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- 1 pound ground beef - 12 ounces elbow macaroni - 1 packet ranch seasoning mix - 4 cups beef broth - 1 cup shredded sharp cheddar cheese - 1 cup milk - 1 tablespoon olive oil - 1 cup cherry tomatoes, halved - ½ cup green onions, chopped - Salt and pepper to taste The main ingredients in this recipe create a rich and creamy dish. The ground beef adds protein and flavor. Elbow macaroni serves as the perfect vessel for the sauce. Ranch seasoning gives it that tasty twist. Beef broth enhances the beefy goodness, while cheddar cheese makes it extra creamy. Milk rounds out the flavors and keeps it smooth. If you want to take it up a notch, the optional ingredients are great. A bit of olive oil can help brown the beef nicely. Cherry tomatoes add a fresh burst, and green onions give it a nice crunch. Season with salt and pepper to taste for that perfect balance. For the full recipe, check out the detailed steps to make this delightful dish. Step 1: Browning the beef Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 pound of ground beef. Cook it for about 5-7 minutes. Break the beef apart with a spoon. Cook until it is brown. Drain any extra grease if needed. Step 2: Adding ranch seasoning and beef broth Next, stir in 1 packet of ranch seasoning mix. Pour in 4 cups of low-sodium beef broth. Bring this mixture to a gentle boil. Keep stirring so the flavors mix well. Step 3: Cooking the elbow macaroni Once it boils, add 12 ounces of elbow macaroni. Stir well to combine. Reduce the heat to low and cover the pot. Let it simmer for 8-10 minutes. Stir occasionally to prevent sticking. Check that the pasta is cooked al dente. Step 4: Incorporating milk and cheese After the pasta cooks, stir in 1 cup of milk and half of the shredded sharp cheddar cheese (1 cup). Cook for another 2-3 minutes. Watch for the cheese to melt into a creamy sauce. Step 5: Adding cherry tomatoes and green onions Now, fold in 1 cup of halved cherry tomatoes and ½ cup of chopped green onions. Season with salt and pepper to taste. This adds fresh flavor and color. Step 6: Melting the cheese Remove the pot from heat. Sprinkle the remaining cheddar cheese on top. Cover the pot for a couple of minutes. This allows the cheese to melt perfectly. For the full recipe, check the details above. Enjoy your One-Pot Beef and Cheddar Ranch Pasta! - Cook your pasta al dente for the best texture. This keeps the pasta firm and not mushy. - Stir frequently to prevent sticking. This helps the pasta cook evenly and improves flavor. - Serve the pasta directly from the pot or spoon it into bowls. This keeps it warm and inviting. - Top with extra green onions for color and taste. You can also sprinkle crushed red pepper flakes for a nice kick. - Pair with a simple green salad or garlic bread for a complete meal. This adds freshness and a nice crunch. If you'd like to see the full recipe, check out the Full Recipe section. {{image_2}} You can change the recipe with these ingredient swaps. Try ground turkey or chicken instead of beef. It will give you a lighter dish. You can also use different shapes of pasta. Penne or fusilli work great too. These changes keep the meal fun and fresh. To boost the flavor, add spices for extra heat. A sprinkle of red pepper flakes can add a nice kick. You can also add vegetables like bell peppers or spinach. They add color and nutrition. Just toss them in with the pasta for a tasty twist. To keep your One-Pot Beef and Cheddar Ranch Pasta fresh, store it in an airtight container. Place the cooled pasta in the container. This helps keep moisture in and prevents it from drying out. Store it in the fridge for up to three days. If you want to keep it longer, you can freeze it. Use a freezer-safe container or bag. Be sure to remove as much air as possible to avoid freezer burn. You can store it in the freezer for up to three months. When it's time to enjoy leftovers, reheating is key. The best way is to use the stove. Place the pasta in a pot over low heat. Add a splash of milk or broth to help it stay creamy. Stir often to heat evenly. This method helps keep your pasta from getting dry. You can also use a microwave. Put the pasta in a microwave-safe bowl. Cover it with a lid or plastic wrap, leaving a small vent. Heat on medium for 1-2 minutes. Stir halfway through to ensure it warms up well. Enjoy your meal! Can I make this recipe ahead of time? Yes, you can make this dish ahead of time. Cook it and let it cool. Store it in an airtight container in the fridge. When ready to eat, reheat it on the stove or in the microwave. You may need to add a splash of milk for creaminess. What can I use instead of ranch seasoning? If you want a different flavor, try Italian seasoning or taco seasoning. You can also mix dried herbs like parsley, dill, and garlic powder for a homemade version. This keeps your meal tasty and fresh. How to make it vegetarian-friendly? To make this dish vegetarian, swap ground beef for plant-based meat or mushrooms. Use vegetable broth instead of beef broth. You can also add more veggies like spinach or zucchini for added nutrition. What is the best way to ensure the pasta doesn’t stick? Stir the pasta often while it cooks. This helps keep it separate. Make sure the pot has enough liquid too. If it seems too dry, add a bit more broth or water. How to know when the beef is fully cooked? The beef should be brown all the way through. No pink should remain. Use a meat thermometer; it should read 160°F. This ensures your meal is safe and tasty. This post covered how to make a delicious ranch beef pasta dish. We explored key ingredients, like ground beef and sharp cheddar cheese, and outlined simple steps to prepare it. I shared tips for cooking and serving, plus variations to fit your taste. Remember, you can store leftovers or reheat them easily. I hope you feel eager to try this meal. It’s quick, tasty, and perfect for any night. Enjoy cooking your new favorite dish!

- One-Pot Beef and Cheddar Ranch Pasta

Discover the ultimate comfort food with this One-Pot Beef and Cheddar Ranch Pasta recipe! In just 25 minutes, you can enjoy a creamy, cheesy dish packed with flavor and nutrients. This easy, one-pot meal is perfect for busy weeknights. Get ready to impress your family with a hearty dinner featuring ground beef, elbow macaroni, and ranch seasoning. Click through to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

1 pound ground beef

12 ounces elbow macaroni

1 packet ranch seasoning mix

4 cups beef broth (low sodium)

1 cup shredded sharp cheddar cheese

1 cup milk

1 tablespoon olive oil

1 cup cherry tomatoes, halved

½ cup green onions, chopped

Salt and pepper to taste

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess grease if necessary.

    Stir in the ranch seasoning mix and add the beef broth. Bring to a gentle boil.

      Once boiling, add the elbow macaroni and stir well. Reduce the heat to low and cover the pot. Let it simmer for about 8-10 minutes, or until the pasta is cooked al dente, stirring occasionally to prevent sticking.

        After the pasta is cooked, stir in the milk and half of the cheddar cheese. Continue cooking for an additional 2-3 minutes until the cheese is melted and the sauce is creamy.

          Fold in the halved cherry tomatoes and chopped green onions. Season with salt and pepper to taste.

            Remove from heat and sprinkle the remaining cheddar cheese on top. Cover the pot for a couple of minutes until the cheese melts.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the pasta directly from the pot or spoon it into individual bowls. Top with extra green onions and a sprinkle of crushed red pepper flakes for a kick!