Okay, so imagine the most indulgent cheeseburger you’ve ever had, but instead of being on a bun, it’s tossed with creamy Alfredo pasta and loaded with crispy bacon. Yeah, we went there. This Loaded Bacon Cheeseburger Alfredo Pasta is basically what happens when comfort food has no chill whatsoever — seasoned ground beef, crispy bacon bits, caramelized onions, gooey cheese, and all of it swimming in the richest, creamiest Alfredo sauce you’ve ever experienced. It’s the kind of over-the-top creation that makes you question your life choices while simultaneously planning when you can make it again. This isn’t just dinner; this is the ultimate “treat yourself” meal that combines all your favorite guilty pleasures into one absolutely ridiculous and ridiculously delicious dish.
Why You’ll Love This Recipe
- It’s like eating a loaded cheeseburger and fettuccine Alfredo at the same time (because why choose?)
- The bacon adds that smoky crunch that makes everything better
- One pan, maximum flavor, minimal cleanup drama
- Perfect for when you want to absolutely blow people’s minds
- Kid-approved but sophisticated enough that adults will lose their minds too
- Great for using up leftover bacon or when you’re craving serious comfort food
- The kind of dish that becomes legendary in your friend group
- Reheats surprisingly well for such an indulgent creation
The Good Stuff You’ll Need
For the Pasta Base:
- 1 lb penne or rigatoni pasta (you want something chunky that holds sauce)
- Salt for pasta water
For the Cheeseburger Situation:
- 1 1/2 lbs ground beef (80/20 blend is perfect)
- 8 strips thick-cut bacon, chopped
- 2 large onions, sliced thick
- 4 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp olive oil (if needed)
For the Loaded Alfredo Sauce:
- 6 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups Parmesan cheese, freshly grated
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup American cheese, cubed (for ultimate meltiness)
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika
- Salt and white pepper to taste
For the Loaded Toppings:
- 1 cup extra sharp cheddar, shredded
- 4 green onions, chopped
- 1/2 cup dill pickles, diced (trust me on this one)
- 2 Roma tomatoes, diced and drained
- Extra bacon crumbles
- Fresh parsley for garnish
Optional Extras:
- 1/4 cup sour cream for extra richness
- Hot sauce for those who live dangerously
- More pickles because pickles make everything better
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 — we want that starchy goodness.
Step 2: Bacon Magic Time
In a large, deep skillet or Dutch oven, cook chopped bacon over medium heat until crispy and golden.
Remove bacon with a slotted spoon and set aside on paper towels.
Leave about 3 tbsp of bacon fat in the pan (liquid gold right there).
Step 3: Caramelize Those Onions
Add sliced onions to the bacon fat and cook over medium-low heat for 15-20 minutes, stirring occasionally.
You want them golden brown and sweet — this takes patience but is so worth it.
Remove onions and set aside with the bacon.
Step 4: Brown That Beef
Increase heat to medium-high. Add ground beef to the same pan.
Season with Worcestershire, garlic powder, onion powder, smoked paprika, salt, and pepper.
Cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes).
Add minced garlic and cook for another minute until fragrant.
Remove beef and set aside, but keep the pan with all those beautiful fond bits.
Step 5: Build That Legendary Alfredo
In the same pan (we’re building layers of flavor here), melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 2 minutes, stirring constantly.
Slowly pour in heavy cream and milk, whisking constantly to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 5-7 minutes.
Step 6: Cheese Sauce Heaven
Remove from heat and gradually stir in Parmesan, cheddar, and American cheeses until melted and smooth.
Add nutmeg and smoked paprika. Season with salt and white pepper.
If the sauce seems too thick, add pasta cooking water a little at a time until it’s perfect.
Step 7: The Grand Assembly
Add the cooked pasta to the cheese sauce and toss until every piece is coated.
Fold in the cooked ground beef, most of the bacon (save some for topping), and caramelized onions.
Add sour cream if using — it makes everything extra rich and tangy.
Toss everything together over low heat for 2-3 minutes until heated through.
Step 8: Load It Up
Transfer to serving bowls or a large platter.
Top with extra cheddar cheese, remaining bacon crumbles, green onions, diced pickles, and tomatoes.
Garnish with fresh parsley because we’re fancy even when we’re being ridiculous.
Serve immediately with hot sauce on the side for the brave souls.
Serving Suggestions
This is pretty much a complete meal on its own, but a simple green salad helps cut through all that richness.
Serve with garlic bread for soaking up every drop of that amazing sauce.
Cold beer is basically mandatory with this level of indulgence.
Maybe some steamed broccoli if you want to pretend you’re being healthy.
Switch It Up
Turkey Burger Style: Use ground turkey instead of beef — just season it well since turkey is milder.
BBQ Twist: Add some barbecue sauce to the beef mixture 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 to the sauce for a spicy kick.
Different Pasta: Try this with shells, rotini, or even gnocchi for texture variation.
Lighter Version: Use half-and-half instead of heavy cream 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 caramelized onions can be made days ahead — they actually get better with time.
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 or cream when reheating.
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 sauce breaks or gets grainy? 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 Alfredo, 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. Reheat gently with a splash of milk or cream.
Q: Can I freeze this? A: The pasta and beef freeze fine, but cream sauces can get weird when frozen. Better to make fresh.
Q: What if I want it spicier? A: Add some hot sauce to the beef while cooking, or serve with jalapeños on the side.
Print
Loaded Bacon Cheeseburger Alfredo Pasta
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
Description
Okay, so imagine the most indulgent cheeseburger you’ve ever had, but instead of being on a bun, it’s tossed with creamy Alfredo pasta and loaded with crispy bacon. Yeah, we went there. This Loaded Bacon Cheeseburger Alfredo Pasta is basically what happens when comfort food has no chill whatsoever — seasoned ground beef, crispy bacon bits, caramelized onions, gooey cheese, and all of it swimming in the richest, creamiest Alfredo sauce you’ve ever experienced. It’s the kind of over-the-top creation that makes you question your life choices while simultaneously planning when you can make it again. This isn’t just dinner; this is the ultimate “treat yourself” meal that combines all your favorite guilty pleasures into one absolutely ridiculous and ridiculously delicious dish.
Ingredients
For the Pasta Base:
- 1 lb penne or rigatoni pasta (you want something chunky that holds sauce)
- Salt for pasta water
For the Cheeseburger Situation:
- 1 1/2 lbs ground beef (80/20 blend is perfect)
- 8 strips thick-cut bacon, chopped
- 2 large onions, sliced thick
- 4 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp olive oil (if needed)
For the Loaded Alfredo Sauce:
- 6 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups Parmesan cheese, freshly grated
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup American cheese, cubed (for ultimate meltiness)
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika
- Salt and white pepper to taste
For the Loaded Toppings:
- 1 cup extra sharp cheddar, shredded
- 4 green onions, chopped
- 1/2 cup dill pickles, diced (trust me on this one)
- 2 Roma tomatoes, diced and drained
- Extra bacon crumbles
- Fresh parsley for garnish
Optional Extras:
- 1/4 cup sour cream for extra richness
- Hot sauce for those who live dangerously
- More pickles because pickles make everything better
Instructions
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 — we want that starchy goodness.
In a large, deep skillet or Dutch oven, cook chopped bacon over medium heat until crispy and golden.
Remove bacon with a slotted spoon and set aside on paper towels.
Leave about 3 tbsp of bacon fat in the pan (liquid gold right there).
Add sliced onions to the bacon fat and cook over medium-low heat for 15-20 minutes, stirring occasionally.
You want them golden brown and sweet — this takes patience but is so worth it.
Remove onions and set aside with the bacon.
Increase heat to medium-high. Add ground beef to the same pan.
Season with Worcestershire, garlic powder, onion powder, smoked paprika, salt, and pepper.
Cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes).
Add minced garlic and cook for another minute until fragrant.
Remove beef and set aside, but keep the pan with all those beautiful fond bits.
In the same pan (we’re building layers of flavor here), melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 2 minutes, stirring constantly.
Slowly pour in heavy cream and milk, whisking constantly to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 5-7 minutes.
Remove from heat and gradually stir in Parmesan, cheddar, and American cheeses until melted and smooth.
Add nutmeg and smoked paprika. Season with salt and white pepper.
If the sauce seems too thick, add pasta cooking water a little at a time until it’s perfect.
Add the cooked pasta to the cheese sauce and toss until every piece is coated.
Fold in the cooked ground beef, most of the bacon (save some for topping), and caramelized onions.
Add sour cream if using — it makes everything extra rich and tangy.
Toss everything together over low heat for 2-3 minutes until heated through.
Transfer to serving bowls or a large platter.
Top with extra cheddar cheese, remaining bacon crumbles, green onions, diced pickles, and tomatoes.
Garnish with fresh parsley because we’re fancy even when we’re being ridiculous.
Serve immediately with hot sauce on the side for the brave souls.
Notes
This is pretty much a complete meal on its own, but a simple green salad helps cut through all that richness.
Serve with garlic bread for soaking up every drop of that amazing sauce.
Cold beer is basically mandatory with this level of indulgence.
Maybe some steamed broccoli if you want to pretend you’re being healthy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~780 kcal
- Carbohydrates: ~52g
- Protein: ~38g