Ingredients

1 pound ground beef (85/15 preferred)

8 ounces pasta (elbow, penne, rotini, or shells)

1 tablespoon olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon smoked paprika

Salt and pepper to taste

1½ cups Alfredo sauce (homemade or store-bought)

1 cup shredded cheddar cheese

½ cup mozzarella cheese (optional for extra meltiness)

4 slices cooked bacon, crumbled

⅓ cup diced dill pickles

Optional: chopped tomatoes, shredded lettuce (for topping)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon. Cook until browned, about 5–7 minutes. Drain any excess grease.

Step 3: Sprinkle in onion powder, garlic powder, smoked paprika, salt, and pepper. Stir well to combine and coat the beef with flavor.

Step 4: Reduce heat to low. Add Alfredo sauce to the cooked beef and stir until well blended. Simmer for 2–3 minutes to heat through.

Step 5: Add the cooked pasta to the skillet and toss to combine. Stir in cheddar cheese and mozzarella (if using), mixing until melted and creamy.

Step 6: Top with crumbled bacon and diced pickles. For extra cheeseburger vibes, add fresh tomatoes or shredded lettuce right before serving.

Step 7: Scoop into bowls and serve warm for a cheesy, meaty, and flavorful dinner.

Tips & Variations

Don’t overcook the pasta – keep it al dente so it holds up well in the sauce.

Use freshly shredded cheese for better melting and creaminess.

Choose a rich, creamy Alfredo sauce to enhance flavor.

Season the beef well with spices to capture that authentic cheeseburger taste.

For a lighter version, swap ground beef for turkey or chicken, and use a light Alfredo or Greek yogurt sauce.

Add heat with jalapeños, crushed red pepper, or substitute mozzarella with pepper jack cheese.

Try baking the dish topped with extra cheese and bacon for a crispy casserole twist.

Storage

Store cooled pasta in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the microwave or on the stovetop with a splash of milk or cream to loosen the sauce if needed. You can also freeze the pasta in airtight containers for up to 2 months; thaw overnight in the fridge and reheat as usual. This dish works well for meal prep and tastes great as leftovers.

FAQs

Can I use a different type of pasta?

Yes, elbow, penne, rotini, or shell pasta work best because they hold the sauce well, but feel free to use your favorite shape.

Is it okay to use store-bought Alfredo sauce?

Absolutely! Store-bought Alfredo sauce saves time and works perfectly as long as it’s rich and creamy. Homemade Alfredo will add a fresher touch but isn’t necessary.