This Cheeseburger Pasta recipe is a creamy, cheesy, ground beef–loaded dinner that comes together in one pan. It’s got all the vibes of a classic cheeseburger but with pasta instead of buns — and yeah, it’s just as satisfying. Super easy, kid-friendly, and no weird ingredients or complicated steps.

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Quick Summary

Prep time: 5 mins
Cook time: 15 mins
Flavor: cheesy, savory, comfort food
Great for: weeknight dinners, picky eaters, zero-brainpower nights

Why I Like This Recipe

Honestly, I made this one night when I was way too tired to think, let alone cook. I had ground beef and a half box of pasta and figured… why not? Tossed in some cheese, did my best, and it actually slapped. No leftovers, which is always a win.

Ingredients

1 lb lean ground beef
½ tsp garlic powder
1 tsp salt
½ tsp onion powder
16 oz uncooked pasta
8 oz cream cheese
8 oz sharp cheddar cheese
1 cup milk

How To Make Cheeseburger Pasta

Cook the pasta: Follow the package. Don’t overcook it — al dente is the move.
Brown the beef: While pasta’s going, brown the ground beef in a big skillet. Break it up as it cooks. Drain the grease and return it to the pan.
Melt the cheese: Add cream cheese, cheddar, garlic powder, onion powder, and salt. Stir until it’s all melty and smooth.
Add milk: Pour in the milk slowly while stirring. It’ll turn into a rich, creamy sauce.
Toss in the pasta: Drain it, dump it into the sauce, and mix until everything’s coated. Serve hot.

Tips for Success

Want it saucier? Use less pasta or double the sauce.
Sharp cheddar adds more flavor than mild — go for it.
Don’t rush the cheese melting. Low heat helps it stay smooth.
Leftover pasta works here too — just reheat it in the sauce.

Storage and Reheating

Fridge: Keep in an airtight container up to 4 days. Microwave or reheat on the stovetop with a splash of milk.
Freezer: You can freeze it, but the texture of the sauce might change a little when thawed. Still tastes fine.
Reheat tip: Stir in a bit of milk or cream when warming it up — brings the sauce back to life.

Frequently Asked Questions

Can I use a different cheese?
Totally. Mozzarella melts great, and pepper jack adds a kick. Just avoid pre-shredded stuff — it doesn’t melt as well.
Is this spicy?
Nope. But you can add red pepper flakes or hot sauce if that’s your thing.
Can I add veggies?
For sure. Toss in peas, spinach, or even diced tomatoes at the end. Hidden veg game strong.
What pasta shape works best?
Elbow, shells, rotini — anything that grabs sauce.
Can I prep it ahead?
Yep. Make the sauce and beef earlier in the day, store it, and just reheat with pasta at dinnertime.

Common Mistakes and How to Dodge Them

Using too much pasta: If it feels dry, this is usually the reason. Stick to 16 oz max, or go a little less for extra sauce.
Melting cheese over high heat: It’ll split or clump. Keep it low and gentle — patience pays off here.
Skipping the salt: Sounds small, but without it, the whole dish falls flat. Don’t skip seasoning the meat.
Using low-fat cream cheese: It’ll get grainy and weird. Full-fat melts smoother and tastes better.
Not draining the beef: Too much grease messes with the sauce texture. Drain it or blot with a paper towel.

Nutrition Facts (Per Serving)

Calories: 511 kcal
Total Fat: 23g
Saturated Fat: 13g
Cholesterol: 98mg
Sodium: 464mg
Potassium: 420mg
Total Carbohydrate: 45g
Dietary Fiber: 2g
Sugars: 4g
Protein: 29g