Description
This Creamy Beef Pasta recipe combines tender ground beef with a rich, cheesy sauce made from sharp white cheddar and parmesan. Cooked in one pot with pasta simmered directly in broth, this comforting dish offers a perfect balance of savory flavors and creamy texture. Ideal for a hearty dinner, it comes together in under 40 minutes and serves six people.
Ingredients
Scale
Beef Mixture
- 2 tablespoons unsalted butter
- 1 lb ground beef (grass-fed recommended)
- 1 large shallot, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
Pasta and Sauce
- 1 lb dried short-cut pasta (rigatoni preferred)
- 4 cups (32 ounces) chicken or beef broth
- 1 cup heavy whipping cream
- 8 ounces sharp white cheddar cheese, shredded
- 1 cup freshly grated parmesan cheese, plus more for topping
Instructions
- Brown the Beef: In a large stock pot or Dutch oven, melt the butter over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned and no longer pink, about 6-7 minutes. Season with kosher salt, black pepper, and garlic powder to taste.
- Sauté Shallots: Add the finely chopped shallot to the beef. Stir well and continue cooking for about 4-5 minutes, allowing the shallots to soften and fully combine with the beef.
- Add Pasta and Broth: Pour in the dried rigatoni pasta and chicken or beef broth. Stir thoroughly to combine all ingredients. Cover the pot with a lid and let the pasta cook in the simmering broth until al dente, about 10-12 minutes.
- Finish with Cream and Cheese: Once the pasta is cooked, turn off the heat. Stir in the heavy cream, shredded sharp white cheddar, and grated parmesan cheese until the sauce is creamy and well blended.
- Let It Rest: Cover the pot again and let the pasta sit for at least 10 minutes. This resting period allows the sauce to thicken and the flavors to meld together perfectly.
- Serve and Enjoy: Serve the creamy beef pasta hot, garnished with extra parmesan cheese if desired, for added richness and flavor.
Notes
- Using grass-fed ground beef adds richer flavor and quality.
- You can substitute rigatoni with any short-cut pasta like penne or ziti.
- Letting the pasta rest after cooking ensures a thicker, creamier sauce.
- Adjust seasoning with salt and pepper to taste before serving.
- For a lower fat version, use reduced-fat cream and cheese.
