Craving something ultra-comforting, cheesy, and downright satisfying? Look no further than Cheesy Sloppy Cheeseburger Pasta a soul-warming, flavor-packed recipe that combines everything we love about sloppy joes and cheeseburgers into one dreamy pasta dish. It’s a family favorite, picky-eater-approved, and perfect for weeknight dinners or hearty weekend indulgence.
This dish takes the saucy, beefy essence of a sloppy joe, merges it with gooey cheddar cheese like in a classic cheeseburger, and tosses it all together with tender pasta shells. The result? A one-pan wonder bursting with nostalgic fast-food flavor without the drive-thru. Whether you’re feeding a crowd or meal prepping for the week, this recipe checks every box. Let’s get into it!
Ingredients:
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1 lb ground beef (85% lean)
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1 small yellow onion, finely diced
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2 cloves garlic, minced
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1 cup ketchup
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2 tbsp yellow mustard
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1 tbsp Worcestershire sauce
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1 tbsp tomato paste (optional for extra richness)
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1/2 tsp paprika
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1/4 tsp smoked paprika (optional, for depth)
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1/4 tsp black pepper
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Salt, to taste
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2 cups beef broth (low-sodium preferred)
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2 cups milk (whole or 2%)
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12 oz pasta shells or elbow macaroni
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2 cups shredded cheddar cheese (mild or sharp)
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1 cup shredded mozzarella cheese
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1/4 cup cream cheese (for creaminess)
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1 tbsp olive oil or butter (optional)
Preparation:
Step 1: Brown the Beef
In a large skillet or Dutch oven over medium heat, add the ground beef and break it apart with a wooden spoon. Cook until browned and no longer pink, about 6-7 minutes. Drain excess grease if needed, leaving about 1 tablespoon for flavor.
Step 2: Add Aromatics
Add the diced onion and garlic to the pan with the beef. Cook for 3-4 minutes, stirring often, until onions are soft and fragrant.
Step 3: Build the Sloppy Joe Flavor
Stir in ketchup, mustard, Worcestershire sauce, tomato paste, paprika, smoked paprika, black pepper, and salt. Cook everything together for 2-3 minutes to let the flavors meld and caramelize slightly.
Step 4: Cook the Pasta Right in the Sauce
Pour in the beef broth and milk. Stir to combine, then add the pasta shells. Press them gently into the liquid. Bring to a simmer, reduce heat to medium-low, cover, and cook for about 10-12 minutes, stirring occasionally to prevent sticking. Cook until pasta is tender and most liquid is absorbed.
Step 5: Get Cheesy!
Turn off the heat and stir in shredded cheddar, mozzarella, and cream cheese. Mix well until all the cheese is melted and the sauce is thick and creamy. If it’s too thick, add a splash of milk or broth.
Variation:
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Spicy Kick: Add 1/2 tsp crushed red pepper or a splash of hot sauce.
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Bacon Cheeseburger Pasta: Add crispy crumbled bacon at the end for that smoky burger flavor.
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Pickle Twist: Stir in chopped pickles for tangy zing yes, it works!
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Veggie Boost: Toss in diced bell peppers, mushrooms, or spinach for added nutrients.
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Low-Carb Version: Swap pasta for cooked cauliflower or zucchini noodles.
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Turkey Option: Use ground turkey or chicken for a lighter version.
COOKING Note:
Use a deep skillet or Dutch oven with a lid to cook everything in one pot. Stir frequently to prevent pasta from sticking and ensure even cooking. If you notice the liquid is evaporating too quickly before the pasta is tender, just add a little more broth or milk and continue cooking.
Serving Suggestions:
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Serve hot with a side of garlic bread or a crisp garden salad for balance.
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Top with a sprinkle of green onions or fresh parsley for color.
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Serve in individual ramekins for a fun, party-friendly twist.
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A pickle spear on the side adds that authentic cheeseburger feel.
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Great as leftovers too just reheat gently on the stove or microwave.
Tips:
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Use freshly shredded cheese for the smoothest melt pre-shredded often has anti-caking agents.
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Don’t overcook the pasta; it continues to absorb liquid as it sits.
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For a crusty, baked finish, pour into a casserole dish, top with extra cheese, and broil for 2-3 minutes.
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Store leftovers in an airtight container in the fridge for up to 4 days.
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Freeze in single portions for quick meals later just thaw and reheat.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (Approximate per serving – serves 6):
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Calories: 540
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Protein: 28g
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Sodium: 710mg
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(Values may vary based on ingredients used)
FAQs:
Q: Can I use a different type of pasta?
A: Absolutely! Shells, elbows, rotini, or penne all work well. Just adjust cooking time as needed.
Q: Is this kid-friendly?
A: Totally! Kids love the cheesy, familiar flavors. You can tone down spices for picky eaters.
Q: Can I make it ahead of time?
A: Yes! This reheats beautifully and can even be made the day before. Just store it well and add a splash of milk when reheating to bring back the creaminess.
Q: Can I make this vegetarian?
A: You can! Substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
Q: What cheese works best besides cheddar?
A: Try Monterey Jack, Colby, or even pepper jack if you like a little heat!
Conclusion:
Cheesy Sloppy Cheeseburger Pasta is the ultimate mashup you never knew you needed. It’s creamy, meaty, melty, and packed with comforting, nostalgic flavors that bring smiles to every table. Whether you’re looking for an easy dinner, a meal prep champion, or a dish to impress your friends with fun flavors, this recipe delivers every time.
So, grab your skillet and get ready to enjoy a sloppy joe–meets–cheeseburger–meets–pasta night you won’t forget. This is not just food it’s cheesy, hearty happiness in a bowl.
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Cheesy Sloppy Cheeseburger Pasta
- Total Time: 35 minutes
Ingredients
Ingredients:
-
1 lb ground beef (85% lean)
-
1 small yellow onion, finely diced
-
2 cloves garlic, minced
-
1 cup ketchup
-
2 tbsp yellow mustard
-
1 tbsp Worcestershire sauce
-
1 tbsp tomato paste (optional for extra richness)
-
1/2 tsp paprika
-
1/4 tsp smoked paprika (optional, for depth)
-
1/4 tsp black pepper
-
Salt, to taste
-
2 cups beef broth (low-sodium preferred)
-
2 cups milk (whole or 2%)
-
12 oz pasta shells or elbow macaroni
-
2 cups shredded cheddar cheese (mild or sharp)
-
1 cup shredded mozzarella cheese
-
1/4 cup cream cheese (for creaminess)
-
1 tbsp olive oil or butter (optional)
Instructions
In a large skillet or Dutch oven over medium heat, add the ground beef and break it apart with a wooden spoon. Cook until browned and no longer pink, about 6-7 minutes. Drain excess grease if needed, leaving about 1 tablespoon for flavor.
Add the diced onion and garlic to the pan with the beef. Cook for 3-4 minutes, stirring often, until onions are soft and fragrant.
Stir in ketchup, mustard, Worcestershire sauce, tomato paste, paprika, smoked paprika, black pepper, and salt. Cook everything together for 2-3 minutes to let the flavors meld and caramelize slightly.
Pour in the beef broth and milk. Stir to combine, then add the pasta shells. Press them gently into the liquid. Bring to a simmer, reduce heat to medium-low, cover, and cook for about 10-12 minutes, stirring occasionally to prevent sticking. Cook until pasta is tender and most liquid is absorbed.
Turn off the heat and stir in shredded cheddar, mozzarella, and cream cheese. Mix well until all the cheese is melted and the sauce is thick and creamy. If it’s too thick, add a splash of milk or broth.
Notes
Use a deep skillet or Dutch oven with a lid to cook everything in one pot. Stir frequently to prevent pasta from sticking and ensure even cooking. If you notice the liquid is evaporating too quickly before the pasta is tender, just add a little more broth or milk and continue cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 540
- Sodium: 710 mg
- Protein: 28 g