This post may contain affiliate links. Please read our disclosure policy.
This cheesy beef and shells recipe is a comforting and simple ground beef pasta with a silky cheese sauce. It’s super easy to make all in one pot for less cleanup!
You may also like my Homemade Hamburger Helper or One Pot Spaghetti next.
Why you’ll love it
This one pot pasta with ground beef and cheese is a kid-friendly meal that uses budget-friendly pantry ingredients. It’s got a smooth and velvety cheese sauce thanks to the Velveeta (they definitely aren’t kidding with naming it that). It’s beefy, cheesy goodness!
There’s plenty of layers of delicious savory flavor in this creamy beef and cheese pasta from the Worcestershire sauce, Italian herbs, and tomato paste. I like shells because they’re a fun shape, but you’re definitely not limited to using them in this cheesy pasta recipe.
What you’ll need
- Ground beef – aka hamburger. If you use a leaner variety you don’t have to drain as much fat.
- Onion – I like sweet (Vidalia) onion
- Tomato paste – it adds a little bit of concentrated tomato flavor and tang for contrast
- Garlic powder and paprika – more savory flavor
- Italian seasoning – my go-to all purpose dried herb blend in a single jar
- Beef broth – the rich base of the sauce
- Heavy cream – using real cream makes for the best taste and luxurious texture
- Worcestershire sauce – just a touch gives the tastiest pop of flavor
- Pasta – as the name suggests, go for pasta shells!
- Velveeta – this easy-melting cheese was invented by a Swiss-born cheese maker in New York in 1918. Who knew.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- These are the angled measuring cups pictured. Super handy for liquid ingredients so you don’t have to crouch down to see if it’s level!
- Here is my cast iron Dutch oven.
- I love having a set of classic wooden spoons in my kitchen and these magnetic nested measuring spoons for the seasonings.
How to make cheesy beef and shells
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the beef and onions to a large pot. Cook until browned, breaking it apart as you go. Drain any excess fat. Stir in the tomato paste, garlic powder, paprika, and Italian seasoning, then add the broth, cream, and Worcestershire sauce. Increase the heat.
Once boiling, add in the shells. Reduce the heat, and simmer until the pasta is cooked al dente and the liquid reduces, stirring every so often. Stir in the cheese until incorporated. Season with salt & pepper as needed, and enjoy.
Helpful tips
- Since stovetops, cookware, and even altitude can vary/affect one pot recipes, make adjustments as needed! If it’s looking a bit dry before the pasta is cooked, add a splash more broth.
- Conversely, if it’s looking liquidy, just turn up the heat or cook for longer. The pasta will also absorb the sauce over time.
Substitutions and variations
- You could swap the Velveeta for grated cheddar, but the texture might not be quite as smooth.
- I don’t recommend subbing cream with something lower fat. It’s likely to yield a thinner sauce and may curdle since it’s cooked over high heat.
- You can use a different shape of pasta, but be aware that you may need to adjust cooking time and/or liquid measurements (like add more broth).
- Try my regular Creamy Beef and Shells, which doesn’t have the cheese, and the pasta is cooked separately.
What to serve with one pot beef and shells
- Round out the dish with a big slice of my Extra Cheesy Garlic Bread. It’s my favorite to serve on pasta night!
- A big green salad with my Creamy Balsamic Dressing, Homemade Italian Dressing, or Easy Ranch Dressing is always a great idea. A Caesar salad with my 10-Minute Caesar Dressing is another option.
Leftovers and storage
- You can store leftovers for 3-4 days in the fridge, but I prefer it better fresh. The pasta will soak up the sauce over time.
- When reheating, you may need to add a splash of beef broth or milk to revive the sauce.
- I don’t recommend leftovers freezing due to the dairy, and the texture of cooked pasta can change.
If you made this ground beef pasta with a cheese sauce, please leave a star rating and review below! It’s super helpful for other readers. I’m also on Instagram.
One Pot Cheesy Beef and Shells
Ingredients
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 cups beef broth
- 1 cup heavy/whipping cream
- 1/2 tablespoon Worcestershire sauce
- 2 cups uncooked medium shells
- 8 ounces Velveeta cheese cubed
- Salt & pepper to taste
Instructions
- Add the beef and onions to a Dutch oven/soup pot. Cook over medium-high heat until the beef has browned (about 7-10 minutes), breaking the meat up with your spoon as you go along. Spoon out excess fat.
- Stir in the tomato paste, garlic powder, paprika, and Italian seasoning.
- Add in the beef broth, cream, and Worcestershire sauce. Increase the heat to high. Once it starts boiling, add in the pasta.
- Reduce the heat so it's not furiously boiling (a rapid simmer is good). I cook mine over medium heat. Let it cook uncovered until the pasta is tender and most of the liquid has been absorbed (about 12-13 minutes). Stir it every couple of minutes.
- Stir in the Velveeta, then take the pot off the heat once it's melted in. Season with salt & pepper as needed. You can let it sit for a couple minutes prior to serving (it'll soak up the sauce quickly), or serve it right away.
Notes
- Serves 4-6 depending on the portion size.
- You can use grated cheddar instead of Velveeta if you prefer.
- As with any one pot meal, ingredients and stoves vary. If you’re running out of liquid (like it’s in danger of sticking and burning) when you still have a while to go before the pasta is done, feel free to add in more liquid, 1/2 cup or so at a time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Just made this tonight! super easy and cheesy. Will defiantly be making this again!
Thanks, Katie! I’m thrilled you enjoyed it!! 😀