Stovetop Creamy Ground Beef Pasta
A simple, cozy stovetop creamy ground beef pasta made in one pan with tender pasta, browned beef, and a smooth, cheesy cream sauce.
Ingredients
- 8 oz short pasta (such as penne, rotini, or fusilli)
- 1 tbsp olive oil
- 1 lb ground beef (80–90% lean)
- 0.5 tsp salt, plus more to taste
- 0.25 tsp black pepper
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp dried Italian seasoning
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cup low-sodium beef broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 1.5 cup shredded cheddar cheese
- 0.25 tsp crushed red pepper flakes (optional, for a mild kick)
- 2 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh parsley (for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil. Add the short pasta and cook according to package directions until just al dente. Drain well and set aside.
- While the pasta cooks, heat the olive oil in a large deep skillet or wide saucepan over medium-high heat.
- Add the ground beef to the skillet. Season with the salt, black pepper, onion powder, garlic powder, and dried Italian seasoning.
- Cook the ground beef, breaking it up with a spoon, for 6–8 minutes, or until browned and cooked through. If there is excess grease, carefully spoon off a bit, leaving a thin coating in the pan for flavor.
- Reduce the heat to medium. Push the cooked beef to one side of the skillet to create a space on the other side.
- Add the butter to the empty side of the pan. Once melted, sprinkle in the flour and whisk or stir it into the butter to form a smooth paste (roux). Cook this mixture for about 1 minute, stirring constantly, until it smells slightly nutty but is not browned.
- Slowly pour in the beef broth while whisking, making sure to dissolve any lumps of flour. Stir everything together with the beef so the sauce base is evenly combined.
- Add the whole milk and heavy cream to the skillet, stirring well. Bring the mixture to a gentle simmer over medium heat, stirring occasionally so it does not stick to the bottom.
- Once the sauce is gently bubbling and slightly thickened, stir in the cooked pasta. Toss until the pasta is well coated in the creamy sauce and the beef is evenly distributed.
- Reduce the heat to low. Add the shredded cheddar cheese and stir until fully melted and the sauce is smooth and creamy.
- If you like a little heat, sprinkle in the crushed red pepper flakes and stir to combine. Taste and adjust seasoning with a pinch more salt or black pepper if needed.
- Turn off the heat. Stir in the grated Parmesan cheese until it melts into the sauce. Let the pasta rest for 2–3 minutes so the sauce can thicken slightly.
- Sprinkle the chopped fresh parsley over the top for a fresh finish, if using. Serve the stovetop creamy ground beef pasta hot, straight from the pan.