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To make One-Pot Beef and Cheddar Ranch Pasta, gather these ingredients: - 1 pound ground beef - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 packet (1 ounce) ranch seasoning mix - 4 cups beef broth - 12 ounces uncooked elbow macaroni - 1 cup cheddar cheese, shredded - 1 cup sour cream - 1 cup frozen peas (optional) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients for a different taste or dietary needs: - Ground beef: Use ground turkey or chicken for a leaner option. - Beef broth: Vegetable broth works if you want a lighter flavor. - Cheddar cheese: Try mozzarella or pepper jack for a unique twist. - Sour cream: Greek yogurt adds creaminess with less fat. - Frozen peas: Other veggies like corn or spinach can add color and nutrition. While elbow macaroni is classic, you can use other pasta types: - Shells: They hold sauce well and add a fun shape. - Penne: This shape makes each bite hearty and satisfying. - Fusilli: The twists catch the sauce nicely and add flair. Each option will still deliver a tasty One-Pot Beef and Cheddar Ranch Pasta. For the full recipe details, check the section above. To make One-Pot Beef and Cheddar Ranch Pasta, start by gathering your ingredients. You need ground beef, olive oil, onion, garlic, ranch seasoning, beef broth, elbow macaroni, cheddar cheese, sour cream, and peas. 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion and cook until it turns soft, about 3-4 minutes. 3. Toss in the minced garlic and cook for one more minute. 4. Add the ground beef to the pot. Break it apart with a spoon and cook until it is brown, about 5-7 minutes. Drain any extra fat if needed. 5. Sprinkle the ranch seasoning over the beef and mix it well. 6. Pour in the beef broth and bring it to a boil. 7. When it boils, add the uncooked elbow macaroni. Stir it well and lower the heat to medium-low. Cover the pot and let it simmer for 10-12 minutes. Stir occasionally until the pasta is cooked and most of the liquid is gone. 8. Once the pasta is ready, take the pot off the heat. Stir in the shredded cheddar cheese until it melts. 9. Add the sour cream and frozen peas, if using. Mix until creamy. 10. Season with salt and pepper to taste. Let it sit for 5 minutes before serving. - Make sure you break apart the ground beef well while cooking. This helps with even cooking. - Stir the pasta occasionally during simmering to prevent sticking. - Use freshly shredded cheddar cheese for the best melting quality. - If you like a creamier dish, add more sour cream to your taste. - For added flavor, sprinkle some extra ranch seasoning before serving. I recommend taking photos of each step as you cook. It helps you track your progress. You can also check out videos online for visual guidance on cooking techniques. Watching someone else make this dish can spark new ideas for your cooking style. If you want the full recipe, refer to the above section. To make this dish shine, start with quality beef. Use ground beef with a good fat content. This adds flavor and richness to the dish. When you sauté the onion, let it cook until soft. This step builds the base flavor for your dish. Make sure to stir the pasta often while it cooks. This helps keep it from sticking. If you want creamier pasta, add more sour cream at the end. You can also adjust the ranch seasoning to fit your taste. A little extra can make a big difference. A common mistake is not draining excess fat from the beef. This can make your dish greasy. Another mistake is not watching the pasta closely. Overcooked pasta can turn mushy. It’s best to check it a minute or two before the time is up. Using cold cheese can also affect melting. Let your cheese sit at room temperature before adding it. This helps it melt smoothly into the dish. Lastly, don’t skip the resting time after cooking. This helps the flavors meld and the pasta to thicken. For serving, I like to use deep bowls. This keeps the pasta warm longer. Garnish with fresh parsley for a pop of color. You can also sprinkle extra cheddar cheese on top. Pair this pasta with a crisp green salad. A tangy vinaigrette works well to balance the rich flavors. If you want a drink, try a light white wine or sparkling water. Both refresh the palate and enhance your meal. If you're curious about the full recipe, check it out for more details! {{image_2}} You can boost the healthiness of your dish by adding vegetables. Carrots, bell peppers, or zucchini work well. Chop them small, so they cook fast. I like to add peas, too. They bring color and sweetness. You can mix them in during the last few minutes of cooking. This gives them a nice bright green color. If you want a change, try using ground turkey or chicken. Both are leaner than beef. Ground turkey has a mild flavor, which pairs nicely with ranch seasoning. Chicken can also add a nice taste. Just make sure to cook it through. Use the same steps in the recipe, and you will still have a great meal. You can switch up the flavors to fit your taste. If you like spice, add some diced jalapeños or red pepper flakes. This will give your dish a nice kick. For a creamier sauce, you can add more sour cream or even cream cheese. This makes the pasta rich and smooth. Feel free to experiment! You can find your perfect blend of flavors. For the full recipe, check out the earlier section. To keep your One-Pot Beef and Cheddar Ranch Pasta fresh, let it cool first. Then, put it in an airtight container. It lasts in the fridge for about 3-4 days. If you want to keep it longer, freezing is a good option. When you are ready to eat the leftovers, you can reheat them on the stove or in the microwave. If using the stove, add a splash of beef broth to keep it moist. Heat over low until warm, stirring often. In the microwave, heat in short bursts, stirring in between, until hot. To freeze this dish, portion it into freezer-safe containers. Make sure to leave space at the top for expansion. It can stay in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for best taste. The total cooking time is about 30 minutes. You spend around 10 minutes prepping the ingredients. Cooking the dish takes about 20 minutes. This quick time makes it perfect for busy nights. Yes, you can swap for low-fat ingredients. Use lean ground beef or turkey. You can also try low-fat cheese and sour cream. These changes will still give you tasty results. Absolutely! You can make this dish vegetarian by using plant-based meat. Substitute beef broth with vegetable broth. Use your favorite veggies to add flavor and texture. This way, you keep a delicious meal while skipping the meat. To adjust the serving size, simply change the amount of ingredients. Double or halve the recipe as needed. Keep in mind that cooking time may vary slightly. Make sure to check the pasta for doneness, no matter the size. For the full recipe, check the earlier section! This blog post covered the key parts of making One-Pot Beef and Cheddar Ranch Pasta. We discussed ingredients, cooking steps, and tips for better results. You learned how to avoid mistakes and add your favorite flavors. Storing leftovers is easy with our tips, too. In summary, this recipe is fun and simple. You can enjoy it and make it your own, whether by using different proteins or adding veggies. Dive in and try this dish! You will love the taste and ease.

- One-Pot Beef and Cheddar Ranch Pasta

Looking for a quick and tasty dinner idea? Discover the One-Pot Beef and Cheddar Ranch Pasta that combines rich flavors of beef, creamy cheddar, and zesty ranch in just one pot! This delightful meal is perfect for busy nights, with easy cleanup and versatile ingredients. Whether you stick to the classic recipe or get creative with substitutes, enjoy a satisfying dish that everyone will love. Click through to explore the full recipe now!
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Ingredients
  

1 pound ground beef

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 packet (1 ounce) ranch seasoning mix

4 cups beef broth

12 ounces uncooked elbow macaroni

1 cup cheddar cheese, shredded

1 cup sour cream

1 cup frozen peas (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Add the minced garlic and cook for another minute until fragrant.

      Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.

        Sprinkle the ranch seasoning over the cooked beef and stir well to combine.

          Pour in the beef broth and bring to a boil.

            Once boiling, add the uncooked elbow macaroni to the pot. Stir well and reduce the heat to medium-low. Cover and simmer for 10-12 minutes, or until the pasta is cooked al dente and the liquid is mostly absorbed, stirring occasionally.

              Once the pasta is cooked, remove the pot from heat. Stir in the shredded cheddar cheese until melted and combined.

                Fold in the sour cream and frozen peas (if using) until creamy and well incorporated.

                  Season with salt and pepper to taste.

                    Let the dish sit for 5 minutes before serving to thicken slightly.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6

                        - Presentation Tips: Serve the pasta in bowls, garnished with chopped fresh parsley and an extra sprinkle of cheddar cheese on top for a vibrant and enticing look.