Description

A hearty twist on alfredo: creamy cheese sauce tossed with pasta, seasoned ground beef, onions, and pickles—just like a loaded cheeseburger in pasta form.

Ingredients

Units Scale

12 oz pasta (fettuccine, penne, or rotini)
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp all‑purpose flour
1 1/2 cups milk
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp Dijon mustard
Salt and black pepper, to taste
1/2 cup diced dill pickles
Optional toppings: chopped tomatoes, shredded lettuce, extra pickles

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Instructions

Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet, brown ground beef and chopped onion over medium heat, breaking beef into crumbles. Add garlic during last minute. Drain excess fat and season beef with salt and pepper. Remove from pan and set aside.
In same skillet, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux.
Gradually whisk in milk and cream until smooth. Simmer 3–4 minutes, stirring until thickened.
Reduce heat to low and stir in cheddar, Parmesan, and Dijon mustard until melted and smooth. Season to taste.
Add cooked pasta and beef mixture to the sauce, tossing to coat evenly.
Just before serving, stir in diced pickles. Garnish with optional toppings and serve hot.

Notes

Use ground turkey or plant‑based beef substitute for a lighter or vegetarian version.
Swap cheddar for American cheese for a more classic cheeseburger flavor.
For a bit of heat, add diced jalapeños or a dash of hot sauce.
Make‑ahead: prepare sauce and beef up to a day ahead; reheat together with pasta, adding splash of milk if needed.
Leftovers reheat well—stir occasionally to keep sauce smooth and creamy.

Nutrition

Serving Size: 1 cup
Calories: 600 kcal
Sugar: 5 g
Sodium: 850 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 110 mg