One-Pot Beef and Cheddar Ranch Pasta

One-Pot Beef and Cheddar Ranch Pasta is the ultimate easy dinner — creamy, cheesy, savory, and packed with flavor. Everything cooks in one pot, from the beef to the pasta to the sauce, which means minimal cleanup and maximum flavor. With the bold kick of ranch seasoning and gooey cheddar cheese, this dish is a weeknight winner that’s guaranteed to satisfy.

Why You’ll Love This Recipe

• All made in one pot — no extra pans to clean
• Bold, cheesy, ranch-seasoned flavor in every bite
• Quick to make, perfect for busy weeknights
• Family-friendly and kid-approved
• Hearty and filling with simple ingredients

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion, diced
• Garlic, minced
• Pasta (penne, rotini, or elbow macaroni)
• Beef broth or water with bouillon
• Milk
• Cheddar cheese, shredded
• Cream cheese (optional, for extra creaminess)
• Ranch seasoning mix
• Salt and black pepper
• Butter or oil

Directions

1. Cook the Beef: In a large pot or deep skillet, heat butter or oil over medium heat. Add diced onion and cook until soft, about 3–4 minutes. Add ground beef and cook until browned. Drain any excess grease.
2. Add Garlic and Seasoning: Stir in minced garlic and cook for 1 minute. Sprinkle in ranch seasoning mix and stir to coat the meat evenly.
3. Add Liquids and Pasta: Pour in the beef broth and milk. Stir in the uncooked pasta. Bring to a boil, then reduce heat to a simmer.
4. Simmer Until Tender: Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
5. Make It Cheesy: Lower the heat. Stir in shredded cheddar cheese and cream cheese (if using) until melted and smooth. Add salt and pepper to taste.
6. Serve: Spoon into bowls and top with extra cheese or fresh herbs if desired. Serve hot.

Servings and Timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Add Veggies: Stir in frozen peas, broccoli florets, or spinach during the last few minutes of cooking.
• Spicy Twist: Add red pepper flakes or diced jalapeños.
• Creamier Sauce: Use more cream cheese or a splash of heavy cream.
• Different Cheeses: Try Monterey Jack, mozzarella, or a blend for extra gooeyness.
• Swap the Protein: Use ground turkey or chicken instead of beef.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a skillet over low heat with a splash of milk or broth to loosen the sauce, or microwave in short intervals until warmed through.

FAQs

Can I use any type of pasta?

Yes, short pasta shapes like penne, rotini, or shells work best. Adjust cooking time as needed.

Do I need to cook the pasta separately?

Nope! Everything cooks together in one pot, making this dish super convenient.

Can I use homemade ranch seasoning?

Absolutely. Mix together dried dill, parsley, garlic powder, onion powder, salt, and pepper.

What makes this dish creamy?

The milk, cheese, and optional cream cheese all contribute to a rich, creamy sauce.

Is this recipe spicy?

Not at all, but you can make it spicy by adding chili flakes or hot sauce.

Can I double the recipe?

Yes! Just use a larger pot and keep an eye on liquid levels to ensure the pasta cooks evenly.

Can I use pre-shredded cheese?

Yes, though freshly shredded cheese melts more smoothly and gives the best texture.

What if my sauce is too thick?

Add a splash of milk or broth at the end and stir until smooth.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze it. Reheat gently with added liquid to bring the sauce back to life.

What goes well with this pasta?

A simple green salad or garlic bread makes a great side.

Conclusion

One-Pot Beef and Cheddar Ranch Pasta is everything you want in a fast, satisfying meal: creamy, cheesy, packed with flavor, and made in a single pot. It’s the kind of comforting dish that’s easy to throw together and guaranteed to become a favorite at your table. Whether it’s a busy weeknight or you just want something delicious with minimal cleanup, this recipe delivers every time.

Print