One-pot Beef And Cheddar Ranch Pasta Recipe

There's something irresistibly comforting about a bubbling pot of cheesy pasta at the end of a long day. This One-Pot Beef and Cheddar Ranch Pasta delivers savory beef, creamy cheddar sauce, and the bold zest of ranch seasoning all in a single pan — no straining or extra cleanup required.

I first whipped this up on a whim when I had some ground beef to use and a craving for something ultra-cozy. Since then, it’s become a go-to favorite in our household, especially on nights when no one wants to spend more than 30 minutes in the kitchen.

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

Get ready to add this recipe to your regular dinner rotation. There are so many reasons this dish stands out from the crowd.

First and foremost, it’s truly a one-pot wonder. You cook the beef, pasta, and sauce all in the same pan, which means fewer dishes and a faster cleanup — perfect for weeknights when every minute counts.

It’s also budget-friendly. With basic pantry staples like pasta, ground beef, and shredded cheese, you can serve a filling, flavorful meal without breaking the bank.

Flavor-wise, this pasta is a knockout. The tangy ranch seasoning gives it a zesty punch, while the cheddar cheese melts into a creamy, indulgent sauce that clings to every bite.

And let’s not forget how kid-friendly it is. Even picky eaters can’t resist the cheesy, meaty goodness — especially when it’s all wrapped up in pasta.

This meal checks every box: easy, fast, satisfying, and made with ingredients you likely already have. Let’s talk about what you’ll need to make it.

Ingredients Notes

The beauty of this One-Pot Beef and Cheddar Ranch Pasta lies in its simplicity. With just a few everyday ingredients, you can create something that tastes like comfort in a bowl.

Ground beef is the star of this dish. I prefer using 85/15 for the best balance of flavor and richness, but leaner versions work too. Brown it well to bring out its savory depth before adding anything else.

Ranch seasoning is what gives this dish its signature zip. A single packet of store-bought dry ranch mix does the trick, or you can use a homemade version if you prefer to control the salt and spice levels.

Cheddar cheese, freshly shredded, melts beautifully into the sauce and creates that gooey, luscious texture we all crave. A sharp cheddar adds a bit more bite, while mild cheddar gives a smoother, creamier taste.

Pasta acts as the comforting backbone of the dish. Short shapes like rotini or penne are ideal because they hold the sauce well. Since it cooks right in the same pot with the beef and broth, there’s no need to boil it separately.

Finally, you’ll need beef broth or stock to cook the pasta and form the base of the sauce. It adds an extra layer of savory depth that water just can’t provide.

No fancy equipment required — just a deep skillet or Dutch oven with a lid, a spoon, and about 30 minutes.

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

Making this dish is as easy as it gets, and it all comes together in a single pot. Here’s how to make it happen.

Start by heating a splash of oil in a large skillet or Dutch oven over medium-high heat. Add your ground beef, breaking it up with a wooden spoon. Let it cook until browned and no longer pink, about 5–7 minutes. Don’t forget to drain off any excess grease.

Next, stir in your ranch seasoning and let it cook for a minute to bloom the flavors. Add in your uncooked pasta and beef broth, making sure the noodles are just submerged. Give everything a good stir and bring it to a gentle boil.

Once boiling, reduce the heat to a simmer and cover the pot. Let the pasta cook for about 12–15 minutes, stirring occasionally, until it’s al dente and most of the liquid has been absorbed.

Now comes the magic — stir in your shredded cheddar cheese while the pasta is still hot. The cheese will melt into the broth, forming a rich, creamy sauce that clings to every piece of pasta.

If the sauce is too thick, add a splash of milk or cream to loosen it up. Taste and adjust seasoning as needed — a pinch of black pepper or crushed red pepper flakes can add a nice touch.

From start to finish, the whole dish takes about 30 minutes. You’ll be rewarded with a hot, cheesy skillet of comfort food that tastes like it took way more effort.

Storage Options

Got leftovers? Lucky you — this dish stores beautifully. Let any extra pasta cool completely before transferring it to an airtight container.

In the fridge, it’ll keep for up to 4 days. The flavors tend to deepen a bit overnight, making it even tastier the next day.

You can also freeze portions in freezer-safe containers for up to 2 months. Just be sure to thaw overnight in the fridge before reheating.

To reheat, pop a portion in the microwave with a splash of milk to loosen the sauce, or warm it gently on the stovetop over low heat. Stir occasionally until everything is heated through and creamy again.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you have.

Want to lighten it up? Swap the ground beef for ground turkey or chicken. You’ll still get that meaty flavor with less fat.

Prefer a different cheese? Monterey Jack, Colby, or a blend all melt beautifully and pair well with ranch seasoning.

For an extra flavor boost, try sautéing a chopped onion or a few cloves of garlic with the beef. It adds depth and a subtle sweetness that really rounds out the dish.

If you're looking to sneak in some veggies, stir in a cup of frozen peas, corn, or even spinach during the last few minutes of cooking.

Gluten-free? Just use your favorite gluten-free pasta and double-check that your ranch seasoning is GF-certified.

However you make it, don’t be afraid to experiment — this dish is wonderfully forgiving and adapts well to whatever you have in your fridge or pantry.

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