Loaded Bacon Cheeseburger Pasta

By Tyla | Last modified on Sep 29, 2025

Featured in: Dinner

What the heck is this?

Imagine taking everything you love about a loaded bacon cheeseburger — the juicy beef, crispy bacon, melted cheese, pickles, onions, and that perfect burger sauce — and somehow transforming it into the most indulgent pasta dish you’ve ever encountered. This Loaded Bacon Cheeseburger Pasta is basically what happens when comfort food throws all caution to the wind and decides to be absolutely ridiculous in the best possible way. We’re talking seasoned ground beef, crispy bacon bits, tender pasta shells that hold onto all the good stuff, and a creamy cheese sauce that’s been spiked with all those classic burger flavors. It’s the kind of dish that makes you question why you ever bothered with regular pasta when you could be eating a cheeseburger in pasta form. Fair warning: this is dangerously addictive and will probably ruin regular burgers for you.

Why You’ll Love This Recipe

It’s like eating a cheeseburger and mac and cheese at the same time (best of both worlds)
All the classic burger flavors but in convenient, forkable form
One pot wonder that comes together in about 30 minutes
Perfect for using up that ground beef in your freezer
Kid-approved but adults will secretly love it even more
The pickle situation adds that perfect tangy crunch that makes it authentic
Way more satisfying than regular pasta but just as easy to make
Great for feeding a crowd or meal prepping for the week

The Good Stuff You’ll Need

For the Burger Base:

1 1/2 lbs ground beef (80/20 blend is perfect)
8-10 strips thick-cut bacon, chopped
1 lb pasta shells or rotini (shapes that hold sauce well)
1 large onion, diced
4 cloves garlic, minced
2 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and black pepper to taste

For the Cheese Sauce:

4 tbsp butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 cups sharp cheddar cheese, freshly shredded
1 cup American cheese, cubed (for ultimate meltiness)
1/2 cup cream cheese, softened
2 tbsp yellow mustard
1 tbsp ketchup
1 tsp pickle juice (trust me on this)
Salt and pepper to taste

For the Loaded Toppings:

1/2 cup dill pickles, diced
2 Roma tomatoes, diced and drained
1/4 cup red onion, finely diced
2 cups iceberg lettuce, chopped
Extra bacon crumbles for topping
More shredded cheddar for serving
2 green onions, chopped

For the Special Sauce:

1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp yellow mustard
1 tbsp pickle juice
1 tsp garlic powder
1 tsp onion powder

Let’s Do This

Step 1: Get That Pasta Going

Bring a large pot of generously salted water to a rolling boil.

Cook pasta according to package directions until al dente.

Reserve 1 cup of pasta cooking water before draining. Don’t rinse the pasta.

Step 2: Bacon Magic Time

In a large, deep skillet or Dutch oven, cook chopped bacon over medium heat until crispy.

Remove bacon with a slotted spoon and set aside on paper towels.

Leave about 3 tbsp of bacon fat in the pan (liquid gold for flavor).

Step 3: Brown That Beautiful Beef

Add ground beef to the bacon fat and cook over medium-high heat, breaking it up with a spoon.

Season with Worcestershire, garlic powder, onion powder, smoked paprika, salt, and pepper.

Cook until browned and cooked through, about 8-10 minutes.

Add diced onion and cook until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Remove beef mixture and set aside, but keep the pan with all those beautiful fond bits.

Step 4: Build That Cheese Sauce

In the same pan, melt butter over medium heat.

Whisk in flour and cook for 2 minutes, stirring constantly.

Slowly pour in milk, whisking constantly to prevent lumps.

Bring to a gentle simmer and cook until thickened, about 5-7 minutes.

Step 5: Cheese Sauce Heaven

Remove from heat and stir in cream cheese until smooth.

Gradually add cheddar and American cheeses, stirring until melted and creamy.

Stir in mustard, ketchup, and pickle juice — this is what makes it taste like a burger.

Season with salt and pepper. If too thick, add pasta water a little at a time.

Step 6: Make That Special Sauce

In a small bowl, whisk together mayonnaise, ketchup, mustard, pickle juice, garlic powder, and onion powder.

This is going on top for that authentic burger sauce flavor.

Step 7: The Grand Assembly

Add the cooked pasta to the cheese sauce and toss until every piece is coated.

Fold in the beef mixture and about 3/4 of the cooked bacon.

Add diced pickles and mix gently — you want them distributed but not mushy.

Step 8: Load It Up Like a Boss

Transfer to serving bowls or a large platter.

Top with diced tomatoes, red onion, and chopped lettuce.

Drizzle with the special sauce and sprinkle with remaining bacon crumbles.

Add extra shredded cheese and green onions because we’re going all out here.

Serve immediately while everything is hot and melty.

Serving Suggestions

Serve with a side of crispy fries or onion rings for the full burger joint experience.

A cold beer or milkshake pairs perfectly with this level of indulgence.

Simple coleslaw on the side helps cut through all that rich, cheesy goodness.

Garlic bread is never a bad idea when cheese sauce is involved.

Switch It Up

Turkey Burger Style: Use ground turkey instead of beef — just season it well.

BBQ Bacon Burger: Add barbecue sauce to the cheese sauce and top with crispy onions.

Mushroom Swiss: Add sautéed mushrooms and use Swiss cheese in the sauce.

Jalapeño Popper: Add diced jalapeños and cream cheese for a spicy twist.

Different Shapes: Try this with shells, penne, or even gnocchi for variety.

Lighter Version: Use ground chicken and reduce the cheese slightly (but why would you?).

Make-Ahead Tips

You can brown the beef and bacon ahead of time and store them in the fridge.

The cheese sauce is best made fresh, but you can prep all ingredients ahead.

This actually reheats pretty well — just add a splash of milk when reheating.

The special sauce can be made days ahead and stored in the fridge.

Questions People Actually Ask

Q: Can I use pre-shredded cheese? A: Fresh grated melts better and won’t make the sauce grainy, but pre-shredded works in a pinch.

Q: What if my cheese sauce breaks? A: Remove from heat immediately and whisk in a splash of cold milk or cream.

Q: Can I make this without bacon? A: You can, but then it’s just Cheeseburger Pasta, which is still amazing but not quite as legendary.

Q: How do I store leftovers? A: Keep in the fridge for up to 3 days. The lettuce and tomatoes get soggy, so add fresh ones when reheating.

Q: Can I freeze this? A: The pasta and beef freeze fine, but cream sauces can get weird. Better to make fresh.

Q: What if I want it spicier? A: Add some hot sauce to the cheese sauce or serve with jalapeños on the side.