If you’re craving a comforting, cheesy, and flavorful meal that won’t have you stuck at the stove for hours, you’re going to love this One-Pot Beef and Cheddar Ranch Pasta Recipe. This dish is a delightful blend of savory ground beef, sharp cheddar cheese, and a punch of zesty ranch seasoning, all simmered to perfection in one pot. It’s the perfect weeknight dinner that feels indulgent yet comes together quickly, making it a go-to favorite for busy nights or anytime you want something hearty and super satisfying.
Ingredients You’ll Need
Getting your ingredients lined up for this One-Pot Beef and Cheddar Ranch Pasta Recipe is a breeze. Each component plays a special role, from the rich beef broth adding depth to the sharp cheddar delivering that irresistible cheesy goodness, ensuring every bite is a dream.
- 1 lb ground beef: The protein powerhouse that brings savory flavor and heartiness to the dish.
- 1 small onion, diced: Adds a subtle sweetness and aromatic base when sautéed with garlic.
- 2 cloves garlic, minced: Boosts flavor with a fragrant punch that complements the beef perfectly.
- 2 cups beef broth: Infuses the pasta with meaty richness and keeps everything juicy.
- 1 cup milk: Provides a creamy texture without overpowering the other flavors.
- 1 (10 oz) can diced tomatoes with green chilies: Adds a slight kick and a lovely pop of color to the pot.
- 8 oz elbow macaroni or pasta of choice: The tender, chewy base that absorbs all the delicious flavors.
- 1 packet ranch seasoning mix: This is the secret magic ingredient that gives the dish its signature zesty, herby profile.
- 1/2 teaspoon smoked paprika: Adds a warm, smoky undertone for extra depth.
- 1/2 teaspoon black pepper: Keeps the flavors balanced with a mild heat.
- 1/2 teaspoon salt: Enhances all ingredients, but feel free to adjust to taste.
- 2 cups shredded sharp cheddar cheese: The cheesy star of the show, melting into creamy, gooey bliss.
- 2 tablespoons cream cheese (optional): For those who love ultra-creamy texture, this is a game-changer.
- 2 green onions, sliced: Bright and fresh garnish that adds a nice crisp contrast.
How to Make One-Pot Beef and Cheddar Ranch Pasta Recipe
Step 1: Brown the Beef
Start by heating a large pot or deep skillet over medium heat, then add your ground beef. Break it apart with your spoon as it cooks until it’s fully browned and no longer pink. This step is crucial because it builds the savory foundation of our dish. If there’s excess fat after cooking, don’t hesitate to drain it—this keeps the pasta from becoming too greasy.
Step 2: Sauté Onion and Garlic
Next, toss in the diced onion and minced garlic with the beef. Let them cook for 2 to 3 minutes until they soften and release their wonderful aromas. This really elevates the flavor base and infuses the beef with a subtle sweetness and garlicky warmth.
Step 3: Add Liquids and Tomatoes
Pour in the beef broth, milk, and the can of diced tomatoes with green chilies right into the pot. Give everything a good stir to blend the ingredients together. This mixture will become the luscious sauce that ties the whole dish together.
Step 4: Combine Pasta and Seasonings
This is where all your flavors start to come alive. Add the elbow macaroni, ranch seasoning mix, smoked paprika, black pepper, and salt into the pot. Stir everything thoroughly to make sure the ranch seasoning is evenly distributed – that tangy ranch flavor is what makes this dish stand out.
Step 5: Simmer Until Tender
Turn the heat up until the mixture reaches a gentle boil, then reduce it to low. Cover the pot and let it simmer for 12 to 15 minutes, stirring occasionally. You’ll notice the pasta soaking up all those rich, beefy flavors and most of the liquid will be absorbed, leaving you with creamy, tender pasta that’s bursting with taste.
Step 6: Stir in Cheese for Creaminess
Once the pasta is perfectly cooked, remove the pot from heat and stir in your shredded sharp cheddar cheese along with the cream cheese, if you’re using it. Stir until the cheeses melt into a smooth, velvety sauce that coats every bite. This final cheesy step is what turns it into pure comfort food magic.
Step 7: Garnish and Serve
Finish off by sprinkling your chopped green onions on top for a fresh pop of color and crunch. Serve your One-Pot Beef and Cheddar Ranch Pasta Recipe warm, straight from the pot, and watch how quickly it disappears!
How to Serve One-Pot Beef and Cheddar Ranch Pasta Recipe
Garnishes
Adding a garnish can elevate your dish to the next level. Sliced green onions bring a refreshing, mild bite that balances the rich cheese, while a sprinkle of extra cheddar or a dash of smoked paprika on top can add a lovely finishing touch and make your pasta look irresistible.
Side Dishes
This hearty pasta pairs perfectly with simple, crisp sides. Think a green salad with a light vinaigrette, steamed broccoli for a pop of color and nutrition, or even some buttery garlic bread on the side to scoop up every cheesy, meaty morsel.
Creative Ways to Present
For a fun twist, serve the pasta inside mini bell pepper “bowls” or alongside a colorful vegetable medley for a vibrant plate. You could also layer it in a casserole dish, top with extra cheese, and pop it under the broiler for a few minutes for a bubbly golden crust. There’s no wrong way to make this dish your own!
Make Ahead and Storage
Storing Leftovers
Keep your leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more, making it taste just as delicious the next day. Just make sure to give it a good stir before reheating to redistribute the cheesy sauce.
Freezing
If you want to save some for a busy night later, this One-Pot Beef and Cheddar Ranch Pasta Recipe freezes well. Portion it into freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
To reheat, warm your leftovers gently on the stovetop over medium-low heat, stirring frequently to prevent sticking and to re-melt the cheese nicely. You can also microwave it, adding a splash of milk if it seems too thick, ensuring it stays creamy and delicious.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni works wonderfully here, you can swap it with shells, rotini, or penne—just keep an eye on the cooking time as some pastas cook faster or slower.
Is this recipe spicy?
Thanks to the diced tomatoes with green chilies, there’s a gentle warmth, but it’s not overly spicy. If you want more heat, consider adding a pinch of cayenne pepper or some hot sauce.
Can I make this vegetarian?
You can substitute the ground beef with plant-based crumbles or cooked lentils, and use vegetable broth instead of beef broth. It might change the flavor profile slightly, but it will still be wonderfully tasty and comforting.
Why add cream cheese?
Cream cheese adds an extra layer of creaminess that makes the sauce silky and rich. It’s optional but highly recommended if you love indulgent, velvety textures.
Can I prepare this in advance for a party?
Definitely! You can cook everything up to the simmering step, then refrigerate and finish cooking with the cheese added just before serving. This makes entertaining stress-free and keeps the pasta fresh and cheesy.
Final Thoughts
If you’re looking for a dish that combines when savory comfort meets easy cooking, this One-Pot Beef and Cheddar Ranch Pasta Recipe is your new best friend. It’s packed with flavor, simple to make, and hits all the right cozy notes that keep everyone coming back for seconds. Feel free to get creative with toppings or sides, but honestly, it’s perfect just as is. Give it a try soon—you won’t regret it!
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 Dish
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Beef and Cheddar Ranch Pasta is a quick and comforting meal that combines ground beef, creamy cheddar cheese, and zesty ranch seasoning all cooked together in one pot. Ready in just 30 minutes, this hearty pasta dish features a flavorful tomato and green chili base, topped with gooey cheese and fresh green onions for garnish, making it perfect for busy weeknights.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Liquids and Dairy
- 2 cups beef broth
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons cream cheese (optional, for extra creaminess)
Pantry
- 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)
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 keep the dish from being greasy.
- Sauté aromatics: Add the diced onion and minced garlic to the beef. Cook for 2-3 minutes until the onion becomes soft and fragrant, which enhances the flavor base.
- Add liquids and tomatoes: Pour in the beef broth, milk, and the canned diced tomatoes with green chilies. Stir everything together to combine the flavors evenly.
- Add pasta and spices: Stir in the elbow macaroni, ranch seasoning mix, smoked paprika, black pepper, and salt. Mix well so the seasoning coats the pasta and broth evenly.
- Simmer pasta: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 12-15 minutes, stirring occasionally. Cook until the pasta is tender and most of the liquid is absorbed.
- Incorporate cheeses: Remove the pot from heat and stir in the shredded sharp cheddar cheese and cream cheese (if using) until melted and creamy, creating a smooth, rich sauce.
- Garnish and serve: Sprinkle the sliced green onions on top for a fresh finish and serve the pasta warm for a satisfying meal.
Notes
- Drain excess fat from the cooked beef to avoid a greasy dish.
- Use cream cheese for a richer, creamier texture but it’s optional.
- Adjust salt according to taste, especially if the beef broth or ranch mix is already salty.
- Stir occasionally while simmering to prevent the pasta from sticking to the pot.
- Substitute elbow macaroni with other short pasta shapes like penne or rotini if preferred.
