Description
Cheeseburger Pasta is a hearty, comforting dish that combines all the classic flavors of a cheeseburger in a creamy pasta bake. Featuring crispy bacon, seasoned ground beef, and a rich cheese sauce infused with tangy mustard, ketchup, and pickle juice, this recipe is perfect for a family dinner or casual gathering with six servings.
Ingredients
Scale
Meats
- 6 strips bacon
- ¾ lb. ground beef
Seasoning and Sauces
- 1 ½ teaspoon steak seasoning
- 2 teaspoons yellow mustard
- 2 teaspoons ketchup
- 2 teaspoons dill pickle juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
Dairy and Fats
- 3 tablespoons butter (or bacon drippings)
- ½ cup heavy cream
- 1 cup milk
- 1 ½ cup shredded cheddar cheese
Pantry
- 3 tablespoons flour
- ¼ cup chicken broth (or beef broth)
- ½ lb. rotini pasta
Instructions
- Cook the Bacon: Cut the bacon into thirds and fry in a large high-walled skillet or Dutch oven over low heat until crispy on both sides. Remove from skillet and reserve bacon drippings. Roughly chop the bacon once cooled. (Measure out remaining ingredients while the bacon cooks.)
- Cook the Ground Beef: Season the ground beef with steak seasoning and cook and crumble it over medium-high heat in the same skillet. Drain any grease, then remove and set aside.
- Cook the Pasta: Bring a large pot of salted pasta water to a boil and cook the pasta to al dente according to package instructions. Drain once cooked.
- Make the Roux Base: While the pasta boils, melt 3 tablespoons reserved bacon drippings (or butter) in the same skillet over medium heat. Whisk in 3 tablespoons flour and stir continuously for 1-2 minutes to form a roux.
- Add Liquids and Seasonings: Add the heavy cream in small splashes, stirring continuously. Then add the milk and chicken broth gradually, stirring constantly. Stir in the yellow mustard, ketchup, dill pickle juice, Worcestershire sauce, and hot sauce to create the flavor-packed cheese sauce base.
- Incorporate Cheese: Bring the sauce to a gentle boil, then reduce heat to low. Let it cool slightly for a minute, then gradually sprinkle in the shredded cheddar cheese, stirring continuously until melted and smooth.
- Combine Meat and Pasta: Add the cooked ground beef and half of the chopped bacon to the cheese sauce and stir to combine. Gently fold in the drained rotini pasta, ensuring everything is well-coated with the sauce.
- Garnish and Serve: Sprinkle the remaining chopped bacon over the top and serve immediately for a delicious, cheesy meal.
Notes
- Using bacon drippings in place of butter adds extra flavor to the sauce.
- Adjust hot sauce amount to your preferred heat level.
- To make it lower fat, substitute heavy cream with half-and-half and use lean ground beef.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently with a splash of milk to loosen the sauce.
- For a gluten-free version, use gluten-free flour and pasta.
