One-Skillet Cheesy Beef and Pasta Dinner Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready to go. Cook the penne pasta in salted boiling water according to the package instructions until al dente, then drain it thoroughly and set it aside.

Grate the cheddar cheese from a block rather than using pre-bagged varieties, and chop the fresh parsley. Having these components prepared allows the skillet process to flow smoothly without any risk of curdling the cream.

Instructions

Browning the Beef

1. 1Brown the Ground Beef
   Place the large skillet over medium-high heat. Add the ground beef to the hot skillet, breaking it up into small pieces with a wooden spoon. Cook the beef, stirring occasionally, until it is thoroughly browned and no longer pink. Drain any excess grease from the skillet to keep the final sauce from becoming greasy.
   Look for The beef is fully browned and sizzling in the pan.
   Tip Avoid overcrowding the skillet so the beef browns beautifully rather than steaming.
2. 2Cook the Beef to Safe Temperature
   Continue to cook the ground beef in the skillet, stirring occasionally, until it is fully cooked through and reaches a safe internal temperature of 160°F (71°C). This ensures the meat is perfectly safe to eat and ready for the sauce.
   Look for The beef is fully cooked and sizzling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Using a meat thermometer is the most accurate way to ensure the beef has reached a safe temperature.

At the end of this first phase, the ground beef should be deeply browned, finely crumbled, and free of any pink spots. The skillet will sizzle as the beef cooks, filling the kitchen with an aromatic, savory scent. Any excess liquid or grease should be drained, leaving only the savory beef glistening in the pan.

Melting the Rich Cheddar Sauce

3. 3Simmer the Cream and Cheese
   Reduce the heat to medium-low and pour the heavy cream directly into the skillet with the cooked beef. Stir to combine, scraping up any browned bits from the bottom of the pan. Slowly sprinkle in the shredded cheddar cheese, stirring constantly in a circular motion until the cheese melts completely and creates a bubbling, velvety orange sauce.
   Look for The sauce is smooth, bubbling, and thick.
   Tip Use freshly grated cheddar cheese from a block for the smoothest melt.

By the end of the second phase, the heavy cream and shredded cheddar cheese will have fully merged with the beef. The sauce should appear glossy, smooth, and a vibrant, warm orange color. It should bubble gently around the edges of the skillet, showing no signs of separation or oiliness.

Tossing the Penne Pasta

4. 4Combine and Garnish
   Add the cooked and drained penne pasta to the skillet. Gently toss the pasta in the velvety cheese sauce until every noodle is thoroughly coated and heated through. Remove the skillet from the heat, sprinkle the chopped fresh parsley over the top for a fresh contrast, and serve immediately while hot.
   Look for The pasta is coated in a rich, glossy sauce.
   Tip If the sauce is too thick, splash in a tablespoon of warm water or pasta cooking water.

In this final phase, the cooked penne pasta is completely folded into the beef and cheese mixture. Every piece of pasta must be thoroughly coated in the velvety orange sauce, with the meat evenly distributed throughout.

A final garnish of fresh green parsley provides a vibrant contrast against the rich, warm colors of the dish.

Common mistakes

The most common mistake is using high heat when adding the dairy and cheese. High heat causes the proteins in the cheddar and heavy cream to clump and separate, resulting in a greasy, broken sauce with a grainy texture.

Always lower the heat to medium-low before pouring in the cream and cheese, and stir continuously until the mixture is fully incorporated.

How to tell it’s done

The dish is fully cooked and ready to serve when the ground beef has reached a safe internal temperature of 160°F (71°C) and the cheese sauce is completely smooth, thick, and bubbling gently.

The penne should be hot throughout, and the cheese should stretch beautifully when lifted with a fork, indicating a perfect emulsification of dairy and heat.

• Ground meat: 160°F (71°C) in the thickest part