Description
A quick, comforting, and cheesy one-pot pasta dish that combines ground beef, pasta, and cheddar cheese for an easy weeknight dinner with minimal cleanup.
Ingredients
Scale
- 1 pound ground beef (80/20)
- 12 ounces elbow macaroni or small pasta (such as shells or penne)
- 1 medium yellow onion, diced (about 150g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons tomato paste (30g)
- 3 cups low sodium beef broth (720ml)
- 1 cup whole milk (240ml) or 2%
- 2 cups shredded sharp cheddar cheese (200g)
- 1 tablespoon Worcestershire sauce (15ml)
- Salt to taste (start with 1 teaspoon)
- Black pepper to taste (start with ½ teaspoon)
- Optional add-ins: 1 cup frozen peas or finely chopped bell peppers, 4 slices cooked and crumbled bacon
Instructions
- Heat a large deep skillet or sauté pan over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until no longer pink and starting to brown, about 5 minutes. Drain excess fat if needed.
- Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and Worcestershire sauce. Cook for 1-2 minutes, stirring constantly, to caramelize the tomato paste and deepen flavor. Season with salt and pepper.
- Pour in beef broth and milk, scraping the bottom of the pan to loosen browned bits. Add pasta and optional vegetables if using. Stir to submerge pasta.
- Bring mixture to a boil, then reduce heat to a simmer. Cover with lid slightly ajar and cook for 10-12 minutes, stirring every few minutes to prevent sticking, until pasta is tender and most liquid is absorbed.
- Turn off heat and stir in shredded cheddar cheese until melted and silky. Adjust salt and pepper to taste.
- Serve immediately, optionally topped with extra cheese or fresh herbs.
Notes
Do not rush browning the beef and caramelizing the tomato paste for best flavor. Use a heavy-bottomed pan to prevent burning. Stir gently but regularly to avoid pasta sticking or breaking. Add cheese off the heat to avoid graininess. If sauce is too thick, stir in a splash more milk. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with milk or broth to restore creaminess. Freezing is not recommended due to dairy separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480
- Sodium: 550
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
Keywords: one-pot, cheeseburger pasta, easy dinner, weeknight meal, comfort food, ground beef, pasta, cheddar cheese