Name: Cheesy Ground Beef and Shells : One-Pot Pasta Comfort the Whole Family Will Love
Ingredients: 1 lb ground beef (85/15 recommended; ground turkey or chicken also works, add 1 tbsp olive oil if using leaner meat); 1 small onion, finely chopped; 2 cloves garlic, minced; 2 cups uncooked medium pasta shells (or elbow macaroni, orecchiette, rotini); 2½ cups beef broth (vegetable broth for vegetarian version); 1 cup milk or cream; 1½ cups shredded cheddar cheese (freshly shredded preferred); ½ tsp smoked paprika; 1 tsp Italian seasoning; Salt and black pepper, to taste; Optional garnishes: fresh parsley, hot sauce, Worcestershire sauce; Veggie-packed: Add diced bell peppers, mushrooms, or spinach.; Tex-Mex: Use taco seasoning, Monterrey Jack + cheddar, diced Rotel, top with sour cream & jalapeños.; Cheeseburger Pasta: Add 1 tbsp mustard, 1 tbsp ketchup, top with pickles and crispy bacon.; Creamy Tomato: Add 15 oz crushed tomatoes or tomato sauce, reduce broth by ½ cup, garnish with basil.

Description

A creamy, beefy, cheesy pasta that cooks entirely in one pot—perfect for busy weeknights and hungry families.

Ingredients

Scale

1 lb ground beef (85/15 recommended; ground turkey or chicken also works, add 1 tbsp olive oil if using leaner meat)
1 small onion, finely chopped
2 cloves garlic, minced
2 cups uncooked medium pasta shells (or elbow macaroni, orecchiette, rotini)
2½ cups beef broth (vegetable broth for vegetarian version)
1 cup milk or cream
1½ cups shredded cheddar cheese (freshly shredded preferred)
½ tsp smoked paprika
1 tsp Italian seasoning
Salt and black pepper, to taste
Optional garnishes: fresh parsley, hot sauce, Worcestershire sauce

Optional Variations:

Veggie-packed: Add diced bell peppers, mushrooms, or spinach.
Tex-Mex: Use taco seasoning, Monterrey Jack + cheddar, diced Rotel, top with sour cream & jalapeños.
Cheeseburger Pasta: Add 1 tbsp mustard, 1 tbsp ketchup, top with pickles and crispy bacon.
Creamy Tomato: Add 15 oz crushed tomatoes or tomato sauce, reduce broth by ½ cup, garnish with basil.

Instructions

1. Brown the Beef

In a large skillet or Dutch oven, cook ground beef over medium heat until browned, breaking it apart.
Drain excess fat if needed.

2. Sauté Aromatics

Add onion and garlic to the pot. Sauté 2–3 min until onions are softened and fragrant.

3. Cook the Pasta

Stir in uncooked pasta, beef broth, smoked paprika, and Italian seasoning.
Bring to a boil, then reduce heat to a simmer.
Cook uncovered for 10–12 min, stirring occasionally, until pasta is al dente and liquid has reduced.

4. Make it Cheesy

Remove the pot from heat.
Stir in milk/cream and shredded cheddar until smooth and creamy.

5. Final Seasoning

Taste and adjust with salt, pepper, hot sauce, or Worcestershire sauce as desired.

6. Serve

Serve family-style from the pot or in bowls.
Garnish with parsley or extra cheese.

Notes

Grainy sauce? Cheese was overheated. Add off-heat next time.
Make ahead: Refrigerate up to 3 days; reheat gently with milk/broth.
Pasta absorbed liquid but still firm: Add ½ cup warm broth or water, simmer until tender.
Freezing: Freeze in airtight container up to 2 months; thaw overnight, reheat gently with milk.