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Creamy Cheddar Beef Pasta

This creamy cheddar beef pasta is a quick, family-friendly dish that's packed with flavor and nutrients, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon extra-virgin olive oil Adds healthy fat and carries flavors while cooking.
  • 1 medium yellow onion Offers a sweet and savory base for the dish.
  • 2 medium carrots Adds a hint of sweetness and vibrant color.
  • 1 teaspoon kosher salt Enhances the flavors of the ingredients.
  • 1/2 teaspoon ground black pepper Adds a touch of heat and flavor depth.
  • 2 cloves garlic cloves Infuses the dish with aromatic goodness.
For the protein
  • 1 pound lean ground beef Provides protein and a hearty texture.
For the flavor
  • 1 tablespoon hot sauce Brings a subtle warmth and kicks up the flavor.
  • 1 tablespoon Dijon mustard Adds a tangy zest and enhances the overall taste.
  • 1 teaspoon smoked paprika Contributes a rich, smoky flavor profile.
  • 2 cups beef broth Provides moisture and depth of flavor.
For cooking the pasta
  • 2 cups water Helps with cooking the pasta to the perfect texture.
  • 2 cups whole wheat elbow pasta A wholesome pasta choice that adds fiber.
For the creamy finish
  • 1 cup plain nonfat Greek yogurt Creates creaminess without added fat.
  • 1 cup grated sharp cheddar cheese Offers a rich, cheesy flavor.
  • 1/4 cup chives Adds a fresh, mild onion flavor as a finishing touch.

Method
 

Preparation
  1. In a Dutch oven or large skillet, heat olive oil over medium-low heat.
  2. Add onion, carrot, salt, and pepper; cook until the onion is brown and soft, about 10 minutes.
  3. Stir in minced garlic and cook until fragrant, about 30 seconds.
  4. Increase heat to medium-high and add ground beef; cook until browned and cooked through, about 6 minutes. Drain excess fat.
Cooking
  1. Stir in hot sauce, Dijon mustard, and smoked paprika. Add beef broth and scrape up any browned bits.
  2. Add water and bring to a boil over medium-high heat.
  3. Once boiling, add pasta and cook until al dente, stirring often. Add more water if too dry.
  4. Remove from heat, let cool for 1 minute, then stir in Greek yogurt and cheddar until melted.
  5. Stir in half of the chives and sprinkle the remaining on top. Serve hot.

Notes

For best results, consider adding a splash of Worcestershire sauce, adjust spice levels with hot sauce, and always check for moisture to keep the dish creamy.