Creamy beef and melted cheese — that’s the short version of why this dish lives on my weeknight rotation. It’s comfort food that doesn’t ask for much: ground beef browned with onion and garlic, a silky, cheesy sauce made with heavy cream and beef broth, and pasta to soak it all up. People turn to this recipe when they want something fast, filling, and universally satisfying — great for picky eaters, busy parents, or anyone craving a no-fuss dinner. If you like simple dinners with big flavor, this is one to keep in your repertoire; it even pairs nicely with light, creamy desserts like some cottage cheese and Jell‑O ideas after the main course.
Why you’ll love this dish
This pasta hits a lot of home-cooking sweet spots. It’s fast — ready in about 25–30 minutes. It’s budget-friendly, using pantry staples like pasta, ground beef, and cheese. The sauce is creamy without being fussy because beef broth and heavy cream create richness without extra steps. Kids and adults both tend to approve, and you can scale it up for a crowd or down for a quick two-person meal. It’s ideal for weeknight dinners, potlucks, or nights when you want something comforting but not time-consuming.
“A weeknight lifesaver — rich, cheesy, and quick to pull together.”
The cooking process explained
Overview: boil the pasta until al dente and set it aside. Sauté onion and garlic in olive oil, then brown the ground beef and drain the fat. Add beef broth and heavy cream and simmer until slightly thickened. Toss the pasta into the sauce and stir in shredded cheese until melted. Season and serve hot.
This quick sequence keeps the pasta texture right and lets the sauce cling to each piece without getting too watery. Plan for about 10 minutes active hands-on time and a few minutes waiting while flavors meld.
What you’ll need
- 8 oz pasta (penne, rotini, or shells)
- 1 lb ground beef
- 2 cups shredded cheese (cheddar or mozzarella) — choose sharper cheddar for more flavor or mild mozzarella for a stretchier texture
- 1 cup heavy cream
- 1 cup beef broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
Notes: If you want to lighten the sauce, you can substitute half-and-half for heavy cream, but the sauce will be less silky. Swap ground turkey or plant-based crumbles for beef if you prefer. For extra flavor, add a pinch of smoked paprika or a splash of Worcestershire when browning the meat.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Warm the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 3–4 minutes.
- Add the ground beef to the skillet. Break it up with a spoon and cook until it’s browned and no longer pink. Drain any excess fat from the pan.
- Pour in the beef broth and heavy cream. Stir and bring the mixture to a gentle simmer. Let it cook for 3–5 minutes until it slightly thickens.
- Add the cooked pasta to the skillet. Stir in the shredded cheese and keep stirring until the cheese melts and the pasta is evenly coated.
- Taste and season with salt and pepper. Serve the pasta hot.
Serving suggestions
Serve this creamy beef and cheese pasta straight from the skillet for a rustic family-style presentation. A few finishing touches elevate the plate: a sprinkle of chopped parsley for color, a grind of black pepper, or a little grated Parmesan if you used mozzarella in the sauce. Pair with a crisp green salad or steamed broccoli to cut the richness. For a heartier meal, offer garlic bread or roasted vegetables alongside.
How to store & freeze
Refrigerate leftovers in an airtight container within two hours of cooking. Stored properly, they keep for 3–4 days. Reheat gently on the stove over low heat with a splash of milk or broth to loosen the sauce, or microwave in short bursts, stirring between intervals to avoid hot spots.
To freeze: cool the pasta completely, then pack into freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Because dairy can separate when frozen, the sauce may loosen; stirring in a little cream or milk while reheating brings it back together.
Food safety tip: always reheat leftovers to at least 165°F (74°C) before serving.
Pro chef tips
- Don’t overcook the pasta. Aim for al dente because it will soak up sauce and stay pleasantly textured when reheated.
- Reserve a small splash of the pasta cooking water before draining. If the sauce gets too thick, a tablespoon or two of starchy pasta water helps bind the sauce to the pasta.
- If you prefer less grease, deglaze the pan with a tablespoon of beef broth before adding the rest — it loosens browned bits and adds flavor.
- For a quicker shortcut, use pre-shredded cheese, but note that freshly shredded melts more smoothly because it lacks anti-caking agents.
- Looking for dairy swaps or milder cheese options? Check recommendations for the best cottage cheese brands if you plan to experiment with cottage-cheese-based creamy sauces.
Creative twists
- Add vegetables: stir in frozen peas or sauteed mushrooms for color and texture.
- Spice it up: a pinch of red pepper flakes or a tablespoon of taco seasoning turns this into a southwestern-style skillet.
- Make it smoky: use smoked cheddar or add a teaspoon of liquid smoke for depth.
- Lighter version: swap half the cream for low-sodium beef broth and use lean ground turkey.
- Baked casserole: transfer the mixed pasta to a baking dish, top with extra cheese and breadcrumbs, and bake at 375°F (190°C) until golden for a bubbly gratin.
Helpful answers
Q: How long does this take from start to finish?
A: About 25–30 minutes total: 10–12 minutes to cook the pasta and roughly 12–18 minutes for the sauce and assembly.
Q: Can I use different pasta shapes?
A: Yes. Penne, rotini, shells, or rigatoni all work well because they hold sauce in the nooks and keep each bite cheesy.
Q: Is it safe to freeze the pasta?
A: Yes, you can freeze it for up to 2 months. Expect a slight change in texture; reheat slowly with a splash of liquid to restore creaminess.
Q: What cheese melts best for this?
A: Cheddar and mozzarella both melt well. Cheddar gives bold flavor; mozzarella gives a stretchier texture. Freshly shredded cheese melts smoother than pre-shredded.
Q: Can I make this ahead for a dinner party?
A: You can cook the components ahead (brown the beef and cook the pasta), cool them, and refrigerate separately. Reheat together with cream and cheese about 20–30 minutes before serving.
Conclusion
If you want a reliable, creamy, and cheesy dinner that comes together quickly, this Creamy Beef and Cheese Pasta is a winner. For another well-tested take on the creamy beef-and-pasta idea with slightly different seasonings and instructions, see this Creamy Beef Pasta recipe from Cookies and Cups.
Print
Creamy Beef and Cheese Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A quick and comforting dish featuring ground beef, creamy cheese sauce, and pasta.
Ingredients
- 8 oz pasta (penne, rotini, or shells)
- 1 lb ground beef
- 2 cups shredded cheese (cheddar or mozzarella)
- 1 cup heavy cream
- 1 cup beef broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Warm the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 3–4 minutes.
- Add the ground beef to the skillet. Break it up with a spoon and cook until it’s browned and no longer pink. Drain any excess fat from the pan.
- Pour in the beef broth and heavy cream. Stir and bring the mixture to a gentle simmer. Let it cook for 3–5 minutes until it slightly thickens.
- Add the cooked pasta to the skillet. Stir in the shredded cheese and keep stirring until the cheese melts and the pasta is evenly coated.
- Taste and season with salt and pepper. Serve the pasta hot.
Notes
For a lighter sauce, substitute half-and-half for heavy cream. You can also use ground turkey or plant-based crumbles instead of beef. For extra flavor, add smoked paprika or Worcestershire sauce while browning the meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American