Description
This hearty One-Pot Beef and Cheddar Ranch Pasta is a quick and satisfying meal perfect for busy weeknights. Ground beef, tender pasta, and creamy cheddar cheese are combined with savory ranch seasoning to create a deliciously comforting dish all cooked together in a single pot. Minimal prep and cleanup make it an easy favorite for the whole family.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
Liquids and Dairy
- 2 cups beef broth
- 1 cup milk
- 1½ cups shredded cheddar cheese
- 1 tbsp olive oil
Dry Ingredients
- 2 cups uncooked pasta (rotini or penne)
- 1 packet ranch seasoning mix
- Salt and pepper, to taste
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium heat. Add the ground beef and diced onion. Cook, stirring occasionally, until the beef is fully browned and the onion is soft and translucent. Drain any excess fat from the pot to reduce greasiness.
- Add Liquids & Pasta: Stir in the beef broth, milk, ranch seasoning mix, and uncooked pasta. Mix well to combine all the ingredients. Increase the heat and bring the mixture to a rolling boil.
- Simmer: Once boiling, reduce the heat to low. Cover the pot with a lid and let it simmer gently for 10 to 12 minutes. Stir occasionally to prevent sticking. The pasta should become tender and fully cooked by the end of this step.
- Melt Cheese: Remove the pot from heat and immediately stir in the shredded cheddar cheese. Mix thoroughly until the cheese melts completely into the creamy sauce, coating the pasta and beef evenly.
- Season & Serve: Taste the pasta and season with salt and freshly cracked black pepper as needed. Serve the dish hot, and optionally garnish with chopped parsley or green onions for added color and flavor.
Notes
- Use rotini or penne pasta as they hold the sauce well, but other short pasta shapes like fusilli or shells also work.
- If you prefer a thicker sauce, reduce the broth slightly or add cheese gradually until desired consistency.
- For a lighter version, substitute ground turkey or chicken for beef and use low-fat milk and cheese.
- Make sure to stir occasionally during simmering to prevent pasta sticking to the pot.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently with a splash of milk.
