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On nights when everyone's hungry and you want comfort food in a hurry, bacon cheeseburger pasta hits the spot. The gooey cheese and bacon bring out the best in basic beef pasta. Get ready for something you’ll want to whip up every time you need a cozy pick-me-up—it’s that tasty.
If my crew catches a whiff of this coming from the oven, cheers break out. Cheesy noodles, crunchy strips of bacon, and a creamy sauce—there’s just nothing better when it’s cold outside.
Irresistible Ingredients
- Penne pasta: grabs onto the sauce perfectly. Stop cooking a minute before it’s done so it doesn’t get soggy later.
- Mild cheddar cheese: melts smooth and isn’t too strong. Shred it fresh if you can.
- Heavy whipping cream: makes it silky and extra rich. Only real cream for the best flavor.
- Tomato sauce: gives the dish a thick, savory backbone. Don’t use anything already seasoned.
- Dill relish: pops with a vinegary crunch. Look for the cold stuff in the fridge section.
- Worcestershire sauce: adds tang and a hint of that savory depth. An older bottle is usually best.
- Onion powder: brings in deep, savory flavor. Go for the good stuff if you have it.
- Garlic powder: leans into that burger vibe. Pure powder, not garlic salt.
- Montreal steak seasoning: amps up the flavor with big, bold spices. Double check for a fresh blend.
- Yellow onion: gives a sweet, fragrant start. Fresh onions make all the difference.
- Bacon: crispy and smoky. Get the thick-cut kind and fry until crackling.
- Ground beef: hearty and flavorful. Grab a kinda fatty cut for more tenderness.
Simple Steps
- Bake and Serve:
- Spoon everything into a baking dish and spread it out. Toss on the last of the cheese and bacon. Bake in a hot oven at 350 for about seven minutes so the top is bubbling. Serve quick while it’s ledgy and melty.
- Add Pasta and Finish:
- Drop the cooked and drained pasta into your saucy pan. Gently fold together until everything looks well coated and glossy.
- Combine Flavors:
- Dump in the Worcestershire, dill relish, tomato sauce, and heavy cream. Mix smooth over heat and let it bubble for a second. Sprinkle in half the bacon and a cup of cheddar so the cheese melts.
- Season the Meat:
- Add in Montreal seasoning, garlic, and onion powder. Give everything a good stir for even seasoning over the beef.
- Brown the Beef and Onion:
- Keep about a spoonful of bacon grease in the pan. Add diced onion and ground beef. Cook while crumbling the meat. Once the onions are soft and beef’s not pink anymore, pour off extra grease.
- Fry the Bacon:
- Chop the bacon and fry in a large pan over medium-high. Wait for it to turn super crispy. Scoop pieces onto paper towels so they dry out and stay crunchy.
- Cook the Pasta:
- Get water boiling with salt and dump in the penne. Take it out just before it’s fully cooked. Cool it under water and set it aside for later.
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The smoky bacon totally makes the dish. When I was a kid, my sister and I used to sneak the crispiest pieces before they hit the final bake. Still to this day, we agree bacon gives it soul.
Leftover Storage
Stash any leftovers in a jar or covered bowl in the fridge for up to three days. To bring back the creaminess, pop it in the microwave with a splash of milk and cover it. Just know the pasta softens a bit every time you zap it.
Swap-ins and Options
If you’re looking to lighten things up, switch half the beef for turkey or ground chicken. Use turkey bacon if you’re watching fat. No penne? Try rotini or even fusilli—any short pasta shape will do the trick.
How to Serve
A crisp salad with vinaigrette plays off the richness and freshens your bite. Roasted broccoli or quick green beans work great too. Want diner vibes? Throw on some crinkle fries or tangy pickles and dig in.
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Backstory and Flavor
This cheesy pasta casserole takes notes from American cheeseburgers and good old mac and cheese. But it’s really here for that weeknight nostalgia—big, bold flavors and easy clean up in just one pan. No wonder families keep coming back for more any day of the week.
Recipe FAQs
- → What other pasta works here?
Sure thing! Swap penne for rotini, elbow macaroni, or any pasta that grabs sauce nicely.
- → How to make it lighter?
Sub heavy cream for half-and-half or milk, and pick a light cheese option to tone it down.
- → Can I toss in veggies?
Definitely! Add mushrooms, spinach, or diced bell peppers to pack in more taste and color.
- → What’s the best way to store it?
Pop leftovers into an airtight container and refrigerate for up to three days. Warm it up gently to serve.
- → Can I prep this ahead?
Make and assemble the dish, then chill it in the fridge. Bake it fresh when you're ready to eat.