Here’s a simple and comforting recipe for One-Pot Beef and Cheddar Ranch Pasta—creamy, cheesy, and packed with flavor:
Ingredients
- Ground beef – 1 lb
- Pasta – 12 oz (elbow macaroni, penne, or rotini)
- Onion – 1 small, chopped
- Garlic – 2 cloves, minced
- Water or beef broth – 3 cups
- Milk – 1 cup
- Cheddar cheese – 2 cups, shredded
- Ranch seasoning mix – 1 packet (or 2–3 tsp homemade)
- Salt & pepper – to taste
- Optional: frozen peas or corn – 1 cup
Instructions
- Cook the beef: In a large pot, brown ground beef with onion and garlic. Drain excess fat.
- Add pasta & liquid: Stir in uncooked pasta, water or broth, milk, and ranch seasoning. Bring to a boil.
- Simmer: Reduce heat and cook, covered, for 10–12 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- Add cheese: Stir in shredded cheddar until melted and creamy.
- Optional veggies: Add peas or corn during the last 2–3 minutes of cooking.
- Serve: Garnish with fresh parsley or extra shredded cheddar if desired.
Tips:
- Using broth instead of water adds more flavor.
- For a creamier texture, add ¼ cup more milk or a splash of cream at the end.
- This is perfect for a weeknight dinner because everything cooks in one pot, saving time and dishes.
If you want, I can also give a 5-ingredient ultra-quick version that’s ready in under 25 minutes.
Do you want me to do that?
