One Pot Cheesy Beef (Printable Version)
Ground beef, onions, pasta, and cheddar tossed in a creamy tomato mix—makes dinner in just 30 minutes, all in one pan.
# What You'll Need:
→ Base
01 -
1 big yellow onion, chopped up
02 -
1 garlic clove, finely chopped
03 -
450 g lean ground turkey or beef
→ Sauce and Seasonings
04 -
Salt and black pepper, however you like
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon smoked paprika
07 -
1 teaspoon seasoned salt
08 -
1 teaspoon Italian blend spices
09 -
227 g tomato sauce
10 -
480 ml chicken broth or beef broth, low-salt
11 -
2 tablespoons flour (just the regular kind)
→ Pasta and Dairy
12 -
200 g shredded cheddar cheese
13 -
120 ml heavy cream or half and half
14 -
225 g little shell pasta or elbow macaroni
# Steps to Follow:
01 -
Toss that cooked meat back into the pan and stir everything up. Let it heat through for another couple minutes. Dish it up while it's hot.
02 -
With the heat turned down low, scoop in the cream and sprinkle the cheddar on top. Stir until the cheese melts in and the sauce gets creamy.
03 -
Drop in the pasta, tomato sauce, all your spices, and some salt and pepper. Mix it all up, cover, and let it bubble away for about 12 to 15 minutes. Give things a stir once in a while, and if it gets too thick, splash in a little more broth until it's how you like it.
04 -
Start pouring in the broth little by little, stirring as you go. Crank up the heat and let it come to a gentle boil.
05 -
Add the flour over the onions, then keep stirring it for around a minute, just to get rid of that raw flour taste.
06 -
With the burner on medium, toss the chopped onion into the pan and cook it until it softens up, about five minutes. Mix in the garlic next and cook for another half a minute.
07 -
Grab a big pan with a lid, toss in the ground turkey or beef, and brown it over medium-high until it's all the way cooked. Move the cooked meat to a plate, but keep about two tablespoons of the fat in your pan.
# Additional Notes:
01 -
Eat this right after you make it for the best noodles since they soak up more sauce if they sit around.
02 -
Got leftovers? Pop them in a closed container in the fridge for up to four days. When reheating, add a little splash of broth or cream to bring back the creamy sauce.
03 -
Wanna skip gluten? Swap in gluten-free noodles and use cornstarch instead of flour. They might need more time and broth to get just right.
04 -
If you’re into a little heat, add in some red pepper flakes or a pinch of cayenne while making the sauce.
05 -
Need to feed a crowd? It's easy to double everything in a big Dutch oven.