The One-Pot Beef and Cheddar Ranch Pasta Recipe is a comforting, cheesy, and savory dinner that brings together the rich flavors of ground beef, sharp cheddar cheese, and zesty ranch seasoning in one easy-to-make pot. This hearty pasta dish is perfect for busy weeknights when you want something satisfying but don’t want to spend ages in the kitchen. With creamy mushroom soup and tender pasta cooked right in the flavorful broth, this recipe creates a perfect balance of textures and tastes that will quickly become a family favorite.
Ingredients You’ll Need
Gathering simple, familiar ingredients is the key to unlocking the magic of this dish. Each component contributes essential flavor and texture, making the end result comforting with just the right amount of zest, creaminess, and depth.
- 1 lb ground beef: Adds robust, savory flavor and protein to keep you full and satisfied.
- 1 medium onion, chopped: Brings subtle sweetness and aroma to deepen the dish’s flavor base.
- 2 cloves garlic, minced: Infuses warmth and enhances the overall savory profile without overpowering.
- 1 packet ranch seasoning mix: Gives the pasta its distinctive tangy, herbaceous kick that makes it memorable.
- 4 cups beef broth: Adds moisture and richness to cook the pasta and meld ingredients together.
- 1 can (10.5 oz) cream of mushroom soup: Creates luscious creaminess and earthy undertones.
- 1 lb elbow macaroni or your preferred pasta: The hearty base that soaks up all those delectable flavors.
- 1 1/2 cups shredded cheddar cheese: Melts into a gooey, cheesy finish that ties everything together.
- Salt and pepper, to taste: Essential for enhancing and balancing flavors throughout the cooking process.
- 1/2 cup milk: Smooths out the sauce, giving it a dreamy, silky texture.
- 2 tbsp butter: Adds richness and a velvety mouthfeel to the final dish.
- Fresh parsley, chopped (for garnish, optional): Adds a bright, fresh pop of color and herbaceous flavor when serving.
How to Make One-Pot Beef and Cheddar Ranch Pasta Recipe
Step 1: Brown the Beef
Start by heating your large pot or Dutch oven over medium heat, then add the ground beef. Cook it thoroughly until the meat is browned and no longer pink, breaking it up as it cooks. This step builds a rich foundation of flavor. Once browned, drain any excess fat to keep the dish from getting greasy.
Step 2: Sauté Onion and Garlic
To the browned beef, add the chopped onion and minced garlic. Sauté them together for about three minutes until the onions become soft and translucent. This step releases the natural sweetness of the onions and mellows out the garlic, creating a lovely aromatic base for the pasta.
Step 3: Add Seasoning and Broth
Sprinkle in the ranch seasoning mix, then pour in the beef broth and cream of mushroom soup. Stir everything together well and bring the mixture to a gentle simmer. This combination infuses the sauce with tangy, creamy, and umami flavors that make this One-Pot Beef and Cheddar Ranch Pasta Recipe so irresistible.
Step 4: Cook the Pasta
Stir in the elbow macaroni, ensuring the pasta is fully submerged in the liquid. Cover the pot and let it cook for 10 to 12 minutes, or until the pasta is tender and has absorbed most of the broth. Throughout this step, the pasta soaks up all the savory goodness, becoming tender but not mushy.
Step 5: Finish with Cheese, Milk, and Butter
Reduce the heat to low, then stir in the shredded cheddar cheese, milk, and butter. Keep stirring gently until the cheese melts completely into the sauce, creating a creamy, velvety texture that coats every bite. Taste carefully and adjust with salt and pepper to bring everything into perfect harmony.
How to Serve One-Pot Beef and Cheddar Ranch Pasta Recipe
Garnishes
To brighten up the dish visually and flavor-wise, sprinkle freshly chopped parsley over the top just before serving. The fresh herbs add a pop of color and a mild, refreshing contrast to the rich, cheesy pasta.
Side Dishes
Pair this hearty pasta with a crisp green salad tossed in a simple vinaigrette or some steamed veggies to balance out the richness. Garlic bread or a warm baguette also makes a fantastic side, perfect for soaking up any leftover sauce.
Creative Ways to Present
For a fun twist, serve this dish in individual oven-safe ramekins topped with extra shredded cheddar and broiled briefly for a bubbly, golden crust. Alternatively, scoop it into a hollowed-out small bread bowl for a rustic, crowd-pleasing presentation that will wow guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your One-Pot Beef and Cheddar Ranch Pasta Recipe store beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen after resting, making it a great make-ahead option for lunches or quick dinners.
Freezing
If you want to freeze leftovers, allow the pasta to cool completely, then place it in freezer-safe containers or bags. It will keep well for up to two months. When ready to enjoy, thaw overnight in the fridge before reheating gently to retain its best texture.
Reheating
To reheat, warm the pasta in a saucepan over low heat with a splash of milk or broth to restore creaminess. Stir occasionally until heated through. Alternatively, microwave in short bursts, stirring between intervals for even heating and maximum cheesy goodness.
FAQs
Can I use a different type of pasta for this One-Pot Beef and Cheddar Ranch Pasta Recipe?
Absolutely! While elbow macaroni works great, you can swap in shells, rotini, or penne. Just keep cooking times in mind, as some shapes might take a bit longer or shorter to get tender.
Is it possible to make this dish vegetarian?
Yes, by replacing the ground beef with a plant-based meat substitute or cooked lentils and using vegetable broth instead of beef broth, you can create a delicious vegetarian version without losing any of the comforting flavors.
How can I make this recipe gluten-free?
Simply use gluten-free pasta and ensure your ranch seasoning mix and cream of mushroom soup are gluten-free brands. This way, you can enjoy the same cheesy goodness without gluten concerns.
Can I add vegetables to the One-Pot Beef and Cheddar Ranch Pasta Recipe?
Certainly! Diced bell peppers, peas, or spinach make great additions and can be stirred in during the pasta cooking stage to boost the nutrition and add a fresh pop of color.
What can I do if my sauce is too thick or too thin?
If the sauce gets too thick during cooking or reheating, simply add a splash of milk or broth to loosen it up. If it’s too thin, simmer it a little longer uncovered until it reaches your preferred consistency.
Final Thoughts
This One-Pot Beef and Cheddar Ranch Pasta Recipe is truly a kitchen lifesaver that blends convenience with bold, comforting flavors perfectly. Whether you’re cooking for busy weeknights or feeding friends, it’s a guaranteed crowd-pleaser that’s both hearty and delicious. Give it a try and enjoy every creamy, cheesy bite that feels like a warm hug on a plate!
Print
One-Pot Beef and Cheddar Ranch Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Beef and Cheddar Ranch Pasta is a comforting and delicious meal perfect for busy weeknights. Ground beef is browned and combined with savory ranch seasoning, cream of mushroom soup, and tender elbow macaroni, all cooked together in one pot for easy cleanup. Finished with creamy melted cheddar cheese and a touch of butter and milk, this recipe delivers rich flavor and satisfying textures in just 30 minutes.
Ingredients
Meat and Dairy
- 1 lb ground beef
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
Produce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish, optional)
Pantry Items
- 1 packet ranch seasoning mix
- 4 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 lb elbow macaroni or your preferred pasta
- Salt and pepper, to taste
Instructions
- Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain any excess fat to keep the dish from being greasy.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook for about 3 minutes until the onion becomes softened and translucent, which helps develop flavor.
- Add seasonings and liquids: Stir in the ranch seasoning mix, beef broth, and cream of mushroom soup. Bring the mixture to a simmer over medium heat to meld the flavors together.
- Cook the pasta: Add the elbow macaroni to the pot and stir to combine. Cover the pot and cook for 10 to 12 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Finish with cheese and milk: Lower the heat to low and stir in the shredded cheddar cheese, milk, and butter. Continue cooking and stirring occasionally until the cheese has fully melted and the sauce is creamy and smooth.
- Season to taste: Taste the pasta and adjust the seasoning with salt and pepper as needed to enhance the flavor balance.
- Garnish and serve: Sprinkle chopped fresh parsley over the pasta before serving for a pop of color and fresh herb flavor, if desired.
Notes
- For a lighter version, substitute ground turkey for ground beef and use low-fat cheddar cheese.
- You can swap cream of mushroom soup with cream of chicken soup if preferred.
- Adding vegetables like peas or spinach in step 4 can boost nutrition and color.
- If the pasta absorbs too much liquid before cooking through, add a splash of extra beef broth or water.
- Make sure to stir occasionally during pasta cooking to avoid sticking and burning at the bottom.
- This dish reheats well and can be stored in the fridge for up to 3 days.
