One-Pot Beef and Cheddar Ranch Pasta

There’s something so comforting about a one-pot meal—especially when it’s as rich, cheesy, and satisfying as this One-Pot Beef and Cheddar Ranch Pasta. Picture this: a chilly evening, the scent of sizzling beef and ranch seasoning filling the kitchen, and a pot of creamy, cheesy pasta ready in under 30 minutes. It’s the kind of dish that feels like a warm hug after a long day, and trust me, your family will be asking for seconds before the pot even hits the table.

Ingredients You’ll Need

This recipe is all about simplicity and big flavor. Here’s what you’ll need:

• 1 lb ground beef – I like using 85/15 for the perfect balance of flavor and tenderness, but leaner beef works too.
• 1 small onion, diced – Sweet yellow onions add a lovely depth, but white or red onions work in a pinch.
• 2 cloves garlic, minced – Because what’s a cozy pasta without garlic?
• 1 packet ranch seasoning – This is the secret weapon! It adds that tangy, herby punch we all love.
• 2 cups beef broth – Homemade or store-bought, just make sure it’s low-sodium if you’re watching salt.
• 1 cup milk – Whole milk makes it extra creamy, but 2% works too.
• 2 cups uncooked elbow pasta – Or any small pasta you have—shells, rotini, even penne will do.
• 2 cups shredded cheddar cheese – Sharp cheddar is my go-to for maximum flavor, but a blend of cheeses is divine.
• Salt and pepper to taste – Because seasoning is everything!

Let’s Get Cooking

This dish comes together in one pot—yes, just one!—which means less cleanup and more time to enjoy that cheesy goodness. Here’s how:

1. Brown the beef. Heat a large pot or deep skillet over medium heat. Add the ground beef and diced onion, breaking the meat apart as it cooks. Sauté until the beef is no longer pink and the onions are soft and translucent—about 5–7 minutes. Drain any excess grease if needed, but leave a little for flavor.
2. Add the garlic and ranch seasoning. Stir in the minced garlic and ranch seasoning, letting them bloom for about 30 seconds until fragrant. This is where the magic starts!
3. Pour in the liquids. Add the beef broth and milk, stirring to combine. Bring the mixture to a gentle simmer—this is your sauce base, and it’s going to be delicious.
4. Stir in the pasta. Add the uncooked pasta and give everything a good stir. Reduce the heat to medium-low, cover, and let it simmer for about 10–12 minutes, stirring occasionally to prevent sticking. The pasta should be tender, and the liquid mostly absorbed.
5. Cheese, please! Remove the pot from heat and stir in the shredded cheddar until it’s melted and gloriously gooey. Taste and adjust seasoning with salt and pepper if needed.

And just like that, dinner is served! A sprinkle of fresh parsley or chives on top adds a pop of color, but honestly? It’s perfect as is—creamy, cheesy, and packed with that irresistible ranch tang.

There’s something so comforting about a one-pot meal that comes together effortlessly yet tastes like you’ve been cooking all day. This Beef and Cheddar Ranch Pasta is the ultimate weeknight hero—creamy, cheesy, and packed with flavor. But before you dive in, let me share some tips to make it even more delicious!

Pro Tips for the Best Beef and Cheddar Ranch Pasta

• Brown the beef well: Don’t rush this step! Letting the beef develop a deep, caramelized crust adds incredible flavor to the whole dish.
• Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Take the extra minute to grate your own cheddar for the creamiest results.
• Adjust the ranch flavor: If you love that tangy ranch taste, stir in an extra tablespoon of ranch seasoning at the end.

Delicious Variations and Substitutions

This recipe is wonderfully adaptable to what you have on hand:

• Protein swap: Ground turkey or Italian sausage work beautifully in place of beef.
• Pasta shapes: While rotini holds the sauce perfectly, penne, shells, or even elbow macaroni are great alternatives.
• Vegetable boost: Stir in some sautéed mushrooms, spinach, or diced bell peppers with the onions.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.

What to Serve With Your Creamy Pasta

This dish is hearty enough to stand alone, but these sides complement it perfectly:

• A crisp green salad with ranch dressing (double the ranch flavor!)
• Garlic bread or buttery dinner rolls for soaking up every last bit of sauce
• Roasted vegetables like broccoli or Brussels sprouts
• A light, tangy coleslaw to cut through the richness

Storage and Reheating Tips

Leftovers (if you’re lucky enough to have any!) store beautifully:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Add a splash of milk when reheating on the stove or in the microwave to bring back the creamy consistency.

Frequently Asked Questions

Can I make this recipe gluten-free?
Absolutely! Just use your favorite gluten-free pasta and ensure your ranch seasoning is gluten-free.

What if I don’t have ranch seasoning?
You can make your own by mixing 1 tablespoon dried parsley, 1 teaspoon each of dried dill, garlic powder, onion powder, salt, and black pepper.

Can I use a different cheese?
While cheddar gives that classic flavor, Colby Jack, Monterey Jack, or even pepper jack would be delicious alternatives.

Is this dish kid-friendly?
Most kids adore this creamy, cheesy pasta! If your little ones are sensitive to spices, you might reduce the ranch seasoning slightly.

There you have it—a simple, satisfying meal that brings everyone to the table with minimal cleanup. Whether it’s a busy weeknight or you’re just craving some serious comfort food, this Beef and Cheddar Ranch Pasta delivers every time. The rich, creamy sauce clinging to every noodle, the melty cheese, that unmistakable ranch flavor—it’s the kind of meal that makes ordinary days feel special. Now go grab that big pot and get cooking—your future self (and probably your family too) will thank you!