One Pot Cajun Beef Cheddar Pasta
A one pot pasta with seasoned ground beef, peppers, cream cheese, and cheddar, simmered until the noodles turn tender.
Equipment
- Large pot with lid
- Wooden spoon
- Cutting board
- Sharp knife
- Box grater
Ingredients
Main Ingredients
- 1 lb ground beef 80 percent lean
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 2 cloves garlic minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ¼ tsp salt
- ½ tsp black pepper
- 1 can diced tomatoes with green chilies 14.5 oz, undrained
- 8 oz cream cheese softened
- 1 cup low sodium beef broth
- 1 cup heavy cream
- 8 oz elbow macaroni dry
- 2 cup shredded cheddar cheese
- 2 tbsp chopped fresh parsley for garnish, optional
Instructions
Cooking
- Brown. Cook the beef in the oil until browned, then drain the excess fat.
- Season. Add the onion, pepper, and garlic for 3 minutes, then stir in the spices.
- Simmer. Add the tomatoes, cream cheese, broth, and cream, stir until smooth, then add the macaroni.
- Cook. Cover and simmer 10 to 12 minutes, stirring now and then, until the pasta is tender.
- Finish. Stir in the cheddar, rest 5 minutes, and top with parsley.
Notes
Substitutions: Use half and half for the cream, rotini for the macaroni, or ground turkey cooked to 165 degrees F.
Tips: Stir often and keep the heat gentle so the sauce stays smooth.
Storage: Refrigerate for three to four days or freeze for up to two months, then reheat to 165 degrees F.