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–+ servings
Benjamin

One-Pot Beef and Cheddar Pasta Recipe is a must-try!

This One-Pot Beef and Cheddar Pasta is a hearty, cheesy, and satisfying meal that comes together in just 30 minutes! Juicy ground beef, tender pasta, and a creamy cheddar cheese sauce—all cooked in one pot for easy cleanup. Perfect for busy weeknights or when you need a comforting dinner fast!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 1 can 15 oz tomato sauce
  • 1/2 cup heavy cream
  • 2 cups uncooked pasta penne, rotini, or elbow
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 1 tablespoon olive oil
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot or deep skillet, heat olive oil over medium heat.
  2. Add diced onion and sauté for 2-3 minutes until softened.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
  5. Season the beef with paprika, Italian seasoning, salt, and black pepper.
  6. Pour in beef broth, tomato sauce, and heavy cream. Stir well to combine.
  7. Add uncooked pasta to the pot and bring to a boil.
  8. Reduce heat, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
  9. Stir in shredded cheddar cheese until melted and creamy.
  10. Garnish with chopped parsley and serve hot!

Notes

  • Pasta Options: You can use any short pasta like shells, rigatoni, or fusilli.
  • Cheese Choices: Swap cheddar with Monterey Jack or mozzarella for a different cheesy twist.
  • Vegetable Add-ins: Stir in spinach, peas, or bell peppers for extra nutrition.
  • Spice Level: Add crushed red pepper flakes for a bit of heat.
  • Storage: Leftovers can be refrigerated for up to 3 days and reheated on the stove or microwave.

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