Cheesy One Pot Beef Pasta

This one-pot homemade hamburger helper delivers all the nostalgia of the boxed classic but with a seriously creamy cheese sauce and extra flavor from sautéed onions, garlic, and smoked paprika. In just thirty minutes, you get juicy ground beef and elbow pasta smothered in a rich, velvety tomato sauce — always a hit at my family table when we want hearty comfort food without any fuss.

Whenever I make this on chaotic weeknights my family gathers around the stove before I even have the bowl on the table. There is never a spoonful left and my husband usually asks when I can make it again.

Ingredients

• Lean ground beef or ground turkey: for rich savory base Look for meat bright in color with minimal liquid for fresher flavor
• Large yellow onion: diced which adds subtle sweetness Use a firm onion with papery skin
• Garlic clove: minced for fragrant depth Use plump fresh garlic for best taste
• All purpose flour: thickens the sauce Use unbleached flour for cleanest flavor
• Low sodium beef broth or chicken broth: for savory liquid Choose a broth with rich aroma and no artificial flavors
• Tomato sauce: adds sweet tang Opt for a canned variety with no added sugar
• Italian seasoning: for herb boost Go for a blend heavy on oregano and basil
• Seasoned salt: deepens flavor Try to use one with a mix of onion garlic paprika
• Smoked paprika: brings smokiness and a hint of warmth Pick one that smells robust and smoky
• Garlic powder: layers on more savoriness Use fresh powder for best impact
• Small pasta shells or elbow pasta: for catching sauce Look for pasta with no cracks for best texture
• Heavy cream or half and half: for creamy lushness Choose cream with good thickness and no additives
• Shredded cheddar cheese: for the melty bite Use sharp cheddar freshly grated for best melt
• Salt and pepper to taste: Freshly cracked pepper and flaky salt really pop here

Step-by-Step Instructions

Brown the Meat:

In a large sauté pan set over medium high heat cook the ground beef until nicely browned and no pink remains This takes about seven to eight minutes Break up the meat as it cooks for small crumbles Once done transfer the beef out of the pan and reserve about two tablespoons of drippings

Sauté the Aromatics:

Lower heat to medium add diced onion to the reserved drippings Cook onions slowly for about five minutes stirring often until translucent and soft Add the minced garlic in the last thirty seconds stirring just until fragrant

Create the Roux:

Sprinkle the flour over the onions and garlic Stir well and cook for one minute to toast the flour which helps thicken the sauce later

Deglaze and Build the Sauce:

Slowly pour in the beef broth while stirring scraping the bottom of the pan to lift any browned bits Allow the mixture to come up to a gentle boil

Simmer the Pasta:

Add the tomato sauce Italian seasoning seasoned salt smoked paprika garlic powder and small pasta Stir well to combine everything evenly Once simmering cover with a lid and maintain on low heat for twelve to fifteen minutes Stir occasionally and check if pasta is tender If the liquid reduces too much add up to half a cup more broth as needed

Add the Dairy:

With the heat low pour in the heavy cream and sprinkle in the shredded cheese Stir gently until the cheese is completely melted and the sauce looks glossy and creamy

Finish and Serve:

Return the browned beef to the pan Stir everything together and let it heat through for another two to three minutes Serve immediately while everything is extra hot and cheesy

Save

My favorite part has always been the way cheddar melts into the pasta The first time I made this my kids could not stop twisting their forks through the creamy shells and it instantly became a regular crowd pleaser for family movie nights

Storage Tips

Keep leftovers in an airtight container in your fridge for up to four days If you are reheating add a little broth or a splash of cream in the pan to revive the sauce Microwave in short bursts stirring between rounds for the creamiest results

Ingredient Substitutions

Swap in ground turkey or even lentils for a lighter option If gluten free swap in your favorite corn or rice pasta and use cornstarch instead of flour If you like more vegetables stir in peas mushrooms or zucchini along with the onion

Serving Suggestions

Serve it with a bright green salad or simple roasted broccoli for balance Warm garlic bread is always welcome on the side For spice lovers add a sprinkle of cayenne or a dash of hot sauce at the table

Bring Homey Comfort to Your Table

This dish is rooted in the tradition of easy one pan meals that bring everyone together at the end of a long day I love that it takes the fun of the boxed classic but turns up the quality so you get a homestyle meal in less than thirty minutes It is an American classic that feels fresh and new every time

Frequently Asked Questions About Recipes

→ Can I use ground turkey instead of beef?

Yes, ground turkey is a great substitute and keeps the dish just as flavorful and hearty.

→ What type of pasta works best for this dish?

Small pasta shapes like shells or elbows are ideal, as they hold the sauce well and cook evenly.

→ How can I make it gluten free?

Use your preferred gluten free pasta and swap the flour for cornstarch to thicken the sauce.

→ Is it possible to make this dish spicier?

Add crushed red pepper flakes or a dash of cayenne pepper along with the seasonings for extra heat.

→ How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to four days. Reheat gently with a splash of broth or cream to restore creaminess.

→ Can I double the batch for a crowd?

Absolutely! Use a large, deep pot and adjust ingredient amounts as needed. Stir more frequently to ensure even cooking.