Description
A comforting one-pot meal featuring ground beef, creamy ranch seasoning, and melted cheddar cheese tossed with tender pasta. This easy and flavorful skillet dish comes together quickly, making it perfect for busy weeknights.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
Liquids & Dairy
- 2 cups beef broth
- 1 cup milk
- 1½ cups shredded cheddar cheese
Dry Ingredients & Seasonings
- 2 cups uncooked pasta (rotini or penne)
- 1 packet ranch seasoning mix
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium heat. Add ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and the onion is softened. Drain any excess fat for a leaner dish.
- Add Liquids & Pasta: Stir in the beef broth, milk, ranch seasoning mix, and uncooked pasta. Increase heat and bring the mixture to a rolling boil.
- Simmer: Once boiling, reduce the heat to low. Cover the pot and let it simmer gently for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is tender and has absorbed some of the liquid.
- Melt Cheese: Remove the pot from heat and immediately stir in the shredded cheddar cheese. Mix until the cheese is fully melted and creates a creamy sauce coating the pasta and beef mixture.
- Season & Serve: Taste the dish and season with salt and pepper as desired. Serve the pasta hot, optionally garnished with chopped parsley or green onions for freshness and color.
Notes
- You can substitute ground turkey or chicken for ground beef for a leaner protein option.
- For a creamier texture, use whole milk or add a splash of heavy cream.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Add a pinch of red pepper flakes for a mild spicy kick.
