Loaded Bacon Cheeseburger Pasta

Nothing beats the comfort of a cheeseburger, but sometimes you want something you can eat with a fork while curled up on the couch. This pasta dish captures all those amazing cheeseburger flavors, the smoky bacon, juicy beef, melted cheese, and turns them into a cozy dinner that's ready in half an hour. I stumbled across this idea on a busy weeknight when I had leftover bacon and was craving comfort food but didn't want to fire up the grill.

My neighbor's eight-year-old son is notoriously picky about food, but when his mom brought him over for dinner last month, he cleaned his entire plate and asked if we could "please make this again tomorrow." His mom was shocked, apparently he'd never finished a meal that quickly in his life. Now she texts me asking for the recipe at least once a week.

<p>What You'll Need</p>

• Ground beef: I always go for the 80/20 blend because it gives you the best flavor without being too greasy
• Pasta shapes: Rotini or penne work perfectly because all those little nooks hold onto the sauce so well
• Sharp cheddar: Please use the good stuff and shred it yourself, those pre-shredded bags just don't melt the same way
• Thick bacon: The thicker cuts stay crispy even after you mix everything together
• Whole milk: Trust me on this one, anything lower fat and your sauce won't be nearly as creamy
• Basic pantry items: Flour, ketchup, Worcestershire sauce, salt and pepper

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<p>How to Make It</p>

Get that bacon crispy:

Start by cooking your bacon in a big skillet until it's perfectly crispy. I like to break it into bite-sized pieces while it's still warm, just be careful not to burn your fingers like I did the first time I made this.

Brown the beef:

Use the same pan with just a little bacon fat left behind. Break up that ground beef as it cooks, making sure every bit gets nicely browned. The smell at this point always reminds me of summer barbecues.

Create the sauce base:

Here's where it gets a little tricky, but stick with me. Sprinkle flour right over the beef and stir it around for about a minute. Then slowly pour in the milk while whisking like crazy, this prevents lumps that nobody wants in their dinner.

Add the burger flavors:

Stir in that ketchup and Worcestershire sauce. The mixture should start looking like a creamy, slightly orange sauce that smells exactly like a cheeseburger. Season it well with salt and pepper.

Bring it all together:

Toss in your cooked pasta and most of the bacon pieces. Take the pan off the heat before adding the cheese, this keeps it from getting stringy and weird.

The first few times I made this, I kept adjusting little things until it tasted just right. My husband suggested adding a bit more Worcestershire sauce, and my teenage daughter convinced me to use extra cheese. Now it's exactly how our family likes it, but feel free to tweak it for yours.

<p>Serving Suggestions</p>

This pasta works great on its own, but sometimes I'll throw together a quick salad with ranch dressing to keep that burger theme going. Garlic bread never hurts either, especially if you want something to soak up any extra sauce. On game day, I serve this straight from the skillet with some cold beer, it's perfect party food that doesn't require fancy serving dishes.

<p>Make It Your Own</p>

Want to switch things up? Try adding some diced tomatoes and shredded lettuce right at the end for that full burger experience. I've also made this with ground turkey when I'm trying to be a bit healthier, though you might need to add a splash of oil since turkey can be drier than beef. For spice lovers, throw in some jalapeños or use pepper jack instead of cheddar.

<p>Leftovers and Storage</p>

This keeps in the fridge for about three days, though honestly it never lasts that long in our house. When reheating, add a splash of milk to bring back that creamy texture. The bacon might lose some of its crispiness, so I sometimes cook up a fresh piece or two to sprinkle on top of the reheated portions.

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This recipe has become my go-to when I need something comforting that doesn't take forever to make. There's something really satisfying about transforming simple ingredients into something that makes the whole family happy. Every time I make it, I'm reminded that the best comfort food doesn't need to be complicated, it just needs to taste like home.

Frequently Asked Questions

→ What pasta shapes work best for this recipe?

Rotini, penne, shells, or any short pasta that holds sauce well. Avoid long pasta like spaghetti for this dish.

→ How can I make the sauce extra creamy?

Use whole milk instead of low-fat, and add the milk very slowly while whisking to avoid lumps in the sauce.

→ Can I prep this dish in advance?

It's best served fresh, but you can cook the beef ahead of time and reheat with a little milk when ready to finish.

→ What if I don't have Worcestershire sauce?

You can skip it or substitute with a teaspoon of soy sauce mixed with a pinch of garlic powder for similar depth.

→ How do I store and reheat leftovers?

Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce.