One-pot Beef And Cheddar Ranch Pasta Recipe

There's something undeniably comforting about a big bowl of Beef and Cheddar Ranch Pasta, especially when it’s made all in one pot. This cozy dish brings together juicy ground beef, creamy cheese, and tangy ranch seasoning for a family-friendly meal that's as easy as it is satisfying.

I first whipped this up on a cold weeknight when I didn’t feel like doing dishes – and it was an instant hit. Since then, it’s become one of those go-to recipes we turn to when we want something hearty, cheesy, and packed with flavor.

From the first bite, you’ll understand why this one-pot wonder has earned a permanent spot in our dinner rotation. Let’s dive in.

Why You'll Love This One-Pot Beef And Cheddar Ranch Pasta

Get ready to fall in love with a dish that checks all the boxes: comfort, convenience, and crave-worthy flavor. This One-Pot Beef and Cheddar Ranch Pasta is here to rescue your weeknight dinners.

First off, it’s super simple to make. Everything cooks in one pot – including the pasta – which means less cleanup and more free time for you. Perfect for busy nights when you're juggling homework, errands, or just a craving for something quick and cozy.

This recipe is also incredibly budget-friendly. With just a handful of pantry staples like pasta, ground beef, and cheese, you can feed a family of four without breaking the bank.

And let’s talk flavor: the ranch seasoning adds a tangy, herb-kissed punch that takes this cheesy beef pasta to the next level. It’s a great way to elevate simple ingredients into something exciting.

Lastly, it’s easy to customize. Whether you’re sneaking in extra veggies, swapping proteins, or adjusting spice levels, this dish is flexible enough to suit your taste and pantry.

Now that you're excited, let’s take a look at what goes into it.

Ingredients Notes

The magic of this dish comes from a simple lineup of ingredients that work together to create bold, creamy flavor. Let’s walk through each one.

Ground beef is the star of the show here. I usually go for an 85/15 blend – it has just the right amount of fat to stay juicy without making the dish greasy. If you prefer leaner meat or want to use ground turkey or chicken, that works too, but you may want to add a touch of oil for flavor.

Next is the ranch seasoning – the secret weapon. A single packet is all you need to bring that unmistakable blend of garlic, herbs, and tangy buttermilk flavor. You can use store-bought or even homemade if you like to keep your spice blends additive-free.

Cheddar cheese brings the creamy richness. I recommend freshly shredding your own from a block if possible – it melts better and avoids the anti-caking agents found in pre-shredded varieties. Go for sharp cheddar for the most flavor.

Pasta plays a supporting yet essential role. Short cuts like rotini, penne, or shells are ideal because they hold sauce well and cook evenly in one pot. Be sure to use regular (not quick-cook) pasta so the timing aligns with the other ingredients.

Lastly, you’ll need milk and broth to create the luscious sauce. The milk adds creaminess while the broth infuses everything with savory depth. I usually go with chicken or beef broth depending on what I have open.

As for equipment, all you really need is a large, heavy-bottomed pot or Dutch oven – one that’s deep enough to hold all the ingredients and allow for simmering without spilling over.

How To Make This One-Pot Beef And Cheddar Ranch Pasta

This recipe comes together in just about 30 minutes, and the best part is everything cooks in the same pot. Here’s how to make it step by step.

Start by heating a tablespoon of oil in your large pot over medium heat. Once hot, add the ground beef, breaking it up as it browns. Cook until fully browned and no pink remains, about 6–8 minutes. Drain any excess grease if necessary, but leave just a bit for flavor.

Next, stir in your ranch seasoning. Let it toast for a minute with the beef to deepen the flavor – you’ll notice the aroma get even more irresistible. Then, pour in your uncooked pasta, broth, and milk, stirring everything together to combine.

Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed – usually around 12–15 minutes. Be sure to stir frequently during the last few minutes to prevent sticking.

Once the pasta is cooked, remove the pot from heat and stir in your shredded cheddar cheese. Watch as it melts into a creamy, gooey sauce that clings to every piece of pasta and beef. If the sauce is too thick, add a splash of milk; if too thin, let it sit a minute or two.

Taste and adjust seasoning if needed – a pinch of salt or an extra dash of ranch won’t hurt. Then, scoop into bowls and serve piping hot.

From start to finish, this dish takes about 30 minutes. Expect a rich, comforting, cheesy bowl of pasta with ranch-kissed beef in every bite.

Storage Options

Leftovers of this dish reheat beautifully, making it great for meal prep or next-day lunches.

Store any cooled leftovers in an airtight container in the fridge for up to 4 days. The sauce may thicken slightly as it sits, so adding a splash of milk or broth when reheating helps bring back that creamy texture.

You can also freeze this pasta, though it’s best enjoyed fresh. If freezing, portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stove or microwave.

To reheat, use the microwave in 30-second bursts, stirring in between, or warm gently on the stove over medium-low heat with a bit of added liquid. Stir often to keep it creamy.

Variations and Substitutions

This recipe is a great base that’s easy to adjust based on what you have or what you’re craving.

If you’re not a fan of ground beef, try swapping in ground turkey or ground chicken. Both offer a leaner option that still tastes fantastic with ranch and cheddar.

Looking to add veggies? Stir in some frozen peas, corn, or spinach during the last few minutes of cooking. You can also sauté bell peppers or mushrooms with the beef for an extra flavor punch.

Not into cheddar? Go for Monterey Jack, Colby, or a Mexican blend. Even cream cheese or Velveeta can be mixed in for a smoother, richer sauce.

For a bit of heat, toss in red pepper flakes, chopped jalapeños, or a dash of hot sauce. This balances nicely with the creamy richness and ranch flavor.

And if you want to lighten it up a bit, use low-fat milk and reduced-fat cheese, or skip the cheese entirely and use a splash of sour cream or Greek yogurt for tang and creaminess.

Don’t be afraid to play around. Once you’ve made it once, you’ll see how forgiving and fun it is to tweak this pasta to match your taste.

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