Description

This One-Pot Creamy Beef Pasta recipe combines ground beef, tender pasta, and a rich, cheesy sauce in a single pot. Made with simple ingredients like sharp cheddar, parmesan, and heavy cream, it’s a comforting, hearty meal perfect for a quick family dinner. The pasta cooks directly in the broth, absorbing all the flavors, and the final result is a creamy, flavorful dish that requires minimal cleanup.

Ingredients

Scale

Beef and Aromatics

2 tablespoons unsalted butter
1 lb ground beef (grass-fed preferred)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 teaspoon garlic powder
1 large shallot, finely chopped

Pasta and Broth

1 lb dried short-cut pasta (e.g., rigatoni)
4 cups (32 ounces) chicken or beef broth

Creamy Cheese Sauce

1 cup heavy whipping cream
8 ounces sharp white cheddar cheese, shredded
1 cup freshly grated parmesan cheese, plus more for topping

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Instructions

Brown the Beef: In a large stock pot or Dutch oven, melt the unsalted butter over medium-high heat. Add the ground beef and break it into crumbles using a wooden utensil. Cook the beef until fully browned, about 6-7 minutes. Season with kosher salt, freshly ground black pepper, and garlic powder to taste.
Sauté the Shallot: Add the finely chopped shallot to the browned beef. Stir well and cook for an additional 4-5 minutes, allowing the shallots to soften and the aromas to develop.
Cook Pasta: Add the dried short-cut pasta to the pot, then pour in the chicken or beef broth. Stir everything together to ensure the pasta is evenly distributed. Cover the pot with a lid and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
Add Cream and Cheese: Turn off the heat. Pour in the heavy whipping cream and add the shredded sharp white cheddar and freshly grated parmesan cheese. Stir thoroughly until the cheeses melt completely and the sauce becomes smooth and creamy.
Let Flavors Meld: Cover the pot again and let the creamy beef pasta sit for at least 10 minutes. This resting time allows the sauce to thicken and the flavors to blend perfectly. Serve hot, topped with extra parmesan cheese if desired.

Notes

Using sharp cheddar and parmesan cheeses creates a rich and complex flavor; feel free to adjust cheese types based on preference.
Grass-fed ground beef is preferred for better flavor and nutrition, but any quality ground beef works well.
For a lighter version, substitute half-and-half for heavy whipping cream, though the sauce will be less rich.
If the pasta absorbs too much liquid and starts sticking, add a splash more broth or water while cooking.
Leftovers reheat well on the stovetop with a little added cream or broth to loosen the sauce.
This recipe can be easily doubled for larger gatherings using a bigger pot.