One-Pot Cheeseburger Pasta with Cheddar and Pickles

Why You’ll Love This Recipe

• All the cheeseburger flavor (ketchup, mustard, pickles) in cozy, saucy pasta form.
• One pot, weeknight-friendly: fewer dishes and dinner in about 30 minutes.
• Kid-friendly and customizable: make it mild, extra cheesy, or add veggies.
• Reheats like a dream: perfect for leftovers and easy lunches.

Grocery List

• Produce: 1 medium yellow onion, 3 garlic cloves, dill pickles (for topping)
• Dairy: sharp cheddar cheese, whole milk (optional)
• Pantry: dry elbow macaroni or small shells, low-sodium beef broth, ketchup, yellow mustard, dill pickle relish, kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

For the one-pot cheeseburger pasta

• 1 lb (454 g) ground beef (80–90% lean)
• 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 3 tbsp ketchup
• 1 tbsp yellow mustard
• 2 tbsp dill pickle relish
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional, adds gentle “grill-like” flavor)
• 12 oz (340 g) dry elbow macaroni or small shells
• 3 1/2 cups (840 ml) low-sodium beef broth
• 1/2 cup (120 ml) water

For the cheesy finish

• 2 cups (8 oz / 225 g) shredded sharp cheddar cheese (shred your own if possible for the smoothest melt)
• 1/2 cup (120 ml) whole milk (optional, but helps make the sauce extra creamy)

For topping

• 1/3 cup (about 50 g) diced dill pickles
• 1–2 tbsp extra dill pickle relish (optional)
• Extra shredded cheddar (optional)

Step-by-Step Instructions

Step 1: Brown the beef and soften the onion

Set a 5–6 quart Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and chopped onion. Cook for 6–8 minutes, breaking the beef into small crumbles, until the beef is no longer pink and the onion is softened.

If there is more than about 1 tablespoon of grease in the pot, carefully drain it off (this keeps the final sauce from feeling oily).

Step 2: Add garlic and build “burger sauce” flavor

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t brown.

Stir in the ketchup, mustard, and dill pickle relish. Season with kosher salt, black pepper, and smoked paprika (if using). Stir well so the beef gets evenly coated and the aromatics smell fragrant.

Step 3: Add pasta and liquid

Add the dry pasta directly to the pot. Pour in the beef broth and water. Stir thoroughly, scraping the bottom of the pot to lift any browned bits (that’s flavor).

Step 4: Simmer until the pasta is tender and saucy

Bring everything to a boil over medium-high heat. Once boiling, reduce to a steady simmer over medium to medium-low.

Cook for 10–12 minutes, stirring every 1–2 minutes (one-pot pasta likes to stick if ignored). The pasta should be tender, and the liquid should reduce into a glossy, saucy consistency. If the mixture looks dry before the pasta is tender, add a splash of broth or water (2–4 tablespoons at a time).

Step 5: Melt in the cheddar (off the heat)

Turn the heat off. If you want a creamier, more “mac-and-cheese-like” finish, stir in the 1/2 cup milk now.

Add the shredded cheddar a handful at a time, stirring between additions until fully melted. This gradual method helps the cheese melt smoothly and prevents clumping.

Step 6: Taste, thicken, and top with pickles

Let the pasta sit for 2 minutes; the sauce will thicken slightly as it cools just a bit. Taste and adjust seasoning (often a pinch more salt or a small squeeze of mustard makes the flavor pop).

Spoon into bowls and top with diced dill pickles. Add an extra spoonful of relish or a little more cheddar if you like it extra “cheeseburgery.” Serve hot.

Pro Tips

• Stir often during the simmer: one-pot pasta releases starch that thickens the sauce, but it can also stick if you don’t stir.
• Shred your own cheddar: pre-shredded cheese often contains anti-caking agents that can make sauces grainy.
• Control the tang: start with 2 tablespoons relish, then add more at the end if you want extra pickle punch.
• Don’t boil after adding cheese: melting cheddar off-heat keeps the sauce smooth and prevents separation.
• Too thick or too thin? If too thick, stir in a splash of broth or milk. If too thin, simmer 1–2 minutes longer before adding cheese.

Variations

• Bacon cheeseburger pasta: add 4 slices cooked, crumbled bacon at the end (or cook bacon first, then brown beef in a tablespoon of the drippings).
• Spicy cheeseburger pasta: add 1/4 tsp cayenne or 1–2 tbsp diced jalapeños; swap cheddar for pepper jack.
• “Deluxe” burger style: stir in 1 cup (70 g) shredded lettuce and 1 cup (150 g) diced tomatoes right before serving (off heat) for a fresh crunch.

Storage & Make-Ahead

Cool leftovers to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, adding 1–3 tablespoons broth or milk to loosen the sauce. For make-ahead ease, chop onion/garlic and shred cheese up to 2 days in advance; store separately in the refrigerator.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories; 28 g protein; 50 g carbohydrates; 22 g fat; 3 g fiber; 850 mg sodium.