If you’re craving comfort food that feels like a warm hug from the inside, then you absolutely need to make this One Pot Cheesy Beef and Shells Recipe. It’s an effortlessly delicious dish where tender beef, creamy cheese, and perfectly cooked shell pasta come together in one pot, which means minimal cleanup but maximum flavor. This recipe is a family-friendly winner that fills your kitchen with irresistible aromas and your plate with cheesy goodness quite unlike any other.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from building rich flavors to creating that irresistibly creamy texture and vibrant color. Here’s what you’ll gather before diving in:
- 1 pound lean ground beef: Provides a hearty, flavorful base without excess fat.
- 1/2 medium onion (chopped): Adds subtle sweetness and depth to the beef.
- 2 tablespoons tomato paste: Gives a concentrated tang and a beautiful rich color.
- 1 teaspoon garlic powder: Brings warmth and a subtle punch to the overall seasoning.
- 1 teaspoon paprika: Adds a mild smoky flavor and lovely redness.
- 1 teaspoon Italian seasoning: Infuses herbs that brighten and balance the dish.
- 2 cups beef broth: Creates a savory cooking liquid essential for the pasta’s flavor.
- 1 cup heavy/whipping cream: Makes the sauce luscious and creamy.
- 1/2 tablespoon Worcestershire sauce: Gives a subtle, umami depth that’s irresistible.
- 2 cups uncooked medium shells: The perfect pasta shape to hold onto all that cheesy goodness.
- 8 ounces Velveeta cheese (cubed): Melts smoothly into a rich, velvety finish.
- Salt & pepper (to taste): Essential for balancing and enhancing the flavors.
How to Make One Pot Cheesy Beef and Shells Recipe
Step 1: Brown the Beef and Onions
Start by adding your ground beef and chopped onions to a Dutch oven or a large soup pot over medium-high heat. Cook them for about 7 to 10 minutes, breaking up the beef with your spoon until it’s beautifully browned and the onions are softened. Be sure to spoon out any excess fat so the dish stays balanced and not greasy.
Step 2: Add Your Flavor Boosters
Next, stir in the tomato paste, garlic powder, paprika, and Italian seasoning. This mixture will start to build the deep, layered flavor that makes the One Pot Cheesy Beef and Shells Recipe so comforting. Let the spices toast with the beef for a minute or so—this step unlocks those amazing aromas.
Step 3: Pour in the Liquids and Boil
Now it’s time to add the beef broth, heavy cream, and Worcestershire sauce. Crank up the heat to high and once the mixture reaches a boiling point, toss in your uncooked pasta shells. This is where everything starts melding together beautifully in just one pot.
Step 4: Simmer Until Perfect
Reduce your heat to a moderate simmer so the sauce bubbles gently but isn’t wildly boiling. Let your pasta cook uncovered for about 12 to 13 minutes, stirring every couple of minutes to prevent sticking. You’ll notice the shells becoming tender while soaking up all that flavorful, creamy sauce.
Step 5: Stir in the Velveeta and Season
Finally, stir in the cubed Velveeta cheese until melted into a silky, cheesy sauce that clings to each shell. Remove from heat and season with salt and pepper according to your taste. You can let it sit a few minutes to absorb even more sauce or serve it immediately—either way, it’s going to be incredible.
How to Serve One Pot Cheesy Beef and Shells Recipe
Garnishes
Fresh garnishes take this dish from lovely to unforgettable. Think about sprinkling minced fresh parsley or chopped green onions for a pop of color and freshness. A little sprinkle of freshly grated Parmesan cheese on top adds an extra layer of savory goodness, while a dash of crushed red pepper flakes can bring a nice unexpected kick.
Side Dishes
This meal is satisfying on its own but pairing it with a crisp, bright salad can create a perfectly balanced plate. A simple mixed greens salad with a tangy vinaigrette cuts through the richness. Garlic bread or warm crusty rolls are also fantastic companions that help scoop up leftover cheesy sauce.
Creative Ways to Present
For a fun twist, try serving the cheesy beef and shells in mini cast iron skillets for a rustic vibe, or dish it into individual ramekins and broil for a minute or two to create a bubbly, golden crust on top. For family-style dinners, a large serving bowl surrounded by fresh herbs immediately makes this dish feel cozy and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Cheesy Beef and Shells Recipe can be stored in an airtight container in the refrigerator for up to 3 days. It tastes just as comforting the next day, and the flavors even have a chance to meld further. Just be sure to give it a good stir before reheating.
Freezing
If you want to prepare ahead or save some for busy nights, this recipe freezer-friendly too. Pop cooled leftovers into a freezer-safe container or zip-lock bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
When reheating, do so gently over low to medium heat on the stovetop, adding a splash of milk or broth if needed to loosen up the sauce. You can also microwave it in short bursts, stirring in between to warm it evenly without drying out that luscious cheesy texture.
FAQs
Can I use a different type of cheese?
Absolutely! While Velveeta provides that perfect creamy melt, you can substitute with cheddar, Monterey Jack, or even a mix of cheeses for a different flavor profile. Just ensure it melts well to keep the sauce smooth and creamy.
Is it okay to use whole milk instead of heavy cream?
Yes, you can substitute whole milk, but heavy cream gives the dish a richer and creamier texture. If using milk, consider adding a little extra cheese to help thicken the sauce.
Can I use a different type of pasta?
Medium shells work wonderfully because they trap the sauce, but feel free to experiment with elbow macaroni, penne, or rotini. Just adjust the cooking time slightly according to the pasta shape.
How can I make this recipe vegetarian?
Simply swap the ground beef for plant-based meat substitutes or sautéed mushrooms and use vegetable broth instead of beef broth. The seasoning and cheese will keep the flavor rich and comforting.
What’s the best pot to use for this recipe?
A Dutch oven or a heavy-bottomed soup pot works best because it distributes heat evenly and holds a large volume of ingredients without crowding the pasta, ensuring an even cook and creamy sauce.
Final Thoughts
This One Pot Cheesy Beef and Shells Recipe is one of those magical meals that brings people together effortlessly. It’s perfect for busy weeknights, cozy weekends, or whenever you want a dish that’s both simple and bursting with flavor. Give it a whirl—you’ll quickly see why this recipe becomes a fast favorite in so many households.
Print
One Pot Cheesy Beef and Shells Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One Pot Cheesy Beef and Shells is a comforting, hearty meal perfect for weeknight dinners. Featuring lean ground beef simmered with aromatic spices and tender medium shell pasta, all cooked together in a creamy, cheesy sauce made with Velveeta cheese. It’s an easy, flavorful dish that combines rich, savory flavors and creamy textures in one pot for minimal cleanup.
Ingredients
Beef Mixture
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
Liquids & Sauce
- 2 cups beef broth
- 1 cup heavy/whipping cream
- 1/2 tablespoon Worcestershire sauce
Pasta and Cheese
- 2 cups uncooked medium shell pasta
- 8 ounces Velveeta cheese, cubed
Seasonings
- Salt and pepper, to taste
Instructions
- Brown the Beef and Onions: Place the lean ground beef and chopped onions in a large Dutch oven or soup pot. Cook over medium-high heat for about 7-10 minutes until the beef is fully browned and the onions are softened. Stir occasionally, breaking up the meat with a spoon. Drain or spoon out excess fat from the pot.
- Add Seasonings: Stir in the tomato paste, garlic powder, paprika, and Italian seasoning to the browned beef mixture, ensuring the spices are well incorporated for a rich flavor base.
- Add Liquids and Heat: Pour in the beef broth, heavy cream, and Worcestershire sauce. Increase heat to high and bring the mixture to a boil.
- Add Pasta and Simmer: Once boiling, add the uncooked medium shell pasta. Reduce the heat to medium to maintain a rapid simmer. Cook uncovered, stirring every couple of minutes, until the pasta is tender and most of the liquid is absorbed, approximately 12-13 minutes.
- Incorporate Cheese and Season: Remove the pot from heat, then stir in the cubed Velveeta cheese until melted and creamy. Adjust salt and pepper to taste. Allow to rest for a couple of minutes to let the sauce thicken slightly, or serve immediately for a gooey, cheesy meal.
Notes
- Use lean ground beef to reduce excess fat; you can substitute with ground turkey for a lighter version.
- If Velveeta is unavailable, substitute with processed cheese or a mix of cheddar and cream cheese for similar creaminess.
- Be sure to stir frequently while the pasta cooks to prevent sticking to the bottom of the pot.
- Adjust seasoning based on your taste preference, especially salt after adding cheese.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk.
