Description
Cheeseburger Alfredo Pasta combines the rich, creamy flavors of classic Alfredo sauce with the savory, hearty taste of cheeseburger ingredients, creating a unique and indulgent comfort food perfect for family dinners or gatherings.
Ingredients
Scale
Ground Beef Mixture
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- Salt and freshly ground black pepper to taste
Pasta
- 1 pound pasta (fettuccine, penne, or your favorite shape)
Alfredo Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole milk recommended for richness)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 1/2 cup shredded cheddar cheese, plus more for serving
- 1/4 cup shredded mozzarella cheese, plus more for serving
- 2 tablespoons yellow mustard
- 2 tablespoons ketchup
Additional Mix-ins and Garnishes
- 1/4 cup chopped dill pickles, plus more for serving
- 1/4 cup chopped tomatoes, plus more for serving
- Optional toppings: crumbled bacon, chopped red onion, sesame seeds
Instructions
- Prepare the Ground Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef to the skillet and break it up with a spoon. Cook until browned, about 7-10 minutes. Drain off any excess grease. Add the chopped onion to the skillet with the ground beef and cook until softened, about 5 minutes. Add the minced garlic, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using) to the skillet. Season with salt and pepper to taste. Cook for 1 minute more, until fragrant. Set aside.
- Cook the Pasta: While the ground beef is cooking, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
- Make the Alfredo Sauce: In the same skillet or Dutch oven (after removing the ground beef mixture), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (this is called a roux). Gradually whisk in the milk, a little at a time, until the roux is fully incorporated and the sauce is smooth. Bring the sauce to a simmer, stirring constantly, until it thickens slightly, about 5-7 minutes. Stir in the heavy cream and Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Add the cheddar cheese and mozzarella cheese and stir until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency. Stir in the yellow mustard and ketchup. Taste and adjust seasonings as needed.
- Assemble the Cheeseburger Alfredo Pasta: Add the cooked pasta to the skillet with the Alfredo sauce and toss to coat. Add the cooked ground beef mixture to the pasta and sauce and toss to combine. Stir in the chopped dill pickles and chopped tomatoes.
- Serve: Serve immediately, garnished with extra Parmesan cheese, cheddar cheese, mozzarella cheese, chopped dill pickles, chopped tomatoes, and any other desired toppings such as crumbled bacon, chopped red onion, or sesame seeds.
Notes
- To keep the sauce creamy, avoid boiling it vigorously once the cheese is added.
- Use whole milk and heavy cream for the richest Alfredo sauce; lighter dairy will yield a thinner sauce.
- Reserve pasta water to adjust sauce consistency as needed.
- Optional cayenne pepper adds a subtle spicy kick but can be omitted for a milder flavor.
- Adding toppings like crumbled bacon or chopped red onion can enhance texture and flavor.
