One-pot Beef And Cheddar Ranch Pasta Recipe

There’s something magical about the way the savory scent of seasoned beef, sharp cheddar, and zesty ranch fills the kitchen as this pasta simmers in one pot. It’s a cozy, comforting dish that feels indulgent but is incredibly easy to throw together — especially on a busy weeknight.

This recipe was born out of a craving for something hearty yet fuss-free. I had ground beef in the fridge and a packet of ranch seasoning tucked away in the pantry — the result? A creamy, cheesy, flavor-packed pasta that the whole family now requests at least once a week. It’s fast, affordable, and always a hit with picky eaters. Let me show you how it comes together.

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

Get ready to fall in love with your new weeknight staple. This one-pot beef and cheddar ranch pasta is the ultimate comfort food made easy — with minimal cleanup and maximum flavor.

First of all, this recipe is a time-saver. Everything comes together in one pot in under 30 minutes, making it perfect for weeknights when you're juggling dinner with homework, errands, and everything else life throws at you.

It’s also incredibly budget-friendly. With ingredients like ground beef, pasta, and shredded cheese, you’ll feed a family of four for a fraction of what takeout would cost — and with far more satisfaction.

Another thing to love? It’s a true crowd-pleaser. The bold, cheesy, ranch-spiked flavor hits all the right notes, and it’s mild enough for kids but tasty enough for adults. Plus, the creamy texture is just the right kind of comforting.

Finally, it’s customizable. You can add vegetables, switch up the pasta shape, or even swap the protein — I’ve tried it with ground turkey and it’s just as delicious. It’s the kind of recipe that works with what you’ve got, and that’s always a win in my book.

Now let’s break down the ingredients and why they work so well together.

Ingredients Notes

What makes this pasta dish so irresistible is the balance of rich, creamy, cheesy, and savory flavors — all made with simple, easy-to-find ingredients.

The base of this dish is ground beef, and it’s what gives the whole pot its rich, meaty flavor. I prefer using 85/15 beef — it has enough fat to stay juicy and flavorful, but not so much that it leaves the dish greasy. Be sure to brown it well so you get that delicious caramelization that adds depth to the sauce.

Next up is the ranch seasoning, which gives this dish its signature flavor. It’s zesty, herbaceous, and brings just enough tang to balance the cheese and beef. You can use a store-bought packet for convenience, or mix up your own blend if you prefer to control the salt and spice levels.

Of course, you can’t have a cheddar ranch pasta without shredded cheddar cheese. I recommend using sharp cheddar for its bold flavor and excellent meltability. Pre-shredded works in a pinch, but freshly grated cheese melts more smoothly into the sauce and gives you that perfect creamy pull.

The pasta itself is another important component. I love using rotini or penne, as their shape holds onto the creamy sauce beautifully. Whatever pasta you choose, make sure it’s sturdy enough to hold up to one-pot cooking — no delicate angel hair here!

To tie everything together, you’ll need broth and milk. I like using beef broth for added richness, combined with whole milk or half-and-half to create a creamy, cohesive sauce. It’s what transforms the individual ingredients into something warm and luscious.

No special equipment needed for this one — just a large, heavy-bottomed pot or deep skillet with a lid. That’s it! Now let’s get cooking.

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

Making this one-pot wonder is as easy as it gets — just a few steps and you’ll be serving up bowls of cheesy, beefy goodness in no time.

Start by heating your pot over medium-high heat and adding a little oil. Toss in your ground beef, breaking it apart as it cooks. Let it brown fully — this step is where the flavor begins, so don’t rush it. Once it’s cooked through and nicely caramelized, drain any excess fat if needed.

Next, stir in minced garlic and let it sizzle for about 30 seconds, just until fragrant. Then comes the ranch seasoning — sprinkle it over the beef and mix it in so that every bite is packed with herby, zesty flavor. This is also a great time to add some red pepper flakes if you like a little kick.

Once the beef is seasoned, pour in your pasta, beef broth, and milk. Stir everything together, then bring the pot to a gentle boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 10-12 minutes, stirring occasionally to prevent sticking. The pasta will soak up all that flavor as it cooks.

When the pasta is tender and most of the liquid has been absorbed, stir in your shredded cheddar cheese. Do it slowly and let it melt into the sauce, creating that velvety, creamy texture. At this point, the aroma alone will have your family drifting into the kitchen.

Give the pasta a taste and adjust seasoning if needed — a pinch of salt or cracked black pepper might be all it needs. The entire dish should be rich, cheesy, and packed with ranch flavor in every bite. From start to finish, the whole process takes about 25 minutes.

Storage Options

Leftovers of this pasta store beautifully and reheat like a dream, making it a great meal prep option for busy weeks.

Let any leftovers cool completely before storing. You can keep them in an airtight container in the fridge for up to 4 days. The flavors even deepen a bit over time, which makes for an even tastier lunch the next day.

If you’d like to freeze it, portion the pasta into individual servings in freezer-safe containers. It will keep well for up to 2 months. Just be aware that creamy sauces can sometimes separate a little upon thawing — a quick stir and splash of milk while reheating usually brings it back together.

To reheat, you can microwave individual portions with a splash of milk or broth to loosen the sauce. Heat in 30-second intervals, stirring in between, until hot. On the stovetop, add a bit of liquid and reheat over low heat, stirring occasionally to maintain the creamy texture.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt to what you have on hand — or what you’re craving.

If you’re looking for a leaner option, try swapping the ground beef for ground turkey or ground chicken. They both work beautifully and absorb the ranch seasoning well, though you may want to add a touch more oil during cooking since they’re lower in fat.

You can also sneak in some extra veggies. Chopped spinach, frozen peas, or even diced bell peppers blend right into the sauce. Just stir them in during the last few minutes of cooking so they soften without getting mushy.

Prefer a different kind of cheese? Monterey Jack, pepper jack, or even a mix of cheddar and mozzarella can work wonderfully here. Each adds a different twist to the final flavor and texture.

If you’re out of ranch packets, try making your own blend with dried dill, parsley, garlic powder, onion powder, and a touch of salt and pepper. Homemade seasoning adds a fresh, customizable spin.

Don’t have rotini or penne? No problem. Shells, elbows, or bowties also work — just be sure to keep an eye on the cooking time, as it may vary slightly based on shape and size.

Feel free to play around and make this pasta your own. Once you have the creamy, cheesy base down, the possibilities are endless — and delicious.

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