If there’s one dish that gets requested more than anything else in our house when cooler weather rolls in, it’s this Hearty Cheeseburger Pasta Bake. It’s everything we love about a juicy, loaded cheeseburger—but served up in the form of a bubbling, cheesy, carb-loaded casserole. It’s warm, filling, and packed with flavor in every bite. And the best part? It’s easy to make, super kid-friendly, and makes enough to feed a small army (or at least guarantee leftovers for lunch the next day).

I still remember the first time I whipped this up on a whim for a casual game night with some friends. I didn’t think much of it—just trying to use up some ground beef and elbow macaroni in the pantry—but by the time the dish hit the table, the smell had everyone circling like hungry hawks. After that night, it became one of those go-to recipes I now have memorized. I’ve tweaked and refined it a bit over the years, but it’s always that same cozy, meaty, cheesy flavor that brings everyone back for seconds.

This pasta bake brings together all the bold, satisfying elements of a cheeseburger—seasoned beef, creamy cheese, a hint of tomato, and just enough spice to keep it interesting. And because it’s baked, the cheese gets that perfect golden melt over the top. Whether you’re feeding your family on a busy weeknight or showing up to a potluck with something guaranteed to please, this recipe is a keeper.

Let’s get into how it all comes together!

Ingredients You’ll Need

Here’s everything you’ll want to gather before getting started:

1 lb lean ground beef
1 medium onion, diced finely
1 tsp salt
½ tsp ground black pepper
2 tsp minced garlic
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp chili powder
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1 (15 oz) can petite diced tomatoes
2 cups water
3 beef bouillon cubes
2 cups large elbow macaroni, dried
1 cup sour cream
¼ cup whole milk
1.5 cups mozzarella cheese, shredded
1.5 cups cheddar cheese, shredded
1 tbsp dried parsley

STEP 1: Preheat and Prep

Before you do anything else, go ahead and preheat your oven to 400°F (200°C). That way it’ll be ready to go when it’s time to bake.

Next, prepare the broth: in a microwave-safe measuring cup or bowl, combine 2 cups of water and 3 beef bouillon cubes. Microwave for about 4 minutes until the cubes dissolve, and give it a quick stir. Set this aside—you’ll need it soon to cook the pasta right in the skillet with all that flavorful beef mixture.

STEP 2: Brown the Beef

Heat a large skillet over medium-high heat and cook 1 lb of ground beef until it’s fully browned. This should take about 6–8 minutes, depending on your stove and pan. If there’s any excess grease, go ahead and drain it off. We’re going for hearty here, not greasy.

STEP 3: Add Onion and Seasonings

Once the beef is cooked and drained, it’s time to really build up the flavor. Add the diced onion, salt, pepper, minced garlic, Italian seasoning, garlic powder, and chili powder. Stir it all together and let it cook for another 4–5 minutes, or until the onions are soft and everything smells amazing.

This combo gives that signature cheeseburger depth—savory, a little garlicky, and just the right balance of herbs and spice.

STEP 4: Add Tomato and Sauce Ingredients

Now stir in 1 tablespoon Worcestershire sauce, 2 tablespoons tomato paste, and the can of petite diced tomatoes (undrained). This part of the recipe gives a bit of that classic burger-tomato flavor, without overpowering the dish. It also adds a little acidity to balance the richness from the beef and cheese.

STEP 5: Add Macaroni and Broth

Once everything is well combined, pour in your prepared beef broth and stir in the 2 cups of dry elbow macaroni. Make sure the pasta is mostly submerged in the liquid—it’ll absorb everything as it cooks.

Bring the mixture to a gentle simmer, cover the pan, and let it cook for about 10 minutes, stirring once or twice to make sure nothing’s sticking to the bottom. You’ll know it’s ready when the pasta is tender and most of the liquid has been absorbed.

Now that we’ve simmered all those savory, beefy flavors together and our pasta is perfectly tender, it’s time to turn this skillet dinner into a true baked comfort dish. This is where the real cheeseburger magic happens—creamy, melty, golden-brown goodness straight from the oven. You’ve already done most of the heavy lifting, and from here on out, it’s all about layering, baking, and getting that bubbly cheese topping just right.

What I love most about this step is how easy it is to customize. Whether you like more cheese (who doesn’t?), want to sneak in some chopped pickles, or even add a drizzle of ketchup and mustard at the end for that real burger feel—this dish is super flexible. But for the classic version, we’re sticking with a two-cheese blend, a creamy base of sour cream and milk, and a sprinkle of parsley for a little color.

Let’s jump back in and finish this delicious cheeseburger pasta bake.

STEP 6: Stir in the Creamy Goodness

Once your pasta is tender and most of the liquid has been absorbed, reduce the heat to low. Stir in 1 cup of sour cream and ¼ cup of whole milk until the mixture is creamy and well combined.

This creamy step is what takes this dish from tasty to indulgent. It adds a luscious texture and a slight tang that balances the richness of the meat and cheese. Make sure to mix it in evenly—you want every bite to have that creamy cheeseburger flavor.

STEP 7: Layer the Pasta and Cheese

Grab a 9×13-inch baking dish (spray it lightly with cooking spray if you want to make cleanup easier), and now we’re going to layer.

Start by spooning half of the beef and pasta mixture into the bottom of the dish.
Sprinkle evenly with half of the shredded mozzarella (about ¾ cup) and half of the cheddar (also about ¾ cup).
Add the remaining beef mixture over the top and finish by sprinkling the rest of the mozzarella and cheddar cheese evenly across the top.

Trust me, the double layer of cheese is what seals the deal. It gets all golden and bubbly on top while the bottom layer stays gooey and melty—just how we like it.

STEP 8: Bake to Perfection

Pop the dish into your preheated oven and bake for 10 minutes. You’re really just letting the cheese melt and the flavors come together at this point. If you like a slightly browned top, you can turn on the broiler for an additional 1–2 minutes, but keep an eye on it so the cheese doesn’t burn.

Once it’s out of the oven, sprinkle with 1 tablespoon of dried parsley for a little pop of color. It’s optional, but it does make the dish look fresh and finished.

Optional Add-Ons and Variations

Here’s where you can really have fun with this dish and make it your own. While the basic version is absolutely delicious on its own, these are some of my favorite ways to switch it up:

Pickle Lovers Unite: Sprinkle chopped dill pickles on top just before serving for that real cheeseburger bite.
Ketchup & Mustard Drizzle: A light zig-zag of ketchup and yellow mustard across the top adds a fast food flair (and yes, it actually tastes great).
Spicy Kick: Swap one of the cheeses for pepper jack, or add some diced jalapeños into the beef mixture for extra heat.
Ground Turkey Instead of Beef: A great option if you’re looking for a slightly lighter version—just season it well to keep those bold flavors intact.

Storage Tips and Leftovers

One of the best things about this cheeseburger pasta bake is how well it holds up as leftovers. I usually double the recipe when I know we’ve got a busy week ahead, and it saves us from ordering takeout on hectic nights.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Microwave individual servings or reheat in the oven at 350°F for about 15–20 minutes, covered with foil.
Freeze: This dish freezes surprisingly well. Assemble and cool completely before freezing. Wrap tightly and freeze for up to 2 months. When ready to serve, thaw overnight in the fridge and reheat in the oven until hot throughout.

By now, your kitchen smells amazing, the cheese is perfectly melted, and everyone’s already asking when dinner will be ready. But before we wrap things up, let’s go through some of the most common questions I get whenever I share this recipe. Whether you’re making it for the first time or tweaking it to suit your family’s tastes, these quick answers will help you serve it up with confidence.

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! You can prepare the entire pasta bake ahead—just follow the recipe up to the point before baking. Cover it tightly with foil and refrigerate for up to 24 hours. When you’re ready, bake it at 400°F for 20–25 minutes until heated through and the cheese is melted.

Can I freeze it?

Yes, this bake freezes really well. Let it cool completely, wrap it tightly in foil or plastic wrap, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F for 25–30 minutes until warm all the way through.

Can I use different types of cheese?

Definitely. While mozzarella and cheddar are classic choices that give you that perfect gooey melt and sharp flavor, you can experiment with other cheeses too. Pepper jack adds a spicy kick, provolone brings a mild creaminess, and smoked gouda gives it a slightly smoky edge.

What if I don’t have sour cream?

No problem! You can substitute Greek yogurt (plain, full-fat) or even a bit of softened cream cheese mixed with milk to match the creamy texture. Just keep in mind that the flavor will change slightly, depending on what you use.

Is it possible to make this vegetarian?

It is! Just swap the ground beef for a plant-based ground meat alternative or use a mix of mushrooms and lentils for a hearty, meatless version. Replace beef bouillon with vegetable bouillon, and you’re good to go.

Can I use a different pasta shape?

Yes, although I love how large elbow macaroni holds onto the sauce, other short pasta shapes like penne, rotini, or shells work well too. Just be sure to adjust the cooking time slightly, depending on the shape.

How spicy is the dish?

It has just a mild kick from the chili powder, but nothing overpowering. If you’re cooking for young kids or sensitive palates, you can leave out the chili powder entirely. On the flip side, if you want to turn up the heat, a pinch of red pepper flakes or diced jalapeños will do the trick.

Final Thoughts and Serving Suggestions

This Hearty Cheeseburger Pasta Bake really is one of those recipes that just hits the spot every time. It combines so many things we all love—melty cheese, savory beef, tender pasta, and a creamy, tangy sauce—all wrapped up into one cozy casserole. It’s perfect for weeknight dinners, game day gatherings, or even as a meal prep hero for the week ahead.

If you’re looking to round out your meal, a simple green salad or some roasted veggies on the side makes a great pairing. Garlic bread is also a winner (because when is more carbs ever a bad idea?). And if you’re feeding a crowd, you might want to double the recipe—this one disappears fast.

Hearty Cheeseburger Pasta Bake