If you’re craving comfort food that hits all the right notes—meaty, cheesy, creamy, and downright irresistible—then this Cheeseburger Pasta Bake Recipe is exactly what you need in your life. I absolutely love how this casserole blends the nostalgia of a cheeseburger with the coziness of baked pasta. Seriously, when I first tried this recipe, it quickly became a family favorite, and I can’t wait to share every little secret with you so you can nail it too!
Why You’ll Love This Recipe
- Comfort Food Win: It’s like your favorite cheeseburger transformed into a cheesy, saucy pasta bake.
- Family-Friendly: Kids and adults both go crazy for this dish — perfect for busy weeknights or casual dinners.
- Simple Ingredients: Pantry staples come together effortlessly, without any complicated steps or unusual items.
- Make-Ahead Friendly: It stores and reheats beautifully, making meal prep a breeze.
Ingredients You’ll Need
Each ingredient in this Cheeseburger Pasta Bake Recipe plays an important role in building flavor and creamy texture—so use good quality beef and fresh cheese if you can. The blend of spices adds a subtle kick that takes this casserole from simple to special.
- Dried elbow macaroni: Classic shape that holds sauce well and offers a nice bite.
- Ground beef: I prefer 80:20 for the perfect mix of juiciness and flavor without too much grease.
- Oregano and herbs: These add that savory depth that reminds you of a cheeseburger’s seasoning blend.
- Butter: Adds richness and helps marry the flavors.
- Yellow onion and garlic: I love these aromatics for the yummy base flavor they deliver.
- Tomato puree: Brings acidity and that unmistakable burger sauce vibe.
- Heavy cream and chicken stock: These combine to create a luscious, silky sauce that coats every noodle.
- Monterey Jack and cheddar cheese: A melty, gooey, perfectly balanced cheese duo that elevates every bite.
Variations
I love how adaptable this Cheeseburger Pasta Bake Recipe is. Whether you’re looking to spice it up, lighten things up, or make it your own family’s signature dish, there’s room to play.
- Add Veggies: I often toss in chopped bell peppers or mushrooms when I want a boost of freshness and texture.
- Spicy Kick: Sprinkle in a pinch of cayenne or swap chili powder for chipotle powder if you crave a smoky heat—I bet you’ll love the twist!
- Use Turkey or Plant-Based Meat: If you want a lighter or vegetarian-friendly option, ground turkey or meat substitute works great here.
- Swap Cheeses: Feel free to experiment with mozzarella for stretchiness or gouda for a smoky note.
How to Make Cheeseburger Pasta Bake Recipe
Step 1: Cook Your Pasta Just Right
Get a large pot of well-salted water boiling—about 1 tablespoon salt for every 2 quarts of water. Once it’s roaring, add your elbow macaroni and cook it for around 9 to 11 minutes. You want it just shy of al dente, still a little firm, because it will finish cooking in the oven and soak up all those tasty flavors. Stir occasionally to prevent sticking. Then drain and set aside. I found that slightly undercooked pasta absorbs the sauce perfectly without turning mushy, which was a game-changer.
Step 2: Brown the Ground Beef with Seasonings
While the pasta boils, heat a large skillet over medium heat and add your ground beef. Season it up with oregano, sea salt, black pepper, chili powder, and ground cumin. Stir and break apart the beef as it cooks. You’ll notice the aroma builds up quickly here—that’s your flavor foundation. Cook until no pink remains, roughly 5 minutes.
Step 3: Add Butter, Aromatics, and Tomato Puree
Into the browned beef, toss in the butter, chopped onion, minced garlic, and tomato puree. Stir everything together and cook until the onions become translucent and tender. This step adds layers of sweet and savory richness that mimic that classic burger taste—plus, the tomato puree gives the sauce a subtle tangy zip that’s just right.
Step 4: Combine Pasta, Creamy Sauce, and Cheese
Next, stir your cooked pasta into the skillet with the beef mixture. Pour in the heavy cream and chicken stock, then sprinkle in dried parsley and basil for herbal warmth. Now comes the best part: add 1 1/2 cups Monterey Jack and 1 cup cheddar cheese, stirring until the whole mixture is irresistibly cheesy and creamy.
Step 5: Bake and Broil for a Golden Finish
Transfer everything to a 9×13-inch casserole dish—no greasing needed! Sprinkle the remaining cheese on top and pop it into your preheated 400°F oven for 15 to 20 minutes. You’re looking for bubbling cheese that’s kissed with golden brown spots on top. When you see that, it’s go-time! If you like your bake a bit looser, serve immediately; if you prefer it firmer and easier to slice, let it rest for 10 minutes before serving.
Pro Tips for Making Cheeseburger Pasta Bake Recipe
- Perfect Pasta Texture: Undercook your pasta slightly so it doesn’t get mushy after baking.
- Season the Ground Beef Well: Don’t be shy with spices—they really build that authentic cheeseburger flavor.
- Cheese Combo Magic: The mix of Monterey Jack and cheddar gives you creamy meltiness plus sharp tang.
- Rest Before Serving: Let the bake sit for at least 10 minutes to help it firm up for perfect slices.
How to Serve Cheeseburger Pasta Bake Recipe
Garnishes
I like topping this bake with a sprinkle of chopped fresh parsley for a pop of color and fresh flavor. Sometimes, I add thinly sliced green onions or even a drizzle of ketchup or mustard for that nostalgic burger vibe—it’s a fun touch you might want to try too!
Side Dishes
On the side, a crisp green salad with a tangy vinaigrette cuts through the richness perfectly. I also serve it with some garlic bread or oven-roasted veggies for a comforting, well-rounded meal.
Creative Ways to Present
For special family dinners or potlucks, I like to bake individual portions in mini casserole dishes or ramekins. It feels extra cozy and makes serving a breeze. You could even sprinkle crushed pickles or crispy bacon bits on top for a playful twist that everyone loves.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge, and they last beautifully for 3 to 4 days. I’ve found the flavors even deepen overnight, making it a perfect next-day lunch or dinner.
Freezing
If I’m making a big batch, freezing portioned leftovers is a game-changer. Just seal it tight in freezer-safe containers for up to 3 months. When you’re ready, thaw in the fridge overnight for best results.
Reheating
I gently reheat leftovers in the oven at 350°F, covered with foil to keep it moist, or zap individual portions in the microwave, stirring halfway through. Either way, it comes back creamy and delicious—don’t worry, it’s just as comforting the second time around!
FAQs
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Can I use a different type of pasta for this recipe?
Absolutely! While elbow macaroni is classic here, feel free to swap in penne, rotini, or shells—just keep cook time and sauce absorption in mind. Shapes with nooks and crannies hold the cheese sauce better and add to the comfort factor.
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How can I make this recipe dairy-free?
You can substitute the heavy cream with coconut cream or a dairy-free cream alternative and use plant-based cheeses. Cooking times may vary slightly, so keep an eye on the bake for that bubbly, golden goodness.
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Is this recipe freezer-friendly?
Yes, it freezes really well! Just freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
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Can I prepare this recipe ahead of time?
You can assemble everything a day ahead, keep it covered in the fridge, and bake it right before serving. It’s a great way to save time without sacrificing freshness.
Final Thoughts
This Cheeseburger Pasta Bake Recipe holds a special place in my kitchen repertoire because it brings that cozy, nostalgic burger flavor in such a comforting, cheesy package. It’s an easy win for busy nights, and I promise once you try it, your family will be begging you to make it again and again. So go ahead, grab your skillet and pasta pot—this one’s a joy to cook and devour!
Print
Cheeseburger Pasta Bake Recipe
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6 to 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Cheeseburger Casserole combines tender elbow macaroni with seasoned ground beef and a rich, creamy cheese sauce. Baked to bubbly perfection and topped with a golden layer of Monterey Jack and cheddar cheeses, this comforting casserole brings all the classic flavors of a cheeseburger into an easy, family-friendly dish perfect for weeknight dinners or meal prep.
Ingredients
Pasta
- 12 ounces (340g) dried elbow macaroni (about 6 cups dry pasta)
- Salt for pasta water (1 tablespoon per 2 quarts water)
Ground Beef Mixture
- 1 1/2 pounds ground beef (80:20 recommended)
- 2 teaspoons oregano
- 1 teaspoon sea salt, plus more as needed
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons butter
- 1/2 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1/4 cup tomato puree
Cheese Sauce and Topping
- 1 1/2 cups heavy cream
- 1/4 cup chicken stock
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it is hot and ready to bake the casserole later.
- Boil the pasta: Bring a large pot of salted water to a rolling boil (using 1 tablespoon of salt for every 2 quarts of water). Add the dried elbow macaroni and cook uncovered for 9 to 11 minutes, stirring occasionally, until the pasta is mostly cooked but still slightly firm to the bite. Drain the pasta in a colander and set it aside.
- Cook the ground beef: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and season it with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5 minutes.
- Add butter and aromatics: To the skillet with ground beef, add butter, chopped onions, minced garlic, and tomato puree. Stir well to combine all ingredients and cook until the onions soften, about 2-3 minutes.
- Combine pasta and beef mixture: Add the drained pasta to the skillet with the beef mixture. Pour in the heavy cream, chicken stock, dried parsley, dried basil, 1 1/2 cups of shredded Monterey Jack cheese, and 1 cup of shredded cheddar cheese. Stir carefully until all components are evenly mixed and the cheese starts to melt into the sauce.
- Transfer to casserole dish: Pour the entire pasta and beef mixture into an ungreased 9×13-inch casserole dish. Evenly sprinkle the remaining 1/2 cup Monterey Jack and 1 cup cheddar cheese on top to create a cheesy crust.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 15 to 20 minutes until the cheese topping is browned and bubbly.
- Serve and store: For a looser, creamier casserole, serve immediately after baking. For firmer slices that hold their shape, allow the casserole to rest for 10 minutes before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. To reheat, microwave or bake in a 350°F oven until warmed through, adjusting the time based on portion size.
Notes
- Use 80:20 ground beef for optimal flavor and juiciness.
- Do not overcook pasta during boiling; it will finish cooking in the oven.
- Allow casserole to rest before serving for easier slicing.
- Substitute chicken stock with vegetable stock for a slightly different flavor profile.
- This casserole freezes well, making it a great make-ahead meal.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
