It is 6pm. You are tired. Dinner needs to happen fast. This Cheeseburger Alfredo Pasta is the answer to your busiest nights.
It brings everyone to the table with a smile. It is pure, creamy comfort in a bowl. This dish delivers a savory burger flavor with a velvety sauce.
Why This Recipe Is a Winner
This recipe combines two family favorites into one easy dish. You get the hearty taste of a classic burger. You also enjoy the rich texture of homemade alfredo. It is ready in 40 minutes total.
This makes it perfect for a busy fall weeknight dinner. Your kids will love the cheesy sauce and fun pickles. It is a high-protein meal that keeps everyone satisfied.
Simple Method
This recipe is very beginner-friendly and approachable. You brown the meat and onions in one large skillet. Then you whisk in the creamy sauce ingredients slowly. It is a simple process that feels very rewarding.
You do not need fancy kitchen tools for this. Even if you are new to cooking, you can do this easily. The sauce thickens up beautifully every single time.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh seasonal staples make it even better.
- 1 pound lean ground beef
- 16 ounces rotini or penne pasta
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup beef broth
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, freshly grated
- 2 tablespoons unsalted butter
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 0.5 cup dill pickles, diced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 green onions, thinly sliced
Step-by-Step Directions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt the butter. Add the ground beef and diced onion.
- Cook until the beef is fully browned. Ensure the onions are translucent. Break the meat into small crumbles. Drain any excess fat.
- Add the minced garlic, smoked paprika, salt, and pepper. Sauté for 60 seconds until fragrant.
- Pour in the heavy cream, beef broth, and yellow mustard. Stir to combine. Bring to a light simmer over medium heat.
- Reduce heat to low. Gradually whisk in the shredded cheddar and Parmesan cheeses. Whisk until the sauce is smooth and thickened.
- Fold the cooked pasta and diced dill pickles into the sauce. Ensure everything is evenly coated.
- Garnish with sliced green onions and serve immediately.
Best Ways to Enjoy It
Serve this dish warm in large, cozy bowls. It is the ultimate comfort food for a chilly evening. Add a fresh side salad to balance the richness. You can also pair it with crunchy garlic bread.
Set the table and enjoy a stress-free family meal. This dish is a guaranteed crowd-pleaser for all ages. Everyone will ask for seconds of this creamy goodness.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for three days. To reheat, use a skillet on the stove. Add a splash of milk to loosen the sauce. This keeps the texture creamy and delicious. You can also microwave individual portions for a quick lunch.
Tips for Best Results
- Don’t skip the pickles as they provide a necessary tang.
- Whisk the cheese in slowly to prevent any clumping.
- Use lean ground beef to keep the sauce from getting greasy.
- Cook your pasta al dente so it stays firm in the sauce.
- For a busy weeknight, dice your onions and pickles ahead of time.
- Add a pinch of extra paprika for a deeper smoky flavor.
- Garnish right before serving to keep the green onions fresh.
Ways to Switch It Up
- Swap ground beef for ground turkey for a lighter version.
- Use gluten-free pasta to make this dish allergy-friendly.
- Add diced tomatoes on top for an extra fresh crunch.
- In summer, swap the heavy cream for a light milk blend.
- Use spicy mustard if you want a little extra kick.
Common Questions
Can I make this ahead of time?
Yes, you can prepare the meat and sauce earlier. Just reheat and toss with fresh pasta when ready. This is great for entertaining busy guests.
Is this recipe kid-friendly?
Absolutely! It tastes just like a cheeseburger in pasta form. Most picky eaters love the creamy cheese sauce.
What pasta shape works best?
Rotini or penne are excellent choices for this sauce. The ridges hold the creamy alfredo perfectly in every bite.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Loaded Cheeseburger Alfredo Pasta
Ingredients
- 1 pound lean ground beef
- 16 ounces rotini or penne pasta
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 2 cups heavy cream
- 1 cup beef broth
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, freshly grated
- 2 tablespoons unsalted butter
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 0.5 cup dill pickles, diced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 green onions , thinly sliced
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt the butter. Add the ground beef and diced onion.
- Cook until the beef is fully browned and the onions are translucent, breaking the meat into small crumbles. Drain any excess rendered fat.
- Add the minced garlic, smoked paprika, salt, and pepper to the skillet. Sauté for 60 seconds until fragrant.
- Pour in the heavy cream, beef broth, and yellow mustard. Stir to combine and bring to a light simmer over medium heat.
- Reduce heat to low. Gradually whisk in the shredded cheddar and Parmesan cheeses until the sauce is smooth and thickened.
- Fold the cooked pasta and diced dill pickles into the cheese sauce until evenly coated.
- Garnish with sliced green onions and serve immediately.
