One Pot Cheesy Beef and Shells
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!
Equipment
- 1 Pressure cooker with sealing ring
Ingredients
Main ingredients
- 1 pound lean ground beef pick something with a bit of fat for good flavor but not too greasy
- ½ medium onion chopped
- 2 tablespoons tomato paste thickens and amps up the savory notes
- 1 teaspoon garlic powder gentle garlic kick
- 1 teaspoon paprika adds a hint of smoky warmth
- 1 teaspoon Italian seasoning herby background
- 2 cups beef broth the base for cooking
- 1 cup heavy or whipping cream brings creaminess
- ½ tablespoon Worcestershire sauce adds tang and umami flair
- 2 cups uncooked medium pasta shells the star carb soaking up all those flavors
- 8 ounces Velveeta cheese cubed for melting
- Salt and pepper to taste
Instructions
Instructions
- Add the beef and onions to a Dutch oven/soup pot. Cook over medium-high heat until the beef has browned, 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). Let it cook uncovered until the pasta is tender and most of the liquid has been absorbed, stirring 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, or serve it right away.
Notes
You can use grated cheddar instead of Velveeta if you prefer. If you’re running out of liquid when you still have a while to go before the pasta is done, feel free to add in more liquid, ½ cup or so at a time.