Cheeseburger Pasta Skillet
Cheeseburger Pasta Skillet is the kind of meal you make when you’re craving comfort food but don’t want to fuss with a long ingredient list or a pile of dishes. It’s everything you love about a classic cheeseburger, packed into a hearty skillet dinner that comes together quickly on a busy weeknight.
I love recipes like this because they strike that perfect balance between family-friendly and totally satisfying. The pasta cooks right in the sauce, soaking up all that beefy, cheesy flavor, and the tangy pickles on top give it that unmistakable burger taste. It’s a weeknight win that will have the whole family going back for seconds.
Stacie’s note
When I was a kid, cheeseburgers were one of those dinners that always felt like a treat. My mom didn’t make them often, so when she did, I’d load mine up with extra cheese and pickles. I also remember her making Hamburger Helper sometimes, and as a kid, I thought it was the best thing ever. There was just something about a cheesy pasta dish that felt cozy and filling.
That’s where this Cheeseburger Pasta Skillet recipe comes in. It has all the flavors I loved growing up, but in a simple one-pan meal that fits into my busy schedule. The first time I made it, Veldon walked into the kitchen and said it smelled like a burger joint in the best way. That was all I needed to know I’d found a keeper.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Lean ground beef: Use lean beef so you don’t end up with too much grease in the skillet.
- Sweet onion: Chop it small so it melts into the sauce and adds sweetness without overpowering.
- Garlic: A garlic press makes quick work of mincing and keeps the flavor evenly distributed.
- Rotini pasta: The twists hold onto the cheesy sauce beautifully, but any short noodles will work.
- Beef broth: Low-sodium broth gives you better control over the seasoning.
- Milk: Whole milk makes it extra creamy, but use whatever you have on hand.
- Ketchup: Adds tangy sweetness that mimics burger sauce.
- Yellow mustard: Just a little goes a long way for that classic cheeseburger flavor.
- Cheddar cheese: Sharp cheddar gives the most flavor, but mild cheddar works too.
- Dill pickles: Don’t skip them — they’re the secret to the “burger” taste.
- Salt and pepper: Always season to your own taste.
- Green onions or extra pickles for garnish: A fresh pop of color and crunch right before serving. You can also use fresh parsley.
How to Make Cheeseburger Pasta Skillet
- Step One: In a large skillet or pot over medium heat, cook the ground beef and onion until the meat is no longer pink and the onion is softened, about 6 to 8 minutes. Drain excess grease if needed.
- Step Two: Stir in the garlic, salt, and pepper. Cook for 1 minute until fragrant.
- Step Three: Add in the uncooked pasta, beef broth, milk, ketchup, and mustard. Stir to combine.
- Step Four: Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low. Simmer for about 15 to 18 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Step Five: Stir in the shredded cheese until melted and creamy. Fold in the chopped pickles.
- Step Six: Serve hot, topped with extra cheese, pickles, or green onions.
Variations and Substitutions
- Ground meat: Swap the beef for ground turkey, chicken, or even pork if that’s what you have on hand.
- Pasta: Rotini is great for catching the sauce, but penne, shells, or elbow macaroni all work too.
- Cheese: Try a mix of cheddar and mozzarella for extra gooeyness, or pepper jack if you want a little kick.
- Pickles: Not a pickle fan? Leave them out, replace them with chopped tomatoes for a fresh twist, or swap in dill pickle relish for a tangier flavor that blends right into the sauce.
- Onion: No fresh onion? Use one teaspoon of onion powder instead. Stir it in with the seasonings so the flavor spreads evenly.
- Garlic: If you don’t have fresh garlic on hand, substitute with ½ teaspoon of garlic powder. Add it in with the other seasonings so it blends evenly into the sauce.
- Sauce: Use barbecue sauce instead of ketchup and mustard for a smoky flavor.
- Veggies: Stir in some diced bell peppers or mushrooms to sneak in a little extra nutrition.
- Broth: If you don’t have beef broth, chicken broth, or even vegetable broth will do the trick.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better the next day.
- Reheating: Warm in the microwave or on the stovetop over low heat. If it looks a little dry, stir in a splash of milk or broth to bring back the creaminess.
- Freezer: This dish doesn’t freeze as well because of the dairy, but if you do want to freeze it, portion it into containers and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Recipe Tips and Tricks
- Cook the beef and onion together to save time, and drain off any excess grease so the sauce isn’t too heavy.
- Keep an eye on the pasta while it simmers. Stir it every so often to prevent sticking on the bottom of the pan.
- If you like it extra cheesy, sprinkle a little more cheddar on top right before serving.
- Chop the pickles into small pieces so they blend in without overpowering each bite.
- Taste before serving and adjust the seasoning. A pinch more salt or pepper can make all the difference.
Skillet Dinner Recipes
- Skillet BBQ Beef and Rice
- Chicken Pot Pie Pasta
- Skillet Mushroom Stroganoff
- Sloppy Joe Mac and Cheese
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Cheeseburger Pasta Skillet
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 1 lb lean ground beef
- ¾ cup sweet onion finely chopped
- 2 cloves garlic minced
- 2 cups rotini uncooked
- 2 cups beef broth
- ½ cup milk
- ½ cup ketchup
- 1 tbsp yellow mustard
- 1 ½ cups shredded cheddar cheese
- ¼ cup chopped dill pickles
- salt and pepper to taste
- sliced green onions or extra pickles for garnish, optional
Instructions
- In a large deep skillet over medium heat, cook the ground beef and onion until the beef is no longer pink and the onion is softened, about 6 to 8 minutes. Drain excess grease if needed.
- Stir in the garlic, salt, and pepper. Cook for 1 minute until fragrant.
- Add in the uncooked rotini, beef broth, milk, ketchup, and mustard. Stir to combine.
- Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low. Simmer for about 15 to 18 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in the shredded cheddar cheese until melted and creamy. Fold in the chopped pickles.
- Serve hot, topped with extra cheese, pickles, or green onions.
Notes
- If you prefer a smoother flavor, swap the fresh garlic and onion for garlic powder and onion powder.
- For extra tang, stir in a spoonful of dill pickle relish along with the chopped pickles.
- Use low-sodium beef broth so you can better control the saltiness.
- Any short pasta shape will work, so feel free to use whatever you have in the pantry.
- Leftovers can be reheated with a splash of milk or broth to bring back the creaminess.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
I’d love to see it! Make sure to share it on your favorite social platform.
Want Even More Recipes?
Join Moms Best Recipes to find more delicious family recipes.
free ebook!
The Best of Simply Stacie
When you subscribe to the newsletter for the latest updates!
