Sloppy Cheeseburger Pasta brings the nostalgic flavor of a classic Sloppy Cheeseburger into a creamy, cheesy pasta recipe you can make in one pot—no fuss, just pure comfort food magic that your whole family will love.
Why You’ll Love This Recipe
- Transforms classic sloppy cheeseburger flavors into an easy one pot meal
- Kid-friendly pasta recipe that sneaks in veggies and protein
- Ready in about 30 minutes—perfect for busy weeknight dinners
- Creamy cheese sauce clings to every noodle for ultimate comfort food vibes
- Ground beef and pantry staples you likely have on hand
- Scalable for family gatherings or meal prep—just double or halve it
- American cuisine favorite with 5,000+ average monthly searches on Google Trends
- Fuss-free cleanup since it all happens in one pot
Ingredients
- 1 lb ground beef (85% lean)
- 1 small yellow onion, finely chopped (or ½ cup diced red onion)
- 2 cloves garlic, minced
- 8 oz elbow macaroni (or shells)
- 1 (15 oz) can diced tomatoes (no salt added)
- ¼ cup ketchup (brand recommendation: Heinz or Hunts)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar (optional, for balanced sweetness)
- 1–2 tbsp olive oil (or unsalted butter)
- Salt and pepper, to taste
- ½ cup evaporated milk (or ½ cup heavy cream)
- 1 cup shredded cheddar cheese (sharp or mild)
Directions
- Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente (about 1 minute less than package directions). Drain and set aside—reserve about ¼ cup pasta water for later. - Sauté onions and garlic
In the same pot over medium heat, warm 1–2 tablespoons olive oil. Add the chopped onion and sauté 3–4 minutes until translucent, then stir in minced garlic and cook for 30 seconds until fragrant—watch so it doesn’t brown. - Brown the ground beef
Increase heat to medium-high, add ground beef, and use a wooden spoon to break it apart. Cook until no pink remains (about 5–6 minutes). Drain excess fat if necessary, leaving a thin coating for flavor. - Build the sloppy cheeseburger sauce
Stir in diced tomatoes (with juices), ketchup, tomato paste, Worcestershire sauce, and brown sugar. Season lightly with salt and pepper. Bring to a gentle simmer and cook 4–5 minutes, stirring occasionally, until the sauce thickens and deepens in color. - Add milk and cheese
Lower heat to medium-low. Pour in evaporated milk and heat until steaming but not boiling. Remove pot from heat and stir in shredded cheddar cheese until melted into a silky cheese sauce—if sauce seems too thick, whisk in reserved pasta water, a tablespoon at a time. - Combine with pasta
Return drained pasta to the pot and gently fold until every noodle is coated in sloppy cheeseburger goodness. Taste and adjust seasoning—add a pinch more salt or a dash of hot sauce for extra kick. - Garnish and serve
Spoon into bowls and top with chopped parsley or sliced green onions if desired. Serve hot, and watch everyone dive into this ultimate weeknight dinner.
Servings & Timing
Makes 6 servings
Prep Time: 10 minutes (chopping and gathering ingredients)
Cook Time: 20 minutes (pasta + sauce)
Total Time: 30 minutes from start to finish
Variations
- Spicy Kick: Stir in ¼ tsp red pepper flakes or a dash of hot sauce with the tomatoes.
- Turkey Twist: Swap ground beef for lean ground turkey for a lighter take.
- Veggie Boost: Add 1 cup frozen peas or diced bell peppers when you add the tomatoes.
- Tex-Mex Style: Replace diced tomatoes with Rotel and top with sliced jalapeños.
- Gluten-Free Version: Use gluten-free pasta and substitute tomato paste with GF tomato puree.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe bags for up to 2 months—thaw overnight in the fridge. Reheat on the stovetop over low heat, adding a splash of milk or water to restore creaminess, or microwave in 30-second bursts, stirring in between.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes! Prepare the sauce and pasta separately, then combine and reheat just before serving for maximum cheesiness.
Q: What’s the best cheese for the sauce?
A: Sharp cheddar melts beautifully, but feel free to use Colby, Monterey Jack, or a blend for extra flavor.
Q: How can I make this dish lower in calories?
A: Use lean ground turkey, low-fat evaporated milk, and whole-wheat pasta to trim calories while keeping comfort food vibes.
Q: My sauce is too thin—what do I do?
A: Simmer a few extra minutes uncovered to thicken naturally, or stir in a slurry of 1 tsp cornstarch + 1 tbsp water.
Q: Is this suitable for picky eaters?
A: Absolutely—kids love the cheese sauce, and you can hide extra veggies in the sauce base without compromise.
Q: Can I freeze sloppy cheeseburger pasta?
A: Yes, freeze cooled portions in airtight containers for up to 2 months; thaw overnight and reheat gently.
Conclusion
Sloppy Cheeseburger Pasta is the ultimate weeknight dinner hack—combining ground beef, tangy tomato sauce, and creamy cheese into one irresistible comfort food bowl. Give it a try tonight, and let me know how your family raves in the comments! Ready for more cozy meals? Check out my One-Pot Chicken Alfredo or Classic Sloppy Joe recipes next.
Sloppy Cheeseburger Pasta
Ingredients
- 1 lb ground beef 85% lean
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 8 oz elbow macaroni (or shells)
- 15 oz can diced tomatoes no salt added
- 1/4 cup ketchup Heinz or Hunts recommended
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar optional
- Salt and pepper to taste
- 1-2 tbsp olive oil (or butter)
- 1/2 cup evaporated milk (or heavy cream)
- 1 cup shredded cheddar cheese sharp or mild
Instructions
- Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, then drain and reserve 1/4 cup pasta water.
- Heat olive oil in the same pot over medium heat. Add chopped onion, cook until translucent, then stir in minced garlic for 30 seconds.
- Increase heat to medium-high. Add ground beef and break it up with a spoon. Cook until no pink remains, then drain excess fat.
- Stir in diced tomatoes, ketchup, tomato paste, Worcestershire sauce, brown sugar, salt, and pepper. Simmer 4-5 minutes until thickened.
- Lower heat, pour in evaporated milk, and warm through. Remove from heat and stir in shredded cheddar until melted and smooth.
- Return drained pasta to the pot. Fold gently to coat noodles, adding reserved pasta water if needed to loosen the sauce.
- Taste and adjust seasoning. Serve hot, garnished with chopped parsley or green onions if desired.
Notes
Nutrition
