Loaded Bacon Cheeseburger Alfredo Pasta
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I grew up on two things: messy cheeseburgers and bowls of creamy pasta. This Loaded Bacon Cheeseburger Alfredo Pasta combines both into one bowl — juicy seasoned ground beef, crisp bacon, and a cheesy Alfredo sauce coating elbow macaroni. It’s comfort food that’s fast enough for weeknights and indulgent enough to feed a crowd. If you want a slightly different take or a printable version, check this alternate take on the dish I like to compare notes with.
Why you’ll love this dish
This recipe hits a lot of home-run reasons people search for it: it’s quick, family-friendly, and hugely satisfying. The creamy Alfredo base makes the pasta feel decadent, while the browned ground beef and crumbled bacon bring that classic cheeseburger flavor. It’s also very flexible — swap in ground turkey for a lighter option or use a different cheese blend for sharper flavor.
"Perfect weeknight comfort — all the flavors of a bacon cheeseburger in under 30 minutes." — A happy tester
This is ideal for busy dinners, casual potlucks, and anyone who wants a hearty one-dish meal with minimal fuss.
Step-by-step overview
Before you dive in, here’s what will happen: cook the macaroni until al dente; brown and season the ground beef; make a quick creamy sauce with heavy cream, cheddar, and Parmesan; then toss everything together with crumbled bacon and finish with salt and pepper. Total hands-on time is short, and most of the work can be done in one skillet plus a pot for pasta.
What you’ll need
- 12 oz elbow macaroni — cook according to package instructions (reserve a little pasta water if the sauce needs loosening).
- 1 lb ground beef — 80/20 gives good flavor; substitute ground turkey to cut fat.
- 1 tbsp olive oil — for browning the beef.
- 1 cup heavy cream — gives the sauce its rich, velvety texture.
- 1 cup shredded cheddar cheese — sharp or mild both work; shred from a block for best melting.
- 1/2 cup grated Parmesan cheese — adds nutty depth.
- 4 strips bacon — cooked and crumbled (bacon grease can be reserved for extra flavor).
- Salt and pepper, to taste.
Notes: You can swap elbow macaroni for penne or rigatoni. For a lighter sauce, use half-and-half plus a teaspoon of flour to thicken, but the mouthfeel will be different.
Step-by-step instructions
Cook the pasta:
- Bring a large pot of salted water to a boil.
- Add 12 oz elbow macaroni and cook to al dente per the package.
- Drain, but reserve 1/2 cup pasta water in case the sauce needs thinning.
Cook the beef:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add 1 lb ground beef, break it up, and season with a pinch of salt and pepper.
- Cook until nicely browned and no pink remains (about 6–8 minutes). Drain excess fat if you prefer.
Make the sauce:
- Reduce heat to medium-low and pour 1 cup heavy cream into the skillet with the beef.
- Stir in 1 cup shredded cheddar and 1/2 cup grated Parmesan until melted and smooth.
- If the sauce feels too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.
Combine and finish:
- Add the cooked pasta to the skillet and toss until every noodle is coated.
- Fold in crumbled bacon (4 strips) and taste; adjust with salt and pepper.
- Serve hot and, if desired, sprinkle extra Parmesan or chopped green onions on top.
If you’re curious about how other cooks present similar recipes and timing tweaks, this complete ingredient breakdown is a handy comparison.
Best ways to enjoy it
Plate a generous scoop in shallow bowls so the sauce spreads evenly. Quick pairing ideas:
- A crisp green salad with a tangy vinaigrette to cut the richness.
- Garlic bread or toasted baguette for scooping.
- For drinks, a light lager or a crisp Sauvignon Blanc balances the cheese and bacon.
Garnish options: extra crumbled bacon, chopped chives, or a few dill pickle slices for an authentic cheeseburger vibe.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for 3–4 days.
- Freezer: Freeze portions in freezer-safe containers up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a skillet over low heat with a splash of milk or reserved pasta water to restore creaminess. Microwave in 30-second bursts, stirring between, and add a tablespoon of milk if it dries out.
Always cool leftovers quickly (within two hours) and reheat to 165°F (74°C) for food safety.
Pro chef tips
- Salt your pasta water well — it’s the only chance to season the pasta itself.
- Brown the beef without overcrowding so you get flavorful caramelization.
- Grate cheese from a block; pre-shredded cheese can contain anti-caking agents that affect melting.
- If the sauce breaks (looks grainy), whisk in a tablespoon of cold milk off the heat to bring it back together.
- Reserve pasta water: its starch helps the sauce cling to the macaroni.
For a time-saving shortcut, you can crisp and crumble bacon in the oven while pasta cooks — it frees up stove space and gives even browning. If you want ideas for pressure-cooker or one-pot versions, check this instant-pot-style adaptation I reviewed.
Creative twists
- Spicy: Add diced jalapeño or a dash of cayenne to the beef while browning.
- Veg-forward: Stir in sautéed mushrooms, bell peppers, or spinach for extra veg.
- Bacon swap: Use pancetta for a slightly different pork flavor.
- Lighter sauce: Use half-and-half with a small roux (butter + flour) to thicken.
- Cheeseburger-style: Mix in chopped dill pickles and a spoon of ketchup or mustard at the end for the full diner experience.
Your questions answered
Q: How long does this take from start to finish?
A: Plan for about 25–30 minutes total: 10–12 minutes for pasta, 8–10 to brown beef and make the sauce, plus assembly.
Q: Can I make this ahead for a party?
A: Yes — make the components (pasta, beef, sauce) separately. Reheat and combine just before serving to keep textures bright. If fully combined and reheated later, the sauce can thicken; add reserved pasta water or a splash of cream when reheating.
Q: Is this freezer-friendly?
A: Yes. Freeze in meal-sized portions for up to 2 months. Thaw in the fridge overnight and reheat gently with a little milk or cream.
Q: Can I make it vegetarian?
A: Replace ground beef with a plant-based ground alternative and use vegetarian bacon or smoked tempeh. Check labels for Parmesan (it often contains animal rennet).
Conclusion
If you want another version to compare techniques and photos, see the original inspiration at Loaded Bacon Cheeseburger Alfredo Pasta | Pinney Family Recipes. For a slightly different recipe write-up and timing tips, this page has a clear step-by-step rundown: Loaded Bacon Cheeseburger Alfredo Pasta – Recipes Xpert. And if you’re curious about an Instant Pot spin on the idea, this Instant Pot Bacon Cheeseburger Pasta – A Sprinkle and A Splash write-up is a useful reference.
Enjoy the comfort of two favorites in one bowl — and don’t be afraid to make it your own.
Loaded Bacon Cheeseburger Alfredo Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook to al dente per the package instructions.
- Drain the pasta, but reserve 1/2 cup of pasta water in case the sauce needs thinning.
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef, break it up, and season with a pinch of salt and pepper.
- Cook until nicely browned and no pink remains, about 6–8 minutes. Drain excess fat if preferred.
- Reduce heat to medium-low and pour heavy cream into the skillet with the beef.
- Stir in shredded cheddar and grated Parmesan until melted and smooth.
- If the sauce feels too thick, add reserved pasta water a tablespoon at a time until desired consistency.
- Add the cooked pasta to the skillet and toss until every noodle is coated.
- Fold in crumbled bacon and adjust flavors with salt and pepper.
- Serve hot, optionally garnished with extra Parmesan or chopped green onions.
