Name: Cheesy Ground Beef & Pasta Skillet (No Red Sauce)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz pasta noodles (rotini, penne, or shells work well); 1 lb ground beef (85/15 or 90/10); 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup whole milk; 1 tbsp unsalted butter; 1 tbsp all-purpose flour; 1/2 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/2 cup frozen peas (optional); 2 green onions, thinly sliced (for garnish)

Cheesy Ground Beef & Pasta Skillet (No Red Sauce)

GardenBasil3467

This Cheesy Ground Beef & Pasta Skillet is the ultimate American comfort food, perfect for a summer night when you want something hearty but easy. With no red sauce, the creamy cheddar and Monterey Jack cheese sauce lets the savory beef and tender noodles shine. Smoked paprika and thyme add just enough complexity, while peas and green onions bring color and freshness. Everything comes together in one skillet for minimal cleanup—a family-pleaser that’s ready in about 30 minutes. It’s a satisfying, crowd-pleasing dinner that’s as nostalgic as it is delicious!

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
While pasta cooks, heat a large skillet over medium-high. Add ground beef and cook, breaking up with a spoon, until browned and mostly cooked through, about 5-6 minutes. Drain excess fat if needed.
Add diced onion and cook with the beef for 3 minutes, until softened. Stir in garlic, smoked paprika, thyme, salt, and pepper, and cook 1 minute more.
Push beef mixture to the side. Add butter to the open side of the skillet. Once melted, sprinkle in flour and cook, stirring constantly, for 1 minute to make a roux.
Slowly pour in milk, stirring to combine with the roux. Let it simmer for 2 minutes to thicken slightly, then mix everything in the pan together.
Reduce heat to low. Add both cheeses and stir until melted and creamy. Taste and adjust seasoning if needed.
Fold in cooked pasta and peas (if using). Toss thoroughly to coat everything in the cheesy sauce.
Serve hot, garnished with sliced green onions.