Description
This One-Pot Beef and Cheddar Ranch Pasta is a quick and comforting meal perfect for busy weeknights. Ground beef is browned with onions, then cooked with pasta, beef broth, milk, and ranch seasoning until tender. Finished with melted sharp cheddar cheese for a creamy, flavorful dish that requires minimal cleanup and only one pot.
Ingredients
Scale
Beef and Aromatics
- 1 lb ground beef
- 1 small onion, diced
- 1 tbsp olive oil
- Salt and pepper, to taste
Liquids and Seasoning
- 2 cups beef broth
- 1 cup milk
- 1 packet ranch seasoning mix
Pasta and Cheese
- 2 cups uncooked pasta (rotini or penne)
- 1½ cups shredded cheddar cheese
Instructions
- Brown the Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is soft. Drain any excess fat to keep the dish from being greasy.
- Add Liquids & Pasta: Stir in the beef broth, milk, ranch seasoning, and uncooked pasta. Bring the mixture to a boil, ensuring the pasta is submerged in the liquid.
- Simmer: Reduce heat to low, cover the pot, and let it simmer for 10 to 12 minutes. Stir occasionally during this time to prevent the pasta from sticking and to ensure even cooking until the pasta is tender.
- Melt Cheese: Remove the pot from heat and stir in the shredded cheddar cheese until it melts completely, creating a creamy sauce that coats the pasta and beef mixture.
- Season & Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot, optionally garnished with chopped parsley or sliced green onions for extra flavor and color.
Notes
- You can substitute milk with half-and-half or cream for an even richer dish.
- Use rotini or penne pasta as recommended; avoid very thin pastas as they may overcook and become mushy.
- For a lower-fat option, use lean ground beef or turkey and reduce the amount of cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk.
- Adding a handful of steamed vegetables like broccoli or peas can boost the nutritional value and add color.
