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
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
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.
