One-Pot Creamy Beef Pasta
A complete weeknight meal with ground beef, pasta, and a savory cheese sauce, all made together in a single pot.
Ingredients
- 2 tbsp unsalted butter 28g
- 1 lb ground beef 85/15 lean, 450g
- 1 large shallot finely chopped
- 2 cloves garlic minced
- 1 tsp kosher salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
- 1 lb short pasta such as rigatoni or penne, 450g
- 4 cups beef broth 960ml
- 1 cup heavy cream 240ml
- 8 oz sharp cheddar cheese shredded, 225g
- 1 cup grated Parmesan cheese plus more for serving, 100g
- Fresh parsley chopped, for garnish, optional
Instructions
- Melt the butter in a large Dutch oven or stockpot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. If there is a lot of excess fat, carefully drain it from the pot.
- Add the chopped shallot to the beef and cook for 3-4 minutes, until it softens. Stir in the minced garlic and cook for another minute until fragrant. Season with salt and pepper.
- Pour in the beef broth and add the dried pasta. Stir everything together. Bring the liquid to a boil, then reduce the heat to a steady simmer. Cover the pot and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Confirm the ground beef is fully cooked by checking it has reached an internal temperature of 160°F (71°C) with a food thermometer.
- Turn off the heat. Pour in the heavy cream, then add the shredded cheddar and grated Parmesan cheese. Stir continuously until the cheeses are completely melted and the sauce is smooth and creamy.
- Let the pasta rest, covered, for 5 minutes. The sauce will thicken as it sits.
- Serve warm, garnished with extra Parmesan cheese and fresh parsley, if you like.
Notes
For the creamiest sauce, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting smoothly.
Stir the pasta a few times while it simmers to keep it from clumping together or sticking to the bottom of the pot.
Food Safety: Ensure ground beef is cooked to a minimum internal temperature of 160°F (71°C) for safety.