This creamy beef and cheddar pasta came together on one of those evenings when I didn’t feel like pulling out multiple pots or making anything complicated. I just wanted something warm, filling, and comforting without too much effort.
It started with “let’s see what we have” and before I knew it, I had one of those dishes my family loved enough that it was worth writing down. This creamy beef and cheddar pasta is similar to a homemade hamburger helper, but it’s made from scratch with real ingredients and cooked all in one pan.
If you love simple skillet dinners with bold flavor and minimal cleanup, this one belongs in your regular rotation.
If you love cozy, creamy dinners like this one, you might also enjoy my creamy chicken spinach pasta bake.
TL;DR:
This creamy beef and cheddar one-pan pasta is an easy, comforting weeknight dinner made with simple ingredients and minimal cleanup. It has the same cozy feel as homemade mac and cheese, but with the heartiness of ground beef and pasta cooked right in the sauce. If you love creamy, no-fuss dinners, you might also enjoy my chicken pasta bake.
Why You’ll Love Creamy Beef and Cheddar Pasta
- Everything cooks in one pan
- Hearty and filling without being heavy
- Family friendly and easy to adjust for spice
- Perfect for busy weeknights or lazy Sundays
- Reheats beautifully for leftovers
This dish has the same cozy, comforting feel as a good homemade mac and cheese, but with the heartiness of ground beef.
Ingredients You’ll Need to Make Creamy Beef and Cheddar Pasta
- Olive oil
- Yellow onion
- Fresh garlic
- Red pepper flakes
- Italian seasoning
- Salt and black pepper
- Paprika
- Ground beef
- Tomato paste
- Beef broth
- Heavy cream
- Medium pasta shells
- Sharp cheddar cheese
How to Make Creamy Beef and Cheddar Pasta
In a large saute pan (I love using my HexClad pans), heat the olive oil over medium heat.
Add the diced onion, red pepper flakes, Italian seasoning, and a pinch of salt. Saute for a few minutes until the onion softens.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the ground beef. Season with salt, pepper, and paprika. Cook until no longer pink.
Once the beef is cooked through, add the tomato paste.
Stir together and let it cook for a couple of minutes to deepen the flavor.
Pour in the beef broth and heavy cream. Add another small pinch of salt and pepper. Bring the mixture to a gentle boil.
Reduce the heat to low. Stir in the uncooked pasta shells. Let the pan simmer uncovered for 15 to 17 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
Add the shredded cheddar cheese and stir until melted and creamy.
Tips and Easy Variations for Creamy Beef and Cheddar Pasta
- Make it spicier: Add extra red pepper flakes or a pinch of cayenne
- Switch the protein: Ground turkey or Italian sausage works great
- Change the cheese: Try Colby Jack, Monterey Jack, or a mix
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce.
Creamy Beef and Cheddar Pasta
Ingredients
Method
- In a large saute pan, heat the olive oil over medium heat.
- Add the diced onion, red pepper flakes, Italian seasoning, and a pinch of salt. Saute for a few minutes until the onion softens.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the ground beef. Season with salt, pepper, and paprika. Cook until no longer pink.
- Once the beef is cooked through,add the tomato paste. Let it cook for a couple of minutes to deepen the flavor.
- Pour in the beef broth and heavy cream. Add another small pinch of salt and pepper. Bring the mixture to a gentle boil.
- Reduce the heat to low. Stir in the uncooked pasta shells. Let the pan simmer uncovered for 15 to 17 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Add the shredded cheddar cheese and stir until melted and creamy.
Notes
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Any medium pasta will work here, like rotini, penne, or bowties. Just watch the cook time and liquid absorption, since different shapes soak things up a little differently.
Will this work with milk instead of cream?
Heavy cream will give it a rich, creamy texture, but whole milk will work if that’s what you have. The sauce will be a little thinner, but still flavorful and comforting.
Does this reheat well?
Yes, it makes great leftovers. Reheat gently and stir in a little bit of cream if needed.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
