SHE HAS CRAVINGS

CHEESEBURGER PASTA

There’s something so comforting about a good cheeseburger. Juicy beef, melty cheese, tangy ketchup and mustard… it’s a combination that’s hard not to love.

This Easy Cheeseburger Pasta brings all those classic cheeseburger flavours together in one rich, creamy and irresistibly cheesy dish that’s ready in around 30 minutes. It’s the ultimate weeknight comfort meal that’s simple to make, family-friendly, and guaranteed to win over diners of all ages.

INGREDIENTS

  • 500g fusilli pasta (cooked al dente, with 1 mug pasta water reserved)
  • 500g minced beef
  • 1 brown onion (diced)
  • 1 tbsp minced garlic
  • 3 tbsp tomato paste
  • 3 tbsp ketchup
  • 3 tbsp Dijon mustard
  • 3 tbsp relish
  • 1 tbsp (each) paprika, garlic powder, onion powder, dry Italian/mixed herbs
  • 1 beef stock cube, dissolved in 1 mug hot water (~250ml)
  • 200ml cooking cream
  • 200g cheddar cheese (grated)
  • Salt and sugar to taste

METHOD

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to the packet instructions. Before draining, reserve one mug of the pasta water.
  2. Heat a drizzle of olive oil in a large pan over medium heat. Sauté the diced onion until soft and translucent, then stir in the garlic and cook until fragrant.
  3. Add the minced beef and cook until nicely browned, breaking it up as it cooks.
  4. Add the paprika, garlic powder, onion powder and your herbs. Stir well until fragrant.
  5. Stir in the tomato paste and cook for about a minute to caramelise slightly.
  6. Deglaze the pan by pouring in the beef stock along with a mug of the reserved pasta water.
  7. This is where it turns into a cheeseburger pasta: Add the ketchup, Dijon mustard and burger relish, then allow the sauce to simmer for 2–3 minutes.
  8. Pour in the cooking cream and season with salt and sugar to taste.
  9. Add the cooked pasta followed by the grated cheddar cheese. Toss everything together until the cheese has melted and the pasta is evenly coated.
  10. Serve immediately with extra cheddar on top if desired.

Watch the video HERE.

FREQUENTLY ASKED QUESTIONS

1. What pasta works best for this recipe?

Macaroni is the classic choice, but fusilli or shells work just as well as they hold onto the cheesy sauce beautifully.

2. Can I use another type of cheese?

Absolutely! Cheddar gives this dish its classic cheeseburger flavour, but Colby, mozzarella or a combination of cheeses all work well.

3. Can I use normal yellow mustard instead of Dijon?

Yes! Both work well. Dijon has a slightly sharper, more complex flavour, while regular yellow mustard gives a more classic fast-food cheeseburger taste. Use whichever you have on hand.

4. Can I substitute the relish?

Definitely. Finely chopped pickles are the best substitute. For an even closer flavour, add a small splash of pickle juice to mimic the tanginess of burger relish.

5. Why do I need both ketchup and tomato paste?

Although they both contain tomatoes, they serve different purposes. Tomato paste adds richness and depth, while ketchup brings sweetness, tanginess and that signature cheeseburger-style sauce flavour. Using both creates a sauce that’s much closer to what you’d find in a classic cheeseburger.

6. Can I make this ahead of time?

It is best made and served fresh but yes you can. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk, cream or water to loosen the sauce.

7. Can I freeze it?

You can, although cream-based sauces may separate slightly after thawing. Simply reheat it gently while stirring and it’ll come back together nicely.

8. Can I use chicken instead of beef?

Absolutely! Chicken or lamb mince are great alternatives.

9. Why should I reserve the pasta water?

Pasta water contains starch, which helps emulsify the sauce, making it silky, glossy and helping it cling beautifully to the pasta. It’s the easiest way to adjust the consistency without diluting the flavour.

10. Can I make it without cooking cream?

Yes. You can substitute the cooking cream with evaporated milk for a lighter version, or use full cream milk with a teaspoon of cornflour to help thicken the sauce.