Description
There’s something magical about a warm, cheesy pasta dish that comes together in just one pot. It’s the kind of comfort food that fills your home with irresistible aromas and brings everyone running to the dinner table. This One-Pot Beef and Cheddar Ranch Pasta is the ultimate weeknight dinner—hearty, flavorful, and incredibly easy to make.
If you love creamy, cheesy pasta with bold ranch flavors and savory beef, this dish will quickly become a family favorite. The best part? Minimal cleanup! Since everything cooks in one pot, you get all the deliciousness without the extra dishes.
Whether you’re cooking for a busy family, meal prepping for the week, or just craving a cozy bowl of pasta, this recipe is a must-try. So grab your ingredients, and let’s get cooking!
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup milk
- 1 packet ranch seasoning mix
- 8 ounces pasta (penne, rotini, or elbow)
- 2 cups shredded cheddar cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon dried parsley (optional, for garnish)
Instructions
In a large pot or deep skillet, heat a drizzle of oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Once the beef is mostly cooked, add the diced onion and minced garlic. Sauté for another 2-3 minutes until the onions turn soft and translucent.
Pour in the beef broth and milk, stirring well to combine. Sprinkle in the ranch seasoning mix, paprika, black pepper, and salt. Stir again to make sure the flavors are evenly distributed.
Add the uncooked pasta directly into the pot. Stir to ensure the pasta is fully submerged in the liquid. Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 12-15 minutes, stirring occasionally to prevent sticking.
Once the pasta is tender and most of the liquid is absorbed, turn off the heat. Gradually stir in the shredded cheddar cheese until it melts into a creamy, cheesy sauce. If the sauce is too thick, add a splash of milk to loosen it up.
Sprinkle some dried parsley on top for a pop of color, and serve warm. Pair with a simple side salad or garlic bread for a complete meal. Enjoy!
Notes
- If you prefer a milder flavor, use a half packet of ranch seasoning instead of a full one.
- Feel free to swap cheddar for a mix of cheeses like Monterey Jack or Colby for extra creaminess.
- This dish tastes even better the next day as the flavors continue to meld!