It’s 6pm, you’re tired, and everyone’s hungry. You need a dinner that is fast and filling for your family. This Beef and Cheddar Pasta is the perfect solution for busy nights. It is warm, cheesy, and comes together in just one pan. Your family will love this cozy, satisfying meal.
Why This One Works
This recipe is a winner for busy weeknight dinners. You only have one pot to clean up after you eat. It is perfect for chilly fall evenings when you want comfort. The sharp cheddar makes the sauce incredibly creamy and rich. Everyone at the table will ask for seconds of this dish. It is budget-friendly and uses simple pantry staples you already have.
Simple Method
You start by browning the beef in a large skillet. Then, you stir in the seasonings and the dry pasta. Everything simmers together until the noodles are perfectly tender. You finish by folding in plenty of shredded cheese. Even if you’ve never made a cheese sauce, you can do this easily. It is a foolproof way to get dinner on the table fast.
Ingredients You’ll Need
This recipe uses simple ingredients that create a deep, savory flavor. Most of these are likely already in your kitchen pantry.
- 1 lb ground beef (80/20)
- 8 oz elbow macaroni
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 tbsp tomato paste
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp smoked paprika
Step-by-Step
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat until the internal temperature reaches 160°F (71°C). Drain excess rendered fat.
- Add the diced onion to the skillet and sauté for 3-5 minutes until translucent.
- Stir in the minced garlic and cook for 60 seconds until fragrant.
- Add the tomato paste, salt, pepper, and smoked paprika; stir for 1 minute to cook out the raw paste flavor.
- Incorporate the uncooked macaroni, beef broth, and milk into the skillet, ensuring the pasta is mostly submerged.
- Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes or until pasta is al dente.
- Remove from heat. Gradually fold in the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the sauce is emulsified.
- Let the dish rest for 2 minutes to allow the sauce to thicken before serving.
Best Ways to Enjoy It
Serve this pasta warm in large bowls for maximum comfort. It pairs perfectly with a crisp green salad or steamed broccoli. You can also add some crusty bread to soak up the sauce. This is the ultimate meal for a cozy night in. Set the table and enjoy a stress-free family meal tonight.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three to four days. To reheat, add a splash of milk to the pan. Warm it over low heat until it is creamy again. This prevents the cheese sauce from becoming too dry. It makes a fantastic office lunch for the next day.
Tips for Best Results
- Shred your own cheese from a block for the smoothest sauce.
- Don’t skip the resting time at the end of cooking.
- Avoid boiling the milk too hard to prevent curdling.
- Use a lean ground beef to reduce the amount of grease.
- Add a handful of frozen peas for a pop of color.
- Stir the pasta occasionally so it does not stick.
- Double the recipe if you are feeding a larger crowd.
Ways to Switch It Up
- Swap the beef for ground turkey for a lighter version.
- Use gluten-free elbow macaroni to make this allergy-friendly.
- Add diced jalapeños if you want a little extra heat.
- Mix in some sautéed mushrooms for an earthy fall flavor.
Common Questions
Can I make this ahead?
Yes, you can cook it and reheat it later. Just add a little milk when warming it up to keep it creamy.
Do I have to use elbow macaroni?
Any short pasta like penne or shells will work great for this recipe. Just ensure the pasta is submerged in the liquid.
Will kids eat this?
Absolutely, it tastes like a homemade version of a classic favorite. It is a guaranteed hit with picky eaters.
I hope this cheesy dish brings a smile to your face. It is the perfect way to end a long fall day. Give it a try and enjoy every bite.
— Alex
Ingredients
- 1 lb ground beef (80/20)
- 8 oz elbow macaroni
- 1 small yellow onion, finely diced
- 2 cloves garlic , minced
- 2 cups beef broth
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 tbsp tomato paste
- 1 tsp sal t
- 0.5 tsp black pepper
- 1 tsp smoked paprika
Instructions
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat until the internal temperature reaches 160°F (71°C). Drain excess rendered fat.
- Add the diced onion to the skillet and sauté for 3-5 minutes until translucent.
- Stir in the minced garlic and cook for 60 seconds until fragrant.
- Add the tomato paste, salt, pepper, and smoked paprika; stir for 1 minute to cook out the raw paste flavor.
- Incorporate the uncooked macaroni, beef broth, and milk into the skillet, ensuring the pasta is mostly submerged.
- Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes or until pasta is al dente.
- Remove from heat. Gradually fold in the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the sauce is emulsified.
- Let the dish rest for 2 minutes to allow the sauce to thicken before serving.
