If you’re craving a comforting dish that feels like a warm hug on a plate, this Creamy Ground Beef and Pasta Recipe is exactly what you need. It combines tender ground beef with perfectly cooked pasta, all smothered in a rich and velvety cheese sauce that hugs every noodle. The balance of savory flavors, combined with the luscious creamy texture, makes this meal a total winner for weeknight dinners or anytime you want cozy food that comes together quickly and easily. Trust me, once you try this Creamy Ground Beef and Pasta Recipe, it’s going to become one of your all-time favorites!
Ingredients You’ll Need
What’s fantastic about this Creamy Ground Beef and Pasta Recipe is how simple, everyday ingredients come together to create something truly magical. Each item is carefully chosen to build layers of flavor, texture, and color that make this dish so delightful.
- 12 oz short pasta shapes: Pasta like shells hold the sauce wonderfully, ensuring every bite is packed with creaminess.
- 1 to 1½ pounds ground beef: The star protein that brings hearty, savory goodness to the dish.
- ½ cup diced onion: Adds subtle sweetness and a bit of crunch when cooked down with the beef.
- 2 teaspoons minced garlic: Garlic intensifies the aroma and flavor, making the sauce irresistible.
- Salt, pepper, and garlic powder (to taste): Essential seasonings that elevate the savory profile.
- 2 teaspoons cornstarch: Acts as a thickening agent to give the sauce that perfect, clingy consistency.
- 1 (12-oz) can evaporated milk: Creamy without heaviness, this milk creates the sauce’s silky texture.
- 1 teaspoon beef bouillon: Deepens the meaty flavor in the sauce, adding complexity.
- 1-2 cups shredded cheddar cheese: Melted goodness that brings richness and a sharp tang — adjust amount for cheesiness.
- ½ cup grated Parmesan cheese: Adds nutty depth and a salty kick that balances the cheddar.
- 1 cup pasta cooking water: Starchy water that helps loosen the sauce if it gets too thick and keeps it smooth.
How to Make Creamy Ground Beef and Pasta Recipe
Step 1: Cook the Pasta Perfectly
Start by boiling your pasta according to the package instructions, aiming for an “al dente” finish—just tender with a bit of bite. Before draining, scoop out about half a cup of that magical pasta water; it’s packed with starch that’s vital later for loosening the sauce and helping it cling beautifully to every noodle.
Step 2: Brown the Ground Beef with Aromatics
In a large skillet over medium-high heat, brown your ground beef along with the diced onion and minced garlic. Season generously with salt, pepper, and garlic powder to build the foundational savory notes. As the beef cooks, its juices and the softened onions start layering flavor. Once browned, drain off any excess grease to keep the dish from getting too heavy.
Step 3: Whisk the Cornstarch Slurry
While the beef is browning, whisk the cornstarch into the cold evaporated milk until it’s perfectly smooth. This mixture is key to preventing the sauce from breaking or turning grainy when the cheese is added, keeping your sauce silky and luscious.
Step 4: Build the Sauce
Reduce the heat to medium and stir in the beef bouillon followed by your milk and cornstarch slurry. Let the sauce gently simmer for 3 to 4 minutes, watching as it thickens just enough to coat the back of a spoon—no boiling here! This gentle heat helps everything meld together without curdling.
Step 5: Melt in the Cheese
Turn the heat down to low and stir in both the shredded cheddar and Parmesan cheeses. Watch as the sauce transforms into a glossy, creamy dream. If it seems too thick at any point, add a splash of your reserved pasta water to achieve the perfect consistency that glides effortlessly over every pasta piece.
Step 6: Toss Pasta in the Sauce and Serve
Finally, fold the cooked pasta into your rich sauce right in the skillet over low heat. Keep stirring gently until every noodle is coated in that dreamy, creamy mixture. It takes a few minutes for the sauce to thicken just right and cling lovingly to the pasta. Serve immediately while it’s still warm and velvety for maximum comfort and flavor.
How to Serve Creamy Ground Beef and Pasta Recipe
Garnishes
To elevate your Creamy Ground Beef and Pasta Recipe, sprinkle fresh chopped parsley or basil on top for a pop of vibrant color and fresh flavor. A light dusting of extra Parmesan adds a salty finish and a touch of elegance.
Side Dishes
This hearty pasta pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted or steamed vegetables, such as broccoli or green beans, provide a satisfying crunch and balance to the meaty creaminess on the plate.
Creative Ways to Present
For a fun twist, serve the creamy beef pasta in individual oven-safe ramekins and sprinkle breadcrumbs on top for a quick broil until golden and crispy. Alternatively, turn it into a casserole by layering with extra cheese and baking until bubbly and golden—comfort food meets fancy presentation!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Ground Beef and Pasta Recipe keep well in an airtight container in the refrigerator for up to 3 days. The sauce may thicken in the fridge, so don’t worry—it’s easy to revive with a little warming and stirring.
Freezing
You can freeze this dish, although the texture of the pasta may soften slightly. Place cooled portions in freezer-safe containers or bags, removing as much air as possible, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat leftovers in a skillet over low heat, adding a splash of milk or reserved pasta water to bring back the creamy texture. Stir frequently until warmed through. Avoid microwaving straight from frozen as uneven heating can cause the sauce to separate.
FAQs
Can I use a different pasta shape for this recipe?
Absolutely! While short pasta like shells work great because they hold sauce well, feel free to use penne, rotini, or even macaroni depending on what you have on hand.
What can I substitute for evaporated milk if I don’t have it?
You can use regular milk mixed with a little bit of heavy cream for richness or half-and-half. Just keep in mind that evaporated milk adds a slightly caramelized creaminess that’s unique to this dish.
Is it possible to make this recipe vegetarian?
Yes! Swap the ground beef for sautéed mushrooms or plant-based crumbles, and use vegetable bouillon instead of beef bouillon for a vegetarian-friendly version that still delivers big flavor.
How can I make the sauce thicker or thinner?
If the sauce is too thin, simply let it simmer a bit longer to reduce. If it’s too thick, stir in a little pasta cooking water or milk to loosen it up and get that perfect creamy consistency.
Can I prepare any parts of this recipe in advance?
You can boil the pasta and brown the beef up to a day ahead. Store them separately in the fridge, then finish making the sauce and combine everything right before serving to keep the pasta from getting mushy.
Final Thoughts
This Creamy Ground Beef and Pasta Recipe is truly a game-changer when it comes to easy, comforting meals. It’s effortless to whip up yet feels special enough for family dinners or unexpected guests. I can’t wait for you to try it and discover firsthand how simple ingredients come together into something silky, cheesy, and utterly delicious. Happy cooking and enjoy every creamy bite!
Print
Creamy Ground Beef and Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy ground beef and pasta recipe combines tender short pasta shells with a rich, velvety cheese sauce and savory browned ground beef. Perfect for a comforting weeknight meal, it features a smooth, cheesy sauce made with evaporated milk stabilized with cornstarch, enhanced by cheddar and Parmesan cheeses. The dish comes together quickly in about 30 minutes, delivering a creamy, flavorful pasta that everyone will love.
Ingredients
Pasta
- 12 oz short pasta shapes (like shells)
Meat and Aromatics
- 1 to 1½ pounds ground beef
- ½ cup diced onion
- 2 teaspoons minced garlic
- Salt, pepper, and garlic powder (to taste)
Sauce Ingredients
- 2 teaspoons cornstarch
- 1 (12-oz) can evaporated milk (cold)
- 1 teaspoon beef bouillon
- 1–2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup reserved pasta cooking water
Instructions
- Cook the pasta: Boil your pasta according to package directions until al dente, meaning just firm to the bite. Before draining, reserve about half a cup of the starchy pasta water to adjust the sauce consistency later. Drain pasta and set aside.
- Brown and blot the beef: In a large skillet over medium-high heat, brown the ground beef with diced onion and minced garlic. Season generously with salt, pepper, and garlic powder as it cooks. Once browned, drain off excess grease if necessary to keep the dish from becoming oily.
- Make the cornstarch slurry: While the beef is cooking, whisk the cornstarch into the cold evaporated milk until completely smooth. This slurry prevents the sauce from splitting when cheese is added, helping it stay creamy.
- Build the sauce: Lower the heat to medium. Add the beef bouillon and the milk-cornstarch mixture to the skillet with the browned beef. Stir well and let the mixture simmer gently for 3–4 minutes until it starts to thicken slightly, making sure not to let it boil to avoid curdling.
- Add the cheese: Turn the heat down to low and gradually stir in both the shredded cheddar and grated Parmesan cheese until the sauce becomes glossy and creamy. If the sauce is too thick, stir in a splash of the reserved pasta cooking water to thin it to your desired consistency.
- Toss and serve: Add the cooked pasta into the skillet and fold it into the sauce over low heat. Stir until every piece of pasta is evenly coated with the thick, creamy sauce. Allow the sauce to thicken further and cling to the noodles for a few minutes. Serve immediately while hot and velvety.
Notes
- Note 1: Using evaporated milk instead of regular milk gives a richer, smoother sauce.
- Note 2: The amount of cheddar cheese can be adjusted based on your preference for cheesiness and thickness.
- Note 3: Draining excess grease from the browned beef helps prevent the sauce from being too oily and greasy.
- Reserve pasta water is important to adjust sauce thickness without diluting flavor.
- Do not let the sauce boil after adding cornstarch slurry to avoid curdling.
