Can I make this One-Pot Beef Cheddar Ranch Pasta ahead of time?

Yes! You can prepare this dish up to 2 days ahead, but it's best to slightly undercook the pasta and add a little extra liquid when reheating to maintain the creamy texture.

What's the best pasta shape for this recipe?

Medium pasta shapes like rotini, penne, or farfalle work best because they hold the sauce well and cook evenly in the one-pot format.

Can I make this recipe vegetarian?

Absolutely! Substitute the beef with plant-based ground meat and use vegetable broth instead of beef broth. The ranch and cheddar flavors will still make it delicious.

My sauce seems too thin. How can I thicken it?

Let the dish rest for 5-10 minutes before serving. The sauce naturally thickens as it cools. If needed, you can stir in an additional 1/4 cup of shredded cheese.

Can I use homemade ranch seasoning instead of a packet?

Yes! Combine 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for a homemade alternative.

How spicy is this dish?

The recipe as written is very mild and family-friendly. If you prefer heat, add red pepper flakes or cayenne to taste.

What should I do if I don't have ranch seasoning?

You can substitute with a blend of Italian seasoning, garlic powder, onion powder, and a pinch of dill. The flavor profile will be slightly different but still delicious.

Irresistible One-Pot Beef Cheddar Ranch Pasta Made Simple

Name: One-Pot Beef Cheddar Ranch Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound ground beef (85% lean); 1 medium onion, diced (about 1 cup); 3 cloves garlic, minced (or 1 tablespoon pre-minced garlic); 3 cups beef broth (low sodium); 2 tablespoons ranch seasoning (store-bought packet or homemade blend); 8 ounces uncooked pasta (rotini or penne); 1 cup milk (whole milk); 2 cups shredded sharp cheddar cheese; 1/4 cup chopped fresh parsley; Salt and pepper to taste

Description

This comforting One-Pot Beef Cheddar Ranch Pasta combines hearty ground beef, creamy cheddar, and zesty ranch flavors into a satisfying meal that only dirties a single pot. Perfect for busy weeknights, this dish delivers maximum flavor with minimal cleanup.

Ingredients

Scale

1 pound ground beef (85% lean)
1 medium onion, diced (about 1 cup)
3 cloves garlic, minced (or 1 tablespoon pre-minced garlic)
3 cups beef broth (low sodium)
2 tablespoons ranch seasoning (store-bought packet or homemade blend)
8 ounces uncooked pasta (rotini or penne)
1 cup milk (whole milk)
2 cups shredded sharp cheddar cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste

Instructions

Heat your large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for 5-7 minutes until no pink remains and the meat is nicely browned.
Add the diced onion to the browned beef and cook for 3-4 minutes until the onion becomes translucent and soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Stir in the uncooked pasta, beef broth, ranch seasoning, and a pinch of salt and pepper. Ensure the pasta is submerged in the liquid. Bring the mixture to a boil, then reduce heat to medium-low and cover. Let it simmer for 12-15 minutes, stirring occasionally to prevent sticking.
Once the pasta is nearly tender and most of the liquid has been absorbed, stir in the milk. Allow it to simmer for another 2-3 minutes until the pasta reaches your desired tenderness and the sauce begins to thicken.
Remove the pot from heat and gradually stir in the shredded cheddar cheese. Fold it in until completely melted and incorporated into the sauce.
Taste and adjust seasonings as needed. Sprinkle with fresh chopped parsley before serving. Let the dish rest for 3-5 minutes before serving to allow the sauce to thicken to the perfect consistency.

Notes

For best results, grate your own cheese rather than using pre-shredded, as it melts more smoothly.
Properly brown the beef for maximum flavor development.
Stir occasionally during cooking to prevent pasta from sticking to the bottom.
Add cheese off-heat to prevent separation and achieve the creamiest texture.
Let the dish rest before serving to allow the sauce to thicken properly.
The dish can be made ahead up to Step 3 and refrigerated for up to 24 hours before completing.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: One-Pot
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 520
Sugar: 4g
Sodium: 780mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg

Keywords: one-pot pasta, beef pasta, cheddar ranch pasta, easy dinner recipe, family dinner, weeknight meal, comfort food, ground beef recipe