Description

This One-Pot Creamy Beef Pasta recipe is a comforting and hearty meal perfect for busy weeknights. Ground beef is browned and simmered with shallots, garlic powder, and seasoning, then cooked together with pasta and broth. Finished with heavy cream, sharp cheddar, and parmesan cheese, it offers a rich, creamy texture and cheesy flavor all in one pot, making cleanup easy and flavors well combined.

Ingredients

Scale

Beef and Aromatics

2 tablespoons unsalted butter
1 lb ground beef (grass-fed preferred)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 teaspoon garlic powder
1 large shallot, finely chopped

Pasta and Liquid

1 lb dried short-cut pasta (e.g., rigatoni)
4 cups (32 ounces) chicken or beef broth

Dairy

1 cup heavy whipping cream
8 ounces sharp white cheddar cheese, shredded
1 cup freshly grated parmesan cheese, plus more for topping

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Instructions

Brown the Beef: In a large stock pot or dutch oven, melt the unsalted butter over medium-high heat. Add the ground beef and break it into crumbles with a wooden utensil. Cook until the beef is fully browned, about 6-7 minutes. Season with kosher salt, freshly ground black pepper, and garlic powder to taste.
Sauté the Shallot: Add the finely chopped shallot to the browned beef. Stir well and continue cooking for another 4-5 minutes, allowing the shallots to soften and release their fragrance, integrating flavor into the beef.
Cook Pasta: Add the dried pasta to the pot, then pour in the chicken or beef broth. Stir everything together to ensure the pasta is well distributed and submerged in liquid. Cover the pot with a lid and let it cook for 10-12 minutes, or until the pasta is al dente and most of the broth has been absorbed.
Add Cream and Cheese: Turn off the heat. Pour in the heavy whipping cream, then add the shredded sharp white cheddar and grated parmesan cheese. Stir thoroughly until the cheeses melt completely and the sauce becomes smooth and creamy.
Let Flavors Meld: Cover the pot again and allow the creamy beef pasta to sit for at least 10 minutes. This resting period helps the sauce thicken further and allows the flavors to meld beautifully. Serve the pasta hot with extra parmesan cheese sprinkled on top if desired.

Notes

Use grass-fed beef for enhanced flavor and nutrition.
You can substitute the broth with vegetable broth for a slightly different taste.
For a spicier version, consider adding red pepper flakes when browning the beef.
If you prefer a lighter dish, substitute heavy cream with half-and-half, though the sauce will be less rich.
Ensure pasta is fully submerged in broth to cook evenly.
Leftovers can be refrigerated for up to 3 days and rewarmed gently to preserve creaminess.