Creamy Beef and Shells
This creamy beef and shells comes together in one pot in about half an hour. The sauce clings to every ridged shell, thanks to cooking the pasta right in the broth and milk. A Tuesday night dinner that feels like a hug.
Equipment
- Large pot or Dutch oven (5.5 qt or larger)
- Wooden spoon or silicone spatula
- Box Grater
Ingredients
- 1 lb ground beef (80/20)
- 2 cups medium pasta shells
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth (low-sodium recommended)
- 1 cup whole milk
- 1 tbsp tomato paste
- 1 1/2 cups freshly shredded cheddar cheese (from a block)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and black pepper to taste
Instructions
- Heat a drizzle of oil in your pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes. Add the minced garlic and cook another 30 seconds until fragrant.
- Add the ground beef, breaking it up with your spoon. Cook until browned, about 5-6 minutes. Spoon out excess grease, leaving about a tablespoon in the pot.
- Stir in the tomato paste and cook for 1 minute until it deepens in color. Sprinkle the flour over the beef and stir it in completely. Cook for another minute, stirring constantly.
- Slowly pour in the beef broth while stirring and scraping the bottom of the pot to release the browned bits. Then pour in the milk. Add the onion powder, garlic powder, and paprika. Stir until smooth.
- Bring the liquid to a gentle simmer. Stir in the dry pasta. Cover the pot, reduce heat to medium-low, and cook for 12-15 minutes, stirring once or twice to prevent sticking.
- Check the pasta: shells should be tender and most liquid absorbed into a creamy sauce. If still thin, simmer uncovered 2-3 more minutes.
- Remove the pot from heat completely. Sprinkle the shredded cheddar over the top and stir constantly until melted. Season with salt and black pepper to taste. Serve immediately.
Notes
My best advice after 20 times: Shred your own cheddar from a block—pre-shredded has anti-caking agents that make the sauce grainy. Turn the heat off before adding the cheese to prevent separation. Cook the flour for a full minute to avoid raw taste. Resist over-stirring while the pasta simmers; gentle stirs every 4-5 minutes are enough.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Add a splash of milk or broth when reheating to restore creaminess. Freezes well for up to 3 months.