Description
This One-Pot Beef and Cheddar Ranch Pasta recipe is a quick, comforting meal perfect for busy weeknights. Ground beef is browned with onions and then simmered with pasta, ranch seasoning, beef broth, and milk to create a creamy, flavorful dish. Finished with melted cheddar cheese, it’s cheesy, hearty, and ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cups beef broth
- 1 cup milk
- 2 cups uncooked pasta (rotini or penne)
- 1 packet ranch seasoning mix (about 1 oz)
- 1½ cups shredded cheddar cheese
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium heat. Add ground beef and diced onion. Cook until the beef is browned and the onion is softened, about 6–8 minutes. Drain any excess fat from the pot.
- Add Liquids & Pasta: Stir in beef broth, milk, ranch seasoning mix, and the uncooked pasta. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 10–12 minutes. Stir occasionally to prevent pasta from sticking. Cook until the pasta is tender and most of the liquid is absorbed.
- Melt Cheese: Remove the pot from heat and stir in the shredded cheddar cheese until it melts fully and the sauce becomes creamy.
- Season & Serve: Taste and season with salt and pepper as desired. Serve the pasta hot, optionally garnished with chopped parsley or green onions for a fresh touch.
Notes
- Use rotini or penne pasta for best texture and sauce absorption.
- For a richer flavor, substitute whole milk with half-and-half or heavy cream.
- If you prefer a spicier dish, add a pinch of crushed red pepper flakes when adding the ranch seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave with a splash of milk to loosen the sauce.
- Drain excess fat carefully to avoid greasy pasta.
