Loaded Bacon Cheeseburger Alfredo Pasta

Cook the pasta according to package directions, drain, and set aside.
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
Season the beef with garlic powder, onion powder, salt, and pepper. Stir to combine.
In the same skillet, melt the butter and whisk in the flour to form a light roux.
Slowly pour in the heavy cream, stirring until the mixture begins to thicken.
Add the cheddar, mozzarella, and Parmesan cheeses, stirring until melted and smooth.
Stir in the ketchup and mustard if using for a cheeseburger-style flavor boost.
Add the cooked pasta and crumbled bacon to the skillet, tossing until evenly coated.
Top with extra cheddar and bacon, then cover for 2–3 minutes to allow the cheese to melt.
Garnish with parsley or green onions and serve hot.

Use ground turkey or chicken for a lighter version with the same satisfying flavor.
Add sautéed onions and pickles to enhance the cheeseburger profile.
Replace some of the heavy cream with milk for a slightly lighter sauce.
Stir in a pinch of smoked paprika for deeper, smoky warmth.

For a smoky, grilled-burger depth, use smoked bacon and add a dash of Worcestershire sauce.
Shred your own cheese for the smoothest sauce; pre-shredded cheese can make the sauce grainy.
Let the pasta rest for a few minutes before serving to allow the sauce to thicken beautifully.