Description

This Creamy Beef Pasta recipe combines tender ground beef with a rich and cheesy sauce made from heavy cream, sharp white cheddar, and freshly grated parmesan. Pasta simmers directly in a flavorful chicken or beef broth, making it a comforting one-pot meal perfect for weeknight dinners. The shallots add a subtle sweetness, while garlic powder and black pepper enhance the savory profile. Finished with extra parmesan cheese, this dish is both hearty and indulgent.

Ingredients

Scale

Main Ingredients

2 tablespoons unsalted butter
1 lb ground beef (grass-fed recommended)
1 large shallot, finely chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
1 teaspoon garlic powder
1 lb dried short-cut pasta (rigatoni preferred)
4 cups (32 ounces) chicken or beef broth

Dairy

1 cup heavy whipping cream
8 ounces sharp white cheddar cheese, shredded
1 cup freshly grated parmesan cheese, plus more for topping

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Instructions

Brown the Beef: In a large stock pot or Dutch oven, melt the unsalted butter over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned and no longer pink, about 6-7 minutes. Season with kosher salt, freshly ground black pepper, and garlic powder to taste.
Sauté Shallots: Add the finely chopped shallot to the browned beef. Stir well and continue cooking, allowing the shallots to soften and combine with the beef, about 4-5 minutes.
Add Pasta and Broth: Pour in the dried rigatoni pasta and the chicken or beef broth. Stir everything together thoroughly, then cover the pot with a lid. Let the pasta cook in the simmering broth until al dente, about 10-12 minutes.
Finish with Cream and Cheese: Once the pasta is cooked, turn off the heat. Stir in the heavy whipping cream, shredded sharp white cheddar, and freshly grated parmesan cheese until fully combined into a creamy sauce.
Let It Rest: Cover the pot again and let the pasta sit for at least 10 minutes to allow the sauce to thicken and the flavors to meld together.
Serve and Enjoy: Serve the creamy beef pasta hot, with extra parmesan cheese sprinkled on top if desired for added flavor and richness.

Notes

Using grass-fed ground beef can enhance the flavor and nutritional quality of the dish.
Be careful not to overcook the pasta during simmering; it should remain al dente.
Letting the pasta rest covered helps thicken the sauce and deepen the flavors.
For a lighter version, you can substitute half-and-half for the heavy cream, but the sauce may be less rich.
This recipe is perfect for meal prep and reheats well in the microwave or on the stove with a splash of broth or water.