Dinner

Ground Beef Pasta with Cheddar and Half and Half Recipe

ByHailey Reed January 1, 2026January 1, 2026

Introduction

This ground beef pasta is a comforting and flavorful dish that’s perfect for busy weeknights. It combines rich tomato sauce, tender beef, and creamy cheddar cheese for a satisfying meal the whole family will love.

A close-up image of a wooden spoon lifting a scoop of rotini pasta mixed with a thick sauce made of ground beef and tomato. The pasta is yellowish with a spiral shape, fully covered in a rich, reddish-brown sauce with visible small pieces of cooked ground meat and herbs scattered throughout. The background shows more pasta with the same sauce on a white marbled surface, giving a warm, hearty feel to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs. ground beef (85% lean)
1 small yellow onion (diced)
3 cloves garlic (minced)
2 teaspoons Italian seasoning
1 teaspoon kosher salt
3 tablespoons flour (optional – helps thicken the sauce)
1 tablespoon Worcestershire Sauce
16 oz tomato sauce
1 cup chicken broth
½ cup half and half (half cream, half milk)
1 cup shredded cheddar cheese
½ pound Rotini pasta

Instructions

Step 1: Shred the cheddar cheese and set it aside along with the half and half. Let them come to room temperature to avoid chilling the sauce.
Step 2: In a large skillet over medium heat, cook and crumble the ground beef. Add the diced onion halfway through cooking and continue until the onion is softened and the beef is fully browned.
Step 3: Drain excess grease from the pan. Add the minced garlic and cook for 1 minute until fragrant.
Step 4: Stir in the kosher salt, Worcestershire sauce, and flour. Cook for about 3 minutes, stirring frequently, to remove the raw flour taste.
Step 5: Pour in the chicken broth and use a silicone spatula to scrape any browned bits off the bottom of the pan. Add the tomato sauce and Italian seasoning. Bring the sauce to a boil, then reduce heat and simmer for 15 minutes.
Step 6: While the sauce simmers, bring a pot of salted water to a boil. Add the rotini pasta and cook for about 7 minutes or according to package instructions. Drain pasta when done.
Step 7: Slowly stir the half and half into the sauce. Reduce heat to low, then gradually add the shredded cheddar cheese, stirring until melted and smooth.
Step 8: Add the cooked pasta to the sauce and stir until well combined. Serve immediately, optionally with garlic bread topped with cheese.

Tips & Variations

For a richer sauce, substitute half and half with heavy cream.
If you prefer, swap rotini for penne or rigatoni for a different pasta shape.
Add a pinch of red pepper flakes for a mild kick.
Using freshly grated cheese melts more smoothly than pre-shredded varieties.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

How to Serve

A close-up view of a white bowl filled with rotini pasta covered in a thick, rich, reddish-orange meat sauce. The sauce has visible small pieces of cooked ground beef mixed evenly throughout the pasta spirals, which are soft and glossy. A wooden spoon is scooping up a generous portion of the pasta and sauce, showing the creamy texture and small green herbs sprinkled inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator. When ready to serve, reheat the sauce and cook fresh pasta to combine for best texture.

What can I use if I don’t have half and half?

You can substitute with equal parts milk and cream or use whole milk for a lighter version. Just keep in mind the sauce may be a bit less creamy.

Hailey Reed