Cheesy Ground Beef Penne with Golden Cheddar Crust Tips, FAQ & printable recipe

Tips for success

To take this comfort dish to the next level, consider experimenting with the cheese blend. While sharp cheddar provides a wonderful classic flavor, combining it with a good melting cheese like low-moisture mozzarella or Monterey Jack will enhance the elasticity of the cheese pull.

You can also mix in some freshly grated Parmesan cheese to add a salty, nutty depth of flavor to both the sauce and the baked crust.

Another great tip is to let the baked penne rest for about five minutes after removing it from the oven.

This brief resting period allows the hot cheese sauce to cool slightly and thicken, ensuring it clings beautifully to the pasta rather than pooling at the bottom of the bowl. It also makes the dish much easier to portion and serve, keeping the layers intact when spooned out.

Variations

• Spicy Cheddar Penne: Add a pinch of red pepper flakes or a diced jalapeño to the ground beef while browning to give the creamy cheddar sauce a spicy kick.
• Veggie-Packed Beef Penne: Stir in some baby spinach, chopped bell peppers, or sliced mushrooms during the last few minutes of browning the beef for added color and texture.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave, or warm the entire dish in a 350°F (175°C) oven covered with foil until hot.

Allow any leftover baked penne to cool to room temperature for no more than two hours to ensure food safety. Transfer the leftovers into an airtight container and store them in the refrigerator. Properly stored, this dish will remain fresh and delicious for up to three to four days, making it an excellent option for quick weekday lunches or hassle-free dinners.

This recipe is highly adaptable for meal prep. You can assemble the entire dish up to twenty-four hours in advance. Simply follow all the steps up to the baking phase, cover the skillet or baking dish tightly with aluminum foil, and store it in the refrigerator.

When you are ready to serve, bake the cold dish at 400°F (204°C) for twenty to twenty-five minutes, removing the foil halfway through to let the cheese brown.

Serving ideas

Serve this hearty baked penne warm, straight from the oven or skillet, to preserve the stretchy, melted texture of the cheese.

It pairs beautifully with a crisp, green side salad dressed with a light vinaigrette, which helps cut through the rich, savory flavors of the beef and cheddar. Garlic bread or warm dinner rolls also make excellent accompaniments, perfect for scooping up any remaining cheese sauce.

For a touch of freshness and color, sprinkle some finely chopped fresh parsley or sliced green onions over the top of the melted cheese just before serving. This simple garnish adds a bright contrast to the deep golden colors of the dish. Serve it in wide, shallow bowls to keep the pasta warm and allow guests to enjoy the delightful cheese pull with every spoonful.

Frequently asked questions

Recipe card

Cheesy Ground Beef Penne with Golden Cheddar Crust

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 4

Ingredients

• 8 oz penne pasta
• 1 lb ground beef
• 1 tbsp beef seasoning
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese, divided

Instructions

1. Bring a large pot of water to a boil over high heat. Add the penne pasta and cook according to the package directions until al dente, which is usually about 9 to 11 minutes. Drain the pasta thoroughly in a colander, but do not rinse it. Set the drained pasta aside while preparing the beef and cheese sauce.
2. Place a large oven-safe skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon or spatula. Season the beef with the beef seasoning. Cook, stirring occasionally, until the meat is fully browned and no pink remains, which takes about 6 to 8 minutes. Ensure the internal temperature of the beef reaches at least 160°F (71°C) to guarantee food safety. Drain any excess grease from the skillet if necessary.
3. Reduce the heat to medium-low. Pour the heavy cream directly into the skillet with the seasoned ground beef, stirring to combine and scrape up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer. Gradually stir in one and a half cups of the shredded sharp cheddar cheese, reserving the remaining half cup for topping. Stir constantly until the cheese is completely melted and a smooth, rich sauce forms.
4. Add the cooked and drained penne pasta directly into the skillet with the beef and cheddar sauce. Toss gently with a large spoon or spatula until every piece of pasta is thoroughly coated in the creamy sauce. Spread the mixture into an even layer in the skillet. Sprinkle the reserved half cup of shredded sharp cheddar cheese evenly over the top of the pasta.
5. Transfer the skillet into an oven preheated to 400°F (204°C). Bake for about 10 to 12 minutes, or until the cheese on top is completely melted, bubbly, and starting to develop golden-brown spots around the edges. Remove the skillet carefully from the oven using oven mitts and let it cool slightly for a couple of minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

875

Protein

43 g

Carbohydrates

45 g

Fat

58.5 g

Fiber

2 g

Sugar

3 g

Sodium

900 mg

Automatic estimate from the ingredient list, not laboratory-verified.