One-pot Beef And Cheddar Ranch Pasta Recipe

There’s something wonderfully comforting about the rich, cheesy goodness of One-Pot Beef and Cheddar Ranch Pasta. This hearty, family-friendly dinner comes together in one pan, delivering bold ranch flavor, melty cheddar cheese, and savory ground beef in every creamy bite.

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I first whipped this up on a busy Tuesday night when my pantry was looking sparse but I was craving something indulgent and low-effort. One pot, minimal prep, and a flavor payoff that had my whole household scraping their bowls—this one instantly made the weeknight dinner hall of fame.

Let’s dive into why this dish might just become your next go-to comfort food.

Why You'll Love This One-Pot Beef and Cheddar Ranch Pasta

This is the kind of recipe that turns a stressful dinner hour into something deliciously doable. Whether you’re feeding a hungry family or just looking to minimize dishes, there’s a lot to love here.

First, it's a one-pot wonder. No need to juggle saucepans or strain pasta—everything cooks in the same pan, soaking up flavor at every step. Cleanup is a breeze, which is always a win on weeknights.

Second, the flavor is off the charts. The combo of ranch seasoning, melty cheddar, and beef is a match made in comfort food heaven. Each bite bursts with zesty, cheesy, and savory satisfaction.

Third, it’s super budget-friendly. Ground beef, pasta, and pantry staples make this an affordable option that doesn’t sacrifice taste. It’s proof you don’t need expensive ingredients to serve a crave-worthy meal.

Finally, it’s incredibly adaptable. You can tweak the meat, cheese, or even the seasoning blend based on what you have. Leftovers reheat like a dream, making it perfect for meal prep or next-day lunches.

Let’s take a look at the simple ingredients that make this dish a standout.

Ingredients Notes

The beauty of One-Pot Beef and Cheddar Ranch Pasta lies in how everyday ingredients come together to create something special. Each component serves a purpose, layering in flavor and texture that’s both familiar and satisfying.

Ground beef is the backbone of this recipe. I typically use 85/15 for the perfect balance of flavor and fat. It browns beautifully and creates a rich base for the sauce. If you prefer a leaner option, 90/10 works fine—just add a drizzle of oil to the pan to prevent sticking.

Ranch seasoning is the real game-changer. You can use a store-bought packet or make your own with a blend of dried dill, parsley, onion powder, garlic powder, and salt. It adds tangy, herbaceous notes that elevate the entire dish.

Cheddar cheese is the star of the creamy sauce. Go for sharp cheddar if you want a punchier flavor or mild cheddar for a more mellow, melty experience. Shred it yourself for the smoothest melt—it’s worth the extra couple of minutes.

Pasta is what brings it all together. Short shapes like rotini, penne, or elbows work best here, trapping the sauce in every twist and curl. Choose something sturdy that can hold up to a simmer without going mushy.

You’ll also need chicken broth and milk to form the creamy base of the sauce. The broth adds savory depth, while the milk lends that rich, luscious texture. No fancy equipment needed—just a large, deep skillet or Dutch oven and a wooden spoon.

How To Make This One-Pot Beef and Cheddar Ranch Pasta

This dish comes together quickly and easily, with each step designed to build flavor while minimizing mess. Here’s how to make it from start to finish.

Start by heating a large, deep skillet over medium-high heat. Add your ground beef and cook, breaking it up with a wooden spoon, until fully browned. Drain off any excess fat, but leave a little in the pan for flavor.

Sprinkle the ranch seasoning directly over the browned beef and stir to coat. Let it cook for a minute or so, allowing the herbs and spices to bloom. This is where that irresistible ranch aroma starts to fill your kitchen.

Pour in the chicken broth and milk, then stir in the uncooked pasta. It might seem like a lot of liquid at first, but the pasta will absorb it as it cooks. Bring everything to a gentle boil, then reduce the heat and cover the pan.

Let the pasta simmer for about 12–15 minutes, stirring occasionally to prevent sticking. You’ll notice the sauce start to thicken and the pasta becoming tender. If it looks too dry before the pasta is done, add a splash of broth or water.

Once the pasta is fully cooked and the sauce is nice and creamy, stir in the shredded cheddar cheese. It should melt smoothly into the sauce, creating a glossy, gooey coating that clings to every bite.

The entire process takes about 30 minutes from start to finish. What you’ll end up with is a rich, comforting skillet full of ranch-kissed, cheese-laden pasta that’s impossible to resist.

Storage Options

Leftovers of this pasta are just as satisfying the next day—and maybe even better once the flavors have had a chance to mingle. Store any cooled leftovers in an airtight container in the fridge for up to 4 days.

If you want to freeze it, portion it into freezer-safe containers, making sure it’s fully cooled before sealing. It will keep well in the freezer for up to 2 months. When ready to eat, thaw in the fridge overnight before reheating.

To reheat, you can use the microwave or stovetop. If using the microwave, add a splash of milk or broth and heat in 30-second intervals, stirring in between. On the stovetop, reheat over low heat with a bit of added liquid to revive the creamy texture.

Variations and Substitutions

One of the best things about this dish is how flexible it is. You can easily tailor it to fit your pantry, dietary preferences, or taste buds.

Swap the ground beef for ground turkey or chicken if you’re looking for a leaner option. You can also go meatless by using plant-based crumbles or sautéed mushrooms.

Don’t have cheddar? Try it with Monterey Jack, mozzarella, or a cheese blend. Each brings its own twist—Jack adds creaminess, while mozzarella gives you that glorious cheese pull.

For extra veggies, stir in some frozen peas, corn, or spinach during the last few minutes of cooking. They’ll cook quickly and blend beautifully into the creamy base without overpowering the flavor.

Craving a little heat? Add a pinch of red pepper flakes or diced jalapeños to the beef when adding the ranch seasoning. It adds just the right kick without making the dish overly spicy.

You can even experiment with the pasta shape—just make sure to stick with short, sturdy varieties. And if you’re gluten-free, use your favorite GF pasta, adjusting the cook time as needed.

No matter how you mix it up, this One-Pot Beef and Cheddar Ranch Pasta is a dish you’ll come back to again and again. It’s cozy, customizable, and exactly the kind of meal we all need in our back pocket.

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