Creamy Ground Beef Pasta with Cheddar
A creamy, smoky twist on classic ground beef pasta, featuring chipotle peppers in adobo and sharp cheddar for a deep, flavorful sauce. Ready in about 45 minutes, it's a comforting one-pan meal with a gentle kick.
A creamy, smoky twist on classic ground beef pasta, featuring chipotle peppers in adobo and sharp cheddar for a deep, flavorful sauce. Ready in about 45 minutes, it's a comforting one-pan meal with a gentle kick.
Ingredients
16 ingredients- Fat
- 50g
- Carbs
- 50g
- Protein
- 42g
Whole recipe (4 servings): 3280 kcal
- 1 lb (450 g) ground beef (80/20)
- 12 oz (340 g) dried penne pasta
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced, plus 1 tbsp adobo sauce from the can
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 14.5-oz (411 g) can diced tomatoes, undrained
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese (about 8 oz)
- Fresh cilantro or sliced green onions, for garnish (optional)
Method
5 steps- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-6 minutes. Drain excess fat if desired.
- Add diced onion to the beef and cook until softened, about 3 minutes. Stir in garlic, chipotle peppers, adobo sauce, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in diced tomatoes with their juices and beef broth. Bring to a simmer, then stir in penne pasta. Reduce heat to medium-low, cover, and simmer for 12-14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- Stir in heavy cream and shredded cheddar cheese. Cook uncovered over low heat, stirring constantly, until cheese is melted and sauce is creamy, about 2-3 minutes. Do not boil.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro or green onions if desired.
Recipe notes
Helpful tips
- For a milder dish, use only 1 chipotle pepper and omit the adobo sauce.
- Use freshly shredded cheddar for best melting; pre-shredded cheese may contain anti-caking agents that prevent smooth melting.
- If pasta isn't cooked after 14 minutes, add a little more broth and continue simmering.
Equipment
- Large deep skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Cheese grater (if shredding block cheese)
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen the sauce.
Additional tips
- Chipotle peppers in adobo can be spicy; adjust amount to taste. Ensure ground beef is cooked to an internal temperature of 160°F (71°C).
Recipe inspiration
Inspired by Timeless Food Recipes
Estimated nutrition
Per serving: 820 calories
Fat: 50 g · Carbs: 50 g · Protein: 42 g
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