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
Scale
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.
