I like this recipe because it’s quick, filling, and made entirely in one pot, which means minimal cleanup. The beef, pasta, and vegetables cook together in a flavorful sauce that tastes just like a cheeseburger. I also love how the cream cheese and melted Red Leicester create a creamy, cheesy finish that makes every bite satisfying. It’s a family-friendly dish that always disappears fast.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tsp Sunflower oil 500 g (1.1 lb) Beef mince, I use 5% fat 1 Onion, Peeled and chopped 2 Garlic cloves, Peeled and crushed 2 Green peppers, Sliced 750 ml (3.25 cups) Hot beef stock 6 tbsp Ketchup 3 tbsp Mustard, Yellow/American kind 3 tsp Paprika 3 tbsp Worcester sauce 250 g (9 oz) Dried pasta 50 g (2 oz) Pickles (aka gherkins), Chopped
To finish: 100 g (3.5 oz) Cream cheese 75 g (3 oz) Red Leicester cheese, Grated Salt and freshly ground black pepper
Directions
First, I heat the sunflower oil in a large saucepan or sauté pan over high heat. I add the beef mince and cook for about 5–10 minutes, stirring regularly until it’s browned all over.
Next, I add the chopped onion, crushed garlic, and sliced green peppers. I cook them with the beef for about 5 minutes, allowing them to soften and take on the flavors.
I then stir in 500 ml (2.25 cups) of hot beef stock, followed by the ketchup, mustard, paprika, Worcester sauce, salt, pepper, and the dried pasta. I bring everything to a simmer, then cover the pan with a lid and let it cook for 15–20 minutes until the pasta is al dente and the sauce has thickened. If the mixture looks too dry, I add a little more of the reserved stock.
Once the pasta is cooked and the sauce has reduced, I turn off the heat. I stir in the chopped pickles and cream cheese until smooth and creamy.
Finally, I sprinkle the grated Red Leicester cheese over the top and place the pan under a preheated grill for about 3–5 minutes, until the cheese is melted and golden. I serve it straight from the pan while it’s hot and bubbling.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes to prepare and 25 minutes to cook, for a total time of 30 minutes.
Variations
I sometimes use turkey or chicken mince instead of beef for a lighter version. If I want a spicier kick, I add a dash of hot sauce or chili flakes. For extra texture, I sprinkle crispy onions on top before grilling. I’ve also swapped Red Leicester for cheddar or mozzarella depending on what I have in the fridge. For a vegetarian twist, I replace the mince with lentils or a plant-based mince.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a pan with a splash of water or stock to loosen the sauce, or I microwave it until piping hot. This pasta also freezes well for up to 3 months—I thaw it overnight in the fridge and reheat before serving.
FAQs
Can I use another type of pasta?
Yes, I often use penne, fusilli, or shells—any short pasta works well.
Can I make it without Worcester sauce?
Yes, I can replace it with soy sauce or a dash of BBQ sauce for a similar depth of flavor.
Can I use low-fat cream cheese?
Definitely. I use low-fat cream cheese to make it a little lighter without losing creaminess.
Can I make it vegetarian?
Yes, I replace the beef mince with plant-based mince and use vegetable stock instead of beef stock.
Can I add more vegetables?
Absolutely. I sometimes toss in mushrooms, spinach, or courgette for extra nutrition.
What kind of pickles work best?
I like using classic dill gherkins for their tangy flavor, but sweet pickles also work.
Can I use cheddar instead of Red Leicester?
Yes, cheddar melts beautifully and gives the dish a sharper flavor.
Can I make it ahead of time?
Yes, I prepare it a few hours in advance, refrigerate it, and then reheat it under the grill before serving.
What can I serve with this pasta?
I enjoy it with a simple green salad or garlic bread to complete the meal.
Can I double the recipe?
Yes, it scales up easily—just use a larger pan and adjust the seasoning to taste.
Conclusion
I find this Cheeseburger Pasta to be the ultimate comfort food that’s both easy and satisfying. The rich, cheesy sauce and hearty beef combine perfectly with the tender pasta, giving all the flavors of a cheeseburger in a single, cozy dish. It’s a one-pot wonder I love making when I want something quick, delicious, and sure to please everyone at the table.
This Cheeseburger Pasta is a creamy, cheesy one-pot dish that brings all the savory, tangy flavors of a classic cheeseburger into a comforting pasta meal. With juicy beef, melted Red Leicester, and a rich sauce, it’s the ultimate 30-minute comfort food.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 tsp Sunflower oil
500 g (1.1 lb) Beef mince (5% fat)
1 Onion, peeled and chopped
2 Garlic cloves, crushed
2 Green peppers, sliced
750 ml (3.25 cups) Hot beef stock
6 tbsp Ketchup
3 tbsp Yellow mustard
3 tsp Paprika
3 tbsp Worcester sauce
250 g (9 oz) Dried pasta
50 g (2 oz) Pickles (gherkins), chopped
100 g (3.5 oz) Cream cheese
75 g (3 oz) Red Leicester cheese, grated
Salt and freshly ground black pepper, to taste
Instructions
Heat the sunflower oil in a large saucepan over high heat. Add the beef mince and cook for 5–10 minutes, stirring until browned all over.
Add the chopped onion, crushed garlic, and sliced green peppers. Cook for 5 minutes until softened.
Stir in 500 ml (2.25 cups) of hot beef stock, ketchup, mustard, paprika, Worcester sauce, salt, pepper, and dried pasta. Bring to a simmer.
Cover with a lid and cook for 15–20 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened. Add more stock if needed.
Turn off the heat and stir in chopped pickles and cream cheese until smooth and creamy.
Sprinkle grated Red Leicester cheese over the top and place under a preheated grill for 3–5 minutes, until melted and golden.
Serve hot, straight from the pan.
Notes
Use turkey or chicken mince for a lighter version.
Add chili flakes or hot sauce for a spicy kick.
Swap Red Leicester for cheddar or mozzarella.
Replace beef mince with plant-based mince and use vegetable stock for a vegetarian version.
Freezes well for up to 3 months; thaw and reheat before serving.
