Loaded Cheeseburger Alfredo Pasta

This hearty Loaded Cheeseburger Alfredo Pasta combines two comfort food favorites into one irresistible dish. The creamy Alfredo sauce perfectly complements the savory ground beef, while garnishes like pickles and bacon add unexpected bursts of flavor that truly capture the essence of a loaded cheeseburger.

I created this recipe during a particularly hectic week when I needed something quick that would please everyone. My teenager who normally turns his nose up at pasta dishes actually went back for seconds and now requests it almost weekly.

Ingredients

• Ground beef: Creates the hearty base. Choose 80/20 for best flavor but 90/10 works for a leaner option
• Heavy cream: Provides the luxurious texture essential for authentic Alfredo sauce
• Beef broth: Adds depth and savory notes that elevate this beyond basic pasta
• Cheddar cheese: Brings that classic cheeseburger flavor while melting beautifully
• Parmesan cheese: Adds nutty complexity and helps thicken the sauce
• Worcestershire sauce: Delivers umami richness and that distinctive burger taste
• Dijon mustard: Offers subtle tanginess just like a classic burger topping
• Butter: Enriches the sauce and helps create silky texture
• Pasta: Shapes with ridges or curves work best for catching sauce in every bite
• Pickles: For garnish add that surprising burst of acidity that makes this truly taste like a cheeseburger
• Bacon bits: Provide smoky crunch that takes this dish to the next level

Step-by-Step Instructions

Prepare the Pasta:

Cook your pasta in heavily salted water until just al dente about one minute less than package directions. This ensures the pasta will finish cooking in the sauce without becoming mushy. Reserve a small cup of pasta water before draining in case you need to adjust sauce consistency later.

Season and Brown the Beef:

Heat a large deep skillet over medium high heat until hot. Add ground beef breaking it into small crumbles with a wooden spoon. Sprinkle with salt pepper garlic powder and onion powder distributing evenly. Cook until well browned about 5 to 7 minutes stirring occasionally. The browning creates flavorful caramelization that forms the foundation of the dish.

Create the Creamy Base:

After draining excess fat leave just enough to coat the pan. Reduce heat to medium and add butter allowing it to melt completely. Pour in heavy cream and beef broth whisking constantly to incorporate all the browned bits from the bottom of the pan. These bits are packed with flavor. Add Worcestershire sauce Dijon mustard smoked paprika and red pepper flakes if using. Simmer gently for 2 minutes to begin reducing slightly.

Build the Cheese Sauce:

Lower heat to prevent separation then gradually add cheeses a handful at a time stirring continuously in a figure eight motion. Allow each addition to melt completely before adding more. This patient approach ensures a silky smooth sauce without graininess. The sauce should coat the back of a spoon but still flow easily.

Combine and Simmer:

Add drained pasta to the sauce folding gently to coat every piece. Allow to simmer together for 2 to 3 minutes which helps the pasta absorb the flavors and finish cooking. If sauce seems too thick add a splash of reserved pasta water. If too thin continue simmering until desired consistency.

Garnish and Serve:

Remove from heat and immediately portion into serving bowls. Top generously with chopped pickles crispy bacon bits and fresh parsley. Serve promptly while the cheese sauce is still at its prime texture and the garnishes provide maximum contrast.

The smoked paprika is my secret weapon in this recipe. I discovered its transformative power years ago when making this for a football watch party. Everyone kept asking what made it taste so special and I realized this underutilized spice adds a subtle smokiness that makes the dish taste like it was cooked over an open flame.

Make It Your Own

This base recipe welcomes customization based on your favorite burger toppings. Sometimes I add caramelized onions for sweetness or sautéed mushrooms for earthiness. My husband loves when I stir in a tablespoon of ketchup for that classic burger sauce flavor while my daughter prefers extra cheese and no pickles. The beauty is in making it match your family's preferences.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when cold. When reheating add a splash of milk or cream and warm over medium low heat stirring frequently to prevent scorching. Microwave reheating works in a pinch but tends to make the sauce separate so stovetop is preferred. Garnish with fresh toppings after reheating for best texture contrast.

Kid-Friendly Modifications

This dish has been a hit with even my pickiest eaters but can be easily modified to suit children. Reduce or omit the red pepper flakes for less heat. Serve the pickles and other garnishes on the side allowing kids to customize their own bowls. Using elbow macaroni makes it reminiscent of mac and cheese which helps hesitant children give it a try. The familiarity of cheeseburger flavors in a new format often entices kids to experiment with new foods.

Save This

Common Queries

→ Can I use a different type of cheese?

Yes, you can substitute cheddar and Parmesan with mozzarella, gouda, or any cheese blend you prefer for a unique flavor.

→ How can I make this dish vegetarian?

Swap the ground beef with plant-based meat alternatives or mushrooms for a vegetarian-friendly option.

→ What pasta shape works best?

Penne, rotini, or elbow macaroni are great options, but you can use any pasta shape you like.

→ Can I make this dish spicier?

Yes, add more red pepper flakes or diced jalapeños to increase the spice level to your liking.

→ Can I prepare this dish in advance?

While best served fresh, you can prepare ahead by cooking the pasta and sauce separately. Combine and reheat before serving.