Loaded Bacon Cheeseburger Pasta
This easy, one-pan Loaded Bacon Cheeseburger Pasta transforms all the comforting flavors of a classic bacon cheeseburger into a creamy pasta dish, perfect for busy weeknights.
Equipment
- Large skillet
- Spatula
Ingredients
- 1 pound ground beef 80/20 lean recommended; drain fat
- 2 cups cooked rotini or penne pasta cooked al dente according to package directions
- 1 cup shredded cheddar cheese freshly shredded melts best
- 0.5 cup beef bacon cooked and crumbled; regular pork bacon works too
- 1 cup milk whole milk for richest result, 2% works
- 0.25 cup all-purpose flour
- 0.25 cup ketchup
- 1 tablespoon Worcestershire sauce
- Salt to taste
- Black pepper to taste, freshly ground preferred
Instructions
- Step 1: Grab your largest skillet and place it over medium heat. Add your ground beef and cook until beautifully browned all over, breaking it into small crumbles with your spatula. Once cooked, drain off any excess fat.
- Step 2: Sprinkle the flour evenly over the browned beef and stir well to coat. Gradually pour in the milk, whisking constantly to prevent lumps, until the sauce becomes smooth and creamy.
- Step 3: Stir in the ketchup, Worcestershire sauce, salt, and black pepper. Mix thoroughly until combined. Let it simmer gently for 2 to 3 minutes, or until the sauce has thickened to your liking.
- Step 4: Add the cooked pasta, crispy crumbled beef bacon, and shredded cheddar cheese to the skillet. Stir everything thoroughly until the cheese melts into gooey perfection, coating all the pasta and beef.
- Step 5: Serve immediately while piping hot.
Notes
Substitutions & Additions: Ground turkey or chicken can replace beef. Try a mix of cheddar and Monterey Jack, or pepper jack for a kick. Sauté diced onions and bell peppers with the beef, or stir in frozen peas/corn. Add red pepper flakes, hot sauce, or chili powder for bolder flavor. Garnish with chopped green onions, parsley, sour cream, or crushed potato chips. For a baked twist, transfer to a baking dish, top with extra cheese and breadcrumbs, and bake until bubbly.
Tips for Success: Cook pasta al dente as it will finish cooking in the sauce. Always drain excess fat from the beef. Whisk consistently when adding flour and milk to ensure a silky-smooth sauce. Taste and adjust seasoning before adding pasta and cheese. Pre-cook bacon ahead of time to save time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or gently on the stovetop over low heat, adding a splash of milk or beef broth if the sauce seems thick. Freezing is not recommended as dairy-based sauces can separate.