If you’re craving something that hits all the right notes of comfort and crowd-pleasing flavor, I have just the thing for you. This Cheeseburger Pasta Casserole Recipe is honestly one of my all-time favorites because it combines juicy seasoned beef, creamy cheese, and pasta into one irresistibly tasty dish. Whether you’re cooking for the family or a bunch of friends, this casserole goes down like a dream and always gets rave reviews!
Why You’ll Love This Recipe
- Total Comfort Food: This casserole tastes like your favorite cheeseburger, but in a warm, cozy pasta form.
- Family-Friendly: My kids and husband always ask for seconds and it’s fantastic for feeding a crowd.
- Simple Ingredients: You likely have what you need already in your pantry and fridge.
- Versatile and Customizable: You can easily tweak the seasonings or cheese types to suit your taste.
Ingredients You’ll Need
Every ingredient in this Cheeseburger Pasta Casserole Recipe plays a star role, bringing that perfect cheeseburger vibe right into a pasta bake. The blend of spices and cheeses gives it that classic, nostalgic flavor you want, while the cream adds a luscious texture that just melts in your mouth.
- Dried elbow macaroni: I prefer elbow pasta because its little curves hold onto that creamy sauce wonderfully.
- Ground beef: I usually go with 80:20 for the perfect balance of flavor and juiciness.
- Oregano, sea salt, black pepper, chili powder, ground cumin: These spices pack in delicious depth—don’t skip them!
- Butter: Adds richness and helps bring the aromatics together.
- Yellow onion and minced garlic: They’re the flavor base here, sautéed until sweet and fragrant.
- Tomato puree: Just a little bit gives a subtle tang and keeps that burger vibe going.
- Heavy cream and chicken stock: These create a creamy sauce that’s rich but not too thick.
- Dried parsley and basil: Freshen things up with these herby notes.
- Monterey Jack and cheddar cheese: The classic cheese duo—smooth, melty Monterey Jack paired with sharp cheddar is irresistible!
Variations
I love that this Cheeseburger Pasta Casserole Recipe is super adaptable. Sometimes I swap in smoked gouda or pepper jack for a fun twist. You can also easily adjust the spice level or make it lighter by using half-and-half instead of cream. Feel free to experiment—you’ll find it’s a forgiving and flexible dish!
- Vegetable boost: I’ve tossed peas or diced bell peppers in before for a little extra color and nutrition, and my family didn’t even notice!
- Turkey or chicken substitute: If you want a leaner protein, ground turkey works great, just watch cooking time so it doesn’t dry out.
- Spicy kick: Add some crushed red pepper flakes or a dash of hot sauce for an extra layer of heat.
- Gluten-free: Use gluten-free elbow pasta to make this dish accessible for everyone.
How to Make Cheeseburger Pasta Casserole Recipe
Step 1: Boil Pasta to Perfect Al Dente
Start by bringing a large pot of salted water to a rolling boil—think about 1 tablespoon salt for every 2 quarts of water. Add your dry elbow macaroni and cook it uncovered, stirring occasionally, for about 9 to 11 minutes. You want the pasta to be mostly cooked but still have that slight firmness when you bite into it (al dente). Drain and set it aside while you move on to the beef.
Step 2: Brown and Season the Ground Beef
Heat a large skillet over medium heat and add your ground beef. As it cooks, sprinkle in oregano, sea salt, black pepper, chili powder, and cumin. Stir it occasionally so everything cooks evenly and you get a nice brown color without any raw pink spots—usually about 5 minutes. This spice blend is what really gives the dish that cheeseburger character.
Step 3: Build the Flavor Base
Next, toss the butter, chopped onion, minced garlic, and tomato puree into the skillet with the beef. Stir everything together until the butter melts and the onions soften, letting those beautiful aromas fill your kitchen. This step is key to making the casserole rich and flavorful.
Step 4: Combine Pasta, Creamy Sauce, and Cheese
Add your cooked pasta right into the beef mixture and stir to combine. Then pour in the heavy cream and chicken stock, sprinkle in dried parsley and basil, and fold in 1 1/2 cups Monterey Jack and 1 cup cheddar cheese. Give everything a good stir so the cheese melts slightly and the sauce coats the pasta and beef evenly.
Step 5: Bake Until Bubbly and Golden
Transfer your mixture to a 9×13-inch casserole dish—no need to grease it—and sprinkle the remaining cheese evenly on top. Pop it into your preheated 400°F oven and bake for about 15 to 20 minutes, until the cheese on top bubbles and turns a gorgeous golden brown. This bubbling, cheesy crust is what makes everyone swoon!
Step 6: Let It Rest (If You Can Wait!)
If you want a looser, creamier casserole, go ahead and serve it right away. But if you have a little patience, let it sit for 10 minutes—this helps it set and makes it easier to serve neat portions. Trust me, either way, it’s going to be delicious.
Pro Tips for Making Cheeseburger Pasta Casserole Recipe
- Salt the Pasta Water Well: This step seasons your pasta right from the start, boosting overall flavor.
- Don’t Overcook the Pasta: I learned the hard way—overcooked pasta turns mushy after baking, so aim for al dente!
- Use Freshly Grated Cheese: It melts more smoothly than pre-shredded, which often contains anti-caking agents.
- Let the Casserole Rest Before Serving: This helps it set and makes for cleaner slices and easier portioning.
How to Serve Cheeseburger Pasta Casserole Recipe
Garnishes
I like to sprinkle chopped fresh parsley or chives on top—adds a pop of color and a fresh note that balances the richness. Sometimes, a dollop of sour cream or a few pickles on the side really completes the cheeseburger feel.
Side Dishes
To keep the meal balanced, I often pair this casserole with a crisp green salad or steamed broccoli. If you’re feeling nostalgic, serve it alongside classic fries or onion rings for a full-on cheeseburger experience.
Creative Ways to Present
For a special occasion, I like to bake individual portions in small ramekins and top them with a little extra cheese and a sprinkle of paprika for a pretty finish. It makes each serving feel personal and fancy without extra fuss.
Make Ahead and Storage
Storing Leftovers
After cooling to room temperature, store leftovers in an airtight container in the fridge. I’ve had mine stay fresh and tasty for up to 4 days—just make sure to reheat it thoroughly.
Freezing
This casserole freezes really well! Just portion it into freezer-safe containers and it will keep for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
I reheat leftovers in the oven at 350°F until bubbly, which usually takes about 15-20 minutes depending on portion size. You can use the microwave too, but the oven method keeps the texture closer to fresh-baked.
FAQs
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Can I make this Cheeseburger Pasta Casserole Recipe ahead of time?
Absolutely! You can prepare the casserole through Step 4, then cover and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s straight from the fridge.
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What cheese works best in this casserole?
Monterey Jack and cheddar are my favorites because they melt beautifully and give you that classic cheeseburger flavor. You can mix in other cheeses like mozzarella or pepper jack for different flavor profiles.
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How spicy is this recipe?
The chili powder and cumin add mild warmth without overwhelming heat. If you want it spicier, feel free to add red pepper flakes or a dash of hot sauce.
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Can I use any type of pasta?
While elbow macaroni is traditional and holds sauce well, you can swap in penne, rotini, or shell pasta if that’s what you have on hand. Just adjust the cooking time accordingly.
Final Thoughts
This Cheeseburger Pasta Casserole Recipe is like the comfort food hug you didn’t know you needed. I love how it transforms simple ingredients into a cheesy, hearty, crowd-pleasing meal that’s surprisingly easy to pull together. Once you try it, you’ll find yourself making it again and again—trust me, my family goes crazy for it! Give it a shot and let me know how it turns out for you.
Print
Cheeseburger Pasta Casserole Recipe
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6 to 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting and cheesy Cheeseburger Casserole combines seasoned ground beef, tender elbow macaroni, and a creamy blend of Monterey Jack and cheddar cheeses baked to bubbly perfection. Perfect for a family dinner, this hearty casserole offers all the flavors of a classic cheeseburger in an easy-to-make baked dish.
Ingredients
Pasta
- 12 ounces (340g) dried elbow macaroni (about 6 cups dry pasta)
- Salt (for pasta water, about 1 tablespoon per 2 quarts)
Ground Beef and Seasonings
- 1 1/2 pounds ground beef (80:20 preferred)
- 2 teaspoons oregano
- 1 teaspoon sea salt, plus more as needed
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Aromatics and Sauce
- 2 teaspoons butter
- 1/2 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1/4 cup tomato puree
- 1 1/2 cups heavy cream
- 1/4 cup chicken stock
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
Cheese
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the casserole later.
- Boil the Pasta: Bring a large pot of salted water to a rolling boil (using about 1 tablespoon salt per 2 quarts of water). Add the dry elbow macaroni and cook uncovered for 9 to 11 minutes, stirring occasionally, until the pasta is mostly cooked but still slightly firm. Drain the pasta using a colander and set aside.
- Cook the Ground Beef: While the pasta is cooking, heat a large skillet over medium heat. Add the ground beef and season with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5 minutes.
- Add Butter and Aromatics: To the browned beef, add the butter, chopped onions, minced garlic, and tomato puree. Stir well to combine and let cook briefly until onions soften and the mixture is aromatic.
- Combine Pasta and Beef Mixture: Add the cooked macaroni to the skillet with the beef mixture. Stir to combine everything evenly. Then stir in the heavy cream, chicken stock, dried parsley, dried basil, 1 1/2 cups of shredded Monterey Jack cheese, and 1 cup of shredded cheddar cheese until fully blended.
- Transfer to Casserole Dish: Pour the combined mixture into an ungreased 9×13-inch casserole dish. Spread it evenly and top with the remaining 1/2 cup Monterey Jack cheese and 1 cup cheddar cheese for a cheesy crust.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 15 to 20 minutes, until the cheese on top is melted, browned, and bubbly.
- Serve and Store: For a creamier casserole, serve immediately. For a firmer texture that holds its shape, let the casserole rest for 10 minutes before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze up to 3 months. Reheat in the microwave or oven at 350°F until heated through.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust spices to your preferred level of heat and flavor.
- Using freshly shredded cheese improves melting quality over pre-shredded types.
- For a lower fat version, use reduced-fat cheese and milk instead of heavy cream.
- Letting the casserole sit before serving helps it set and makes for cleaner servings.
- Freezing leftovers is convenient; thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 550
- Sugar: 4g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
