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.
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.