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Loaded Bacon Cheeseburger Alfredo Pasta

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This loaded bacon cheeseburger Alfredo pasta is a comforting, hearty weeknight dinner that combines the flavors of a classic cheeseburger with creamy Alfredo pasta. It’s rich, cheesy, and packed with smoky bacon, ground beef, and a tangy hint of ketchup and mustard—all in one easy skillet meal.

Ingredients

Scale
  • 12 oz penne, rotini, or elbow macaroni (short pasta shapes; use gluten-free if needed)
  • 8 slices thick-cut bacon (about 6 oz), chopped
  • 1 lb ground beef (80/20 or leaner)
  • 1 small yellow onion, finely diced
  • 2–3 cloves garlic, minced
  • Kosher salt & black pepper, to taste
  • 2 cups Alfredo sauce (store-bought or homemade)
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese (sharp or medium)
  • 1 cup shredded mozzarella cheese (optional)
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1/4 cup pickles, diced (optional, for stirring in or topping)
  • 2 green onions, sliced (for garnish)
  • Crushed red pepper (optional, a pinch for heat)

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until just al dente (about 8–10 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
  2. While pasta cooks, heat a large skillet over medium heat. Add chopped bacon and cook, stirring occasionally, until crispy and golden (about 7–8 minutes). Use a slotted spoon to transfer bacon to a paper towel–lined plate, reserving 2 tablespoons bacon fat in the pan.
  3. In the same skillet over medium heat, add diced onion and cook until softened and translucent, about 3–5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
  4. Add ground beef to the skillet. Season with salt and pepper. Cook, breaking up with a spoon, until browned and cooked through (about 5–7 minutes). Drain excess fat if needed.
  5. Stir in Alfredo sauce and heavy cream. Add ketchup and mustard. Bring to a gentle simmer, stirring well. Taste and adjust seasoning as needed.
  6. Reduce heat to low. Add shredded cheddar and mozzarella cheese, stirring until just melted and smooth. Fold in most of the cooked bacon (reserve some for topping).
  7. Add cooked pasta to the skillet and toss to coat evenly. If the sauce is too thick, add reserved pasta water a splash at a time. Stir in diced pickles if using.
  8. Serve hot, garnished with remaining bacon, sliced green onions, extra cheese, and a sprinkle of crushed red pepper if desired.

Notes

For best results, use freshly shredded cheese for a smoother sauce. Don’t overcook the pasta; it will finish cooking in the sauce. Reserve some pasta water to adjust sauce consistency. For gluten-free, use GF pasta and Alfredo sauce. For dairy-free, use plant-based cheese and Alfredo. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently with a splash of milk or cream.

Nutrition

Keywords: bacon cheeseburger pasta, Alfredo pasta, weeknight dinner, skillet pasta, comfort food, loaded pasta, cheeseburger Alfredo, family dinner, easy pasta recipe, one pot meal

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