If you are looking for a cozy, flavorful dish that comes together with minimal fuss but maximum comfort, the One-Pot Beef and Cheddar Ranch Pasta Recipe is an absolute winner. This hearty pasta is packed with savory ground beef, tangy ranch seasoning, sharp cheddar cheese, and the creamy richness of mushroom soup all cooked in a single pot. It’s a perfect blend of cheesy, beefy goodness with a hint of ranch magic that will have everyone asking for seconds. Whether you need a quick weeknight dinner or a crowd-pleaser for friends and family, this recipe brings warmth and ease to your table in just 30 minutes.
Ingredients You’ll Need
This recipe thrives on simple, accessible ingredients that work together like a dream to build layers of flavor, texture, and color. Each element plays its part perfectly—from the savory beef that forms the hearty foundation to the creamy cheese that brings lusciousness, and the ranch seasoning that adds that unforgettable zing.
- 1 lb ground beef: Provides rich, meaty flavor and protein to keep it satisfying.
- 1 medium onion, chopped: Adds sweetness and depth when softened.
- 2 cloves garlic, minced: Offers fragrant, savory aroma and bold flavor.
- 1 packet ranch seasoning mix: Gives the dish that signature tangy and herby punch.
- 4 cups beef broth: Infuses the pasta with robust meaty notes and keeps everything moist.
- 1 can (10.5 oz) cream of mushroom soup: Brings creamy texture and umami richness to the sauce.
- 1 lb elbow macaroni or preferred pasta: The perfect vehicle to soak up all those delicious flavors.
- 1 1/2 cups shredded cheddar cheese: Adds sharp, melty cheesiness that ties the whole dish together.
- Salt and pepper, to taste: Balances and enhances all the other ingredients.
- 1/2 cup milk: Makes the sauce silky and smooth.
- 2 tbsp butter: Adds richness and a velvety finish to the dish.
- Fresh parsley, chopped (optional): Gives a fresh, colorful garnish that brightens each bite.
How to Make One-Pot Beef and Cheddar Ranch Pasta Recipe
Step 1: Brown the Beef
Start by heating your large pot or Dutch oven over medium heat. Add the ground beef and cook it until it’s thoroughly browned, breaking it apart with your spoon so there are no large clumps. This step builds the meaty base you need, so patience pays off here. When the beef looks nicely cooked, drain any excess fat to keep things from feeling greasy.
Step 2: Sauté Onion and Garlic
To that browned beef, add the chopped onion and minced garlic. Cook them together for about 3 minutes until the onion softens and the garlic fills the kitchen with its lovely aroma. This combination adds a natural sweetness and a savory punch that balances the richness of the beef.
Step 3: Add Ranch Mix, Broth, and Mushroom Soup
Sprinkle in the ranch seasoning packet, then pour in the beef broth along with the cream of mushroom soup. Stir everything well to combine, then bring the mixture to a gentle simmer. This step creates a flavorful, creamy cooking liquid that the pasta will absorb for maximum taste.
Step 4: Cook the Pasta
Stir in the elbow macaroni, making sure each piece is submerged in the liquid. Cover the pot and let it cook for about 10 to 12 minutes. Keep an eye on it to ensure the pasta cooks until tender and most of the liquid is absorbed. This one-pot technique means less clean-up and all those delicious flavors marry together beautifully.
Step 5: Stir in Cheese, Milk, and Butter
Reduce the heat to low and add in the shredded cheddar cheese, milk, and butter. Stir gently and keep cooking as the cheese melts into the silky sauce. This step transforms the dish into a creamy, dreamy pasta that’s irresistibly cheesy.
Step 6: Season to Taste
Give it a final taste and season with salt and pepper as desired. This quick adjustment ensures every spoonful bursts with balanced flavors, perfectly seasoned to your liking.
Step 7: Garnish and Serve
Just before serving, sprinkle some fresh chopped parsley on top. This pop of green not only adds visual appeal but also a hint of freshness that lightens the rich dish beautifully.
How to Serve One-Pot Beef and Cheddar Ranch Pasta Recipe
Garnishes
Fresh parsley is a classic finish, but you could also experiment with a sprinkle of chopped green onions or even a dash of smoked paprika for a subtle smoky twist. These garnishes add a burst of color and can brighten the rich flavors to make the dish even more inviting.
Side Dishes
This hearty pasta pairs wonderfully with a crisp green salad tossed in a simple vinaigrette to cut through the richness. You can also serve it alongside roasted vegetables like broccoli or Brussels sprouts for added texture and nutrients. Garlic bread or buttery dinner rolls are a fantastic choice for soaking up every last bit of that creamy sauce.
Creative Ways to Present
For a fun presentation, serve the One-Pot Beef and Cheddar Ranch Pasta Recipe in individual mini cast iron skillets or ramekins. It also works beautifully as a layered casserole topped with extra cheese pulled from the pot and baked to bubbly perfection. These ideas are sure to impress at family dinners or casual gatherings!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and refrigerate. The flavors actually deepen overnight, making it just as delicious, if not more, the next day. It will stay fresh for up to 3 days in the fridge.
Freezing
If you want to save some for later, this dish freezes well. Portion it into freezer-safe containers, leaving a little room at the top for expansion. It can be frozen for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the pasta gently on the stove or in the microwave. Add a splash of milk or broth if the sauce seems too thick or dry to bring back that creamy texture. Stir occasionally to evenly heat everything through.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni works perfectly here, feel free to swap in shells, rotini, or penne. Just keep an eye on the cooking time, as different shapes might need a minute or two more or less to reach al dente.
Is it possible to make this recipe vegetarian?
You can certainly make a vegetarian version by substituting the ground beef with plant-based ground meat or additional vegetables like mushrooms and bell peppers. Use vegetable broth instead of beef broth for the best results.
Can I make this recipe dairy-free?
Yes, by swapping out the cheddar cheese for a dairy-free alternative and using dairy-free milk and margarine or oil instead of butter, you can enjoy a creamy and tasty version suitable for lactose intolerance or dairy-free diets.
What makes this a “one-pot” recipe?
The beauty of the One-Pot Beef and Cheddar Ranch Pasta Recipe is that you cook everything in a single pot from start to finish—browning the beef, cooking the pasta, and creating the cheesy sauce—all in one vessel. This means less washing up and more time to enjoy your meal.
Can I adjust the seasoning to be less salty or spicy?
Definitely! You can reduce or omit added salt initially and add it gradually after tasting. The ranch seasoning adds a tangy flavor but is not spicy, so if you want a milder dish, this recipe naturally suits that preference.
Final Thoughts
This One-Pot Beef and Cheddar Ranch Pasta Recipe is a little slice of comfort heaven that’s as simple to make as it is delicious. It hits all the right notes for a family-friendly, satisfying meal that feels special without being complicated. I can’t recommend enough giving this recipe a try the next time you want a fuss-free but flavor-packed dinner that warms your heart and your belly!
Print
One-Pot Beef and Cheddar Ranch Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A comforting and easy one-pot meal combining ground beef, creamy cheddar cheese, and zesty ranch seasoning with tender pasta, perfect for a quick and satisfying dinner.
Ingredients
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
Pantry
- 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
Optional Garnish
- Fresh parsley, chopped
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, stirring occasionally, until the onion softens and becomes translucent, enhancing the flavor base.
- Add Seasoning and Liquids: Stir in the ranch seasoning mix, beef broth, and cream of mushroom soup. Increase heat slightly and bring the mixture to a gentle simmer, allowing the flavors to combine.
- Cook the Pasta: Add the pasta directly into the pot, stirring to evenly distribute. Cover with a lid and cook for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Incorporate Cheese and Creaminess: Reduce the heat to low, then stir in the shredded cheddar cheese, milk, and butter. Continue cooking and stirring occasionally until the cheese fully melts and the sauce becomes creamy and smooth.
- Season to Taste: Taste the dish and adjust seasoning with salt and freshly ground black pepper as needed to balance the flavors.
- Garnish and Serve: Optionally garnish with freshly chopped parsley before serving to add a bright, fresh touch and color contrast.
Notes
- Use any pasta shape you prefer; smaller shapes like elbow macaroni or shells work best to hold the sauce.
- For a richer flavor, use full-fat cream of mushroom soup and whole milk.
- Drain excess beef fat thoroughly to avoid greasy texture.
- Leftover pasta may thicken as it cools; add a splash of milk when reheating to restore creaminess.
- For a spicier kick, add crushed red pepper flakes during cooking.
