If you’re craving a dish that’s comforting, packed with flavor, and comes together with minimal fuss, you’re going to absolutely love this One-Pot Beef and Cheddar Ranch Pasta Recipe. Think juicy ground beef mingling with creamy cheddar, all brightened by a hint of ranch seasoning and smoky paprika, cooked right in one pot so cleanup is a breeze. This recipe is a total game-changer for busy weeknights when you want something hearty and delicious without the hassle.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a crucial role in building the rich flavors and satisfying texture this dish is known for. From the savory beef to the creamy cheeses and that punchy ranch seasoning, everything comes together beautifully.
- Ground beef (1 lb): Provides the meaty base and hearty protein that anchors the dish.
- Diced onion (1 small): Adds sweetness and a savory depth when softened alongside the beef.
- Minced garlic (2 cloves): Brings aromatic warmth and a subtle kick that enhances every bite.
- Beef broth (2 cups): Infuses the pasta with rich, meaty flavor as it cooks.
- Milk (1 cup): Contributes creaminess and helps create that luscious sauce.
- Diced tomatoes with green chilies (10 oz can): Adds a gentle tang and a touch of heat for extra dimension.
- Elbow macaroni (8 oz): The perfect short pasta shape to soak up all those wonderful flavors.
- Ranch seasoning mix (1 packet): The secret star that lends herby and savory notes making this pasta uniquely delicious.
- Smoked paprika (½ teaspoon): Imparts a smoky undertone balancing the richness.
- Black pepper (½ teaspoon): Adds mild heat and complexity.
- Salt (½ teaspoon or to taste): Enhances all the flavors and ties the dish together.
- Shredded sharp cheddar cheese (2 cups): Melts into creamy, cheesy perfection for that irresistible finish.
- Cream cheese (2 tablespoons, optional): Boosts creaminess, making the sauce extra velvety.
- Green onions (2, sliced): Fresh, crisp garnish adding color and a mild oniony bite.
How to Make One-Pot Beef and Cheddar Ranch Pasta Recipe
Step 1: Brown the Beef
Heat up a large pot or deep skillet over medium heat and cook the ground beef until it’s nicely browned, breaking it apart with a spoon as it cooks. This step builds the foundation for your dish with that rich, savory flavor. Once browned, drain any excess fat to keep the dish balanced.
Step 2: Sauté Onion and Garlic
Next, add the diced onion and minced garlic to the beef, sautéing for about 2 to 3 minutes until the onions are soft and the garlic is fragrant. This adds a savory sweetness that complements the meat perfectly and creates a fragrant base for the sauce.
Step 3: Combine Broth, Milk, and Tomatoes
Pour in the beef broth, milk, and the diced tomatoes with green chilies. Stir everything together so all those great flavors are evenly mixed and ready to infuse the pasta.
Step 4: Add Pasta and Seasonings
Now it’s time to add the elbow macaroni, ranch seasoning mix, smoked paprika, black pepper, and salt. Give it a good stir so the pasta is fully submerged and the seasonings are distributed evenly. This step is where the magic really starts, with pasta soaking up all those delicious flavors as it cooks.
Step 5: Simmer Until Pasta is Tender
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let everything simmer for about 12 to 15 minutes, stirring occasionally. The pasta will cook perfectly, absorbing most of the liquid and thickening the sauce into a creamy, flavorful masterpiece.
Step 6: Stir in Cheeses
Remove the pot from heat and immediately stir in the shredded cheddar cheese and cream cheese (if using). The residual heat melts the cheeses into a dreamy, creamy sauce that ties everything together beautifully.
Step 7: Garnish and Serve
Finish by scattering the sliced green onions on top for a fresh burst of flavor, color, and texture. Serve this warm and watch it quickly become a family favorite.
How to Serve One-Pot Beef and Cheddar Ranch Pasta Recipe
Garnishes
Adding sliced green onions is a classic touch that brightens the dish, but you can also sprinkle some chopped fresh parsley or a dash of chili flakes if you like a little more heat. A dollop of sour cream on top can add extra richness, creating layers of creamy goodness.
Side Dishes
This pasta recipe is hearty on its own, but pairing it with a crisp green salad or roasted vegetables adds a nice contrast. Garlic bread or warm dinner rolls also make perfect companions, soaking up any leftover cheesy sauce on your plate.
Creative Ways to Present
For a fun twist, serve this One-Pot Beef and Cheddar Ranch Pasta Recipe in individual mini cast iron skillets for that cozy, rustic vibe. Alternatively, try layering it in a casserole dish topped with extra cheese and bake briefly for a golden crust that’s irresistible.
Make Ahead and Storage
Storing Leftovers
Let any leftover pasta cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days, making it a convenient and tasty next-day meal.
Freezing
While you can freeze this pasta, be aware that the texture may change slightly due to the dairy content. If you do freeze it, portion into freezer-safe containers and consume within 2 months for the best quality. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of milk or broth to loosen the sauce if it has thickened. Microwaving works too—cover the dish to retain moisture and stir midway through heating for even warmth.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well in this recipe. Just keep in mind that you might want to adjust the seasonings slightly since these meats are milder than beef.
Is there a way to make this recipe vegetarian?
Yes, swap the ground beef for plant-based crumbles or sautéed mushrooms for a hearty texture. Use vegetable broth instead of beef broth to keep it fully vegetarian.
Can I use a different type of cheese?
Sharp cheddar is what gives this dish its characteristic tang, but you can experiment with Colby Jack, Monterey Jack, or even a blend of cheeses to suit your taste.
What if I don’t have ranch seasoning mix?
You can make your own by combining dried parsley, garlic powder, onion powder, dried dill, salt, and a bit of pepper. This DIY mix will bring that authentic ranch flavor to your pasta.
Can I double this recipe for a larger crowd?
Definitely! Just make sure your pot or skillet is large enough to accommodate all the ingredients, and adjust cooking times accordingly so the pasta cooks through evenly.
Final Thoughts
This One-Pot Beef and Cheddar Ranch Pasta Recipe is one of those truly comforting meals that feels like a warm hug in every bite. It’s simple enough for busy nights yet packed with flavor that will impress everyone at your table. I can’t wait for you to give it a try and make it a go-to in your recipe rotation!
Print
One-Pot Beef and Cheddar Ranch Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Beef and Cheddar Ranch Pasta is a hearty and comforting dish perfect for a quick family dinner. Ground beef, tender pasta, and a creamy blend of cheddar cheese and ranch seasoning come together to create a flavorful, satisfying meal all cooked in a single pot for easy cleanup.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup milk
- 1 (10 oz) can diced tomatoes with green chilies
- 8 oz elbow macaroni or other short pasta
- 1 packet ranch seasoning mix
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons cream cheese (optional, for extra creaminess)
- 2 green onions, sliced (for garnish)
Instructions
- Brown the Beef: In a large pot or deep skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat if needed to avoid greasiness.
- Sauté Aromatics: Add the diced onion and minced garlic to the beef. Cook for 2-3 minutes until they are softened and release their fragrance, enhancing the flavor base of the dish.
- Add Liquids and Tomatoes: Pour in beef broth, milk, and the canned diced tomatoes with green chilies. Stir thoroughly to combine all ingredients evenly.
- Combine Pasta and Seasonings: Add the elbow macaroni, ranch seasoning mix, smoked paprika, black pepper, and salt to the pot. Stir well to incorporate seasoning throughout the mixture.
- Simmer Pasta: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for 12-15 minutes, stirring occasionally. Cook until pasta is tender and most liquid is absorbed.
- Finish with Cheese: Remove the pot from heat and stir in shredded cheddar cheese and cream cheese until melted and creamy, creating a rich sauce.
- Garnish and Serve: Sprinkle sliced green onions over the top for a fresh finish and serve the dish warm.
Notes
- For a creamier texture, do not skip the cream cheese, but it’s optional if you prefer less richness.
- If you like it spicier, add a pinch of cayenne pepper or use diced tomatoes with hotter chilies.
- You can substitute elbow macaroni with other short pasta shapes like rotini or penne if preferred.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
- To reduce sodium, use low-sodium beef broth and adjust salt accordingly.
