One-Pot Beef with Cheddar Ranch Pasta for Easy Dinner (Print version)
A creamy one-pot beef pasta with cheddar, ranch seasoning, tender egg noodles, and green onions for a low-effort family dinner.
# Ingredients:
For the beef and noodles
01 -
1 lb (450 g) lean ground beef
02 -
1 medium yellow onion, diced
03 -
2 cloves garlic, minced
04 -
2 cups (480 ml) low-sodium beef broth
05 -
1 cup (240 ml) whole milk
06 -
1 packet (1 oz or 28 g) ranch seasoning
07 -
1/4 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
8 oz (225 g) dry egg noodles
For finishing
10 -
8 oz (225 g) sharp cheddar cheese, freshly shredded
11 -
1/2 cup sliced green onions
12 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Place a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and onion and cook for 6-8 minutes, breaking up the beef, until no pink remains and the onion is soft. Drain excess grease if needed.
02 -
Stir in the minced garlic and cook for 30 seconds until fragrant.
03 -
Pour in the beef broth and milk. Stir in the ranch seasoning, salt, and pepper, scraping the bottom of the pan to lift up browned bits.
04 -
Bring the liquid to a gentle boil. Stir in the dry egg noodles, cover, and reduce the heat to medium-low. Simmer for 10-12 minutes, stirring every few minutes, until the noodles are tender.
05 -
Turn off the heat. Add the shredded cheddar a handful at a time, stirring until smooth and creamy.
06 -
Stir in the green onions and parsley if using. Let the pasta rest for 2 minutes so the sauce thickens, then serve warm.
# Good to know:
01 -
Freshly shredded cheddar melts more smoothly than bagged shredded cheese.
02 -
Stir the noodles during simmering so they cook evenly and do not stick.
03 -
Leftovers thicken in the fridge. Reheat with a splash of milk or broth.