Bacon Cheeseburger Pasta: As Indulgent As It Sounds…

Okay, let me set the scene: It’s Wednesday night, everyone in the house is hungry (including the dog, honestly), and my brain is about as fried as the bacon in this recipe. So, what do I make? Bacon Cheeseburger Pasta. First, because I know there won’t be leftovers, which—let’s be honest—means I don’t have to answer, “What’s for lunch tomorrow?” And second, because it delivers those nostalgic flavors of a fast food cheeseburger, but you’re eating it out of a bowl; way less messy, unless you’re my cousin Dave (don’t ask). This dish is like a burger and mac-and-cheese fell in love, and then invited bacon to the party.

Why You’ll Love It—Trust Me

I make this when I can’t decide between burgers and pasta (world’s mildest crisis, I know). My family goes bananas for this, especially because they can sprinkle extra cheese or squirt ketchup on top if they feel wild. My teenager, who usually “doesn’t eat anything that isn’t pizza,” inhales this—go figure. Also: no grill necessary and barely any fuss. (Unless you count my smoke alarm going off that one time. Still not sure how.)

What You Need: Ingredients & Some Substitutions

250g (about 8oz) penne pasta (I’ve swapped in shells or elbow macaroni in a pinch; no one staged a protest)
200g (7oz) bacon, chopped (sometimes I use that ready-made bacon from the store if I’m feeling lazy; my grandmother would roll her eyes)
450g (1lb) ground beef (turkey works if you’re feeling virtuous, but the flavor just isn’t the same in my honest opinion)
1 small onion, diced (I skip it if I can’t be bothered to chop—don’t tell anyone)
2 cloves garlic, minced (or, I’ll admit, the bottled stuff in a hurry)
1 can (400g/14oz) diced tomatoes, drained (fresh is nice, but let’s be real, who has time?)
1/2 cup ketchup (yes, really)
2 tbsp yellow mustard (or Dijon if you wanna be fancy—I don’t, usually)
1 tsp Worcestershire sauce (I always say this word wrong; it’s fine)
180g (about 2 cups) shredded cheddar cheese (I’ve snuck in Swiss or Monterey Jack when I’m running low on cheddar)
Salt and pepper to taste (which, for me, is “a good pinch”)
A handful of chopped pickles (optional, but highly recommended)

How To Make It, With All The Little Moments That Matter

First, get your pasta boiling in a big pot of salted water. Cook until just al dente—don’t go mushy! Drain and park it to the side.
Meanwhile, grab your biggest frying pan (I call mine Big Bertha), and toss in the chopped bacon. Fry till crisp, stirring occasionally. Try not to eat all the cooked bacon (I usually fail). Scoop bacon out with a slotted spoon, leaving the fat behind.
Now, toss the ground beef into that same pan (don’t clean it; those bacon bits are flavor magic). Break it up with a spoon. Add the onion and garlic. Cook, stirring, till beef is browned and the onions are soft. Drain off some fat if it looks a bit greasy, but leave enough to keep things juicy. This is where I sneak a taste and maybe burn my tongue.
Stir in the drained tomatoes, ketchup, mustard, and Worcestershire. Let that burble away for about 5 minutes—should smell like a burger stand. Taste and add salt, pepper, or a bit more ketchup if you crave more zing.
Turn off the heat, toss in the cooked pasta and most of the bacon (save a bit for topping, if you can restrain yourself). Give everything a good mix. Now, rain on the shredded cheese and handful of pickles. Mix gently till the cheese melts. If it doesn’t quite melt, a minute on low heat does the trick.
Spoon into bowls, scatter the last bits of bacon and maybe more pickles on top. Dig in while it’s bubbly and delicious. (Or, in my house, yell “Dinner’s ready!” and watch the stampede.)

Notes from the Trenches

If your cheese isn’t melty enough, sometimes a lid on the pan helps. Or just nuke it for 30 seconds. But, oddly, I once tried using all mozzarella and the vibe was way off. Stick to cheddar—or, well, try for yourself I guess.
The pickles make it taste more like an honest-to-goodness cheeseburger, but my youngest picks them out and feeds them to the dog. That’s fine.
Oh, and don’t fret if you drain a bit too much bacon fat—you can always add a splash of olive oil to fake it.

Variations I’ve Tried (Success Rate Varies…)

Tried ground turkey instead of beef, just to see. Ended up missing the oomph, but maybe that’s just me.
Jazzed it up with hot sauce once—actually, I found it works better if you add it at the table, not in the pan.
Added frozen peas by accident one time (don’t ask, long story)—it’s… fine, in a “this is definitely not a cheeseburger” kind of way.
Sometimes sprinkle in fried onions as a topper, which is a little over the top but tasty.

Do You Need Any Fancy Equipment?

I use a big non-stick frying pan and a trusty pasta pot. Don’t have a big pan? Actually, just do this in stages—a couple of smaller pans is fine if you don’t mind washing up (I kinda do, if we’re being honest).

How Should You Store Leftovers?

Scoop leftovers into a lidded container and pop in the fridge. It keeps for a good 2 days, but, truthfully, in my house it never lasts more than a day! Microwave portions with a sprinkle of extra cheese to bring back the creaminess.

Best Ways To Serve… At Our Table, Anyway

I love this with a simple salad or just some sliced tomatoes on the side—it cuts through the richness. My brother insists on ketchup and a squirt of mustard right on top (bit much if you ask me). Oh, and garlic bread is always lurking somewhere nearby.

Pro Tips – Learned The Hard Way

I once tried rushing the pasta and dumped it in half-cooked—bad idea. The texture was off, and nobody was fooled.
If you add cheese before turning off the heat, it can stick to the pan and go weird. Be patient (not always my virtue, but still).
Don’t forget to drain the tomatoes! Too much liquid turns this into soup (ask me how I know—soggy drama, that was).

FAQ—Because Everyone Always Asks

Can I make this ahead of time? Yep, and honestly, I think it tastes even better the next day… if you can leave it alone that long.
Gluten-free pasta—will it work? Pretty much, yes! I’ve done it for my mate who can’t have gluten. It’s just a bit less creamy, maybe add a splash of cream if you like.
What about making it vegetarian? Sure, toss in veggie bacon and fake ground beef. It’s… not the same, but it will fill you up.
Do I really need ketchup and mustard in pasta? I know, it feels weird, but trust me—skip them and something’s just missing.
Can I freeze it? Technically yes, but the cheese goes a bit grainy in my experience. Fresh is just nicer.

Quick aside: Every time I make this, I think about that one summer my cousin and I tried to make lasagna on the barbecue (it worked, but it also nearly set the deck on fire). The things we do for cheesy noodles, right?

Bacon Cheeseburger Pasta: A Comfort Food Dinner Winner