Pour the beef broth into the skillet with the browned beef. Stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it bubble gently for 3–4 minutes to reduce slightly and deepen the flavor.
Reduce the heat to medium-low and stir in the heavy cream. Let the mixture simmer gently, not boil hard, for 3–5 minutes, stirring often, until it looks slightly thickened and coats the back of a spoon.
Turn the heat down to low. Add the shredded cheddar cheese a small handful at a time, stirring constantly after each addition until it melts smoothly into the sauce before adding more. Take your time here; if the heat is too high, the cheese can get grainy. You want a thick, glossy, velvety cheese sauce wrapped around the beef.
Add the cooked pasta to the skillet with the creamy beef and cheese sauce. Toss and fold everything together until the noodles are completely coated. If the sauce seems too thick, splash in a tablespoon or two of the reserved pasta water and stir until it loosens to your liking. If it seems too thin, let it sit over very low heat for another minute or two, stirring, until it thickens.
Taste and adjust the seasoning if needed—depending on your broth and cheese, you may not need much salt. Serve the pasta hot in deep bowls, making sure every serving gets plenty of beef and that rich, glossy sauce.
Variations & Tips
For a touch more flavor without adding extra ingredients, brown the beef very well, letting it get dark and crusty in spots before adding the broth; those browned bits are where the magic happens. If you like a little extra comfort, use a mix of cheddar and any other meltable cheese you have on hand, such as Colby or Monterey Jack, as long as the total amount stays the same. You can also swap the heavy cream for half-and-half in a pinch; the sauce will be slightly less thick, but still creamy—just simmer a minute longer before adding the cheese. If you prefer, use small shells or elbow macaroni instead of curly pasta; the important thing is a shape with nooks and crannies to catch the sauce. To stretch the dish for a crowd, stir in an extra handful of cooked pasta and thin the sauce with a bit more broth or pasta water. Leftovers reheat best over low heat on the stovetop with a splash of milk or cream to bring the sauce back to life. If you want to sneak in some vegetables without changing the five-ingredient base, you can serve steamed peas or broccoli on the side and let everyone stir them into their own bowl.
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