Pioneer Woman's Cheeseburger Pie
Easy, family-friendly Pioneer Woman's Cheeseburger Pie — a cheesy, baked ground beef pie perfect for...
30
total time
4
servings
720 kcal
calories
Introduction: Why This Loaded Bacon Cheeseburger Pasta Works
This Loaded Bacon Cheeseburger Pasta merges two beloved comfort-food worlds — the juicy, savory cheeseburger and the creamy, cozy pasta bowl. The dish balances rich, melted cheddar and cream with the smoky crunch of bacon, a touch of tang from pickles, and the savory depth of seasoned ground beef. It’s an approachable recipe that elevates classic burger flavors into a single-pot or one-skillet meal for busy weeknights, casual gatherings, or when you want indulgent leftovers for lunch. One of the great strengths of this recipe is its versatility: use any short pasta you like (shells, elbow macaroni, cavatappi), swap different cheeses, or adjust the sauce thickness to suit your family’s preference. SEO-wise, this recipe ranks well because it targets specific intent: cooks searching for a quick comfort-food dinner that tastes like a cheeseburger but is easier to eat and serve. The methodology focuses on maximizing flavor — caramelized onions, seasoned beef, rendered bacon fat, and a creamy cheese sauce — while remaining simple enough for busy cooks. We’ll walk step-by-step through ingredients, equipment, and timing, plus helpful tips for making it ahead, reheating, and turning it into a party platter. Whether you want a full-blown indulgent dinner or a scaled-back weeknight version, this Loaded Bacon Cheeseburger Pasta delivers on flavor, texture, and speed. Read on for ingredient amounts, detailed cooking steps, plating ideas, and ways to adapt the recipe to dietary needs or different kitchens.
Ingredients: What You’ll Need (with Quantities)
To make Loaded Bacon Cheeseburger Pasta for about 4–6 servings, gather the following ingredients. Quantities are flexible for scaling up or down. Produce: 1 medium yellow onion, finely diced (about 1 cup); 2–3 cloves garlic, minced; 2 tablespoons sweet pickle relish or 2–3 dill pickles diced for topping. Proteins & dairy: 1 pound (450 g) ground beef (80/20 recommended for flavor); 6–8 strips thick-cut bacon, chopped; 4 tablespoons unsalted butter; 1 cup heavy cream (or half-and-half for a lighter option); 1 cup whole milk; 2 cups shredded sharp cheddar cheese (freshly shredded melts best); 1 cup shredded American or Colby jack (optional for a classic cheeseburger melt). Pantry & seasoning: 12 ounces (about 3 cups) short pasta (elbow, cavatappi, shells); 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard (optional); 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1 teaspoon kosher salt (plus extra to taste); 1/4 teaspoon cayenne or red pepper flakes (optional). Broth & thickening: 1 cup low-sodium beef or chicken broth; 1 tablespoon all-purpose flour (or cornstarch slurry to thicken if preferred). Garnishes & optional toppings: sliced green onions, extra crispy bacon bits, diced pickles, sesame seeds (for burger-bun vibe), and extra shredded cheddar. Tips for ingredient quality: Use good-quality bacon and freshly shredded cheese for the creamiest sauce. Pre-shredded cheese often contains anti-caking agents and won’t melt as smoothly. If making a lighter version, swap half the cream for low-fat milk and reduce cheese by 1/4 cup; you’ll still retain cheeseburger flavor but with fewer calories. For an even more burger-forward profile, briefly sear the ground beef to create fond (browned bits) in the pan — this adds deep savory notes to the sauce. If you rely on pantry staples, tomato paste, Worcestershire, and mustard are small additions that punch up the classic cheeseburger flavor when combined into the sauce.
Gathering Ingredients and Mise en Place
Good mise en place speeds cooking and ensures nothing gets overcooked while you search for pickles. Start by chopping the onions, mincing the garlic, and dicing or shredding your pickles if using fresh dill pickles rather than relish. Chop the bacon into roughly 1/2-inch pieces so it crisps evenly. Shred the cheddar and other cheeses if not pre-shredded, then set the cheeses in a bowl near the stove to add quickly when your sauce is ready. Measure out the broth, cream, milk, and tomato paste, and have your spices (paprika, onion powder, garlic powder, salt, pepper) in small bowls or a ramekin to season the beef swiftly as it cooks. If you are using pre-cooked bacon, have it warmed briefly in the oven or skillet for the best texture; freshly cooked bacon works best when crisped and drained on paper towels. For the pasta, choose a short shape that catches sauce well — elbow, cavatappi, shells, or small rigatoni are excellent picks. Keep the pasta slightly undercooked by 1–2 minutes less than package directions if you plan to finish it in the sauce; the pasta will soak up sauce and reach perfect doneness. Organization tip: Use a large, heavy skillet or sauté pan with high sides to brown the beef and later combine the sauce and pasta without transferring to another vessel. If you prefer a one-pot method, bring salted water to boil in a separate pot and cook pasta while you brown and prepare the sauce, then combine. For maximum flavor, reserve some pasta water before draining — a half-cup can help loosen and finish the sauce if it becomes too thick. Lastly, arrange garnishes (diced pickles, scallions, extra bacon) nearby so plating is quick. This preparation stage makes the actual cooking flow smoothly and reduces the risk of burned garlic or overcooked pasta.
Equipment & Prep Steps Before You Cook
Before you begin cooking, assemble the right equipment to make the process efficient and consistent. You will need a large heavy-bottomed skillet or sauté pan (12-inch recommended) with high sides to handle the beef, bacon, and cheese sauce. A separate pot for boiling pasta is useful unless you plan a complete one-pot method that starts with the pasta. Keep a slotted spoon or spider for removing bacon if you want to render and crisp it first; a wooden spoon or heatproof spatula is ideal for breaking up ground beef without scratching your pan. A fine-mesh strainer or colander is necessary to drain pasta — but remember to reserve a cup of pasta water before draining. Have measuring cups and spoons ready for dairy, broth, and spices. A whisk is useful to make the roux with butter and flour (if you choose to thicken the sauce that way) and to smooth cream into the sauce. Prep steps: 1) Preheat your skillet over medium-high heat, then cook chopped bacon until crispy; transfer bacon to paper towels, leaving rendered fat in pan. 2) Brown the ground beef in the bacon fat (and a bit of butter if needed) to build flavor; season as it cooks. 3) Cook onions in the fat until translucent and slightly caramelized, then add garlic and cook briefly. 4) If using a roux, melt butter and whisk in flour for about a minute before gradually whisking in broth and dairy to avoid lumps. 5) Boil pasta to al dente in salted water, drain, and keep warm. These steps ensure that when you combine beef, sauce, and pasta, everything is at the right temperature and texture. Finally, set your oven to warm (about 200°F/95°C) if you plan to hold the dish briefly while finishing garnishes or to melt cheese under the broiler for a gratin-style topping.
Cooking Process: Step-by-Step Instructions
Follow these steps for reliably delicious Loaded Bacon Cheeseburger Pasta. Step 1 — Cook bacon: Heat your large skillet over medium heat and add chopped bacon. Cook until deeply golden and crisp, about 6–8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to paper towels, leaving the rendered fat in the pan. Step 2 — Brown the beef: Increase heat to medium-high, add the ground beef to the bacon fat, breaking it up with a spatula. Season with kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. Cook until nicely browned and caramelized in spots, about 6–8 minutes. Drain excess fat if there’s a lot, but leave some for flavor. Step 3 — Sauté aromatics: Push beef to one side, add a tablespoon of butter if needed, then add diced onion and cook until soft and starting to brown, about 4–5 minutes. Add minced garlic and cook for 30–45 seconds until fragrant. Step 4 — Build the sauce: Stir in tomato paste and Worcestershire sauce, scraping up any browned bits (fond) from the pan. Sprinkle the flour over the mixture if using, and cook 1–2 minutes to remove the raw flour taste. Slowly whisk in beef broth, then add heavy cream and milk. Bring to a gentle simmer, adjusting heat to avoid boiling. Stir in Dijon mustard if using and taste to adjust seasoning. Step 5 — Melt the cheese: Lower heat to medium-low and gradually add shredded cheddar and American or Colby jack, stirring constantly until fully melted and silky. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency. Step 6 — Combine with pasta: Add cooked, slightly underdone pasta to the sauce and toss to coat, allowing the pasta to finish cooking in the sauce for 1–2 minutes. Fold in most of the crispy bacon, reserving some for garnish. Step 7 — Finish and serve: If you like a broiled, bubbly top, transfer the pasta to a baking dish, top with extra cheddar and remaining bacon, and broil for 2–3 minutes until golden. Otherwise, serve directly from the skillet with pickles, scallions, and additional bacon for texture. These steps produce a cohesive dish where each component — beef, bacon, cheese, and pickles — harmonizes into the classic cheeseburger-inspired pasta everyone will love.
Serving Suggestions, Sides, and Garnishes
Loaded Bacon Cheeseburger Pasta shines with the right accompaniments. For a classic burger vibe, top each serving with diced dill pickles or a spoonful of sweet pickle relish to provide a bright acidic contrast to the rich cheese sauce. Sliced green onions or chives add fresh color and a gentle onion bite. Extra crispy bacon and a sprinkle of sesame seeds on top mimic the look and flavor of a sesame-seed burger bun. If you like heat, offer a side of pickled jalapeños or a small drizzle of sriracha for those who prefer spice. For a textural contrast, serve with simple green sides: a crisp green salad with a tangy vinaigrette cuts through the richness, while sautéed or roasted green beans with lemon provide freshness and color on the plate. Pairing beverages: For drinks, a crisp lager or pale ale complements the dish’s fatty, savory profile, while an unoaked Chardonnay or a light-bodied red like Beaujolais works well for wine drinkers. Non-alcoholic options include iced tea with lemon or sparkling water with a squeeze of lime, both of which cleanse the palate between rich bites. Serving tips: Offer hot sauce, extra pickles, and shredded cheese at the table so guests can personalize their bowls. If you want to serve family-style, keep the skillet on a trivet in the middle of the table and provide a large serving spoon. For potlucks, transfer to a foil pan, top with extra cheddar and bacon, and bake briefly for an irresistible bubbly finish. Leftovers reheat well in a skillet with a splash of milk or broth to loosen the sauce — reheat gently over medium-low heat to avoid separating the dairy.
Final Presentation: Plating and Photo Tips
Plating Loaded Bacon Cheeseburger Pasta attractively elevates the eating experience and makes for great food photos. Start by twirling a portion onto a warm plate or shallow bowl to create height and visual interest; this helps the cheese sauce cling to the pasta coils and displays layers of beef and bacon. Spoon a little extra glossy cheese sauce on top, then sprinkle reserved crispy bacon and diced pickles for color and crunch. Add a few thinly sliced green onions or chives for a vibrant, fresh contrast. If you broiled the pasta for a gratin finish, break through the golden-bubbly crust with a spoon before serving to reveal the creamy sauce beneath — the contrast of textures is very appealing. Lighting and styling tips for photos: Use natural light from a window whenever possible and shoot at a shallow angle or straight down for top-down compositions. Place the dish on a neutral or slightly textured surface (wood or stone) and add props like a fork, folded linen napkin, and a small bowl of pickles or extra bacon nearby to tell the story of the meal. For color balance, include a green garnish and a bright element (pickles or a lemon wedge) to offset the warm yellows and browns. If photographing for social media, capture a close-up of a fork lifting a cheesy strand to convey the gooey texture; a shallow depth of field will keep the focus on the cheese pull while softly blurring the background. Finally, wipe any sauce drips from the plate rim for a clean, professional look and consider a final sprinkle of flaky sea salt for a finishing touch that catches light and adds texture on camera.
Tips, Variations, and Make-Ahead Instructions
Tips for success: 1) Use freshly shredded cheese for optimal melt and smooth sauce. 2) Don’t overcook the pasta — slightly undercook if finishing in the sauce so it reaches perfect texture. 3) Reserve pasta water to loosen the sauce as needed; its starch helps the sauce cling to pasta. 4) Crisp bacon well and drain it to avoid a greasy final dish. 5) Taste and adjust seasoning at the end — Worcestershire and a pinch of salt can brighten flavors dramatically. Variations: For a smoky twist, use smoked cheddar or Gruyère; for a tangier finish, fold in a tablespoon of pickle brine or a teaspoon of Dijon mustard. Make it spicy by adding chopped pickled jalapeños, a pinch of cayenne, or hot sauce. To make a cheeseburger pasta Nordic-style, add dill and use a mixture of Swedish-style pickled cucumbers. For a lighter version, swap half the cream for low-fat milk, use leaner ground beef or ground turkey, and reduce cheese slightly — add extra pickles and green onions to maintain flavor. Vegetarian option: replace beef and bacon with seasoned plant-based ground meat and smoky tempeh or coconut bacon; add a tablespoon of smoked paprika for that charred, savory note. Make-ahead & storage: Prepare the sauce and cooked beef up to 2 days ahead but hold off on combining with pasta until serving. Store cooled components in airtight containers in the refrigerator for up to 3 days. For reheating, combine leftovers in a skillet over medium-low heat with a splash of milk or broth to loosen the sauce, stirring until heated through. To freeze, place in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. Batch-cooking tip: double the recipe and freeze individual portions for quick future meals — thaw and reheat gently, and refresh with a sprinkle of fresh pickles and green onions to revive flavors. With these tips and variations, you can adapt this recipe to many palates and occasions while keeping the core cheeseburger essence intact.
Loaded Bacon Cheeseburger Pasta
Creamy loaded bacon cheeseburger pasta with ground beef, melted cheddar, pickles, and a savory sauce—easy weeknight comfort food ready in about 30 minutes.
total time
30
servings
4
calories
720 kcal
ingredients
- 8 oz pasta (penne, rotini, or your choice) 🍝
- 1 lb ground beef 🥩
- 6 slices bacon, cooked and crumbled 🥓
- 1 small onion, finely chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 can (14 oz) diced tomatoes, drained 🍅
- 1 cup beef broth 🥣
- 1/2 cup heavy cream 🥛
- 1/4 cup ketchup 🍅
- 1 tablespoon yellow mustard 🌭
- 2 cups shredded cheddar cheese 🧀
- Salt and pepper, to taste 🧂
- Optional toppings: chopped pickles 🥒, sliced green onions 🧅, extra bacon bits 🥓
instructions
- 1. Cook the pasta according to the package instructions until al dente, then drain and set aside.
- 2. In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon, crumble it, and set aside. Leave about 1 tablespoon of bacon grease in the skillet.
- 3. Add the ground beef to the skillet with bacon grease and cook over medium heat until browned and cooked through.
- 4. Stir in the finely chopped onion and minced garlic with the beef, cooking until the onion is softened and fragrant. Season with salt and pepper to taste.
- 5. Pour in the drained diced tomatoes, beef broth, heavy cream, ketchup, and yellow mustard. Stir well and bring the mixture to a gentle simmer.
- 6. Add the cooked pasta to the skillet and stir in the shredded cheddar cheese. Continue stirring until the cheese is melted and creates a creamy sauce that coats the pasta.
- 7. Fold in the crumbled bacon, reserving a small amount for garnish on top.
- 8. Serve the pasta warm in bowls and garnish with your choice of optional toppings, such as chopped pickles, sliced green onions, or extra bacon bits to enhance the cheeseburger flavor.
- 9. Enjoy this rich and hearty loaded bacon cheeseburger pasta as a comforting weeknight dinner!
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