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One-Pot Bacon Cheeseburger Pasta

13 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 35 min.

Makes

12 servings

Updated: Feb. 24, 2023
When the weather's too chilly to grill, I whip up a big pot of this cheesy pasta. Believe it or not, it tastes just like a bacon cheeseburger, and it's much easier for my young children to enjoy. —Carly Terrell, Granbury Texas
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Ingredients

  • 8 bacon strips, chopped
  • 2 pounds ground beef
  • 1/2 large red onion, chopped
  • 12 ounces uncooked spiral pasta
  • 4 cups chicken broth
  • 2 cans (15 ounces each) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 1/4 cup ketchup
  • 3 tablespoons prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese, divided
  • 1/3 cup chopped dill pickle
  • Optional: Chopped tomatoes, shredded lettuce, sliced pickles and sliced red onion

Directions

  1. In a 6-quart stockpot, cook bacon over medium heat, stirring occasionally, until crisp, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings.
  2. In the same pot, cook ground beef and onion over medium heat until meat is no longer pink, 6-8 minutes; crumble meat; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; simmer, covered, until pasta is al dente, stirring occasionally, about 10 minutes.
  3. Stir in 1 cup cheese, pickle and bacon; cook and stir until cheese is melted. Serve with remaining cheese and, if desired, tomatoes, lettuce, pickles and red onions.

Test Kitchen tips
  • Take the extra time and shred cheese from a block for this recipe; it will stir in with a smoother texture than pre-shredded cheese.
  • Use Dijon mustard to give this dish a little bit of a "grown-up" taste.

    • Nutrition Facts

    1-1/3 cups: 390 calories, 18g fat (8g saturated fat), 73mg cholesterol, 1023mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 25g protein.