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
Scale
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.
