Creamy Ground Beef and Pasta

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Creamy Ground Beef and Pasta

A rich and creamy, cheesy ground beef pasta recipe that's ready in under 30 minutes. Using evaporated milk and a cornstarch slurry creates a smooth, glossy cheese sauce that perfectly coats every shell!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 600kcal

Author: Nora from Savory Nothings

Ingredients

12 oz short pasta shapes like shells
1 to 1½ pounds ground beef
½ cup diced onion
2 teaspoons minced garlic
salt, pepper, and garlic powder to taste
2 teaspoons cornstarch
1 (12-oz) can evaporated milk Note 1
1 teaspoon beef bouillon
1-2 cups shredded cheddar cheese Note 2
½ cup grated Parmesan cheese
1 cup pasta cooking water

Instructions

Cook the pasta: 
Boil your pasta according to package directions, but aim for "al dente" - just a bit firm. Before you drain it, scoop out about half a cup of that starchy pasta water and set it aside in case you want to thin your sauce later. Drain pasta and set aside.
12 oz short pasta shapes
Brown and blot:
 In a large skillet, brown your ground beef over medium-high heat with the diced onion and garlic. Season with salt, pepper and garlic powder as it cooks.   Drain grease if needed (Note 3).
1 to 1½ pounds ground beef, ½ cup diced onion, 2 teaspoons minced garlic, salt, pepper, and garlic powder
The stabilizer slurry: 
While the meat is browning, whisk the cornstarch into your cold can of evaporated milk until smooth. This helps keep the sauce from splitting or becoming grainy when the cheese is added.
1 (12-oz) can evaporated milk, 2 teaspoons cornstarch
Build the sauce: 
Reduce heat to medium. Stir in the beef broth and your milk/cornstarch mixture. Simmer gently for 3–4 minutes until it begins to thicken slightly (do not boil!)
1 teaspoon beef bouillon
Add the cheese:
 Turn the heat to low. Stir in both cheeses until the sauce is glossy and creamy.   If it looks too thick, stir in a splash of that reserved pasta water.
1-2 cups shredded cheddar cheese, ½ cup grated Parmesan cheese, 1 cup pasta cooking water
Toss and serve:
 Fold your cooked pasta into the sauce over low heat until every noodle is coated and everything looks creamy and glossy - it takes a few minutes for the sauce to get thicker and clingy, but it’s worth it! Serve immediately while it's hot and velvety.

Notes

Note 1: You can use heavy cream if you want a very rich sauce. I use evaporated milk here because it's creamy without being too heavy, and doesn't split as easily as regular milk; plus it's shelf-stable!
Note 2: Shred fresh from a block if you can, it melts way better than pre-shredded cheese!
Note 3: If you're using "freezer beef" or a higher-fat blend, tilt the pan and use a wadded-up paper towel held with tongs to blot out the extra grease. This gives you "lean" results without the $10/lb price tag.

Nutrition