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If you want something hearty, smoky, and cheesy on a weeknight that makes everyone happy, bacon cheeseburger pasta is the move. A bit of crispy bacon and plenty of cheese take ground beef pasta into 'can’t-get-enough' territory. Once you put it together, you'll keep reaching for this one over and over whenever a hunger hits.
The moment my crew smells this bubbling away, cheers go up. Silky cheese sauce, crispy bacon, and fluffy noodles—it’s impossible to resist, especially when it’s chilly outside.
Irresistible Ingredients
- Penne pasta: these short tubes hold sauce well Don’t overcook or it’ll turn mushy later
- Mild cheddar cheese: gives you that melty pull and a little sharpness Freshly shredded is always best
- Heavy whipping cream: brings all the rich, silky vibes Only real cream—no swapping here
- Tomato sauce: makes everything saucy and hearty Just plain sauce, nothing extra added
- Dill relish: brightens it up with crunch and tang I always go for the fresh cold stuff
- Worcestershire sauce: sneaks in a little tang and that meaty umami Flavor is better from a well-aged bottle
- Onion powder: more allium punch Go for quality if you can
- Garlic powder: adds burger flavor in the background Always pure powder, never garlic salt
- Montreal steak seasoning: big on savory, peppery notes Check it’s still fresh before using
- Yellow onion: for sweetness and depth Fresh onions add way more flavor
- Bacon: smoky and rich Choose thick slices and cook them up until shatteringly crisp
- Ground beef: hearty and tender Go for some fat—not too lean—for best taste
Simple Step-by-Step
- Get Ready to Bake:
- Preheat your oven to three fifty and grab a baking dish Let it hang out until you need it
- Prep the Pasta:
- Bring a big pot of salted water to a boil Toss in your penne Cook until just barely done so it doesn’t turn soft in the oven Rinse to stop the cooking and set aside
- Sizzle the Bacon:
- Chop your bacon and throw it into a hot pan Let it crisp up and turn golden Transfer onto a plate lined with paper towel to drain
- Brown Meat and Onions:
- Spoon off almost all but a smidge of bacon fat Add ground beef and chopped onion Break up the beef as you go Stir and cook until there’s no pink and onions are soft Pour out any extra fat left in the skillet
- Throw in the Spices:
- Shake garlic powder, Montreal seasoning, and onion powder on Stir so the meat gets covered
- Stir Up the Sauce:
- Next goes the tomato sauce, heavy cream, Worcestershire, and dill relish Stir everything together until smooth Add about half your bacon and a cup of cheddar cheese Mix until it’s all melty
- Mix Pasta and Sauce:
- Dump the cooked pasta into your sauce Fold everything gently so each piece gets coated and glossy
- Bake to Finish:
- Spoon the mix into your dish Top with more cheese and bacon Bake around seven minutes, just till the cheese is bubbling Take it out quick and serve—watch it vanish fast
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The bacon changes the game here. My sister and I would snag the crispiest bits straight off the pan, way before they made it to dinner. We both agree: bacon’s the magic in every bite of this meal.
Storing Leftovers
If you’ve got any left, stash them in a covered container in the fridge—they’ll last about three days. Warm them up in the microwave with a splash of milk (and covered, if you can). The noodles might get even softer each time you reheat, just so you know.
Ingredient Swaps
Want it lighter? Swap half the beef for some ground turkey or chicken. Use turkey bacon to drop the fat. No penne at home? Rotini, fusilli, or any short noodle shape works fine too.
Fun Ways to Serve
A fresh salad with zingy vinaigrette is great to cut through all the richness. Try it with roasted broccoli or just-steamed beans too. Feeling like a diner favorite? Pile on some crinkle fries or serve with crunchy dill pickles alongside.
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Quick History
This kind of pasta mash-up gets its inspiration from American burgers and that old-school mac and cheese. Really though, it’s the go-to comfort food for busy nights that brings the restaurant vibe home. Families have loved this cozy meal for ages and it never goes out of style any time you need a crowd pleaser.
Recipe FAQs
- → What other pasta shapes can I use?
Yes! Swap penne for elbow pasta, rotini, or any shape that holds the sauce nicely.
- → How can I lighten the dish?
Use whole milk or half-and-half to replace heavy cream, and try low-fat cheese for a lighter option.
- → Can I toss in some veggies?
For sure! Add cooked mushrooms, spinach, or diced peppers for extra flavor and a veggie boost.
- → How do I save leftovers?
Seal leftovers in an airtight container and chill in the fridge for up to three days. Reheat gently when ready to eat.
- → Can this be prepped in advance?
Yes, assemble the dish ahead of time, refrigerate it, and bake it fresh before serving.