One Pot Cajun Beef Cheddar

This hearty One Pot Cajun Beef and Cheddar Pasta has become my go-to weeknight dinner when I need something flavorful that satisfies the whole family. The combination of spicy Cajun seasoning, creamy cheese sauce, and tender pasta creates a comforting meal that's impressive enough for guests but simple enough for busy evenings.

I first created this recipe when trying to use up some ground beef and cream cheese in my refrigerator. What started as a kitchen experiment quickly became a weekly request from my husband and kids who now ask for "that spicy cheesy pasta" at least twice a month.

Ingredients

• Ground beef: creates the hearty base and provides rich protein
• Onion and bell pepper: add classic Cajun aromatics and a pop of color
• Garlic cloves: bring essential flavor depth to any savory dish
• Cajun seasoning: delivers authentic Southern heat and complex flavor
• Smoked paprika: adds a subtle smokiness that enhances the beef
• Diced tomatoes with green chilies: provide acidity and extra spice
• Cream cheese: creates an unbelievably silky texture in the sauce
• Beef broth: adds savory depth while helping cook the pasta
• Heavy cream: balances the spice and creates luxurious richness
• Elbow macaroni: works perfectly to catch all the creamy sauce
• Cheddar cheese: adds sharp flavor and creates that irresistible cheese pull
• Olive oil: helps brown the beef for maximum flavor development
• Fresh parsley: brightens the finished dish with color and freshness

Step-by-Step Instructions

Brown the Beef:

Heat olive oil in a large pot over medium heat until it shimmers. Add ground beef and break it into small pieces with a wooden spoon. Cook for a full 6-7 minutes until deeply browned with no pink remaining. Take your time here as proper browning develops rich flavor. Drain excess fat to prevent a greasy final dish.

Add Aromatics:

Add your chopped onion, bell pepper, and minced garlic to the browned beef. Sauté for 3-4 minutes, stirring occasionally. Look for the onions to become translucent and the peppers to soften slightly. The garlic should become fragrant but not brown which would make it bitter.

Season the Mixture:

Sprinkle the Cajun seasoning, smoked paprika, salt, and black pepper evenly over the beef and vegetable mixture. Stir continuously for about 30 seconds to toast the spices and coat everything evenly. This blooms the spices and intensifies their flavor.

Create the Sauce Base:

Pour in the undrained can of diced tomatoes with green chilies. Add the softened cream cheese in chunks for easier melting. Pour in beef broth and heavy cream. Stir constantly until the cream cheese completely melts and the mixture becomes smooth and uniform. This should take about 2-3 minutes.

Cook the Pasta:

Add the dry elbow macaroni directly to the pot and stir to combine. Bring the mixture to a gentle simmer where small bubbles consistently break the surface. Cover with a tight-fitting lid to trap steam and help cook the pasta evenly.

Simmer Until Tender:

Maintain a gentle simmer for 10-12 minutes, removing the lid to stir every 2-3 minutes to prevent sticking. The pasta should absorb most of the liquid and become tender. Test a piece of pasta for doneness. It should be tender but still have a slight bite.

Add the Cheese:

Remove the pot from heat and add the shredded cheddar cheese. Stir continuously until the cheese melts completely and the sauce becomes glossy and smooth. The residual heat should be enough to melt the cheese without making it stringy.

Final Touches:

Taste the pasta and adjust seasoning if needed. Sometimes it needs an extra pinch of salt or Cajun seasoning depending on your preferences. Sprinkle freshly chopped parsley over the top just before serving for a pop of color and fresh flavor.

Save This

The smoked paprika is truly the secret hero of this dish. I discovered its importance when I ran out once and made the recipe without it. The depth was noticeably missing! My husband immediately asked what was different. Now I always keep smoked paprika stocked specifically for this recipe.

Make Ahead and Storage

This pasta dish actually improves with time as the flavors meld together. You can prepare it up to two days in advance and store it in the refrigerator in an airtight container. When reheating add a splash of milk or cream to loosen the sauce which will thicken considerably when chilled. For meal prep portion into individual containers for quick grab and go lunches throughout the week. The dish will stay fresh in the refrigerator for up to 4 days.

Ingredient Substitutions

This recipe is incredibly forgiving and adaptable to what you have on hand. Ground turkey or chicken works wonderfully as a lighter alternative to beef. Plant based ground meat substitutes can make this vegetarian friendly. If you prefer less heat reduce the Cajun seasoning to 1 tablespoon and omit the green chilies. Any short pasta shape works well penne rotini or farfalle are all excellent choices. For a lighter version substitute half and half for the heavy cream though the sauce will be slightly less rich.

Cajun Cooking Heritage

This one pot pasta draws inspiration from traditional Cajun cuisine which originated in Louisiana from French Acadian immigrants. Authentic Cajun cooking typically features the holy trinity of vegetables onions bell peppers and celery though this recipe simplifies by omitting celery. True Cajun dishes often begin with a roux but this recipe creates richness through cream cheese and heavy cream instead. While not strictly traditional this pasta embodies the Cajun spirit of bold flavors hearty textures and the comfort of a one pot meal that brings family together.

Common Queries

→ How spicy is Cajun beef and cheddar pasta?

The heat level depends on the Cajun seasoning and diced tomatoes with chilies, but it delivers a moderate kick. Adjust spice by reducing Cajun seasoning or using mild tomatoes if desired.

→ Can I use a different type of pasta?

Yes, short pasta shapes like penne, rotini, or shells work well. Just adjust the simmering time to ensure the pasta cooks thoroughly in the sauce.

→ Is it possible to substitute the cheddar cheese?

Absolutely. Monterey Jack, Pepper Jack, or even mozzarella can be used for different flavor profiles and melt characteristics, though cheddar adds a classic sharpness.

→ Can this dish be made ahead and reheated?

Yes, leftovers reheat well. Store in an airtight container for up to three days. Add a splash of broth or cream to loosen the sauce when reheating on the stove.

→ What sides pair well with this pasta?

A crisp green salad, garlic bread, or roasted vegetables make excellent accompaniments to balance the dish's richness.

→ Can I make this meal vegetarian?

Yes, try using plant-based ground protein or sautéed mushrooms for a meatless spin, and substitute vegetable broth for beef broth.