Description
This Creamy Ground Beef and Pasta recipe is a comforting, easy-to-make dish perfect for weeknight dinners. Featuring tender short pasta shells tossed in a rich, cheesy sauce made with evaporated milk, ground beef, and a blend of cheddar and Parmesan cheeses, this meal comes together quickly in about 30 minutes and serves six. The use of cornstarch ensures a smooth, velvety sauce that clings beautifully to the pasta, while simple seasonings enhance the savory flavors. It’s a delicious, family-friendly classic that’s satisfying and perfect when you need a hearty, cheesy dinner fast.
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 reserved pasta cooking water
Instructions
- Cook the pasta: Boil the pasta according to package instructions until al dente—firm to the bite but cooked through. Before draining, reserve about half a cup of the starchy cooking water to adjust the sauce texture later if needed. Drain the pasta and set aside.
- Brown and blot: In a large skillet over medium-high heat, brown the ground beef along with diced onion and minced garlic. Season with salt, pepper, and garlic powder as it cooks. Once fully browned, drain any excess grease from the skillet to keep the dish from being greasy.
- The stabilizer slurry: While the meat cooks, whisk the cornstarch into the cold evaporated milk until there are no lumps. This slurry will help stabilize the cream sauce and prevent it from curdling when the cheese is added.
- Build the sauce: Reduce heat to medium, then stir in the beef bouillon along with the milk and cornstarch mixture into the skillet with the cooked beef. Allow it to simmer gently for 3 to 4 minutes until the sauce thickens slightly. Avoid bringing it to a boil to maintain smooth texture.
- Add the cheese: Turn the heat to low and gradually stir in the shredded cheddar and grated Parmesan cheeses. Continue stirring until the sauce becomes glossy and creamy. If the sauce appears too thick, add a splash of reserved pasta water to loosen it to your preferred consistency.
- Toss and serve: Fold the cooked pasta into the creamy sauce over low heat, stirring gently until every piece is coated and the sauce clings beautifully to the noodles. This step will take a few minutes as the sauce thickens further. Serve immediately while hot and velvety for the best experience.
Notes
- Note 1: Using evaporated milk creates a rich and creamy base without adding heavy cream, keeping this dish lighter.
- Note 2: Adjust the amount of cheddar cheese based on how cheesy you want the sauce.
- Note 3: Draining excess grease helps prevent the dish from becoming overly greasy and keeps the flavors balanced.
