Cheesy Ground Beef Pasta with Creamy Sauce
Make this satisfying, one-pot pasta dish featuring seasoned ground beef mixed into a rich, creamy cheese sauce.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups beef broth
- 8 ounces elbow macaroni or small pasta shells
- 4 ounces cream cheese, cubed
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess fat.
- Add the chopped onion to the pot with the beef and cook until softened, about 5 minutes.
- Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in the beef broth and bring the mixture to a boil.
- Add the dry pasta to the boiling broth mixture. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Remove the pot from the heat. Stir in the cubed cream cheese until it melts completely into the sauce.
- Stir in the heavy cream until the sauce is smooth.
- Add the shredded cheddar and mozzarella cheeses. Stir until the cheeses are fully melted and the sauce is creamy.
- Serve immediately.
Notes
- For a thicker sauce, cook uncovered for the last 3 minutes of simmering time.
- You can substitute half-and-half for heavy cream if you prefer a slightly lighter sauce.
- Use your favorite blend of melting cheeses, such as Monterey Jack or Colby.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 750
- Fat: 38
- Saturated Fat: 18
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 110