One-Pot Beef and Cheddar Ranch Pasta : Cozy Meal

There are few things more satisfying after a long day than a warm, creamy bowl of pasta that’s bursting with flavor—and doesn’t require a sink full of dishes. That’s exactly why this one-pot beef and cheddar ranch pasta is one of my go-to comfort meals, especially when the weather turns cool and cravings hit hard.

I first made a version of this dish on a snowy evening in Vermont, rifling through my pantry for dinner inspiration. With ground beef, a box of pasta, a packet of ranch seasoning, and a block of cheddar on hand, this creamy, savory miracle came together in under 30 minutes. It’s since become a staple in my kitchen—and one I know you’ll love too.

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Why You’ll Love This One-Pot Beef and Cheddar Ranch Pasta

• One pot = less cleanup
• Big flavor with simple ingredients
• Kid-approved and family-friendly
• Ready in 30 minutes or less
• Perfect for cozy fall and winter nights

Whether you’re feeding a family of four or looking for a meal prep winner, this pasta covers all the comfort food bases.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients

• 1 lb ground beef (80/20 preferred)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet ranch seasoning mix (or homemade)
• 2 cups chicken or beef broth
• 1 cup milk (whole or 2%)
• 2 cups dry pasta (rotini, penne, or elbow)
• 1½ cups shredded cheddar cheese
• Salt and pepper to taste
• 2 tbsp chopped parsley (optional, for garnish)
• ½ tsp crushed red pepper flakes (optional, for heat)

Instructions

1. Brown the Beef
In a large pot or deep skillet, cook the ground beef over medium heat until browned. Drain excess grease, if necessary. Add diced onion and cook for another 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds.

2. Add the Seasonings and Liquid
Sprinkle in the ranch seasoning and stir to coat the beef. Pour in broth and milk, then bring the mixture to a gentle boil.

3. Add the Pasta
Stir in the dry pasta. Reduce heat to a simmer and cook uncovered for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed.

4. Make it Cheesy
Turn off the heat and stir in shredded cheddar cheese until melted and creamy. Season with additional salt, pepper, or red pepper flakes to taste.

5. Garnish and Serve
Top with chopped parsley for color and freshness. Serve immediately while warm and cheesy!

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Pro Tips for the Perfect Pot

• Use freshly shredded cheese – it melts smoother than pre-shredded varieties.
• Stir frequently – to keep pasta from sticking to the bottom of the pot.
• Adjust creaminess – add a splash of milk or broth if it’s too thick before serving.
• Make it spicy – stir in hot sauce or sliced jalapeños for a zesty kick.

Flavor Variations

• Bacon Ranch: Add cooked crumbled bacon at the end for a smoky twist.
• Veggie Boost: Stir in frozen peas or spinach during the last 5 minutes of cooking.
• Tex-Mex Style: Add a ½ cup of salsa and swap cheddar for pepper jack.
• Cream Cheese Creaminess: Stir in a dollop of cream cheese for an ultra-creamy version.

Serving Suggestions

This dish is hearty enough to stand on its own but pairs beautifully with:

• A simple green salad with ranch or vinaigrette
• Roasted broccoli or green beans
• Buttery garlic bread or toast
• A crisp cider or cold beer for the adults!

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm gently on the stove or in the microwave with a splash of broth or milk to loosen.
Freeze: Not ideal for freezing due to the dairy content, but it can be done in a pinch for up to 1 month.

Nutritional Info (Per Serving – Approximate)

• Calories: 590
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 95mg
• Sodium: 980mg
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 5g
• Protein: 34g

Great for energy on cold days, this dish is as nourishing as it is satisfying.

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❓ Frequently Asked Questions

Can I use a different type of pasta?
Yes! This recipe is flexible. Rotini, penne, shells, or elbow macaroni all work well. Just keep an eye on cook time—smaller pasta cooks faster.

What if I don’t have ranch seasoning?
You can make a quick homemade mix using 1 tsp dried parsley, ½ tsp each garlic powder, onion powder, and dill, plus a pinch of salt and pepper.

Can I make it vegetarian?
Absolutely. Swap ground beef for plant-based crumbles or cooked lentils, and use vegetable broth instead of chicken/beef broth.

Does this dish reheat well?
Yes, very well! Store leftovers in an airtight container and reheat with a splash of milk or broth to bring back creaminess.

Can I freeze this pasta?
It can be frozen, but the texture may change slightly due to the dairy. For best results, reheat gently on the stovetop and stir in a little extra milk.

Is this recipe spicy?
Not by default, but you can easily add crushed red pepper flakes, jalapeños, or hot sauce for a spicy twist.

Related Recipes You’ll Love

• Easy Skillet Taco Pasta
• Creamy Ranch Chicken and Rice Bake
• One-Pot Chili Mac and Cheese
• The Best Homemade Ranch Seasoning Mix

Join the Kitchen Chat!

Have you made this one-pot beef and cheddar ranch pasta? What variations did you try? Tag your photos on Instagram with #KitchenScroll or leave a comment below. I love seeing your creations!

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