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One Pot Cajun Beef and Cheddar Pasta

A hearty, flavorful, and comforting one-pot pasta dish with a Cajun kick and creamy cheddar sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings

Equipment

  • Large pot or Dutch oven A large, heavy-bottomed pot or a Dutch oven is ideal as it distributes heat evenly and prevents sticking.
  • Spoon

Ingredients
  

Hauptzutaten

  • 1 lb ground beef The savory base of our dish.
  • 1 medium onion Adds a touch of sweetness and depth.
  • 1 bell pepper I love using a colorful one, but green works great too for that classic flavor.
  • 2 cloves garlic Because what’s a good pasta dish without garlic?
  • 2 tbsp Cajun seasoning This is your flavor powerhouse! Adjust to your spice preference.
  • 1 tsp smoked paprika For that lovely smoky undertone.
  • 1 tsp salt Essential for bringing out all the flavors.
  • 0.5 tsp black pepper A little peppery kick.
  • 1 (14.5 oz) can diced tomatoes with green chilies These little guys bring the Tex-Mex flair and a touch of heat.
  • 1 (8 oz) block cream cheese This is the secret to our incredibly creamy sauce!
  • 1 cup beef broth Helps create the perfect sauce consistency and adds richness.
  • 1 cup heavy cream For ultimate creaminess and indulgence.
  • 8 oz elbow macaroni The classic pasta shape that holds all that delicious sauce.
  • 2 cups cheddar cheese Melted cheddar makes everything better, right?
  • 1 tbsp olive oil For getting things started.
  • fresh parsley, chopped A little green makes it look as good as it tastes!

Instructions
 

  • Heat the olive oil over medium-high heat in a large pot or Dutch oven.
  • Add ground beef and cook until browned, breaking it up with a spoon. Drain off excess grease.
  • Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  • Stir in minced garlic, Cajun seasoning, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
  • Pour in diced tomatoes with green chilies (undrained), beef broth, and heavy cream. Stir to combine.
  • Bring the mixture to a gentle simmer.
  • Add softened cream cheese and stir until completely melted and smooth.
  • Add elbow macaroni, ensuring it's mostly submerged in the liquid.
  • Cover the pot, reduce heat to medium-low, and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente.
  • Remove from heat and stir in shredded cheddar cheese until melted and gooey.
  • Garnish with fresh chopped parsley and serve hot.

Notes

Soften the cream cheese before starting for easier stirring. Don't overcook the pasta. Stir often to prevent sticking. Prep veggies ahead of time to save more time.