One Pot Cheesy Beef and Broccoli Pasta
Table of contents
Intro
Some nights I just want to make a good dinner without putting a whole lot of effort into it or ending up with a sink full of dishes. This One Pot Cheesy Beef and Broccoli Pasta is exactly that kind of meal. Ground beef, little bites of pasta, and fresh broccoli all cook together in one pan, then a little heavy cream and freshly grated sharp cheddar turn it into a creamy, cheesy dinner.
The onion, garlic, Worcestershire sauce, and Kinder’s Cowboy Butter seasoning give the beef plenty of flavor without needing a long list of seasonings. And since the pasta cooks right in the broth, there’s no separate pot of water to boil or pasta to drain.
This is a simple, no-frills dinner that comes together in about 30 minutes. I served ours with biscuits on the side, and that was all we needed!
And be sure to check out these other great recipes while you are here!
One Pot Creamy Lemon Garlic Pasta
One Pot Creamy Shrimp Linguine.
One Pot Broccoli Cheddar Pasta
Why You’ll Love This Recipe
- Everything cooks in one pot – The beef, pasta, broccoli, and cheese sauce all come together in the same pan.
- Easy enough for a weeknight – A little chopping and a short cooking time make this a practical dinner for busy evenings.
- Creamy and cheesy – Heavy cream and sharp cheddar make a rich sauce that gets into all those little pieces of ditalini.
- A complete meal in one pan – You’ve got your meat, pasta, and vegetable together. Add biscuits or bread if you’d like!
- Makes enough to share – This recipe makes about six servings, and leftovers reheat well with a splash of milk.
Ingredients You’ll Need
- Ground beef – You’ll need 1 pound. Drain excess grease after browning if needed or preferred.
- Onion – One diced onion cooks with the beef and adds flavor throughout the dish.
- Garlic – About 5–6 minced cloves.
- Kinder’s Cowboy Butter seasoning – One tablespoon seasons the beef and adds buttery, savory flavor.
- Worcestershire sauce – One tablespoon adds extra savory flavor to the beef.
- Black pepper – Start with ½ teaspoon, then add more at the end if needed.
- Ditalini pasta – Eight ounces of dry pasta go straight into the pan. The small shape works especially well with the chopped broccoli and crumbled beef.
- Better Than Bouillon beef base – One heaping tablespoon adds beef flavor to the cooking liquid.
- Water – Four cups to cook the pasta. You can substitute 4 cups of beef broth for both the water and bouillon.
- Fresh broccoli – Three cups, chopped into small pieces so it cooks quickly and mixes evenly into the pasta.
- Heavy cream – One cup makes the sauce rich and creamy.
- Sharp cheddar cheese – Two cups, freshly grated for a smooth sauce and plenty of cheddar flavor.
- Salt and additional black pepper – Taste the finished pasta and season as needed.
How to Make One Pot Cheesy Beef and Broccoli Pasta
Brown and season the beef
In a large, deep skillet or wide pot with a lid, brown the ground beef with the diced onion and minced garlic over medium heat, breaking the beef into crumbles as it cooks.
Season with the Kinder’s Cowboy Butter seasoning, Worcestershire sauce, and ½ teaspoon of black pepper. Once the beef is cooked through, drain excess grease if needed or preferred.
Add the pasta and cooking liquid
Stir the dry ditalini into the beef mixture. Add the heaping tablespoon of Better Than Bouillon beef base and 4 cups of water, stirring well to combine.
If you’re using beef broth instead, add 4 cups of broth and leave out both the water and bouillon.
Bring the mixture to a boil, then cover and reduce the heat to a gentle simmer. Cook for 4 minutes.
Stir in the broccoli
Add the finely chopped fresh broccoli and give everything a good stir, making sure the pasta and broccoli are submerged in the liquid.
Cover again and continue cooking for approximately 4 more minutes, stirring once during this time to help prevent the pasta from sticking to the bottom. The pasta should be al dente and the broccoli tender. Add a little cooking time if needed, checking frequently.
Finish with cream and cheddar
Once the pasta is al dente, turn the heat to low and stir in the heavy cream. Remove the pan from the heat and stir in the freshly grated sharp cheddar until melted and combined.
Taste and add salt and additional black pepper as needed. The pasta will be creamy and saucy when first finished and will thicken as it sits.
Tips for the Best Cheesy Beef and Broccoli Pasta
- Chop the broccoli into small pieces. Large florets will need more time to cook. Small pieces cook quickly and give you broccoli in every bite.
- Grate the cheese yourself. Freshly grated cheddar generally melts more smoothly than bagged shredded cheese.
- Keep the simmer gentle. A hard boil can reduce the liquid too quickly and cause the pasta to stick.
- Stir after adding the broccoli. Make sure everything is down in the cooking liquid, then stir once more during the final few minutes.
- Use the pasta’s texture as your guide. Mine took about 8 minutes of simmering total, but timing can vary by brand and stove.
- Taste before adding salt. The bouillon, seasoning, Worcestershire sauce, and cheese already contribute salt. I added a little salt and pepper at the end.
- Melt the cheese on low heat. This helps keep the sauce smooth and creamy.
What to Serve with It
I served this with biscuits, which were perfect for scooping up the extra cheese sauce. Garlic bread, dinner rolls, or a simple side salad would also be good if you want something alongside it.
With beef, broccoli, and pasta already in the pan, you don’t need much else!
Make-Ahead and Storage
Make ahead: Dice the onion, mince the garlic, chop the broccoli, and grate the cheese ahead of time to make dinner prep even quicker. This pasta is at its sauciest right after cooking.
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat: The sauce thickens as the pasta sits. Add a splash of milk before reheating in the microwave, heating in short intervals and stirring between each until hot. You can also reheat gently on the stovetop with a little milk.
Freeze: You can freeze cooled portions for up to 2 months, although the pasta and broccoli may soften and the cream sauce may change texture. Thaw in the refrigerator overnight and reheat gently with a splash of milk.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
One Pot Cheesy Beef and Broccoli Pasta
Ingredients
- 1 pound ground beef
- 1 onion diced
- 5-6 garlic cloves minced
- 1 tablespoon Kinder’s Cowboy Butter seasoning
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper plus more to taste
- 8 ounces dry ditalini pasta
- 1 heaping tablespoon Better Than Bouillon beef base
- 4 cups water
- 3 cups fresh broccoli chopped into small pieces
- 1 cup heavy cream
- 2 cups freshly grated sharp cheddar cheese
- Salt to taste
Instructions
- In a large, deep skillet or wide pot over medium heat, brown the ground beef with the diced onion and minced garlic, breaking the beef into crumbles. Season with the Kinder’s Cowboy Butter seasoning, Worcestershire sauce, and ½ teaspoon black pepper. Cook until the beef is cooked through. Drain excess grease if needed or preferred.
- Stir in the dry ditalini pasta. Add the beef bouillon and water, stirring well to combine.
- Bring to a boil, then cover and reduce the heat to a gentle simmer. Cook for 4 minutes.
- Stir in the finely chopped broccoli, making sure the pasta and broccoli are submerged in the liquid. Cover and simmer for approximately 4 more minutes, stirring once to prevent sticking, until the pasta is al dente and the broccoli is tender.
- Turn the heat to low and stir in the heavy cream. Remove from the heat and stir in the freshly grated cheddar cheese until melted and smooth.
- Taste and season with salt and additional black pepper as needed. Serve warm. The sauce will thicken as it sits.
Notes
Recipe Notes
- Broth substitution: Use 4 cups beef broth in place of both the water and beef bouillon.
- Broccoli: Chop it into small pieces so it cooks during the short simmer.
- Cooking time: The pasta took approximately 8 minutes of simmering total. Adjust as needed for your pasta brand and stove.
- Consistency: This dish is creamy and saucy when freshly made and thickens as it sits.
- Leftovers: Refrigerate for up to 3–4 days. Add a splash of milk when reheating.
Estimated Nutrition Per Serving
Calories: 610Carbohydrates: 36 g
Protein: 31 g
Fat: 38 g Nutrition is an estimate based on six servings and approximately 85% lean ground beef without draining. Values will vary depending on the brands used, beef fat content, and whether excess grease is drained. Side dishes are not included.
Frequently Asked Questions
Can I use beef broth instead of bouillon and water? – Yes! Substitute 4 cups of beef broth for the 4 cups of water and the heaping tablespoon of beef bouillon. You do not need to use both.
Can I use a different pasta shape? – Another small pasta, such as small elbows or small shells, can work. Use 8 ounces by weight and keep an eye on the cooking time and liquid, since different shapes may cook differently.
Can I use frozen broccoli? – Fresh broccoli is what I used for this recipe. Small frozen broccoli pieces can work, but they may release extra water and become softer. Check the package directions and adjust the timing as needed.
What if I don’t have Kinder’s Cowboy Butter seasoning? – Use a savory garlic-and-herb seasoning you enjoy. The flavor will be different, and salt levels vary, so start with less and adjust to taste.
Can I use pre-shredded cheddar? – You can, but freshly grated cheddar is my preference for a smoother sauce. Add the cheese off the heat and stir until melted.
Why did my sauce thicken after cooking? – The pasta continues absorbing liquid as it sits, and the cheese sauce thickens as it cools. That’s expected. A little milk helps loosen leftovers when reheating.
Do I need to cook the pasta first? – No. Add the ditalini dry so it cooks directly in the beef broth mixture.
