Name: One-Pot Beef and Cheddar Ranch Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 lb ground beef; 2 cups rotini pasta (uncooked); 2 cups beef broth; 1 cup milk; 1 packet ranch seasoning mix; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; 2 cups shredded sharp cheddar cheese; Fresh parsley (optional, for garnish)

When it comes to comfort food, there’s nothing quite like a hearty, cheesy pasta dish. The creamy, savory combination of beef, cheddar, and ranch seasoning in this One-Pot Beef and Cheddar Ranch Pasta makes for a satisfying meal that the whole family will love. I discovered this recipe on one of those days when I was craving something rich and flavorful, but I wanted to keep it easy and simple without multiple pots to clean. One pot, minimal ingredients, and just a few steps—this recipe has it all. Plus, the best part is that it’s incredibly versatile, so you can adjust it to suit your tastes or dietary preferences.

This dish is not just delicious but also a lifesaver when you’re pressed for time. You get tender pasta, flavorful beef, and gooey cheddar all in one, with no need to hover over multiple pans or spend too long in the kitchen. The ranch seasoning adds that tangy twist that perfectly complements the richness of the beef and cheese, making this a standout meal that you’ll find yourself returning to again and again.

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

Making a pasta dish like this is a win-win for anyone looking for something both easy and comforting. The best part? You don’t have to worry about cooking the pasta separately or draining water – everything is done in one pot. This not only saves time, but it also means that all those wonderful flavors get to mingle together for an even more satisfying bite. It’s creamy, cheesy, savory, and just the right amount of rich without being too heavy. Perfect for busy weeknights or a casual family dinner.

What Kind of Pasta Works Best for One-Pot Beef and Cheddar Ranch Pasta?

For this recipe, I usually go for rotini or fusilli pasta. Their spiraled shape is perfect for holding onto all that creamy cheddar-ranch sauce, making every bite burst with flavor. But the beauty of this dish is that you can use what you have on hand—penne, shells, or elbow macaroni all work well too. Just be sure to use a pasta that can hold up to one-pot cooking without turning mushy, and adjust the liquid slightly if needed depending on the pasta type.

Options for Substitutions

The beauty of One-Pot Beef and Cheddar Ranch Pasta is how adaptable it is. If you’re not a fan of ground beef or want a lighter option, ground turkey or chicken makes a great substitute. You can even use plant-based ground “meat” for a vegetarian version that still packs a punch of flavor. Not into cheddar? Swap it for Monterey Jack, mozzarella, or a sharp white cheddar for a slightly different twist.

Don’t have ranch seasoning? You can make your own with a mix of garlic powder, onion powder, dried dill, parsley, and a bit of salt. For a creamier dish, stir in a splash of heavy cream or cream cheese at the end. And if you’re looking to sneak in some veggies, diced bell peppers, spinach, or even zucchini blend in nicely with the rest of the flavors.

Ingredients for One-Pot Beef and Cheddar Ranch Pasta

Ground Beef
This is the heart of the dish, adding richness, depth, and protein. It browns beautifully and absorbs the flavors of the ranch seasoning while lending a satisfying texture.

Rotini Pasta
I love using rotini because its twists capture the creamy sauce perfectly. It cooks right in the pot with everything else, soaking up all the flavors.

Cheddar Cheese
Sharp cheddar brings bold, creamy flavor and that golden, melty finish. It’s essential for the cheesy goodness that ties everything together.

Ranch Seasoning Mix
This is the flavor punch—savory, herby, tangy. It seasons the whole dish and gives it that classic, craveable ranch taste.

Beef Broth
Used as the cooking liquid, it enhances the beefy flavor and keeps the pasta moist while it cooks.

Milk
A little milk adds creaminess and helps melt the cheese into a smooth, rich sauce.

Garlic Powder & Onion Powder
These bring warmth and a layer of background flavor, helping boost the ranch seasoning.

Salt & Pepper
To taste, of course, but just enough to enhance all the other ingredients.

Fresh Parsley (optional)
A sprinkle at the end adds freshness and color, balancing the richness of the dish.

Step 1: Brown the Beef

In a large, deep skillet or pot over medium heat, add the ground beef. Break it up with a spatula and cook until it’s fully browned with no pink remaining. If there’s excess grease, drain it off before moving to the next step.

Step 2: Add Seasonings

Sprinkle in the ranch seasoning, garlic powder, onion powder, a pinch of salt, and freshly ground black pepper. Stir everything well to coat the beef evenly with all those bold, savory flavors.

Step 3: Add Pasta and Liquids

Pour in the rotini pasta, beef broth, and milk. Give everything a good stir, making sure the pasta is mostly submerged. Bring the mixture to a gentle boil.

Step 4: Simmer and Cook

Once it starts to boil, reduce the heat to low and cover with a lid. Let it simmer for about 12–15 minutes, stirring occasionally to prevent sticking. The pasta should be tender and most of the liquid absorbed.

Step 5: Stir in the Cheese

When the pasta is fully cooked, turn off the heat and stir in the shredded cheddar cheese. Mix until it’s fully melted and the sauce becomes creamy and smooth.

Step 6: Garnish and Serve

Top with freshly chopped parsley if you’d like a pop of color and a touch of freshness. Serve hot, straight from the pot!

How Long to Cook the One-Pot Beef and Cheddar Ranch Pasta

From start to finish, this dish takes about 25 to 30 minutes. Browning the beef takes around 6–8 minutes, and once the pasta and liquids are added, it simmers for another 12–15 minutes until the pasta is tender. Stirring in the cheese and finishing touches takes just a few more minutes. It’s a quick and satisfying meal, perfect for busy evenings.

Tips for Perfect One-Pot Beef and Cheddar Ranch Pasta

Use freshly shredded cheese instead of pre-shredded, which can be coated in anti-caking agents that prevent smooth melting.
Stir occasionally while simmering to make sure the pasta doesn’t stick to the bottom of the pot.
Cover the pot while simmering to help the pasta cook evenly and absorb all the flavors.
Taste before serving to adjust seasoning—sometimes a little extra salt or pepper makes all the difference.
Don’t overcook the pasta—check for doneness a minute or two before the suggested time.
Add a splash of milk or broth at the end if the sauce seems too thick after the cheese melts.

Watch Out for These Mistakes While Cooking

Skipping the drain after browning beef: If your beef releases a lot of grease, be sure to drain it. Leaving too much fat can make the dish oily instead of creamy.
Overcooking the pasta: Since it cooks in the same pot, keep an eye on texture and taste-test near the end. Overcooked pasta gets mushy fast.
Adding cheese over high heat: Always turn off the heat before stirring in the cheese to prevent it from separating or turning grainy.
Using too little liquid: The pasta needs enough broth and milk to cook evenly. Don’t skimp or it might stick or stay undercooked.
Not seasoning the beef: Adding ranch is great, but a bit of garlic powder, onion powder, salt, and pepper enhances everything.
Forgetting to stir: Stir occasionally while it simmers to avoid pasta clumping or sticking to the bottom of the pot.

What to Serve With One-Pot Beef and Cheddar Ranch Pasta?

Garlic Bread

Warm, buttery garlic bread is perfect for scooping up that cheesy sauce.

Simple Green Salad

A crisp salad with a light vinaigrette balances the richness of the pasta.

Steamed Broccoli

Adds a healthy green side and pairs well with the cheddar and beef flavors.

Roasted Brussels Sprouts

Their slight bitterness contrasts nicely with the creamy pasta.

Pickled Vegetables

Bright and tangy, they cut through the richness and add texture.

Corn on the Cob

Sweet corn complements the savory ranch flavors beautifully.

Cucumber and Tomato Salad

Cool and refreshing, with a crunch that contrasts the soft pasta.

Sautéed Green Beans

Simple, quick, and adds a pop of color and freshness to your plate.

Storage Instructions

Got leftovers? Great—this pasta stores beautifully. Let it cool completely before transferring it into an airtight container. It will keep in the refrigerator for up to 4 days. When reheating, add a splash of milk or broth to loosen the sauce and keep it creamy.

To freeze, portion the pasta into freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or microwave, again with a bit of added liquid to restore the texture.

Estimated Nutrition

Please note these values are approximate and can vary depending on specific ingredients used.

Calories: 520 per serving
Protein: 28g
Carbohydrates: 42g
Fat: 28g
Saturated Fat: 13g
Cholesterol: 85mg
Sodium: 950mg
Fiber: 2g
Sugar: 5g

This meal offers a balanced mix of protein and carbs, with indulgent creamy richness—perfect as a satisfying main dish.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, it reheats well! Prepare it in advance and store it in the fridge for up to 4 days. Just reheat with a splash of milk to bring back the creaminess.

Can I use a different type of cheese?

Absolutely. Monterey Jack, mozzarella, or a mild cheddar blend all work well. Just be sure it melts smoothly.

Is this recipe spicy?

Not at all. It’s rich and savory, but not spicy. Want heat? Add crushed red pepper flakes or a dash of hot sauce.

What’s the best way to reheat it?

Reheat on the stovetop or in the microwave, adding a bit of milk or broth to loosen the sauce and keep it creamy.

Can I use gluten-free pasta?

Yes, but be aware that gluten-free pasta can be more delicate. Stir gently and monitor closely as it cooks to avoid over-softening.

Is it okay to double the recipe?

Totally. Just make sure you’re using a large enough pot and stir more frequently to ensure even cooking.

Can I add vegetables to this?

Definitely! Spinach, peas, diced bell peppers, or zucchini all work well. Add them in during the last few minutes of cooking.

Do I need to cook the pasta separately?

Nope! That’s the beauty of this recipe—it all cooks together in one pot, soaking up every bit of flavor.

Conclusion

One-Pot Beef and Cheddar Ranch Pasta is everything a busy cook could want—easy, quick, comforting, and incredibly flavorful. It’s rich, cheesy, and full of that signature ranch zing that makes it uniquely satisfying. Whether you’re feeding a crowd or just looking for a cozy dinner with minimal cleanup, this dish has your back. Add your personal spin with veggies or different cheeses, and enjoy a hearty meal that’s sure to earn a spot in your regular rotation.