Introduction

You know those nights? The ones where you walk through the door, completely wiped, and the thought of cooking feels like climbing a mountain? Yeah, we’ve all been there. But what if I told you that you can have a warm, comforting bowl of incredible flavor on the table in under 30 minutes, using just ONE pot? Seriously. This One-Pot Cajun Beef and Cheddar Pasta is my absolute go-to for those busy weeknights. It’s got everything – savory beef, tender pasta, a creamy, cheesy sauce with a kick of Cajun spice, and the best part? Minimal cleanup. It’s the kind of meal that makes everyone happy and leaves you feeling like a kitchen superhero, even when you barely lifted a finger (okay, maybe a few fingers!). Get ready to fall in love with your new weeknight savior.

Why You’ll Love This Recipe

Fast: From start to finish, you’re looking at about 25-30 minutes. Perfect for busy weeknights!
Easy: Everything cooks in a single pot. Less mess, less fuss, more time for relaxing.
Shareable & Crowd-Pleasing: This recipe makes a generous amount and the flavors are universally loved. Great for family dinners or casual get-togethers.
Comfort Food King: Creamy, cheesy pasta with a hint of spice? It hits all the right comfort notes every single time.

Ingredients

Here’s what you’ll need to whip up this magic. Most of these are likely already in your pantry!

1 tbsp olive oil: Just a little bit to get things started and add a touch of richness.
1 lb ground beef: I usually go for lean ground beef, but use whatever you have on hand.
1 medium onion, chopped: Adds a foundational sweetness and savory depth.
1 bell pepper, chopped: Any color works! It adds freshness and crunch.
2 cloves garlic, minced: Because almost everything is better with garlic!
2 tbsp Cajun seasoning: This is where the flavor party starts! Use your favorite blend – adjust to your spice preference.
1 tsp smoked paprika: Adds a wonderful smoky depth that complements the Cajun spice perfectly.
1 tsp salt & 1/2 tsp black pepper: Basic seasonings to bring out all the other flavors.
1 (14.5 oz) can diced tomatoes with green chilies, undrained: This is a secret weapon! It adds moisture, acidity, and a little zesty kick without much effort.
1 cup beef broth: Helps create the sauce base and cooks the pasta.
1 cup heavy cream: Hello, creamy goodness! This makes the sauce luxuriously smooth.
1 (8 oz) block cream cheese, softened: The other half of our creamy dream team. Make sure it’s softened so it melts easily!
8 oz elbow macaroni: A classic shape that holds the sauce beautifully.
2 cups cheddar cheese, shredded: For that ultimate cheesy pull and rich flavor. Sharp or mild, your choice!
Fresh parsley, chopped (for garnish): Optional, but a little sprinkle of green makes it look fancy and adds freshness.

How to Make It

Alright, let’s get cooking! Remember, it’s all happening in one pot, so gather your ingredients and let’s do this!

First things first, grab your biggest pot or Dutch oven. Drizzle in that tablespoon of olive oil and heat it up over medium-high heat. You want it nice and warm.
Add your ground beef to the hot pot. Break it up with a spoon as it cooks until it’s all browned nicely. Once it’s cooked through, carefully drain off any excess grease. Nobody wants greasy pasta!
Now, toss in your chopped onion and bell pepper. Give them a stir and let them cook down for about 5-7 minutes, or until they start to soften up. They’ll release some delicious flavors.
Time for the aromatics and spices! Stir in the minced garlic, Cajun seasoning, smoked paprika, salt, and black pepper. Cook for just about 1 minute, stirring constantly, until you can really smell those amazing spices. Your kitchen is going to start smelling incredible!
Pour in the can of diced tomatoes with green chilies (liquid and all!), the beef broth, and the heavy cream. Add the softened block of cream cheese right into the pot too.
Stir everything together really well. Keep stirring until that cream cheese melts away and creates a smooth, creamy base for your sauce. Once it’s smooth, bring the whole mixture to a gentle simmer.
Add your elbow macaroni to the pot. Stir it in and make sure all the pasta is submerged under the liquid. You want it to cook right in that flavorful sauce.
Reduce the heat way down to low, pop a lid on the pot, and let it simmer for 10-15 minutes. Make sure to give it a stir occasionally (every few minutes) to prevent the pasta from sticking to the bottom. The pasta is done when it’s cooked through and the sauce has thickened up nicely.
Once the pasta is cooked and the sauce is thick and creamy, remove the pot from the heat. Stir in the shredded cheddar cheese. Keep stirring until all the cheese is melted and incorporated into the sauce. Look at how creamy and delicious that looks!
Serve it up immediately while it’s hot and cheesy! If you like, sprinkle some fresh chopped parsley over the top for a little extra color and freshness. Enjoy!

Substitutions & Additions

This recipe is super forgiving and easy to customize! Here are a few ideas:

Change the Protein: Not a beef fan? You could easily swap the ground beef for ground turkey, ground chicken, or even spicy Italian sausage (just drain the grease well!).
Veggie Boost: Feel free to toss in other veggies with the onion and bell pepper, like sliced mushrooms, zucchini, or even some frozen corn or peas towards the end.
Spice it Up (or Down!): The heat level depends largely on your Cajun seasoning blend and the diced tomatoes with green chilies. For more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce when you add the other spices. For less heat, use regular diced tomatoes instead of the ones with green chilies.
Different Pasta: Elbow macaroni works great, but you could use other short pasta shapes like penne, rotini, or fusilli. Just be aware that cooking times might vary slightly depending on the pasta shape.
Cheesy Variations: Swap out the cheddar for Monterey Jack, Colby Jack, or even a spicy Pepper Jack for a different flavor twist.

Tips for Success

Making this dish is pretty straightforward, but a couple of pointers can ensure it turns out perfect every time:

Don’t Overcook the Beef: Cook it until it’s just browned before draining the grease. It will continue cooking with the sauce.
Soften the Cream Cheese: It really helps if your cream cheese is softened. You can leave it on the counter for about 30 minutes or gently microwave it for 15-20 seconds before adding. This ensures a super smooth sauce.
Stir That Pasta: While the pasta simmers, make sure you stir it occasionally (every few minutes!). This prevents it from sticking to the bottom of the pot and helps it cook evenly in the sauce.
Pasta Submersion is Key: Ensure all the pasta is submerged in the liquid before you cover and simmer. If a few pieces are sticking out, they won’t cook properly.
Adjust Consistency: If your sauce looks a little too thick after the pasta is cooked, you can stir in a splash more beef broth or even water until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for another minute or two.

How to Store It

Got leftovers? You’re in luck! This pasta stores pretty well.

Let the pasta cool completely before transferring it to an airtight container. Store it in the refrigerator for 3-4 days. To reheat, you can microwave individual portions or gently warm it in a pot on the stovetop over low heat. You might need to add a splash of milk or beef broth when reheating, as the sauce can thicken in the fridge.

FAQs

Got questions? I’ve got answers!

Q: Is this dish very spicy?
A: The spice level really depends on your Cajun seasoning blend and the diced tomatoes with green chilies you use. Most store-bought Cajun seasonings have a moderate kick. You can easily adjust the heat by choosing a milder seasoning or using regular diced tomatoes.
Q: Can I use frozen vegetables instead of fresh?
A: Absolutely! If using frozen chopped onion and bell pepper, add them when directed but you might need to cook them a little longer to soften.
Q: Can I make this ahead of time?
A: While it’s best served fresh right off the stove, you can certainly make it ahead. Just be aware that the pasta will continue to absorb the sauce as it sits, making it thicker. Reheating will require adding liquid.
Q: Why did my pasta stick to the bottom?
A: This usually happens if you didn’t stir it often enough while it was simmering. Make sure to give it a good stir every few minutes!

Easy Creamy One-Pot Cajun Beef and Cheddar Pasta

A fast, easy, and comforting one-pot pasta dish with savory ground beef, a creamy, cheesy sauce, and a kick of Cajun spice, ready in under 30 minutes.

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Prep Time 5

Cook Time 20

Equipment

Biggest pot or Dutch oven

Ingredients

Hauptzutaten

1 tbsp olive oil
1 lb ground beef lean recommended
1 medium onion chopped
1 bell pepper chopped, any color
2 cloves garlic minced
2 tbsp Cajun seasoning adjust to spice preference
1 tsp smoked paprika
1 tsp salt
0.5 tsp black pepper
1 can diced tomatoes with green chilies 14.5 oz, undrained
1 cup beef broth
1 cup heavy cream
1 block cream cheese 8 oz, softened
8 oz elbow macaroni
2 cups cheddar cheese shredded
Fresh parsley chopped, for garnish (optional)

Instructions

Grab your biggest pot or Dutch oven. Drizzle in that tablespoon of olive oil and heat it up over medium-high heat. You want it nice and warm.
Add your ground beef to the hot pot. Break it up with a spoon as it cooks until it's all browned nicely. Once it's cooked through, carefully drain off any excess grease.
Now, toss in your chopped onion and bell pepper. Give them a stir and let them cook down for about 5-7 minutes, or until they start to soften up.
Time for the aromatics and spices! Stir in the minced garlic, Cajun seasoning, smoked paprika, salt, and black pepper. Cook for just about 1 minute, stirring constantly, until you can really smell those amazing spices.
Pour in the can of diced tomatoes with green chilies (liquid and all!), the beef broth, and the heavy cream. Add the softened block of cream cheese right into the pot too.
Stir everything together really well. Keep stirring until that cream cheese melts away and creates a smooth, creamy base for your sauce. Once it's smooth, bring the whole mixture to a gentle simmer.
Add your elbow macaroni to the pot. Stir it in and make sure all the pasta is submerged under the liquid.
Reduce the heat way down to low, pop a lid on the pot, and let it simmer for 10-15 minutes. Make sure to give it a stir occasionally (every few minutes) to prevent the pasta from sticking to the bottom. The pasta is done when it's cooked through and the sauce has thickened up nicely.
Once the pasta is cooked and the sauce is thick and creamy, remove the pot from the heat. Stir in the shredded cheddar cheese. Keep stirring until all the cheese is melted and incorporated into the sauce.
Serve it up immediately while it's hot and cheesy! If you like, sprinkle some fresh chopped parsley over the top for a little extra color and freshness. Enjoy!

Notes

This easy one-pot meal is perfect for busy weeknights, ready in under 30 minutes with minimal cleanup. It's creamy, cheesy comfort food with a Cajun kick, great for families and crowds. Tips include softening cream cheese for a smoother sauce, stirring the pasta frequently to prevent sticking, and ensuring pasta is submerged. Store leftovers in the fridge for 3-4 days in an airtight container; reheat with a splash of milk or broth as the sauce will thicken. The spice level is adjustable based on your Cajun seasoning and tomatoes.