When my new neighbors moved in down the road, I sent a pot of this over with a note and an extra spoon. The next day they were on my porch asking what on earth I’d put in it, because it tasted like something that had simmered all day at a church potluck. The truth is almost embarrassing: it’s only five ingredients, all from the regular old Midwestern pantry, but they come together into the creamiest, coziest beef pasta you can imagine. The sauce clings to those curly noodles, the beef is browned and savory, and the cheese melts into a glossy blanket. It reminds me of the casseroles my mother used to make when we were snowed in, but this one cooks on the stovetop in about half an hour. It’s the kind of simple, comforting food that makes a new house feel like home.
This creamy beef pasta is plenty rich on its own, so I like to serve it with something crisp and fresh: a simple green salad with a sharp vinaigrette, or sliced cucumbers and onions in a little vinegar and sugar, just like we’ve always done out here. Buttered peas or steamed green beans make a nice, mild side that doesn’t compete with the sauce. A slice of warm garlic bread or a soft dinner roll is perfect for swiping through any extra cheese sauce in the bowl. For dessert, something light and old-fashioned—maybe applesauce, fresh berries, or a small square of vanilla sheet cake—balances out the hearty main dish.
5-Ingredient Creamy Beef Pasta
Servings: 4
Ingredients
12 oz curly pasta (such as cavatappi or rotini)
1 lb ground beef (80–90% lean)
2 cups beef broth (low sodium if possible)
1 cup heavy cream
2 cups shredded cheddar cheese (about 8 oz, medium or sharp)
Directions
Bring a large pot of salted water to a boil. Add the curly pasta and cook according to package directions until just al dente. Before draining, scoop out about 1/2 cup of the hot pasta water and set aside. Drain the pasta and leave it in the colander while you make the sauce.
While the pasta cooks, heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until well browned and no pink remains, about 6–8 minutes. If there is a lot of grease, carefully spoon off most of it, leaving just a thin coating in the pan for flavor.
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