning, then serve immediately.
Notes
- Melting the Cheese: Keep the heat low and add the cheddar gradually, stirring until melted before adding more. High heat can cause the cheese sauce to become oily or grainy.
- Don’t Overcook the Pasta: Cook the pasta until just al dente. It will continue to soften slightly when tossed through the hot sauce.
- Make it Ahead: The pasta can be stored in an airtight container in the fridge for up to 3 days. Add a splash of stock, milk or water when reheating to loosen the sauce.
Nutrition
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Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
I have only just come across your site Debs and am loving it! I am a wife to Peter and mum to 7 beautiful children (and live close to an Aldi!) Most grateful for your work in sharing these fantastic recipes.
Hi Maria! You’re comment has absolutely made my day! Thank you so much. And thank you for taking the time to leave a comment. It’s so appreciated. 🙂
Love this pasta. So do my kids!
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.
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! 🙂
This pasta is incredible! I absolutely love this one. Cheesy, beefy and so easy to make.