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One-Pan Cheesy Beef Pasta Skillet

This cheesy beef pasta skillet combines seasoned ground beef and tender pasta in a rich tomato sauce finished with plenty of melted cheddar. Everything cooks in one pan for a hearty, comforting dinner with minimal cleanup.
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Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 2 cups beef broth
  • 8 ounces elbow macaroni or other short pasta
  • 1/2 cup milk
  • 2 cups freshly shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley optional

Method
 

  1. Brown the beef. Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into small pieces, until browned. Drain excess grease if necessary.
  2. Cook the onion and garlic. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
  3. Add the seasonings. Stir in the tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring well to coat the beef.
  4. Add the pasta and liquids. Pour in the diced tomatoes and beef broth, then stir in the uncooked pasta. Make sure most of the pasta is covered by the liquid.
  5. Simmer until tender. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente. Add a little extra broth if needed.
  6. Make it creamy. Stir in the milk and cook uncovered for 1–2 minutes until the sauce looks creamy and slightly thickened.
  7. Add the cheese. Remove the skillet from the heat. Add the shredded cheddar gradually, stirring until completely melted and creamy.
  8. Rest and serve. Let the cheesy beef pasta skillet rest for 3–5 minutes before serving. Garnish with chopped parsley if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or beef broth to restore the creamy texture.
  • For extra vegetables, sauté diced bell peppers or mushrooms with the onion, or stir baby spinach into the skillet just before adding the cheese.
  • Ground turkey or ground chicken can replace the beef for a lighter variation. You can also use Monterey Jack, Colby Jack, or a cheddar blend depending on the flavor you prefer.
  • Because different pasta shapes absorb liquid at different rates, check the skillet while it simmers and add extra broth in small amounts when necessary.