One Pot Beef Cheddar (Printable Version)
Hearty beef and cheddar meld with ranch and pasta for a quick, comforting weeknight dinner.
# Ingredients:
→ Protein
01 -
450 g ground beef
→ Vegetables
02 -
1 medium onion, finely chopped
→ Seasoning
03 -
30 g ranch seasoning mix
→ Liquids
04 -
480 ml beef broth, low sodium preferred
→ Pasta
05 -
225 g dried pasta shells or any small pasta shape
→ Dairy
06 -
150 g shredded sharp cheddar cheese
→ Seasoning
07 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and chopped onion and cook for approximately 8 minutes, breaking the beef into small pieces with a spatula, until the beef is deeply browned and onions are softened. Drain excess fat if desired to reduce greasiness.
02 -
Sprinkle ranch seasoning over the browned meat mixture. Pour in the beef broth and stir thoroughly, scraping the bottom of the pan to deglaze and lift browned bits into the sauce.
03 -
Add the dried pasta shells ensuring they are fully submerged in the liquid. Bring to a rolling boil, then reduce heat to low and cover tightly. Simmer gently for 10 to 12 minutes, stirring once or twice, until the pasta is al dente and most of the liquid has been absorbed. Add additional broth or water in small amounts if the mixture becomes too thick before the pasta is cooked.
04 -
Remove the lid and stir in the shredded cheddar cheese. Continue stirring steadily for one to two minutes until the cheese is fully melted and coats the pasta evenly. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
05 -
Remove from heat and portion into bowls while hot. Optionally, garnish with additional shredded cheese or fresh parsley for visual appeal and added freshness.
# Notes:
01 -
Use freshly grated cheddar for optimal melting and rich flavor. A Dutch oven or heavy-bottomed skillet aids in even cooking and prevents sticking.
02 -
The pasta cooks directly in the sauce, absorbing robust flavors while simplifying cleanup.
03 -
Leftovers store well in an airtight container for up to three days and reheat with a splash of broth to maintain creaminess.