Get ready to fall in love with a weeknight wonder: One-Pot Beef and Cheddar Ranch Pasta! This dish brings together savory ground beef, tangy ranch seasoning, and a generous handful of melty cheddar, all swirled together with tender pasta in a single pot. It’s the kind of meal that fills the kitchen with mouthwatering aromas and fills your bowl with rich, creamy comfort. Plus, with minimal cleanup and maximum flavor, it’s no wonder this recipe quickly becomes a family favorite. If you crave a dinner that feels indulgent but is secretly simple, this is the one to try!

One-Pot Beef and Cheddar Ranch Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of One-Pot Beef and Cheddar Ranch Pasta is how each ingredient plays a crucial role in building layers of flavor and texture. You don’t need a long shopping list, just a handful of pantry staples and a few fresh touches to create something truly irresistible.

Ground Beef: The hearty backbone of the dish, offering protein and rich, meaty flavor.
Onion (diced): Adds a sweet, savory note and softens as it cooks, making the sauce more aromatic.
Garlic (minced): A must for depth and a subtle garlicky kick that enhances every bite.
Salt: Essential for balancing and bringing out all the flavors.
Black Pepper: Gives a gentle warmth and just the right amount of kick.
Dry Ranch Seasoning Mix: The secret ingredient! It infuses the pasta with herby, tangy goodness.
Beef Broth: Adds savory depth and helps cook the pasta right in the pot for extra flavor.
Uncooked Pasta (penne, rotini, or elbow): Choose your favorite shape; it soaks up all those delicious juices.
Milk: Makes the sauce extra creamy and smooth without being heavy.
Shredded Cheddar Cheese: Melts into gooey perfection, blanketing everything in cheesy richness.
Fresh Parsley (optional): Adds a pop of color and a fresh, herbal finish if you like a bit of green.

How to Make One-Pot Beef and Cheddar Ranch Pasta

Step 1: Brown the Beef and Onion

Start by grabbing your favorite large skillet or Dutch oven and heat it over medium. Add the ground beef and diced onion, breaking up the beef as it cooks. In about 5–6 minutes, you’ll see the meat turn beautifully browned and the onions become tender and translucent. If there’s extra grease, go ahead and drain it off—this keeps the sauce from feeling too heavy.

Step 2: Add Garlic, Seasonings, and Ranch Mix

Sprinkle in the minced garlic, salt, black pepper, and that magical ranch seasoning mix. Stir it all together and let it cook for just a minute. This quick step lets the garlic bloom and the ranch flavors weave into the beef, making the base extra fragrant and delicious.

Step 3: Pour in Broth and Pasta

Now, pour in the beef broth and uncooked pasta. Give everything a good stir, making sure the pasta is mostly submerged. This is where the one-pot magic happens—no need to boil pasta separately! Bring the pot to a gentle boil, then reduce the heat, cover, and let it simmer.

Step 4: Simmer Until Pasta is Tender

Let the mixture simmer for 12–15 minutes, stirring occasionally to keep things from sticking. The pasta will absorb the flavorful broth and become wonderfully tender. Keep an eye on the liquid; by the end, most should be absorbed, leaving just enough for a creamy sauce.

Step 5: Stir in Milk and Cheddar

With the heat off, stir in the milk and shredded cheddar cheese. Watch as the cheese melts into the sauce, turning everything creamy, cheesy, and irresistible. The milk helps loosen the sauce so it coats every piece of pasta beautifully.

Step 6: Finish and Serve

If you’re feeling fancy, sprinkle some chopped fresh parsley over the top for color and a hint of freshness. Serve the One-Pot Beef and Cheddar Ranch Pasta piping hot and watch everyone dive in!

How to Serve One-Pot Beef and Cheddar Ranch Pasta

Garnishes

A sprinkle of fresh parsley not only adds a burst of color but also lifts the flavors with a subtle herbal note. If you love a little extra kick, try thinly sliced green onions or a light dusting of crushed red pepper on top for a fun twist.

Side Dishes

One-Pot Beef and Cheddar Ranch Pasta is hearty enough to stand alone, but it pairs beautifully with a crisp green salad or some roasted veggies for a pop of freshness. If you’re a bread lover, fluffy dinner rolls or classic garlic bread are perfect for soaking up every last bit of cheesy sauce.

Creative Ways to Present

Make it a cozy family-style dinner by serving the pasta straight from the pot at the table. Or, for a playful touch, spoon it into individual ramekins, sprinkle with a little extra cheddar, and pop them under the broiler for a bubbling, golden finish. This makes One-Pot Beef and Cheddar Ranch Pasta feel extra special for guests or a weeknight treat.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely before transferring to an airtight container. They’ll keep well in the fridge for up to 3 days, making them perfect for lunchboxes or a quick dinner later in the week. The flavors deepen overnight, so you might even love it more the next day!

Freezing

You can freeze One-Pot Beef and Cheddar Ranch Pasta for up to 2 months. For the best texture, let it cool, then portion into freezer-safe containers. Thaw overnight in the fridge before reheating for a meal that tastes almost as good as fresh.

Reheating

To reheat, pop a serving in the microwave or warm gently on the stove with a splash of milk or broth to revive the creamy sauce. Stir occasionally until heated through, and add a sprinkle of fresh cheese or parsley if you want to freshen it up.

FAQs

Can I use a different type Main Course

Absolutely! Feel free to swap in ground turkey or chicken for a lighter twist, or even try ground pork for a change of pace. The flavors blend beautifully with any ground meat you have on hand.

What kind of pasta works best for this recipe?

Short shapes like penne, rotini, or elbow macaroni are perfect because they hold the sauce well and cook evenly in one pot. If you’re using a different shape, just keep an eye on the cooking time and add a splash more broth if needed.

Is it possible to make this dish vegetarian?

Yes! Substitute plant-based ground meat and use vegetable broth instead of beef broth. You’ll still get all the creamy, cheesy, ranchy goodness in every bite.

How can I make One-Pot Beef and Cheddar Ranch Pasta even creamier?

For extra richness, stir in a spoonful of sour cream at the end or add an extra splash of milk. You can also mix in a bit more cheddar cheese if you’re feeling indulgent!

Can I make this ahead for meal prep?

Definitely! One-Pot Beef and Cheddar Ranch Pasta holds up well in the fridge, so make a batch on Sunday and enjoy easy lunches or dinners throughout the week. Just reheat with a little extra liquid to keep it creamy.

Final Thoughts

If you’re looking for a dinner that’s big on flavor, easy on cleanup, and always a hit at the table, you can’t go wrong with One-Pot Beef and Cheddar Ranch Pasta. Give it a try and watch it become a new comfort food classic in your home!

One-Pot Beef and Cheddar Ranch Pasta Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This One-Pot Beef and Cheddar Ranch Pasta is a flavorful and comforting dish perfect for busy weeknights. Ground beef is cooked with onions and garlic, then simmered with ranch seasoning, beef broth, and pasta to create a creamy, cheesy meal that comes together in just one pot. Topped with shredded cheddar cheese and fresh parsley, it’s a delicious way to enjoy a hearty and easy main course with minimal cleanup.

Ingredients

Scale

Meat and Aromatics

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced

Seasonings and Liquids

1 teaspoon salt
1/2 teaspoon black pepper
1 packet (1 oz) dry ranch seasoning mix
3 cups beef broth
1/2 cup milk

Pasta and Cheese

2 cups uncooked pasta (penne, rotini, or elbow)
1 1/2 cups shredded cheddar cheese

Garnish

1 tablespoon chopped fresh parsley (optional)

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Instructions

Cook the Ground Beef and Onion: In a large skillet or Dutch oven over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 5–6 minutes. Drain excess grease if needed to keep the dish from becoming too oily.
Add Seasonings and Garlic: Add the minced garlic, salt, black pepper, and the dry ranch seasoning mix to the beef and onion. Cook for an additional 1 minute, stirring frequently to release the flavors and toast the seasonings slightly.
Combine Broth and Pasta: Pour in the beef broth and add the uncooked pasta directly into the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer the Pasta: Cover the pot and cook for 12–15 minutes, stirring occasionally to prevent sticking. The pasta should be tender and most of the cooking liquid absorbed by the end of this step.
Finish with Milk and Cheese: Stir in the milk and shredded cheddar cheese until fully melted, creating a creamy sauce that coats the pasta and beef evenly.
Garnish and Serve: Remove the skillet from heat and sprinkle with chopped fresh parsley if desired. Serve the pasta hot for a comforting and delicious meal.

Notes

You can substitute ground turkey or chicken for a lighter version of this dish.
For extra richness, stir in a spoonful of sour cream at the end along with the cheese.
Use your favorite pasta shapes like penne, rotini, or elbow macaroni to suit your preference.
Make sure to stir occasionally during simmering to prevent pasta from sticking to the bottom of the pot.
Leftovers can be refrigerated for up to 3 days and reheated with a splash of milk to restore creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American