Creamy, cheesy, and loaded with savory ground beef, this one-pot beef and cheddar ranch pasta is the kind of dinner that disappears fast. Everything cooks in one pan, the sauce turns silky as the pasta simmers, and that ranch seasoning brings a tangy, cozy flavor that tastes like comfort food in a bowl.
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There are nights when I want real dinner—something hearty, warm, and filling—but I don’t want to babysit three pots and a sink full of dishes. This is the recipe I reach for.
You brown the beef, stir in the seasonings, pour in the liquid, and let the pasta cook right in the same pan. The starch from the noodles thickens the sauce as it goes. At the end, you fold in cheddar and watch it melt into the creamiest, dreamiest ranchy cheese sauce.
And yes. It’s all done in one pot.
Our Best Tip: Keep the pasta at a gentle simmer, not a rolling boil. That’s how you get tender noodles and a thick, creamy sauce instead of a pan full of evaporated liquid.
YOU WILL LOVE THIS ONE-POT BEEF AND CHEDDAR RANCH PASTA
ONE PAN DINNER: Brown the beef, cook the pasta, finish with cheese—no extra saucepan needed.
CREAMY, CHEESY COMFORT FOOD: Ranch seasoning plus cheddar is a bold, cozy combo that tastes like the best kind of weeknight dinner.
FAST ENOUGH FOR A BUSY NIGHT: From start to finish, you’re looking at about 30 minutes.
FAMILY-FRIENDLY: Mild, cheesy, and filling. Easy to adjust if someone wants spice.
I love how this recipe smells while it cooks. First you get that savory beef browning in the pan. Then garlic and ranch seasoning hit the heat and the whole kitchen smells like dinner is handled.
WHAT MAKES THIS PASTA “ONE-POT”?
The trick is simple: you cook the noodles in the same pan as the beef and seasoning, using broth and milk as the cooking liquid.
As the pasta simmers, it releases starch. That starch thickens the liquid into a sauce. When you add cheddar at the end, it melts smoothly into that starchy base, giving you a creamy sauce without needing a roux, a separate cheese sauce, or a can of anything.
Less cleanup. More flavor.
ONE-POT BEEF AND CHEDDAR RANCH PASTA INGREDIENTS
This recipe keeps things simple, but every ingredient has a job to do. The beef adds richness, the ranch brings tang and herbs, and the cheddar makes it creamy and satisfying.
You’ll need:
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1 tablespoon olive oil
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1 pound lean ground beef (85/15 or 90/10 works great)
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1 small yellow onion, diced
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2 teaspoons minced garlic
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2 tablespoons ranch seasoning mix (or 1 packet, about 1 ounce)
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½ teaspoon black pepper
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½ teaspoon smoked paprika (optional, but so good)
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¼ teaspoon crushed red pepper flakes (optional)
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3 cups low-sodium beef broth
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1 cup whole milk (or half-and-half for extra richness)
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12 ounces rotini or penne pasta (uncooked)
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2 cups shredded sharp cheddar cheese, divided
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2 ounces cream cheese, softened (optional, for an extra creamy finish)
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2 tablespoons chopped parsley or sliced green onions (optional garnish)
WHY THESE INGREDIENTS WORK
Ranch seasoning mix: This is where that signature tangy, herby flavor comes from. It’s bold, so you don’t need much else.
Beef broth + milk: Broth gives deep savory flavor. Milk makes the sauce creamy and smooth.
Sharp cheddar: It stands up to the ranch flavor and melts into a sauce that’s rich without being flat.
Cream cheese: Not required, but it makes the sauce extra silky and helps prevent cheddar from turning grainy if your heat is too high.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
One of the best things about this recipe is how flexible it is. You can tweak it based on what’s in your fridge, what your family likes, or how you want it to taste.
MEAT: Ground turkey or ground chicken works well. If you use a leaner meat, add an extra teaspoon of olive oil so it doesn’t cook up dry.
PASTA: Rotini, penne, shells, and bowties are all great choices. Thin pastas (like spaghetti) can clump, and tiny pastas can overcook fast.
CHEESE: Sharp cheddar is the classic, but you can mix in Monterey Jack for a smoother melt or use a cheddar-jack blend. If you like a little bite, pepper jack is delicious.
VEGGIES: Stir in 1 cup of frozen peas for the last two minutes of cooking, or add baby spinach at the end and let it wilt. Diced bell pepper can be cooked with the onion.
EXTRA PROTEIN: Crumbled cooked bacon on top is a great finish if you want that smoky-salty boost.
MAKE IT SPICY: Add extra red pepper flakes, a dash of cayenne, or a spoonful of diced green chiles.
LIGHTEN IT UP: Use 2% milk and skip the cream cheese. You’ll still get a creamy sauce, just a little less rich.
HOW TO MAKE ONE-POT BEEF AND CHEDDAR RANCH PASTA
You’ll want a deep skillet, a Dutch oven, or a wide pot with a lid. Something big enough to hold the pasta once it expands.
Here is how you make it:
STEP ONE: BROWN THE BEEF AND ONION
Heat olive oil in a large deep skillet over medium-high heat. Add the diced onion and cook for 2 minutes, just until it starts to soften.
Add the ground beef. Cook until browned, breaking it up with a wooden spoon as you go.
If there’s a lot of grease, drain it off. Leave a little behind for flavor.
PRO TIP: Don’t stir constantly while the beef is browning. Let it sit for a bit so you get those flavorful browned bits on the bottom of the pan.
STEP TWO: ADD GARLIC AND SEASONING
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Sprinkle in the ranch seasoning mix, black pepper, smoked paprika, and red pepper flakes (if using). Stir well so the beef is evenly coated.
OUR RECIPE DEVELOPER SAYS
Ranch packets can vary in saltiness. Starting with low-sodium broth keeps the flavor balanced, and you can always add a pinch of salt at the end if you need it.
STEP THREE: POUR IN LIQUID AND SCRAPE THE PAN
Pour in the beef broth and stir, scraping up any browned bits stuck to the bottom. That’s pure flavor and it makes the sauce taste like it simmered all day.
Add the milk and stir again.
STEP FOUR: ADD PASTA AND SIMMER
Add the uncooked pasta and press it down so it’s mostly covered by the liquid.
Bring to a gentle boil, then reduce heat to a simmer. Cover with a lid and cook for 10 minutes.
Uncover, stir well, then cook uncovered for another 3 to 5 minutes, stirring every minute or so, until the pasta is tender and the sauce has thickened.
PRO TIP: If the pasta is tender but the sauce looks a little thin, let it simmer uncovered for 1 to 2 more minutes. The sauce thickens quickly once you uncover the pan.
STEP FIVE: TURN OFF HEAT AND ADD CHEESE
Remove the pan from heat. This matters—cheese melts best when the pan isn’t blazing hot.
Stir in the cream cheese (if using) until smooth.
Add 1½ cups of shredded cheddar cheese and stir until melted and creamy.
STEP SIX: REST AND FINISH
Let the pasta sit for 3 to 5 minutes. The sauce thickens as it rests.
Top with the remaining ½ cup cheddar and a sprinkle of parsley or green onions.
Serve hot.
THE SECRET TO A CREAMY ONE-POT SAUCE
If you’ve ever tried one-pot pasta and ended up with sticky noodles or a sauce that looked split, don’t worry. This version avoids that with a few small moves that make a big difference.
KEEP THE SIMMER GENTLE: High heat can reduce the liquid too fast and leave the pasta undercooked.
STIR AT THE RIGHT TIMES: Stir when you add pasta, stir once midway, then stir often near the end. That keeps noodles from clumping and helps the sauce thicken evenly.
REMOVE FROM HEAT BEFORE CHEESE: Cheddar can get grainy if it’s heated too aggressively. Off heat is your friend.
USE FRESHLY SHREDDED CHEESE IF YOU CAN: Pre-shredded cheese often has anti-caking ingredients that can make sauces a little less smooth. It still works, but freshly shredded melts like a dream.
TROUBLESHOOTING ONE-POT PASTA
Sauce too thick: Stir in a splash of milk or broth, a little at a time, until it loosens up.
Sauce too thin: Simmer uncovered for another minute or two. It thickens fast. Resting also helps.
Pasta not tender but liquid is low: Add ¼ cup broth, cover, and cook for a few more minutes.
Cheese looks grainy: Lower heat (or remove from heat), stir in a spoonful of cream cheese or a splash of milk, and keep stirring until smooth.
HOW TO SERVE BEEF AND CHEDDAR RANCH PASTA
This is a full meal on its own—protein, pasta, creamy sauce, the whole deal. But if you want to round it out, a simple side makes it feel extra complete.
Serve it with:
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A crisp green salad with cucumbers and tomatoes
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Steamed broccoli or green beans (something fresh and bright is perfect here)
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Roasted vegetables like carrots or Brussels sprouts
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Garlic bread or dinner rolls to scoop up the sauce
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A simple fruit bowl if you want something light on the side
If you’re serving picky eaters, keep it simple. This pasta already brings big flavor, and a plain veggie side fits right in.
HOW TO STORE ONE-POT BEEF AND CHEDDAR RANCH PASTA
This recipe reheats well, and the leftovers are one of those “even better tomorrow” situations.
MAKE AHEAD
You can brown the beef and onion ahead of time and store it in the fridge for up to 24 hours. When you’re ready to cook, put the pan back on the stove, add the liquids and pasta, and continue the recipe.
IN THE FRIDGE
Let the pasta cool to room temperature, then store it in an airtight container.
It will keep in the refrigerator for up to 3 to 4 days.
IN THE FREEZER
You can freeze it, but creamy pasta is always best fresh. If you do freeze, let it cool completely, portion into freezer-safe containers, and freeze for up to 2 months.
Thaw overnight in the fridge for best results.
REHEATING
Reheat gently so the sauce stays creamy.
Stovetop: Add pasta to a skillet with a splash of milk or broth. Warm over medium-low heat, stirring often.
Microwave: Heat in 60-second intervals, stirring each time. Add a splash of milk if it looks thick.
PRO TIP: Pasta thickens a lot in the fridge. A little milk while reheating brings the sauce back to life.
FREQUENTLY ASKED QUESTIONS
Can I use bottled ranch dressing instead of ranch seasoning?
For this recipe, ranch seasoning works best. Bottled dressing adds extra liquid and can make the sauce thin and a little sweet. If you only have ranch dressing, use ¼ cup and reduce the milk slightly, but the flavor won’t be as bold.
What’s the best pasta shape for one-pot pasta?
Short, sturdy pasta shapes win here. Rotini, penne, shells, or bowties cook evenly and hold onto the sauce.
Can I double this recipe?
Yes, as long as your pan is large enough. Use a Dutch oven or a big pot so the pasta has room to cook evenly. You may need an extra splash of broth near the end.
How do I keep the pasta from getting mushy?
Cook just until al dente, then stop the heat. The pasta continues to soften as it sits. If you know it’s going to be a bit before serving, keep it slightly underdone when you turn off the stove.
Can I add vegetables without changing the recipe?
Yes. Add diced bell pepper with the onion, frozen peas near the end, or stir in spinach after the cheese melts.
Is this recipe spicy?
Not unless you add spice. Keep the red pepper flakes out and it stays mild.
One-Pot Beef and Cheddar Ranch Pasta
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 pound lean ground beef
- 2 teaspoons minced garlic
- 2 tablespoons ranch seasoning mix or 1 packet
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- ¼ teaspoon crushed red pepper flakes optional
- 3 cups low-sodium beef broth
- 1 cup whole milk or half-and-half
- 12 ounces rotini or penne pasta uncooked
- 2 cups shredded sharp cheddar cheese divided
- 2 ounces cream cheese softened (optional)
- Chopped parsley or sliced green onions for garnish (optional)
Instructions
- Heat olive oil in a large deep skillet over medium-high heat. Add diced onion and cook for 2 minutes.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Stir in garlic and cook for 30 seconds. Add ranch seasoning, black pepper, smoked paprika, and red pepper flakes (if using). Stir well.
- Pour in beef broth and scrape up browned bits from the bottom of the pan. Stir in milk.
- Add uncooked pasta and press it down so it’s mostly covered. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 10 minutes.
- Uncover, stir, and cook 3 to 5 minutes more, stirring often, until pasta is tender and sauce thickens.
- Remove from heat. Stir in cream cheese (if using) until smooth. Add 1½ cups cheddar and stir until melted and creamy.
- Rest 3 to 5 minutes to thicken. Top with remaining cheddar and garnish if desired.
Notes
