Hearty Loaded Turkey Ham Cheeseburger Pasta (Print Version)

Experience hearty Loaded Turkey Ham Cheeseburger Pasta! A comforting, flavorful dish blending burger and pasta night, perfect for a weeknight dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Components

01 - 1 lb lean ground turkey
02 - 12 oz elbow macaroni
03 - 6 oz turkey ham, diced

→ Flavor Foundation

04 - 1 yellow onion, diced
05 - 4 cloves garlic, minced
06 - 1 (14.5 oz) can diced tomatoes, undrained
07 - 1 cup beef broth
08 - 1/4 cup ketchup
09 - 2 tbsp yellow mustard
10 - Salt and black pepper to taste

→ Creamy Goodness

11 - 8 oz sharp cheddar cheese, freshly shredded
12 - 4 oz cream cheese, softened
13 - 1 cup whole milk

→ Finishing Touches

14 - 1/2 cup dill pickles, diced, plus more for garnish

# Instructions:

01 - First things first, grab your biggest skillet or Dutch oven and set it over medium-high heat. Add a splash of oil, then toss in the ground turkey. Break it up with a spoon and cook until it's beautifully browned and no longer pink. This is where the flavor truly begins, hon! Drain off any excess fat – I always forget this part, oops – then add your diced onion and minced garlic. Sauté them until they're soft and fragrant, about 3-5 minutes. Your kitchen should start smelling amazing right about now!
02 - Now, stir in the diced turkey ham, the undrained diced tomatoes, and the beef broth. Give it all a good stir, making sure everything is combined. Season generously with salt and black pepper; this is crucial for building layers of flavor in your Loaded Turkey Ham Cheeseburger Pasta. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those delicious flavors to meld together beautifully. Don't rush this step, it's worth the wait!
03 - While your meat sauce is simmering away, get a large pot of salted water boiling for your elbow macaroni. Honestly, I always forget to salt the water enough, and then my pasta tastes bland – learn from my mistakes! Cook the pasta according to package directions until al dente. Once it's done, drain it well. We want perfectly cooked pasta, not mushy stuff, so keep an eye on it! This step is pretty straightforward, but it’s essential for the texture of our Loaded Turkey Ham Cheeseburger Pasta.
04 - In a separate medium saucepan, melt the softened cream cheese over low heat. Once it's smooth, gradually whisk in the whole milk until you have a smooth, lump-free mixture. This is the delicate part; low and slow is the name of the game here to prevent the cheese from seizing up. Once that's smooth, slowly add the shredded sharp cheddar, stirring continuously until it's completely melted and creamy. If you add it too fast, it can get clumpy, and nobody wants that! This creamy dream is what truly makes our Loaded Turkey Ham Cheeseburger Pasta shine.
05 - Now for the fun part – bringing it all together! Add the drained pasta to the skillet with your turkey ham and tomato mixture. Pour the creamy cheese sauce over everything. Stir gently but thoroughly until every piece of pasta and every bit of meat is coated in that glorious, cheesy goodness. I usually take a moment here to just admire the creamy, savory chaos in the pan. It looks a bit messy, but that's part of its charm, right? This is where your Loaded Turkey Ham Cheeseburger Pasta truly comes to life.
06 - Once everything is combined and heated through, remove your Loaded Turkey Ham Cheeseburger Pasta from the heat. Spoon generous servings into bowls. Now for the "loaded" part! Top each serving with plenty of diced dill pickles. If you want, add a little drizzle of extra ketchup and yellow mustard, just like you would on a burger. The tang of the pickles and the classic burger condiments really complete the experience. It smells so good, you'll want to dig in immediately!

# Notes:

01 - Always shred your own cheddar for the cheese sauce; it melts so much smoother than pre-shredded.
02 - Keep the heat low when making the cheese sauce to avoid it splitting – I learned this the hard way!
03 - Don't be shy with the dill pickles; they are essential for that true cheeseburger experience in this pasta.
04 - For a bit of extra tang, a tiny splash of pickle juice in the sauce works wonders.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - large pot
03 - medium saucepan
04 - whisk

# Nutrition (Per Serving):

Calories: 650
Total Fat: 30g
Total Carbohydrate: 60g
Protein: 40g

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