Recipe: Big Mac Pasta🍔

Big Mac Pasta: A Comfort Food Twist

Okay this was one of those recipes that had me suuuuper skeptical. My husband and kiddos too. But at the table…silence. Because everyone was DEVOURING it. I made enough for leftovers and the joke was on me. There wasn’t a BITE left. So safe to say this one is family approved BUT only if you genuinely like Big Macs! This recipe is a twist on comfort food and you know me, I’m always going to take my comfort food meals and make them Goal Body diet friendly! This one is fun and packed with flavor and PERFECT for spring/summer. Enter: Big Mac Pasta. This recipe takes everything we love about a classic burger (the tangy sauce, the cheesy goodness, and that little pickle crunch) and turns it into a hearty, satisfying pasta dish.

It’s simple, indulgent (without being a calorie bomb), and perfect for family dinners or meal prepping for the week. Plus, it’s packed with plenty of protein to keep you full and fueled.

The best part? It’s easy to throw together and customizable for your preferences. The ONE tweak I will make to this meal next time is adding in a volume veggie – Tom suggested steamed broccoli!

Let’s dive in!

Big Mac Pasta Recipe

What You’ll Need (4 Servings):

8 oz macaroni pasta (Trader Joe’s Organic Fusilli Corti Bucati or similar), dry
20 oz lean ground beef (93% lean, 7% fat) (salt pepper and garlic powder to season)
½ cup Half the Fat Light Mayo (Hellmann’s)
2 tbsp ketchup
1 tsp mustard
2 tbsp sweet relish
1 tsp white vinegar
1 tsp paprika
1/2 tsp onion powder
2 oz shredded cheddar cheese
¼ cup chopped raw tomatoes
2 small dill pickles (chopped)
1/2 cup pickled red onions (gut health!)

How to Make It:

Cook the Pasta:
Boil your macaroni pasta according to the package instructions until al dente. Drain and set it aside to cool slightly.
Brown the Ground Beef:
In a large skillet, cook the ground beef over medium heat until fully browned. Drain any excess fat and set the beef aside.
Make the Sauce:
In a medium bowl, whisk together the mayo, ketchup, mustard, sweet relish, and vinegar. Add seasonings and stir to combine.
Assemble Each Bowl:
Divide the pasta evenly across 4 bowls. Then repeat with the ground beef.
Add the Toppings:
Next top each with the shredded cheddar cheese (1/2 oz each). Top with the chopped tomatoes and dill pickle for that signature Big Mac flavor, and onions. Then drizzle the sauce over the top of each bowl.
Serve and Enjoy:
Finally, dig in!

Pro Tips for Success:

Customize Your Toppings: Add shredded lettuce or diced onions for extra crunch and flavor.
Meal Prep Friendly: This dish reheats beautifully, so it’s perfect for making ahead of time. Just store it in airtight containers for up to 3 days.
Lighten It Up: Swap the ground beef for ground chicken or an even leaner beef (like 96/4) to reduce the fat content.
Less Carbs, More Veg: Cut your pasta amount in half and replace with a soft volume veggie (I like to use one that’s the consistency of the pasta so it blends well), like steamed cauliflower for more volume and less calories.
More Pasta: If you’re feeding a bunch of wolves, I mean grown man + growing boys, like me, make WAY more pasta and bulk their dish up. Keep your serving if pasta in check (that’s the best part about meals like this that are broken down into components versus everything all mixed together).

Nutrition Breakdown (Per Serving):

Calories: 565
Protein: 39g
Carbs: 48g
Fat: 22g

This Big Mac Pasta is a fun, satisfying twist on a classic burger flavor. Whether it’s for a weeknight dinner, replacing your Friday night burger craving, or meal prep, it’s sure to hit the spot. Enjoy! 🍔🍝