Description
A rich, indulgent, and kid-approved comfort food dish that cooks entirely in one skillet. Ready in just 30 minutes, this recipe uses ground beef, shell pasta, and sharp cheddar cheese for a creamy, cheesy meal that requires minimal cleanup.
Ingredients
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 12 ounces shell pasta (uncooked)
- 2 cups chicken broth (low-sodium)
- 1 cup whole milk
- 2 cups sharp cheddar cheese (shredded from a block)
- 4 cloves garlic (minced)
- 1 medium yellow onion (diced)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- Optional: ½ cup diced tomatoes
- Optional: 1-2 teaspoons hot sauce
- Optional: 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and break it up into small crumbles. Cook until browned and no longer pink (5-7 minutes). Drain excess grease if desired, but leave some for flavor.
- If beef was drained, add a tablespoon of oil to the pan. Add the diced onion and cook for 2-3 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add the uncooked shell pasta, chicken broth, milk, paprika, garlic powder, onion powder, salt, and pepper to the skillet. Stir well to combine, ensuring the pasta is submerged in the liquid.
- Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered for 15-18 minutes, stirring every 3-4 minutes to prevent sticking. Check for doneness at 15 minutes; pasta should be tender but slightly al dente.
- Remove the skillet from the heat. Let it cool for a minute. Gradually add the shredded sharp cheddar cheese, stirring constantly until the sauce is smooth and thickened. If too thick, add a splash of milk; if too thin, let it sit briefly to thicken.
- Serve immediately, topped with fresh parsley, black pepper, and hot sauce if desired.
Notes
[‘Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.’, ‘Do not overcook the pasta: It continues to cook in the residual heat and sauce.’, ‘Add cheese off-heat: High heat makes cheese grainy and oily.’, ‘Brown the beef well: This creates complex flavors through the Maillard reaction.’, ‘Sauce consistency: Add milk if too thick, or simmer longer if too thin.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 520
- Sugar: 4
- Sodium: 680
- Fat: 26
- Saturated Fat: 14
- Carbohydrates: 42
- Fiber: 2
- Protein: 28
Keywords: one-pot dinner, creamy beef and shells, easy weeknight meal, comfort food, ground beef recipes, pasta recipes, family friendly dinner, quick meals