This Bacon Cheeseburger Pasta blends the smoky crunch of bacon with juicy ground beef, wrapped in a creamy tomato-cheddar sauce. Each bite offers comfort and richness reminiscent of your favorite cheeseburger, but with the warm, hearty appeal of pasta.
Perfect for weeknight dinners, this dish comes together quickly, making it a satisfying and flavorful meal for the whole family. Its combination of textures and savory flavors guarantees a crowd-pleasing plate every time.
- Combines the flavors of a classic cheeseburger with comforting pasta for a unique twist.
- Quick to prepare, ready in just 25 minutes to suit busy schedules.
- Uses simple ingredients that come together for a hearty, crowd-pleasing dish.
Ingredients
- Elbow Pasta (½ pound): Classic short pasta shape that holds sauce well and cooks quickly for a tender bite.
- Center Cut Smoked Bacon (½ pound): Adds a smoky, salty crunch with diced pieces cooked to crispy perfection for texture contrast.
- Lean Ground Beef (1 pound, 93%-7% fat): Provides juicy, flavorful protein while limiting excess grease for a balanced dish.
- Condensed Tomato Soup (21.5 ounces): Creates a creamy, tangy base sauce that infuses hearty tomato flavor throughout.
- Cheddar-Jack Cheese Blend (2 cups): Melts smoothly to add rich, creamy sharpness and a beautiful cheesy finish.
Instructions
- Cook the Elbow Pasta
-
Bring a large pot of salted water to a boil and cook the elbow pasta according to package instructions until al dente. This ensures the pasta is tender but still firm to absorb the sauce well.
- Fry the Bacon Until Crispy
-
In a large 10-12 inch skillet over medium heat, add diced bacon pieces and cook for 10-12 minutes. Stir frequently to render fat evenly and prevent burning, allowing the bacon to become crisp and flavorful.
- Remove Bacon and Drain Excess Fat
-
Use a slotted spoon to transfer crisp bacon to a paper towel-lined plate to absorb extra grease. Carefully discard the rendered fat from the skillet to prevent an overly oily dish but leave behind any browned bits for flavor.
- Cook the Ground Beef
-
Increase skillet heat to medium-high and add the lean ground beef. Cook for 5-7 minutes until no longer pink, breaking it apart to cook evenly. This builds the savory base of the dish with juicy, browned meat.
- Add Soup, Bacon, and Pasta
-
Stir condensed tomato soup, cooked bacon, and drained pasta into the cooked ground beef in the skillet. Mix gently to combine all flavors while keeping texture intact.
- Melt the Cheese Topping
-
Sprinkle shredded cheddar-jack cheese evenly on top and cover the skillet with a lid. Let it heat for 2-3 minutes off direct heat to melt the cheese thoroughly, creating a luscious finish.
- Combine and Serve
-
Remove the lid, stir the melted cheese through the pasta mixture to ensure even cheesiness, then remove from heat. This final step blends flavors into a cohesive, irresistible meal.
- Use a good quality condensed tomato soup for deep rich flavor since it is the main sauce base.
- Taste the dish before adding cheese to adjust salt and pepper seasoning if needed.
- Choose a lean ground beef to avoid excessive grease and ensure a balanced texture.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to maintain creaminess and flavor without drying out.
Serving Suggestions
Serve this pasta with a simple green salad or steamed vegetables to balance the richness. A side of garlic bread makes an excellent accompaniment for soaking up extra sauce.
- For even cooking, ensure bacon pieces are cut uniformly to crisp evenly.
- To reduce sodium, opt for low-sodium tomato soup and adjust salt accordingly.
- Try substituting elbow pasta with penne or rotini for a different texture and sauce clinging ability.
FAQs
- Can I use a different type of pasta?
-
Yes, any short pasta like penne, rotini, or shells will work well and hold the sauce nicely.
- What if I don’t have condensed tomato soup?
-
You can substitute with a blend of tomato sauce and a bit of cream or sour cream for similar creaminess.
- Can I make this recipe ahead?
-
Yes, you can prepare the pasta and meat mixture ahead of time and refrigerate. Add cheese and heat just before serving.
- Is there a vegetarian version?
-
Substitute plant-based ground meat and vegetarian bacon alternatives. Use vegetable broth instead of beef for flavor.
- How do I prevent the pasta from getting mushy?
-
Cook pasta al dente and drain well before adding to skillet to avoid over-softening during combined cooking.
- Can I add vegetables?
-
Absolutely! Diced bell peppers or mushrooms sautéed with the beef add nutrition and flavor variations.
- What cheese alternatives work?
-
Colby-jack or mild cheddar cheese melt well and provide a similar taste and texture.
Bacon Cheeseburger Pasta
Equipment
- 1 large pot for boiling pasta
- 1 large skillet 10-12 inch for cooking bacon and beef
- 1 slotted spoon optional, to remove bacon
- 1 lid to cover skillet when melting cheese
Ingredients
- ½ pound elbow pasta cooked and drained
- ½ pound center cut smoked bacon diced into ½ inch pieces (approx 6-7 slices)
- 1 pound lean ground beef 93%-7% fat
- 21.5 ounces condensed tomato soup two 10.75-ounce cans
- 2 cups shredded cheddar-jack cheese blend
Instructions
- Cook elbow pasta in boiling water according to package instructions, then drain and set aside.
- In a large skillet over medium heat, cook diced bacon for 10-12 minutes until fat renders and bacon is crispy, stirring often.
- Remove bacon with a slotted spoon and place on paper towels to drain excess fat; discard excess rendered fat from skillet.
- Increase skillet heat to medium-high and cook ground beef for 5-7 minutes until no longer pink.
- Add condensed tomato soup, cooked bacon, and drained pasta to the skillet with beef; stir to combine.
- Top mixture with shredded cheddar-jack cheese, cover with lid, and heat for 2-3 minutes until cheese melts.
- Remove lid, stir melted cheese into the mixture, then remove skillet from heat.
Notes
- Use quality condensed tomato soup for best flavor.
- Adjust salt and pepper after tasting before adding cheese.
- Colby-jack or mild cheddar are good cheese alternatives.
- Short pasta varieties can substitute elbow macaroni.
- Use lean ground beef to reduce excess fat; drain if needed.
