I bring you a warm, cheesy pasta dish with savory beef, zesty ranch flavor, and creamy cheddar—all made in a single pot for easy weeknight comfort.

Why You’ll Love This Recipe

I love this recipe because:

One‑pot simplicity: Everything cooks together, so cleanup is a breeze.
Quick comfort: In about 30 minutes, it’s ready to satisfy your hunger.
Creamy flavor burst: Ranch seasoning and cheddar cheese give it a bold, cozy taste.
Family‑friendly: My kids gobble it up, and it’s easy to tweak if someone wants extras.
Customizable: I can add veggies, swap proteins, or boost the spice—whatever mood I’m in.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 small onion, diced
2 cups beef broth
1 cup milk
8 oz pasta (rotini, penne, or your favorite shape)
1 packet ranch seasoning mix (1 oz)
2 cups shredded cheddar cheese
1 tbsp olive oil or butter
Salt and pepper, to taste

directions

I heat oil or butter in a large pot over medium heat. Then I add the ground beef and diced onion and cook until the beef is browned and the onions soften. I drain any excess grease.
I pour in the beef broth and milk, stirring to deglaze the pot and bring it to a simmer.
I stir in the pasta and ranch seasoning mix, ensuring each piece is coated.
I cover the pot, reduce heat to a gentle simmer, and let it cook for 10–12 minutes—stirring occasionally—until the pasta is tender.
I remove the pot from heat and stir in the shredded cheddar cheese until it melts into a creamy sauce.
I season with salt and pepper, give it a final stir, and serve it hot.

Servings and timing

Servings: 4 hungry people
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Swap meat: I sometimes use ground turkey, chicken, or plant‑based crumbles.
Veggie boost: I toss in spinach, peas, bell peppers, or corn near the end of cooking.
Cheese switch: I’ve made it with mozzarella, pepper jack, or Monterey Jack.
Spice it up: A pinch of cayenne or hot sauce brings extra heat.
Dairy‑free option: Use plant‑based milk and cheese for a dairy‑free version.

storage/reheating

To store: I let leftovers cool, then refrigerate in an airtight container for up to 3 days.
To reheat: I warm it gently on the stove or in the microwave, adding a splash of milk or broth to revive the creaminess.
Freezing: I don’t usually freeze pasta—it softens—but you can if needed. Thaw and reheat with extra liquid.

FAQs

What can I substitute for ranch seasoning?

I mix dried dill, garlic powder, onion powder, and parsley to mimic ranch if I don’t have a packet.

Can I use gluten‑free pasta?

Absolutely—I use GF pasta and ensure the ranch mix is gluten‑free when needed.

Can I prepare this ahead of time?

Yes. I brown the beef and chop onions ahead, then complete the dish when I’m ready to eat.

Is this recipe spicy?

Not unless I make it so—then I add red pepper flakes or hot sauce to taste.

Can I make it vegetarian?

Yes. I swap the beef for mushrooms, lentils, or plant‑based crumbles. It still turns out rich and satisfying.

Conclusion

This One‑Pot Beef and Cheddar Ranch Pasta has become my go-to for busy nights. It’s creamy, flavorful, and easy to toss together. Best of all? Minimal dishes and maximum satisfaction. I hope it becomes one of your favorites, too!