Description
This One-Pot Creamy Beef Pasta is a comforting and flavorful dish that combines ground beef, pasta, and a rich cheese sauce all cooked together in a single pot. With tender meat, al dente pasta, and a blend of sharp cheddar and parmesan cheeses, it’s an easy weeknight meal that requires minimal cleanup and offers maximum satisfaction.
Ingredients
Scale
Beef and Seasoning
- 2 tablespoons unsalted butter
- 1 lb ground beef (preferably grass-fed)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 large shallot, finely chopped
Pasta and Sauces
- 1 lb dried short-cut pasta (rigatoni recommended)
- 4 cups (32 ounces) chicken or beef broth
- 1 cup heavy whipping cream
- 8 ounces sharp white cheddar cheese, shredded
- 1 cup freshly grated parmesan cheese, plus extra for topping
Instructions
- Brown the beef: In a large stock pot or Dutch oven, melt the butter over medium-high heat. Add the ground beef and use a wooden utensil to break it into crumbles. Cook until browned completely, about 6-7 minutes. Season with kosher salt, freshly ground black pepper, and garlic powder to taste.
- Cook the shallots: Add the finely chopped shallot to the browned beef. Stir to combine and continue cooking together for another 4-5 minutes until the shallots are softened and fragrant.
- Add pasta and broth: Stir in the dried pasta and pour in the broth. Mix everything well to evenly distribute the ingredients. Cover the pot with a lid and let the pasta cook until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
- Combine with cream and cheeses: Turn off the heat and immediately pour in the heavy cream, shredded cheddar cheese, and grated parmesan. Stir thoroughly until the cheeses melt and form a creamy sauce coating the pasta and beef.
- Rest and serve: Cover the pot again and let the pasta sit for at least 10 minutes off the heat. This resting time allows the flavors to meld together and the sauce to thicken slightly. Serve warm with additional parmesan cheese on top, if desired.
Notes
- For a richer flavor, use beef broth instead of chicken broth.
- Adjust pasta cooking time based on package instructions but aim for al dente texture to avoid mushy pasta.
- Can substitute heavy cream with half-and-half for a lighter version, though sauce will be less creamy.
- Leftovers keep well and can be reheated gently with a splash of broth or cream to loosen the sauce.
- Add a pinch of red pepper flakes for a spicy kick if desired.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 620
- Sugar: 3g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
