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

Scale

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

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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.