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recipe image of fresh ground beef crispy bacon elbow macaroni cheddar cheese onion garlic beef broth milk heavy cream ketchup Worcestershire sauce mustard pickles tomatoes green onions mozzarella arranged on white marble counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
adam saha

Crave-Worthy Loaded Beef Bacon Cheeseburger Pasta

This one-pot cheeseburger pasta fuses Bengali-inspired spices with classic American flavors, delivering a thick, creamy, and decadent dish loaded with beef, bacon, and cheese that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Dish
  • 1 lb Ground Beef 80/20 for flavor
  • 6 slices Bacon thick-cut, chopped
  • 2 cups Elbow Macaroni uncooked
  • 1 cup Shredded Cheddar Cheese grated from a block
  • 1 Yellow Onion small, diced
  • 3 cloves Garlic minced
  • 2 cups Beef Broth
  • 1/2 cup Heavy Cream
  • 2 tbsp Ketchup
  • 1 tbsp Yellow Mustard
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • 1/4 tsp Smoked Paprika

Equipment

  • Large skillet,

Method
 

Prepare the Dish
  1. Place chopped bacon in a large cold skillet. Heat to medium and cook until crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels, leaving about 1 tbsp bacon grease in the pan.
  2. Add ground beef to the skillet with the bacon grease. Break apart and cook until no longer pink, about 5 minutes. Drain excess fat if needed.
  3. Push meat to one side and add diced onion. Cook until softened, about 3 minutes. Add minced garlic and cook for 1 more minute.
  4. Stir in ketchup, mustard, Worcestershire sauce, salt, pepper, and smoked paprika. Mix well.
  5. Add beef broth and elbow macaroni to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until pasta is tender, stirring occasionally.
  6. Stir in heavy cream and remove from heat. Fold in shredded cheddar cheese until melted and creamy.
  7. Stir half the crispy bacon back into the pasta and garnish the rest on top. Serve hot, optionally with green onions or pickles.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat with a splash of milk to restore creaminess. For low-carb, substitute pasta with cauliflower or zoodles.
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