Bacon Cheeseburger Pasta Recipe brings together the irresistible flavors of a classic bacon cheeseburger in one easy, crowd-pleasing dish. Perfect for busy weeknights, this comforting pasta combines savory ground beef, crispy bacon, creamy tomato sauce, and gooey cheese—all cooked in under 30 minutes. With just a few simple steps and everyday ingredients, you’ll have a hearty, satisfying meal the whole family will love. Let’s dive into this flavorful, fuss-free recipe!
Why You’ll Love This Recipe
- It combines all the best parts of a bacon cheeseburger in a single pan.
- Ready in just 25 minutes—perfect for busy evenings.
- Creamy, cheesy, and packed with protein.
- Customizable with mix-ins like onions, pickles, or your favorite veggies.
- One-pot convenience makes cleanup a breeze.
Ingredients
Here’s everything you’ll need to make this satisfying pasta:
- ½ lb (225 g) elbow macaroni, cooked and drained
- ½ lb (about 6–7 slices) center‑cut smoked bacon, diced into ½‑inch pieces
- 1 lb (450 g) lean ground beef (93/7 blend)
- 21.5 oz (2 cans) condensed tomato soup
- 2 cups shredded cheddar‑jack cheese blend (Sargento or your favorite brand)
Step-by-Step: How to Make Bacon Cheeseburger Pasta
- Cook the elbow macaroni according to package directions. Drain well and set aside.
- In a large skillet (10–12″) over medium heat, add the diced bacon. Sauté for 10–12 minutes until fat is rendered and bacon is crispy. Stir frequently to prevent burning.
- Remove the crispy bacon with a slotted spoon and transfer to a paper towel–lined plate. Discard excess bacon fat from the skillet—but don’t wipe it clean.
- Increase heat to medium-high. Add the ground beef to the skillet; cook for 5–7 minutes, breaking it up, until no pink remains.
- Pour in the condensed tomato soup, then stir in the cooked bacon pieces and drained pasta until everything is well combined.
- Evenly distribute the shredded cheddar-jack cheese over the top of the mixture. Cover the skillet with a lid and allow it to melt for 2–3 minutes.
- Remove the lid and gently stir the cheese into the pasta. Remove from heat and serve hot.
Helpful Tips
- Save bacon fat: It adds extra flavor to the beef, so don’t discard it too soon.
- Cheese melt hack: Covering the skillet helps melt the cheese evenly without burning.
- Use fresh pasta: If available, fresh pasta cuts down on cooking time even more.
- Bacon consistency: For crunchier bacon, cook an extra minute; for chewier pieces, reduce time slightly.
Substitutions And Variations
- Pasta swap: Try shells, rotini, or penne for a different texture.
- Cheese choices: Use sharp cheddar, Monterey Jack, or a pepper Jack blend for a spicy kick.
- Tomato alternatives: Substitute condensed tomato soup with a can of diced tomatoes plus a splash of half & half for creaminess.
- Add veggies: Mix in sautéed bell pepper, onion, or mushrooms with the ground beef.
- Swap proteins: Use ground turkey or chicken for a leaner version, or plant-based crumbles for a vegetarian twist.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in meal prep containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low heat or microwave in 30 second bursts, stirring occasionally. Add a splash of milk to restore creaminess if needed.
Nutritional Information
(Per serving, based on 4 servings)
- Calories: ~833 kcal
- Protein: ~40 g (from beef, bacon, and cheese)
- Fat: ~45 g (includes both saturated and unsaturated fats)
- Carbs: ~65 g (mainly from pasta and tomato soup)
- Sodium: Moderate to high—balance by serving with a side salad.
Serving Suggestions
- Pair with a crisp green salad or steamed broccoli to balance richness.
- Add a swirl of chopped pickles or hot sauce on top for a zesty kick.
- Garnish with fresh parsley or green onions.
- Serve alongside garlic bread or soft dinner rolls to soak up the cheesy sauce.
Frequently Asked Questions About Bacon Cheeseburger Pasta
Can I use regular cheddar instead of cheddar-jack cheese?
Absolutely! Sharp cheddar or even a pepper‑jack are great substitutes. A blend of cheddar and Monterey Jack will also create that creamy, melty texture you want.
Is there a way to reduce the sodium content?
Yes—substitute low‑sodium or no‑salt‑added tomato soup, and rinse your bacon under hot water after cooking to remove excess salt. You can also reduce or omit added salt.
Can I make this recipe gluten‑free?
Certainly. Swap in your favorite gluten‑free pasta—rice or corn‑based versions work well. Just watch the cooking time, as it may differ from wheat-based pasta.
How do I reheat leftovers without drying them out?
Gently reheat on the stovetop over low heat, adding a splash of milk to restore the sauce’s creaminess. If using a microwave, stir halfway through and add a little liquid as needed.
Can this dish be frozen?
Yes—portion into freezer-safe containers. When reheating after thawing, add a bit of milk or broth to refresh the creamy texture.
Is it possible to make this vegetarian?
For a vegetarian version, use plant-based ground meat instead of beef and omit bacon—or substitute with veggie bacon bits. Keep the cheese or use dairy‑free cheese if you prefer.
Conclusion
Bacon Cheeseburger Pasta is the ultimate comfort-food mashup—easy to make, packed with flavor, and perfect for busy households. Thank you for trying this recipe! It’s one of my favorite weeknight go-tos because it’s quick, cheesy, and always hits the spot. I hope you enjoy making (and eating) this dish as much as I do. Happy cooking, and welcome to our food-loving community—here’s to more delicious meals and joyful kitchen moments!
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Homemade Bacon Cheeseburger Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Bacon Cheeseburger Pasta Recipe is a 25-minute, one-pan dinner loaded with beef, crispy bacon, gooey cheese, and creamy tomato sauce. It’s the ultimate comfort food for busy nights. Save this easy, family-friendly meal and give it a try tonight!
Ingredients
½ lb elbow macaroni, cooked and drained
½ lb center-cut smoked bacon (6–7 slices), diced
1 lb lean ground beef (93/7)
2 (10.75 oz) cans condensed tomato soup
2 cups shredded cheddar-jack cheese blend
Instructions
- Cook the elbow macaroni according to package directions. Drain well and set aside.
- In a large skillet (10–12″) over medium heat, add the diced bacon. Sauté for 10–12 minutes until fat is rendered and bacon is crispy. Stir frequently to prevent burning.
- Remove the crispy bacon with a slotted spoon and transfer to a paper towel–lined plate. Discard excess bacon fat from the skillet—but don’t wipe it clean.
- Increase heat to medium-high. Add the ground beef to the skillet; cook for 5–7 minutes, breaking it up, until no pink remains.
- Pour in the condensed tomato soup, then stir in the cooked bacon pieces and drained pasta until everything is well combined.
- Evenly distribute the shredded cheddar-jack cheese over the top of the mixture. Cover the skillet with a lid and allow it to melt for 2–3 minutes.
- Remove the lid and gently stir the cheese into the pasta. Remove from heat and serve hot.
Notes
Use gluten-free pasta to make this gluten-sensitive friendly.
Swap in ground turkey or plant-based meat for a lighter or vegetarian version.
Add a splash of milk when reheating leftovers to maintain creaminess.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. ¼ of recipe)
- Calories: 688
- Sugar: 7g
- Carbohydrates: 65g
- Protein: 40g