“`html
If you are craving a comforting dish that combines rich, cheesy goodness with hearty, savory flavors, this Creamy Ground Beef and Pasta Recipe is an absolute must-try. It brings together perfectly cooked pasta and tender ground beef in a velvety sauce that’s both luscious and satisfying, making weeknight dinners feel special without spending hours in the kitchen. Every bite delivers that cozy, creamy warmth that instantly feels like a big, delicious hug.
Ingredients You’ll Need
Gathering these simple, everyday ingredients is the best part because each one plays a crucial role in building layers of flavor, texture, and color that make this dish so irresistible.
- 12 oz short pasta shapes (like shells): These small pasta shapes hold onto the sauce beautifully, ensuring creamy bites every time.
- 1 to 1½ pounds ground beef: Choose your preferred fat content for flavor and juiciness; leaner beef works well too.
- ½ cup diced onion: Adds natural sweetness and a subtle crunch to balance the richness of the dish.
- 2 teaspoons minced garlic: Boosts the savory depth with its pungent, aromatic magic.
- Salt, pepper, and garlic powder (to taste): Essential seasonings to layer flavor and bring everything together.
- 2 teaspoons cornstarch: Acts as a stabilizer for the creamy sauce, keeping it silky smooth.
- 1 (12-oz) can evaporated milk: A secret ingredient for creamy texture without heaviness.
- 1 teaspoon beef bouillon: Concentrates meaty, savory flavor to enhance the sauce.
- 1-2 cups shredded cheddar cheese: Adds sharp, melty goodness to make every bite cheesy perfection.
- ½ cup grated Parmesan cheese: Gives a nutty, salty kick that elevates the entire dish.
- 1 cup pasta cooking water: Saved starchy water helps adjust sauce consistency beautifully.
How to Make Creamy Ground Beef and Pasta Recipe
Step 1: Cook the Pasta to Perfection
Start by boiling your pasta according to the package instructions, but aim for that ideal “al dente” texture — firm with a slight bite. Don’t forget to scoop out about half a cup of that starchy pasta water just before draining, as it’s a handy secret for loosening up your sauce later if needed. Once drained, set your pasta aside and prepare to transform it into a creamy masterpiece.
Step 2: Brown and Season the Ground Beef
In a large skillet over medium-high heat, brown your ground beef along with the diced onions and minced garlic. Season generously with salt, pepper, and garlic powder to amplify the robust flavors. Browning the beef thoroughly while allowing the onions and garlic to soften is essential — it’s where much of the dish’s depth develops. If there’s excess grease, drain it off to keep the dish balanced but rich.
Step 3: Prepare the Stabilizing Slurry
While your meat is cooking, whisk the cornstarch into the cold evaporated milk until you get a smooth mixture. This slurry is a smart trick that prevents the sauce from breaking or becoming grainy once you add the cheese later. It’s a little step that makes a huge difference in achieving that dreamy, silky sauce texture.
Step 4: Build the Creamy Sauce
Turn the heat down to medium and stir in the beef bouillon followed by your evaporated milk and cornstarch slurry. Let the sauce gently simmer for 3 to 4 minutes, watching closely—never let it boil—as it slowly thickens and begins to coat the back of a spoon. This slow simmer brings all the savory flavors together while setting the stage for the cheesy finale.
Step 5: Melt in the Cheese
Reduce the heat to low and stir in the shredded cheddar and Parmesan cheeses, blending until the sauce turns glossy, smooth, and irresistibly creamy. If at any point the sauce feels thicker than you like, just add a splash of that reserved pasta water to thin it perfectly without losing richness or flavor.
Step 6: Combine Pasta and Sauce
Add the cooked pasta back into the skillet, gently folding it into the luxurious sauce. Keep the heat low and take your time tossing to ensure every piece of pasta is enveloped in that luscious sauce. It will thicken and cling beautifully after a few minutes, promising every forkful is packed with creamy, cheesy goodness. Serve it up immediately to enjoy it at its warmest and most velvety best.
How to Serve Creamy Ground Beef and Pasta Recipe
Garnishes
Fresh herbs like chopped parsley or basil can add a burst of color and freshness, cutting through the richness beautifully. A light sprinkle of extra Parmesan or a dash of cracked black pepper on top will give an elegant finishing touch that makes the dish feel restaurant-worthy.
Side Dishes
Pair this savory dish with a crisp green salad dressed in a tangy vinaigrette to contrast the creaminess. Garlic bread or warm, crusty rolls are also great choices to scoop up any leftover sauce while balancing textures and flavors on your plate.
Creative Ways to Present
For a fun twist, serve the dish in individual oven-safe bowls and sprinkle extra cheese on top, then briefly broil until golden and bubbly for a gratin-style finish. You can also toss in some roasted veggies or swap the cheddar for flavored cheeses like smoked gouda to customize the Creamy Ground Beef and Pasta Recipe for your taste buds.
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Ground Beef and Pasta Recipe in an airtight container and refrigerate. It will keep well for up to 3 days. The sauce might thicken in the fridge, but a quick stir and gentle reheating will bring back that luscious texture.
Freezing
This dish freezes nicely. Transfer cooled leftovers to a freezer-safe container or zip-top bag, removing as much air as possible. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating to maintain the creamy consistency.
Reheating
Reheat gently on the stovetop or in the microwave, adding a little milk or reserved pasta water if the sauce feels too thick. Stir frequently to warm evenly and keep the sauce smooth and creamy just like when freshly made.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While short shapes like shells hold the sauce wonderfully, penne, rotini, or elbow macaroni work just as well. The key is that the pasta shape should have curves or crevices to cradle the creamy sauce.
Is evaporated milk necessary, or can I substitute it?
Evaporated milk provides a rich creaminess without heaviness, but if you don’t have it, whole milk mixed with a bit of cream works as a decent substitute. Avoid skim milk as it won’t achieve the same velvety texture.
How can I make this recipe vegetarian?
Swap the ground beef for plant-based crumbles or sautéed mushrooms and use vegetable bouillon instead of beef bouillon. The cheese sauce remains the star, providing plenty of creamy, comforting flavor.
Can I prepare this recipe ahead of time?
Yes! You can cook the pasta and sauce separately and combine them just before serving. This helps maintain pasta texture and keeps the sauce fresh and creamy when heated.
What’s the best way to prevent the sauce from splitting?
The cornstarch slurry mixed into cold evaporated milk is the trick to keeping the sauce stable. Also, avoid boiling after adding the dairy and cheese—gentle simmering at low heat keeps everything smooth and luscious.
Final Thoughts
If you want a warm, comforting, and incredibly satisfying meal that comes together quickly and delights every time, this Creamy Ground Beef and Pasta Recipe should be your next go-to. It’s a perfect blend of cheesy richness, hearty meat, and tender pasta that feels both indulgent and homely. Go ahead, give it a whirl—you’ll be amazed at how simple ingredients can create something so wonderfully delicious!
“`
Print
Creamy Ground Beef and Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Ground Beef and Pasta recipe is a comforting, easy-to-make dish combining tender ground beef, perfectly cooked pasta, and a rich, cheesy sauce made with evaporated milk and two kinds of cheese. Ready in just 30 minutes, it’s perfect for a hearty weeknight dinner that the whole family will love.
Ingredients
Pasta
- 12 oz short pasta shapes (like shells)
Beef Mixture
- 1 to 1½ pounds ground beef
- ½ cup diced onion
- 2 teaspoons minced garlic
- Salt, pepper, and garlic powder to taste
Sauce
- 2 teaspoons cornstarch
- 1 (12-oz) can evaporated milk
- 1 teaspoon beef bouillon
- 1–2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup reserved pasta cooking water
Instructions
- Cook the pasta: Boil the pasta according to package directions until al dente, meaning it should be tender but still have a slight firmness. Before draining, scoop out about half a cup of the starchy pasta water to use for thinning the sauce later if needed. Drain the pasta and set aside.
- Brown and blot: In a large skillet over medium-high heat, brown the ground beef along with the diced onion and minced garlic. Season well with salt, pepper, and garlic powder as it cooks. Once cooked, drain off any excess grease from the skillet if necessary.
- The stabilizer slurry: While the meat is browning, whisk the cornstarch into the cold evaporated milk until fully combined and smooth. This mixture prevents the sauce from separating or becoming grainy when the cheese is added.
- Build the sauce: Reduce the heat to medium and stir the beef bouillon and the cornstarch-evaporated milk mixture into the skillet with the browned beef. Let it simmer gently for 3 to 4 minutes until the sauce starts to thicken slightly; be careful not to let it boil.
- Add the cheese: Turn the heat down to low and stir in the shredded cheddar cheese and grated Parmesan cheese. Continue stirring until the sauce is smooth, glossy, and creamy. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Toss and serve: Add the cooked pasta to the skillet and toss it in the sauce over low heat until every piece is thoroughly coated and the sauce thickens further, clinging nicely to the noodles. Serve immediately while hot and velvety.
Notes
- Note 1: Using evaporated milk instead of regular milk helps create a richer and creamier sauce that holds up well when heated.
- Note 2: Adjust the amount of cheddar cheese based on how cheesy you want the final dish.
- Note 3: Draining the excess grease after browning the beef keeps the sauce from becoming too oily.
- You can substitute beef bouillon with beef broth if preferred for a deeper flavor.
- Reserve some pasta water to adjust sauce consistency and help it cling better to the pasta.
