Loaded Bacon Cheeseburger Pasta You’ll Crave Again and Again

There’s something almost criminal about the first forkful of this Loaded Bacon Cheeseburger Pasta: the warm, cheesy aroma that hits you as steam curls up from the bowl, the crunch of salty bacon giving way to lush ribbons of cheddar and cream, and the grounding, savory bite of seasoned ground beef woven through tender pasta. The texture is a playground — slightly chewy pasta pockets filled with sauce, creamy pockets of melted cream cheese, and the crisp contrast of bacon. It’s familiar comfort food reimagined as a single, irresistible skillet meal.

This dish is perfect for weeknight dinners when you want something quick and satisfying, for potlucks where people crowd around the buffet, and for game-day spreads where it disappears fastest. It’s also a great way to give picky eaters a familiar flavor (cheeseburger!) served in a fun pasta format. If you like riffs on classic comfort foods, you’ll appreciate the cozy nostalgia and big flavors here, and for a different comfort-meets-creaminess angle, see this creamy low-carb chicken casserole that uses bacon and cheese in a similar, crowd-pleasing way.

At a Glance

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy — great for cooks of all skill levels

Nutrition Highlights

Estimated nutrition per serving (serves 4). These are calculated from standard food composition data (USDA FoodData Central) and rounded for clarity; individual ingredient brands will vary. For general dietary guidance, consult the CDC or a registered dietitian.

Calories: ~770 kcal
Protein: ~50 g
Carbohydrates: ~44 g
Fat: ~47 g
Saturated Fat: ~21 g
Fiber: ~3–4 g
Sodium: ~900–1,200 mg (varies widely with bacon and cheese salt content)

Notes on the numbers:

Calorie and macronutrient estimates are based on common values for 8 oz dry pasta, 1 lb 85% lean ground beef, 6 slices of cooked bacon, 1 cup shredded sharp cheddar, and 4 oz cream cheese. USDA FoodData Central provides the baseline nutrient values used to compute these estimates.
This is a rich, protein-forward dish with higher fat and sodium. To reduce calories or saturated fat, use lean ground turkey, lower-fat cheese, or less bacon; see substitutions below. For sodium-conscious diners, select low-sodium bacon or reduced-sodium cheese.

Why You’ll Love It

This recipe delivers on several levels:

Taste & aroma: it combines the smoky, salty notes of bacon with the savory beef-and-onion backbone of a cheeseburger and the comforting creaminess of melted cheese — familiar and craveable.
Speed & ease: one skillet (plus a pot for pasta) and under 40 minutes from start to table makes it ideal for busy nights.
Crowd-pleasing: hearty, shareable, and universally appealing — perfect for family dinners, casual gatherings, or when you want to impress without fuss.
Versatility: it adapts easily to dietary needs and flavor preferences, whether you want it lighter, spicier, or fully vegetarian.

Step-by-Step Instructions

Ingredients

8 ounces short pasta (penne, rotini, or elbow macaroni) — shorter shapes recommended for better sauce adherence
1 pound ground beef (85% lean recommended; substitute ground turkey or chicken for a leaner option)
6 slices bacon, cooked crispy and chopped
1 cup shredded sharp cheddar cheese (about 4 oz / 113 g)
4 ounces cream cheese (about 113 g), room temperature for easier melting
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 cup milk (optional — helps loosen the sauce if needed)
1 tablespoon olive oil or butter (for browning beef if needed)
Salt to taste (be careful; bacon and cheese add salt)

Optional ingredients and substitutions:

Swap ground beef for ground turkey or chicken to reduce fat.
Use plant-based ground meat and dairy-free cheese for a vegetarian/vegan version (see Variations).
Add diced pickles or a tablespoon of mustard for a cheeseburger-style tang.
Stir in 1/2 cup frozen peas or sautéed mushrooms for extra veggies.

How to Make Loaded Bacon Cheeseburger Pasta

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Drain and set aside.
While the pasta cooks, cook the bacon in a skillet over medium heat until crispy. Remove bacon and drain on paper towels; reserve about 1 tablespoon of bacon fat in the pan (or discard and use olive oil). Chop bacon when cool.
In the same skillet over medium-high heat, add a touch of oil or the reserved bacon fat and brown the ground beef. Break it up into small pieces and cook until no longer pink, about 6–8 minutes. Season with garlic powder, onion powder, and black pepper. If the beef is very fatty, drain excess fat.
Reduce heat to low. Add the cream cheese to the skillet with the cooked beef and stir until it starts to melt. If the mixture is thick, add up to 1/2 cup milk or some reserved pasta water a few tablespoons at a time to reach a creamy consistency.
Stir in the shredded cheddar until melted and fully incorporated. Add chopped bacon, then fold in the drained pasta. If the sauce looks dry, stir in reserved pasta water a tablespoon at a time until glossy and saucy. Taste and adjust salt and pepper.
Serve immediately, garnished with extra bacon, chopped green onions, or a sprinkle of paprika for color.

Practical tips:

Avoid overmixing once the cheese melts to keep the sauce silky rather than gluey.
Use room-temperature cream cheese to ensure it melts smoothly.
Reserve pasta water early — starchy water is key to loosening the sauce without watering it down.
For a creamier finish, finish with a small knob of butter off the heat.

For a silky sauce technique and inspiration on how butter and residual heat can transform texture, take a look at this dreamy garlic butter chicken and bowtie pasta recipe.

Best Pairings

Sides: A crisp green salad with a bright vinaigrette cuts through the richness beautifully; roasted Brussels sprouts or a simple cucumber-tomato salad also work well.
Drinks: A cold cola or an IPA balances the fat and salt, while a medium-bodied red wine (Zinfandel or Merlot) complements the beefy flavors. For non-alcoholic options, iced tea with lemon refreshes the palate.
Garnishes: Pickled jalapeños or diced pickles for cheeseburger authenticity, chopped chives or parsley for color, or a drizzle of burger sauce for extra tang.
Leftover idea: Serve warmed leftovers over a bed of greens for a quick, hearty lunch.

Storing Leftovers

Room temperature: Do not leave this pasta at room temperature for more than 2 hours (1 hour if above 90°F / 32°C) due to perishable dairy and meat.
Refrigeration: Store in an airtight container for 3–4 days. Reheat gently on the stove with a splash of milk or in the microwave in short intervals, stirring to restore creaminess.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove with added milk to revive the sauce.

Chef’s Advice

Texture balance is key: tender al dente pasta plus pockets of melty cheese and crisp bacon make this dish sing — avoid overcooking the pasta.
Layer flavor: brown the beef well to develop Maillard flavors; don’t skip crisping the bacon.
Control salt: because bacon and cheddar are salty, add only a small pinch of salt during cooking; always taste before finishing.
Cheese choices: sharp cheddar gives bold flavor; for a smoother melt, blend in a bit of fontina or Monterey Jack.
Make it ahead: prepare the base (beef + sauce) and refrigerate, then reheat and toss with freshly cooked pasta to preserve texture.

Creative Twists

Vegetarian/Vegan: Use crumbled tempeh or a plant-based ground “beef,” vegan bacon or smoked tempeh, and dairy-free cream cheese and cheddar-style shreds for a plant-forward version.
Low-Carb / Keto: Replace pasta with spiralized zucchini or shirataki noodles and use lean ground turkey or fatty ground beef depending on your macro goals; reduce milk and use higher-fat cheeses to maintain creaminess.
Smoky Chipotle Cheeseburger: Add 1–2 teaspoons chipotle in adobo (minced) to the sauce, and substitute smoked cheddar for a deeper smoky profile.
Deluxe Burger Bar Pasta: Stir in diced pickles, caramelized onions, and a tablespoon of mustard to mimic a fully loaded burger experience.

Recipe Q&A

Q: Can I make this gluten-free?
A: Yes — use your favorite gluten-free short pasta and verify all processed ingredients (bacon, cream cheese) are labeled gluten-free.

Q: I prefer leaner meals. How can I reduce fat and calories?
A: Use 93% lean ground turkey or beef, reduce the amount of cheddar to 1/2 cup, and use light cream cheese or a mixture of light cream cheese and Greek yogurt for creaminess.

Q: My sauce turned grainy. What went wrong?
A: Overheating dairy or adding cheese at too high a heat can separate proteins and fats, causing graininess. Melt cheese on low heat and add a splash of milk or reserved pasta water to smooth it.

Q: Can I reheat from frozen without drying out the pasta?
A: Thaw overnight in the fridge when possible. Reheat gently on the stove with a splash of milk, stirring often. Microwaving in short bursts with stirring also works.

Q: Any ideas for using leftovers?
A: Turn leftovers into baked cups by spooning into muffin tins, topping with extra shredded cheese, and baking until bubbly for handheld portions.

Conclusion

This Loaded Bacon Cheeseburger Pasta is a joyful mashup of two beloved comfort classics — the cheeseburger and creamy pasta — delivering big flavor, satisfying textures, and easy weeknight cooking. Try it tonight, then customize it with the variations and tips above. If you enjoyed this recipe and want more one-pot cheeseburger-style pasta ideas, you might also like the take on a one-pot version at One Pot Bacon Cheeseburger Pasta – The Skinnyish Dish or the skillet approach at One Pot Cheeseburger Pasta – Budget Bytes. Share your photos and tweaks — I love seeing how readers make a recipe their own!