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One Pot Bacon Cheeseburger Pasta

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The other day I woke up craving a big ol’ bacon cheeseburger and I just couldn’t stop thinking about one! Now, I can make a pretty mean lightened up cheeseburger, but I wanted to make something just a lil different so, this One Pot Bacon Cheeseburger Pasta was born and oh lordy, I’m so happy it was!

one pot cheeseburger pasta with pickles in a big white bowl

I want to keep this post just a lil shorter and sweeter because guess what?

It’s sunny…

It’s 65 degrees…

 It’s April, and… [drumroll]

It’s not snowing anymore!!

It’s SPRING! (please don’t let that be a jinx)

And, I’ve offically got spring fever. I want to clean all the things, grill all the things, plant all the things, and live outside. However, I’m sitting here on this lovely Spring-y, Sunday morning to write this lil ol’ post to you, my dear friends, because I love ya and because I tortured y’all by showing you this One Pot Bacon Cheeseburger Pasta for daaaaaaaays last week on Instagram with promises of it being up this weekend. You were all so excited and I just didn’t know, and I didn’t look at the forecast. (I mean, who even looks at forecasts anymore?)

I shouldn’t have procrastinated all week as I so often do. But do you wanna know something very personal about me? I am a huge procrastinator, and I work best when it’s very last minute. I fly by the seat of my pants, and I just kinda wing everything. So I’m going to quickly write this post, and then I think I’m going to pack a bag, and just move outside. I can hear Pepper and Eric out there flying a kite right now. But first, I’m gonna finish up here inside, in front of the laptop. Because I love all you guys, and I hope you make this right now… I just know you’re going to love it!

Okay, let me tell you why you should make this like yesterday:

  1. It’s easy-peasy.
  2. It’s made in one pot, aka my favorite thing. 
  3. It’s a ton of food for very few Weight Watchers Points, and it’s lighter in calories.
  4. It’s cheeseburger-ey heaven.
  5. It’s flavorlicious. (new word, you like?)
  6. It makes for perfect meal prep because it reheats deliciously!

To the kitchen we go!

Chop up some red onion. It’ll be a heaping cup full.

Chop up some center cut bacon too, then throw it in a hot skillet. Cook it up for a few minutes.

Be sure your skillet has a tight fitting lid. Since this is a one pot meal that means that you’re noodles will be made in it too and in order for them to cook properly, you’re going to need that lid.

Here’s a link to the skillet I use. It’s tried and true in all of my one pot meals. I love this skillet.

Click here for skillet. (affiliate)

When the bacon has started to crisp up, throw in your chopped up red onion.

Let it cook for a few minutes until the bacon is crisp, and the onions are soft.

Now right here, you can go one of two ways: You can leave the bacon and onions in (like I do), or you can remove them and toss them back in at the end when the pasta is all done. This helps keep the bacon a bit more crispy. Some people would rather do it that way. It’s totally up to you! I leave it in the pan, and let those flavors blend together!

Add in the ground beef, break apart with spatula, and continue to cook until browned- drain any excess grease out of the pan.

I will always, always, always, use Lawry’s Seasoned Salt on a classic cheeseburger. Since, I’m going for the classic bacon cheeseburger flavor in this dish, It makes for the perfect combination of flavor. You can find this stuff in any grocery store in the spice section.

And because burgers and pickles go together like mac and cheese, let’s add some dill relish.

And a can’a diced tomatoes!

Stir it all together, and then stir in your dry pasta. Bring it to a boil, reduce heat to simmer, put a tight fitting lid onto the skillet, and let it cook for about 12 minutes or until the noodles are done cooking.

When the noodles are done cooking, stir in shredded mozzarella cheese, worcestershire sauce, ketchup, mustard, and half and half. Continue to cook over medium-high heat for 3-4 minutes until the sauce thickens up and becomes creamy.

Let the sauce set for a few minutes, salt and pepper to taste, then seeeeerve it on up!

I added just a bit of reduced fat sharp cheddar and some crispy bacon to make it a lil more photogenic. It doesn’t need it whatsoever!

But I’m not gonna sit here and tell you that didn’t make it even more delicious.

I think this might be my new favorite food group.

It’s just so good, guys!

You’re going to love it!

And, honestly, it’s such a hefty serving size that I almost couldn’t finish it. Almost. I’m not a quitter, y’all. Not one noodle was left behind.

In conclusion, you need to make this as soon as humanly possible.

And we’re done. Time to go play outside!

With love from my kitchen to yours,


P.S. It’s even better as leftovers! Hoo-ray! 

one pot cheeseburger pasta with pickles in a big white bowl
4.94 from 106 votes

One Pot Bacon Cheeseburger Pasta

A one pot pasta take on a classic bacon cheeseburger meal. Perfect for weeknights and it’s incredibly delicious! 
Prep Time5 minutes
Active Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Yield: 6
Calories: 387kcal
Author: Star @ the skinny-ish dish


  • 1 medium red onion diced
  • 6 slices center cut bacon chopped, raw
  • 1 lb extra lean ground beef raw
  • 1.5 tsp Lawry’s Seasoned Salt
  • 3 tbsp dill relish
  • 1- 14.5 oz fire roasted diced tomatoes
  • cups beef broth
  • 1 cup water
  • 8 oz pasta, dry I use Campanelle, but you can use any type of pasta that holds sauce well
  • 3/4 cup shredded part skim mozzarella cheese
  • 1/2 cup fat free half and half
  • 1/4 cup reduced sugar ketchup I use Heinz
  • 2 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • salt & pepper, to taste


  • Heat a large skillet over medium heat. Add chopped bacon. Cook for a few minutes and then add in the diced red onion. Cook until bacon is crisp and onion is soft.
  • Add ground beef and break apart with spatula. Season with seasoned salt and continue to cook with the bacon and onions until meat is browned.
  • Add a can of diced tomatoes and the dill relish stir into the meat and then add the dry pasta along with beef broth, water, and a pinch of salt. Stir all together and bring to a boil and then reduce heat. Cover and simmer for about 12 minutes or until the pasta is cooked.
  • When the noodles are cooked, stir in mozzarella cheese, half and half, ketchup, mustard, and Worcestershire sauce. Over medium-high heat stir constantly for about 2-3 minutes or until the sauce is thickened. Let set for a couple of minutes before serving to help the sauce thicken a bit more. Salt & Pepper to taste! Serve & enjoy! 
    Optional: Sprinkle with extra cheese, pickles, onions, and/or bacon, if desired! 


Serving size: 1.5 cups 
WW Points: 9
387 calories. 11g fat, 5g saturated fat, 37g carbohydrates, net carbs 35g, 2g fiber, 5g sugars, 0 added sugar, 0 sugar alcohol, 32g protein


Calories: 387kcal | Carbohydrates: 37g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Sodium: 690mg | Fiber: 2g | Sugar: 5g

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  1. 5 stars
    I’ve made this in the past, and I’m going to make it again tonight with a few tweaks since I don’t want to go to the store. Going to use pre cooked bacon, diced tomato with sweet onion. And light cream cheese instead of half and half at the end.

  2. 5 stars
    Absolutely love this recipe!!! I am going to try it in my instant pot tonight. Will report back!! Thanks for all your content and all the hard work you put into making these amazing recipes

  3. 5 stars
    I love these one pot meals! And truthfully, somehow, with all the ingredients, and different flavors, you can still taste all the individual pieces to it, REALLY bringing out that bacon cheeseburger-goodness. Kids picked out what noddles we used, and I can’t wait for these left overs this week!

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