Easy Homemade Loaded Cheeseburger Macaroni Pasta — A Cozy, Traditional Comfort Meal

Loaded Cheeseburger Macaroni Pasta is the kind of dish that tastes like a hug from your favorite sweater — rich, cheesy, and wonderfully nostalgic. I remember the first time I made this for a rainy weeknight: the house filled with that irresistible aroma of browned beef and melted cheese, and everyone at the table scraped their bowls clean. This Loaded Cheeseburger Macaroni Pasta is perfect for weeknight dinners, casual Sunday family meals, potlucks, and even game-day spreads.

Whether you need a simple dinner after a long day or something to feed a hungry crew, this recipe is easy to scale and customize.

🧂 Ingredients:

• 12 oz elbow macaroni (or pasta of choice)
• 1 lb ground beef (80/20 for flavor, or 93/7 for leaner)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef broth (low-sodium if preferred)
• 1 cup milk (or unsweetened almond milk for lighter version)
• 1 tsp Worcestershire sauce
• 1 tsp yellow mustard (or Dijon)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked and crumbled bacon or turkey bacon
• 1/4 cup dill pickle relish or chopped dill pickles (optional, for that cheeseburger flair)
• 2 tbsp chopped green onions or chives for garnish
• Optional: 1/2 cup frozen corn or diced tomato for extra texture

Helpful tools :

• Large pot or stockpot for boiling pasta — great for even cooking. (8-Quart Stockpot on Amazon)
• Non-stick skillet for browning beef. (Nonstick Skillet on Amazon)
• Oven-safe baking dish if you want to broil the top. (Ceramic Baking Dish on Amazon)

👩‍🍳 Directions:

1. Bring a large pot of salted water to a boil. Cook 12 oz elbow macaroni according to package instructions until al dente (usually 8–10 minutes). Drain and set aside.
2. While pasta cooks, heat a non-stick skillet over medium-high heat. Add ground beef and brown for 6–8 minutes, breaking it up with a spoon. Drain excess fat if desired.
3. Add diced onion to the skillet and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste, Worcestershire sauce, and mustard. Cook 1 minute to build flavor.
5. Pour in beef broth and milk, scraping up any browned bits from the bottom. Bring to a gentle simmer.
6. Add cooked macaroni to the skillet and stir to combine. Simmer for 10–12 minutes until the sauce slightly thickens. Stir occasionally so it doesn’t stick.
7. Remove from heat and stir in cheddar and mozzarella until melted and creamy. Mix in crumbled bacon and pickle relish (if using). Taste and adjust salt and pepper.
8. Optional: Transfer to an oven-safe baking dish, sprinkle extra cheddar, and broil 2–3 minutes until golden and bubbly for a crispy top (watch closely).
9. Serve hot, garnished with chopped green onions or chives.

Cook time overview: Prep 10 minutes, active cooking 20–30 minutes, broil (optional) 2–3 minutes.

💡 Tips & Variations:

• Low-carb swap: Replace pasta with spiralized zucchini (zoodles) or cauliflower rice. If using zoodles, add them at the end and briefly sauté — they cook fast.
• Gluten-free: Use your favorite gluten-free pasta (same cook time depends on brand).
• Vegan option: Use plant-based crumbles + unsweetened plant milk + 1/2 cup cashew cream or vegan cream cheese + nutritional yeast for cheesiness. Use vegan bacon or smoked tempeh for crunch.
• Leaner protein: Swap ground beef for ground turkey or chicken; add extra seasoning (smoked paprika, oregano) to boost flavor.
• Extra veggies: Stir in frozen corn, diced bell peppers, or spinach for color and nutrients.
• Make-ahead: Assemble and refrigerate up to 24 hours before baking. Reheat covered at 350°F (175°C) until warmed through.
• Freezing: Freeze in an airtight container up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth or milk to loosen the sauce.
• Serving ideas: Serve with a crisp pickle spear, green salad, or classic coleslaw. For a Tex-Mex twist, top with jalapeños and crushed tortilla chips.

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat on the stove over low heat with a splash of milk to revive creaminess.

🛒 Recommended Products

• For perfect browning and easy clean-up, I love this nonstick skillet on Amazon. It’s sturdy and distributes heat evenly.
• For bubbling, oven-finished goodness, this ceramic baking dish on Amazon gives a golden crust every time.
• Want perfectly cooked meat every time? This digital instant-read meat thermometer on Amazon is a small tool that makes a big difference.

🩺 Health & Lifestyle Tie-in
This Loaded Cheeseburger Macaroni Pasta is comfort food, but you can make it part of a balanced lifestyle by choosing leaner proteins, adding extra veggies, and watching portion sizes. It’s high in protein when made with beef or turkey, helping you feel full longer. Cooking at home like this can save money over time and may reduce health-related costs — a small step toward both physical and financial well-being.

❤️ Conclusion
If you try this Loaded Cheeseburger Macaroni Pasta, I’d love to see your version — snap a pic, tag me, or drop a comment below. There’s something wonderful about a recipe that brings people together, and this one always seems to do the trick. Happy cooking and enjoy every cheesy bite!

Loaded Cheeseburger Macaroni Pasta

Rich, cheesy, and wonderfully nostalgic, this Loaded Cheeseburger Macaroni Pasta is perfect for weeknight dinners and feeds a hungry crew easily.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Comfort Food, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta and Protein

• 12 oz elbow macaroni or pasta of choice
• 1 lb ground beef 80/20 for flavor, or 93/7 for leaner

Vegetables and Flavorings

• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef broth low-sodium if preferred
• 1 cup milk or unsweetened almond milk for lighter version
• 1 tsp Worcestershire sauce
• 1 tsp yellow mustard or Dijon
• 1 tsp salt adjust to taste
• 1/2 tsp black pepper

Cheeses and Extras

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked and crumbled bacon or turkey bacon
• 1/4 cup dill pickle relish or chopped dill pickles (optional)
• 2 tbsp chopped green onions or chives for garnish
• 1/2 cup frozen corn or diced tomato optional for extra texture

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente (usually 8–10 minutes). Drain and set aside.
2. While pasta cooks, heat a non-stick skillet over medium-high heat. Add ground beef and brown for 6–8 minutes, breaking it up with a spoon. Drain excess fat if desired.
3. Add diced onion to the skillet and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.

Cooking

1. Stir in tomato paste, Worcestershire sauce, and mustard. Cook for 1 minute to build flavor.
2. Pour in beef broth and milk, scraping up any browned bits from the bottom. Bring to a gentle simmer.
3. Add cooked macaroni to the skillet and stir to combine. Simmer for 10–12 minutes until the sauce slightly thickens, stirring occasionally to prevent sticking.
4. Remove from heat and stir in cheddar and mozzarella until melted and creamy. Mix in crumbled bacon and pickle relish (if using). Taste and adjust salt and pepper.
5. Optional: Transfer to an oven-safe baking dish, sprinkle with extra cheddar, and broil for 2–3 minutes until golden and bubbly for a crispy top (watch closely).

Serving

1. Serve hot, garnished with chopped green onions or chives.

Notes

Can be made gluten-free using gluten-free pasta. For a vegan option, replace with plant-based crumbles and milk. Make-ahead by assembling and refrigerating before baking.