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
Scale
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.
