This Sloppy Cheeseburger Pasta brings the best of sloppy joes and pasta together in a creamy, cheesy one-pot dinner – a comfort food twist that’s ready in under 30 minutes and impossible to resist.
Why You’ll Love This Recipe
- One-pot meal for easy cleanup
- No oven needed – stove-top magic only
- Ready in 30 minutes or less
- Budget-friendly ingredients you likely have on hand
- Cozy, cheesy comfort food that hits the spot
- Family-approved dinner idea (even picky eaters agree!)
- Leftovers reheat beautifully for work-lunch wins
Ingredients
- 1 lb (450 g) ground beef (80/20 lean-to-fat)
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced (or 1 tsp jarred, if in a pinch)
- 1 green bell pepper, diced (optional, can swap for red)
- 1 (15-oz) can tomato sauce
- 1 cup (240 ml) beef broth (or water with bouillon cube)
- 2 Tbsp ketchup (use organic for brightness)
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard (or yellow mustard)
- ½ tsp smoked paprika (adds depth)
- Pinch red pepper flakes (optional, for a gentle kick)
- 8 oz (225 g) uncooked elbow macaroni (or cavatappi)
- 1 cup (100 g) shredded sharp cheddar cheese (plus extra to top)
- Salt and pepper, to taste
- Fresh parsley or chives, chopped for garnish (optional)
Directions
- Brown the beef and veggies
Heat a large, deep skillet or Dutch oven over medium heat. Add ground beef, breaking it up with a wooden spoon. Stir in onions, garlic, and bell pepper until the meat is no longer pink and the veggies soften (about 5–7 minutes). Tip: A heavy-bottomed pan gives nicer browning. - Drain excess fat
Carefully tilt the pan and spoon out extra grease—this keeps the sauce from getting greasy. You still want a bit of rendered fat clinging to your beef for flavor. - Build the sloppy sauce
Stir in tomato sauce, beef broth, ketchup, Worcestershire, mustard, smoked paprika, and red pepper flakes. Bring to a gentle simmer, scraping up any browned bits from the bottom (that’s pure flavor!). - Add the pasta
Pour in the uncooked elbow macaroni, stir well to coat every noodle, then cover. Reduce heat to medium-low and let it cook, stirring occasionally, until pasta is tender and most liquid is absorbed (about 12–15 minutes). If it looks dry, splash in a little extra broth. - Melt in the cheese
Remove from heat and stir in shredded cheddar until it melts into a silky sauce. If it clumps, add a tablespoon of warm broth and stir gently. Taste and season with salt and pepper. - Garnish and serve
Sprinkle chopped parsley or chives over the top. Dish onto plates straight from the skillet for that rustic charm—no plates required!
Servings & Timing
- Yield: 6 servings
- Prep Time: 10 minutes (chopping and measuring)
- Cook Time: 20 minutes (simmering + cheese melt)
- Total Time: 30 minutes
Variations
- Swap ground beef for ground turkey or chicken for a lighter twist.
- Stir in 1 cup frozen corn for a sweet crunch.
- Use gluten-free pasta to suit dietary needs.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Top with crushed pickles or quick-pickled onions for a true cheeseburger vibe.
Storage & Reheating
Refrigerator: Store in an airtight container up to 3 days.
Freezer: Portion into freezer-safe bags; freeze for up to 2 months.
Reheat: Defrost overnight in the fridge, then microwave or warm gently in a skillet with a splash of broth to revive sauciness.
FAQs
Q: Can I make this ahead?
A: Absolutely—prepare up to Step 4, cool, then refrigerate. Finish with cheese just before serving.
Q: Is it okay to use lean ground beef?
A: Yes, but you might need a drizzle of oil since leaner meat renders less fat for flavor.
Q: What if I don’t have Worcestershire sauce?
A: Soy sauce plus a pinch of brown sugar gives you a similar umami boost.
Q: Can I double this recipe for a crowd?
A: Sure—just use a larger pot and increase simmer time slightly until the pasta is tender.
Q: Which pasta shapes work best?
A: Short, sturdy shapes like cavatappi, shells, or penne hold onto that rich sauce beautifully.
Q: How can I make it spicier?
A: Stir in a few dashes of hot sauce or diced jalapeños when you add your peppers.
Q: Any dairy-free option?
A: Swap cheddar for your favorite vegan cheese and use plant-based milk in the broth mix.
Q: What sides go well?
A: A crisp side salad, garlic bread, or roasted veggies balance out the richness nicely.
Conclusion
This Sloppy Cheeseburger Pasta is a cozy, family-friendly dinner idea that doubles as a one-pot meal and comfort food staple. With minimal cleanup and maximum flavor, it’s bound to become a weekday favorite. Give it a whirl, let me know how it turns out, and don’t forget to explore more easy pasta recipes on the blog!
Sloppy Cheeseburger Pasta
Ingredients
- 1 lb ground beef 80/20 lean-to-fat
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 green bell pepper diced, optional
- 15 oz tomato sauce
- 1 cup beef broth
- 2 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 0.5 tsp smoked paprika optional
- Red pepper flakes pinch, optional
- 8 oz elbow macaroni uncooked
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Heat a large pot over medium heat. Add ground beef, onion, garlic, and bell pepper. Cook until beef is no longer pink and vegetables are tender, about 5–7 minutes.
- Tilt the pot and spoon out excess grease, leaving just enough for flavor.
- Stir in tomato sauce, beef broth, ketchup, Worcestershire sauce, and mustard. Season with smoked paprika and red pepper flakes. Bring to a gentle simmer.
- Add uncooked elbow macaroni, stir well, then cover and simmer on medium-low, stirring occasionally, until pasta is al dente (about 12–15 minutes).
- Remove from heat and stir in shredded cheddar cheese until creamy and smooth.
- Taste and adjust salt and pepper. Sprinkle with chopped parsley or chives before serving.
Notes
Nutrition
