Hearty Turkey Ham Cheeseburger Pasta Skillet (Print Version)

Craving comfort? This Loaded Turkey Ham Cheeseburger Pasta is a one-pot wonder, packed with flavor and easy to whip up for a weeknight dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Burger Pasta Base

01 - 1 lb lean ground turkey
02 - 8 oz diced cooked ham
03 - 12 oz elbow macaroni (or similar small pasta)
04 - 1 yellow onion, finely chopped
05 - 4 cloves garlic, minced

→ Flavor & Texture Boosters

06 - 4 cups beef broth
07 - 1 (14.5 oz) can diced tomatoes, undrained
08 - 2 tbsp tomato paste
09 - 1 tbsp Worcestershire sauce

→ Cheesy Goodness

10 - 2 cups sharp cheddar cheese, freshly grated
11 - 4 slices American cheese

→ Finishing Touches

12 - 1/2 cup dill pickle chips, diced
13 - 1 tbsp yellow mustard
14 - 1 tbsp ketchup
15 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Okay, first things first, get a large skillet or Dutch oven heating up over medium-high heat. Add a tiny splash of olive oil if your pan needs it, then toss in your ground turkey and diced ham. Break up the turkey as it cooks, stirring occasionally, until it’s beautifully browned and no longer pink. This step is key for flavor, so don't rush it! I always make sure to get some nice crispy bits; they add so much texture. Drain off any excess fat, which, with lean turkey, usually isn't much, but still, better safe than soggy. This is the foundation for our Loaded Turkey Ham Cheeseburger Pasta, so start strong!
02 - Once your meats are browned and drained, toss in your chopped yellow onion and minced garlic into the same skillet. Oh, the smell already! Reduce the heat to medium-low and cook, stirring frequently, until the onion softens and turns translucent, about 5-7 minutes. You want them tender and fragrant, not browned. This step really builds the aromatic base for the sauce. I sometimes get distracted by the amazing smell and almost let the garlic burn – oops! Keep an eye on it; burnt garlic is a sad, bitter thing.
03 - Now for the good stuff! Stir in the tomato paste and diced tomatoes (undrained!) with the onions and garlic. Let it cook for a minute or two, stirring, to really deepen that tomato flavor. Then, pour in the beef broth and Worcestershire sauce. Give it a good stir, scraping up any browned bits from the bottom of the pan – that's pure flavor right there! This mixture will become the savory, tangy heart of your Loaded Turkey Ham Cheeseburger Pasta. The kitchen should be smelling incredible about now, truly mouth-watering.
04 - It's pasta time! Stir in your elbow macaroni, making sure it's fully submerged in the liquid. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the skillet, and let it simmer. This is where the magic happens, as the pasta cooks right in all that flavorful broth. Cook for about 12-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Give it a stir every few minutes to prevent sticking, which I've learned the hard way can happen if you just walk away!
05 - Once the pasta is cooked, remove the skillet from the heat. Now for the "cheeseburger" part! Stir in your freshly grated sharp cheddar cheese and those American cheese slices. Keep stirring until all the cheese is completely melted and the sauce is wonderfully creamy and luscious. This is where the dish transforms from a savory pasta into a true Loaded Turkey Ham Cheeseburger Pasta experience. Don't be afraid to get in there with a sturdy spoon; sometimes those cheese slices need a little encouragement to melt perfectly!
06 - Almost there! Stir in the diced dill pickles, yellow mustard, and ketchup. Taste and adjust seasonings – you might need a little more salt or pepper. Sometimes I add a tiny pinch of smoked paprika here for extra depth. Serve immediately, perhaps with a sprinkle of fresh parsley if you're feeling fancy, or just dive in! The finished dish should be creamy, tangy, and bursting with those familiar cheeseburger flavors. It's a beautiful, messy, comforting skillet meal, perfect for any night of the week.

# Notes:

01 - Always grate your own cheddar; pre-shredded cheese just doesn't melt the same, I learned that the hard way.
02 - Don't overcook the pasta! It continues to absorb sauce even after you take it off the heat, so aim for al dente.
03 - Adding the pickles at the very end is key for a fresh, tangy burst, rather than cooking them down.
04 - Serve with a crisp green salad or some extra dill pickle spears for the full experience.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - chopping board
03 - knife
04 - grater

# Nutrition (Per Serving):

Calories: 650
Total Fat: 30g
Total Carbohydrate: 55g
Protein: 40g

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