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One-Pot Beef and Cheddar Ranch Pasta

One-Pot Beef and Cheddar Ranch Pasta in a Dutch oven with creamy cheddar sauce and fresh chive garnish
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A hearty and satisfying weeknight dinner. Tender pasta, savory ground beef, and sharp cheddar cheese cook together in a creamy ranch sauce – all in one pot and ready in 30 minutes.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended for best flavor)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz) ranch seasoning mix
  • 4 cups beef broth (low-sodium preferred)
  • 2 cups uncooked rotini or penne pasta
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded from a block
  • Salt and black pepper to taste
  • Fresh chives or parsley, chopped (optional garnish)

Instructions

  1. Place a large pot or Dutch oven over medium-high heat. Add ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until fully browned and no pink remains. Drain excess fat.
  2. Stir in minced garlic and ranch seasoning mix. Cook for 1 minute until fragrant.
  3. Pour in beef broth and add uncooked pasta. Stir to combine and scrape up any browned bits from the bottom of the pot.
  4. Bring to a boil, then reduce to a medium simmer. Cover and cook for 10 to 12 minutes, stirring every few minutes, until pasta is just al dente and most liquid is absorbed.
  5. Reduce heat to low. Stir in heavy cream and shredded cheddar in two to three small additions, letting each addition melt fully before adding more, until sauce is smooth and creamy.
  6. Taste and season with salt and black pepper as needed. The ranch seasoning and broth already add salt, so taste before adding more.
  7. Remove from heat and let rest uncovered for 3 to 5 minutes to allow sauce to thicken. Garnish with fresh chives or parsley if desired and serve warm.

Notes

  • Always shred cheddar from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make the sauce grainy.
  • Use low-sodium broth and taste before adding salt – ranch seasoning and cheddar both contribute significant saltiness.
  • For a spicy kick, add a pinch of red pepper flakes with the garlic in step 2.
  • Ground turkey or chicken can be substituted for the beef. Add a small drizzle of olive oil when browning to compensate for lower fat content.
  • Freezing is not recommended. The cream and cheese sauce separates upon thawing and the texture becomes grainy.

Nutrition

Find it online: https://www.benefitiany.com/one-pot-beef-and-cheddar-ranch-pasta/