Description

This One-Pot Beef and Cheddar Ranch Pasta is a hearty, comforting meal perfect for busy weeknights. Ground beef is browned and simmered with ranch seasoning, beef broth, and cream of mushroom soup to create a flavorful sauce that cooks the pasta right in the pot. Finished with creamy cheddar cheese, milk, and butter, this dish is rich, cheesy, and easy to make all in one pot, minimizing cleanup while maximizing taste.

Ingredients

Scale

Meat and Dairy

1 lb ground beef
1 1/2 cups shredded cheddar cheese
1/2 cup milk
2 tbsp butter

Vegetables and Aromatics

1 medium onion, chopped
2 cloves garlic, minced

Dry and Canned Goods

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

Seasonings and Garnish

Salt and pepper, to taste
Fresh parsley, chopped (for garnish, optional)

Cook Mode Prevent your screen from going dark

Instructions

Brown the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until fully 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, stirring occasionally, until the onion becomes softened and translucent, releasing its 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, allowing the flavors to meld together.
Cook the Pasta: Add the elbow macaroni to the simmering sauce, stirring well to combine. Cover the pot and cook for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Finish with Cheese and Dairy: Lower the heat to low and stir in the shredded cheddar cheese, milk, and butter. Continue cooking, stirring frequently, until the cheese is fully melted and the sauce is creamy and smooth.
Season to Taste: Taste the pasta and adjust seasoning as needed with salt and pepper to enhance the overall flavor.
Garnish and Serve: Optionally, sprinkle freshly chopped parsley on top for a pop of color and fresh flavor before serving hot.

Notes

Use ground turkey or chicken for a leaner alternative.
If you prefer a thicker sauce, let the pasta cook uncovered for the last few minutes to reduce liquid.
Fresh parsley adds a nice brightness but is optional.
For gluten-free, substitute macaroni with gluten-free pasta.
Leftovers reheat well and make great next-day lunches.