Cheeseburger Pasta Bake

Name: Cheeseburger Pasta Bake
Prep time: 5 min
Cook time: 42 min
Total time: 47 min
Yield: 5 servings
Ingredients: 2 cups water; 3 beef bouillon cubes; 1 pound ground beef; 1 medium onion chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cloves garlic minced; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1 teaspoon chili powder; 1 tablespoon Worcestershire sauce; 2 tablespoons roasted red pepper sauce (sub for tomato paste); 1 can diced tomatoes with juices (14.5 oz); 2 cups dried large elbow macaroni; 1/2 cup sour cream; 1/3 cup milk; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese

By Emma

Certified Culinary Professional

Published on 30 January 2026 • Recipe tested & approved

Ground beef sautéd till browned, onions softened to translucent, spices layered for punch. Elbow macaroni simmers right into beef broth made from bouillon cubes melted in water, absorbing rich, meaty flavor. Stir in sour cream plus a splash of milk for creaminess. Mozzarella and cheddar cheese chunk up the layers, baked till bubbling and melting golden. A twist on cheeseburger vibes with a touch of smokiness swapped tomato paste with roasted red pepper sauce. Perfectly bubbly edges reveal when ready. An easy, hearty one-dish meal with crowded kitchen proof tested tweaks.

Prep: 5 min

Cook: 42 min

Total: 47 min

Servings: 5 servings

#American cuisine #one-dish meals #baked pasta #comfort food #ground beef recipes

Starts with that unmistakable sizzle of ground beef hitting hot pan. Onion pieces glisten as they slowly turn soft, nearly clear but not mushy. Garlic and spices jump early—Italian herbs meet chili powder creating a layered scent, a hint of heat lurking beneath savory richness. Instead of standard tomato paste, I swapped in roasted red pepper sauce for subtle sweetness and smoky depth, changing the whole dimension. Pasta cooks soaking beef broth made from bouillon cubes dissolving under microwave’s watchful heat—takes that lazy umami route but wow does it land. Then sour cream and milk swirl in, smooth silkiness balancing the tang and spice. Cheese blankets melt, golden and bubbly edges festival, that smell curling up your nostrils. All tested over numerous trials, tweaking times and layering cheese twice to nail gooey cheeseburger essence in one pan. Failure points? Too dry pasta, cheese rubbery, undercooked onions—fixed all by watching, stirring, smelling, trusting senses over clocks.

Ingredients

2 cups water
3 beef bouillon cubes
1 pound ground beef
1 medium onion chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic minced
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
2 tablespoons roasted red pepper sauce (sub for tomato paste)
1 can diced tomatoes with juices (14.5 oz)
2 cups dried large elbow macaroni
1/2 cup sour cream
1/3 cup milk
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

About the ingredients

Bouillon cubes are your quick shortcut to deep broth without stock prep. They dissolve fast but watch for undissolved lumps clogging pasta later. Roasted red pepper sauce replaces thick tomato paste with an extra dimension—if unavailable, tomato paste plus smoked paprika can mimic. Ground beef fatty enough to keep moisture; lean beef or turkey needs careful watching or splash broth during simmer to avoid dryness. Onion should soften, never brown—it’s flavor base, not caramelized topping. Sour cream finish adds acidity and creaminess; Greek yogurt can work but add less milk to avoid curdling. Cheese mix matters: mozzarella gives meltiness, cheddar sharpness—balance these or risk overpowering sharp or bland cheese. Pasta, large elbow macaroni holds sauce well; smaller shapes may slip through layers. Milk adds lightness—skim or whole works, just adjust sour cream accordingly.

Method

Dissolve bouillon cubes in water, heating in microwave 3-4 minutes. Stir until no lumps remain. Smells meaty, aromatic broth ready. Set aside.
Brown ground beef in wide saucepan over medium-high heat. Break into chunks, no pink visible. Drain excess fat; beef should sizzle, not fry greasy.
Lower heat to medium. Add onions, garlic, salt, pepper, Italian seasoning, garlic powder, chili powder. Stir. Listen for onions softening, nearly translucent, 4-6 minutes. Smell deepening spices.
Splash Worcestershire and folded in roasted red pepper sauce replacing original tomato paste. Pout in diced tomatoes with juice. Stir to blend richness, acidity, umami.
In goes dry elbow macaroni plus warm bouillon broth. Stir everything together. Cover, emit gentle bubbles at low simmer. Do not rush.
After 6 minutes peek, stir gently to prevent sticking, then cover again. Pasta should yield to bite but still firm; total 11 minutes cooking in sauce usually. Look for sauce thickening, pasta swelling.
Stir in sour cream and milk. Creaminess brightens the mix, cutting acidity. Texture silky but not too loose.
Spoon half the beef-pasta mix into 9×13 glass dish. Smooth with spoon. Sprinkle half mozzarella and cheddar cheese on top, distributing evenly for melt layer.
Add remaining beef-pasta over cheese, flatten surface gently. Top again with rest of mozzarella and cheddar. Cheese layering crucial for gooey top crust, don’t skip.
Bake uncovered at 395°F (rounding 5 degrees down; oven quirks). About 9-12 minutes. Watch edges bubbling vigorously; cheese will blister, golden patches appear signaling done.
Remove from oven, let stand 5 minutes before serving—layers firm up, easier to cut. Cheese stretch-proof indicator of perfect melt.
Should any pasta stick to pot during simmering, add splash water or broth to loosen. Prevent dryness.
Alternate onions with shallots or green onions if preferred; deeper flavor.
Ground turkey or plant-based beef works but reduce broth slightly, as leaner meats release less fat.
Use sharp cheddar paired with mozzarella for best flavor contrast. Extra sharp can overpower; balance is key.

Cooking tips

Start broth in microwave to save time; stirring mid-way helps get bouillon fully dissolved. Brown beef well, breaking chunks avoids clumps, drains fat so fat doesn’t pool and sizzle too aggressively later. Lower heat before adding aromatic spices to cook gently, letting flavors meld and onions become translucent. Key is watching onions; wait for their soft glow—not browned. Adding tomato and sauce mixture after aromatics builds complexity; stirring prevents sticking to pan bottom. Pasta simmers in broth beef mixture, covered, no rush. Stir halfway during simmer to prevent dry bottom and check pasta tenderness visually and by bite. Sour cream and milk stirred in late for creaminess, not earlier to avoid curdling. Cheese layering twice seals moisture and creates that gooey crust topping—don’t just dump all cheese at end, spread evenly in two parts. Baking temp slightly adjusted down to 395°F; too hot scorches cheese edge without melting center fully. Bubbling sides and golden cheese spots the real indicator. Let rest after baking for better slicing and flavor melding—resting cuts sloppy casserole syndrome. If sauce thickens too fast, a splash broth tempers it back mid-cook. Chilly leftovers reheat better with a dash more milk stirred in for moisture.

Chef's notes

💡 Start broth with bouillon cubes dissolved in water microwaved 3-4 minutes. Stir midway, no lumps or gritty bits. Saves time over stock but check fully dissolved or pasta sticks later. Use hot broth warm when adding pasta. Watch pasta swelling during simmer; stir gentle after 6 minutes keeps bottom moist. Total simmer time around 11 minutes, not less or pasta stays too firm. Keep lid on slow bubbles, don’t rush or dry spots form.
💡 Brown beef thoroughly breaking into chunks. Drain fat well or grease pools and blisters cheese unevenly. Add spices after beef soft to avoid burning powder. Onions translucent not browned — watch color shift carefully. Aromatics develop flavor layers but harsh browning ruins base. Splash Worcestershire and roasted pepper sauce after aromatics build moisture, acidity balance. Tomato substitutes must mimic thickness or sauce runny; roasted red pepper adds smoky depth over plain tomato paste.
💡 Stir in sour cream and milk near end to keep silky smooth texture, acidity brightens rich meat and cheese. Add slowly so no curdling; too cold dairy shocks sauce. Greek yogurt swaps but reduce milk or mix thickens oddly. Cheese layering twice critical; first cheese seals moisture inside, second melts golden bubbly top crust. Sprinkle evenly or clumps burn unevenly. Bake 395°F slightly lower than 400 to avoid scorched edges while melting cheese fully all way through.
💡 If pasta sticks or dries during simmer add splash extra broth or water. Timing key so pasta tender but not mush. Leaner meats like turkey or plant-based lose fat, reduce broth less or add water gently to keep moist. Onion alternatives like shallots give subtle flavor difference. Garlic powder must layer with fresh minced since fresh garlic fades over long cook time. Cheese combos best mozzarella with sharp cheddar; too sharp overwhelms acidity, too mild lacks bite. Experiment but keep balance.
💡 Rest casserole 5 minutes out of oven. Cheese firms and stretch-proof. Cuts cleaner not gooey mess. Bubbly edges and golden cheese patches signal done, not timer alone. If reheating leftovers add milk splash keeps creamy not dry. Freeze before cheese topping if meal prep, bake longer from frozen till cheese bubbles again. Sauce thickens fast mid-cook add broth splash resets consistency. Watching, smelling key – deep meat aroma and softened onions tell progress better than clock.

Common questions

How to prevent pasta sticking in sauce?

Stir halfway through simmer, add splash broth if dry. Keep lid on for gentle bubbles, don’t rush simmer or pasta sticks. Check tenderness visually; timing varies.

Can I substitute ground beef with turkey?

Yes, but turkey leaner. Reduce broth slightly since less fat released. Watch closer for dryness, add splash broth during simmer if needed. Adjust seasoning; turkey calmer flavor.

Why is cheese rubbery or not melting well?

Often from uneven layering or baking temperature too high. Spread cheese evenly in two layers stops drying out. Bake 395°F, watch bubbling intensity, golden patches appear edges before removing.

Best way to store leftovers?

Cool completely, wrap tight or airtight container in fridge good up to 3-4 days. Reheat in oven or microwave adding milk splash so mix doesn’t dry out. Can freeze before baking with cheese on top, bake longer frozen till bubbly.