Description
This Creamy Ground Beef and Pasta recipe is a satisfying, quick dinner perfect for busy weeknights. Tender pasta tossed in a rich, cheesy sauce made with evaporated milk and sharp cheddar combines with flavorful browned ground beef and onions to create a comforting, hearty meal.
Ingredients
Scale
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
- 2 teaspoons cornstarch
- 1 (12-oz) can evaporated milk
- 1 teaspoon beef bouillon
- 1-2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup pasta cooking water (reserved)
Instructions
- Cook the pasta: Boil the pasta according to package instructions until al dente. Before draining, reserve about half a cup of pasta water, then drain the pasta and set aside.
- Brown and blot: In a large skillet over medium-high heat, cook the ground beef with diced onions and minced garlic. Season with salt, pepper, and garlic powder as it cooks. Drain excess grease if needed.
- The stabilizer slurry: While the meat cooks, whisk the cornstarch into the cold can of evaporated milk until smooth to prevent sauce separation when cheese is added.
- Build the sauce: Reduce heat to medium, add the beef bouillon and the evaporated milk/cornstarch mixture to the skillet. Simmer gently for 3-4 minutes until the sauce thickens slightly, avoiding boiling.
- Add the cheese: Turn heat to low and stir in the shredded cheddar and grated Parmesan cheeses until the sauce becomes glossy and creamy. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Toss and serve: Add the cooked pasta to the sauce and gently toss over low heat until every piece is coated and the sauce clings well. Serve immediately while hot and creamy.
Notes
- Note 1: Using evaporated milk keeps the sauce creamy without adding heavy cream.
- Note 2: Adjust the amount of cheddar cheese based on your preference for cheesiness.
- Note 3: Draining excess grease from the cooked beef helps keep the dish from being too oily.
