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Loaded Cheddar Beef Penne Bake with a Creamy, Cheesy Sauce

This Loaded Cheddar Beef Penne Bake combines tender pasta, savory seasoned ground beef, and a rich cheddar cheese sauce under a bubbling layer of melted cheese. It’s a hearty, family-friendly casserole that's perfect for comforting weeknight dinners, potlucks, or make-ahead meals.
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Ingredients Method Notes

Ingredients
  

  • 12 ounces penne pasta
  • 1 pound lean ground beef
  • 1 tablespoon olive oil if needed
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup beef broth
  • 2 1/2 cups freshly shredded sharp cheddar cheese divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley optional, for garnish

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the penne until just al dente according to the package directions, then drain and set aside.
  3. Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat into small crumbles as it cooks. Cook for 7 to 8 minutes, or until the beef is browned and the onion is tender.
  4. Drain any excess grease from the skillet. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  5. Sprinkle the flour over the beef mixture and stir continuously for 1 minute to remove the raw flour taste.
  6. Gradually pour in the milk and beef broth while stirring. Add the smoked paprika, Italian seasoning, onion powder, garlic powder, salt, and black pepper.
  7. Reduce the heat to medium-low and cook for 3 to 5 minutes, stirring frequently, until the sauce begins to thicken.
  8. Remove the skillet from the heat and stir in 1 1/2 cups of shredded cheddar until melted and smooth.
  9. Add the cooked penne to the skillet and gently toss until every piece is generously coated with the creamy cheddar beef sauce.
  10. Transfer the pasta mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
  11. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese is completely melted.
  12. For a more deeply golden top, broil for 1 to 2 minutes, watching closely to prevent burning.
  13. Let the pasta bake rest for 5 to 10 minutes before garnishing with fresh parsley and serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheat individual portions in the microwave, adding a small splash of milk if the pasta seems dry.
  • For extra vegetables, add sautéed bell peppers, mushrooms, spinach, or broccoli.
  • Ground turkey or ground chicken can replace the beef for a lighter variation.
  • Monterey Jack, mozzarella, or pepper Jack can replace part of the cheddar for a different flavor and texture.
  • For the creamiest results, shred cheese from a block instead of using packaged pre-shredded cheese.