Creamy, juicy, and loaded with bold Cajun flavors, this One Pot Cajun Beef and Cheddar Pasta is weeknight comfort food at its finest. It’s everything you want after a busy day: quick to pull together, richly satisfying, and just a little bit indulgent. A fun fact — one-pot pasta dishes exploded in popularity because they save time and deliver intense flavor without a sink full of dishes. If you love simple, hearty dinners, you’ll appreciate how this recipe turns pantry staples into a crowd-pleaser.
This recipe stands out because it’s simple, fast, and totally family-friendly. Kids and adults alike will love the cheesy finish and tender beef. If you enjoyed our take on rich, saucy pasta like beef and bowtie pasta with Alfredo sauce, this Cajun version offers a spicier, more rustic twist. Ready to dive in? You’re about to make a one-pot wonder that’s impossible not to love.
What is One Pot Cajun Beef and Cheddar Pasta?
What’s in a name? One Pot Cajun Beef and Cheddar Pasta says it all: ground beef, a punchy Cajun spice blend, and melting cheddar, all cooked in one pot for minimal fuss. How did it get so bold and cheesy? Maybe it was invented by someone who loves comfort food and hates doing dishes — can you blame them? And remember, “the way to a man’s heart is through his stomach.” Who could resist a creamy, spicy pasta that tastes so homemade?
This dish likely evolved from classic Cajun pasta ideas and one-pot convenience cooking — think Southern spice meets cozy weeknight ease. Give it a try and see why it’s quickly becoming a family favorite.
Why You’ll Love This
- Bold, comforting flavor: The Cajun seasoning and smoked paprika bring warmth and depth, while the cheddar and cream cheese create a silky, creamy sauce that clings to every noodle.
- Budget-friendly and efficient: Ground beef and pantry staples make this an economical meal that feeds a crowd without costing much. Making it at home saves money and lets you control the spice level and salt.
- Crowd-pleasing toppings and texture: Fresh parsley adds brightness, while a sprinkle of extra cheddar or a crunchy side brings contrast.
If you liked our veggie-forward comfort options like Broccoli and Cheddar Twice-Baked Potatoes, this one-pot pasta gives you that same cozy satisfaction but with meaty heft and a spicy twist. Make it tonight — your family will thank you.
How to Make:
Quick Overview
This recipe is easy, delicious, and satisfying because everything cooks in one pot, which lets the pasta soak up flavor from the beef, tomatoes, and creamy sauce. Expect the dish to be rich and creamy with a slightly spicy kick and tender pasta. Prep time is about 10 minutes, and cook time is around 20 minutes, so total time is roughly 30 minutes.
Ingredients
1 lb ground beef, raw
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 (14.5 oz) can diced tomatoes with green chilies, undrained
1 (8 oz) block cream cheese, softened (room temperature)
1 cup beef broth
1 cup heavy cream
8 oz elbow macaroni
2 cups cheddar cheese, shredded
1 tbsp olive oil
Fresh parsley, chopped (for garnish)
Directions
- Heat the olive oil in a large pot over medium heat. Once the oil shimmers, add the ground beef. Break it up with a wooden spoon or spatula and cook until browned and fully cooked, about 6 to 7 minutes. Stir occasionally to prevent sticking.
- Drain any excess fat from the pot using a spoon or carefully tilt the pot and spoon out fat. Return the beef to the pot.
- Add the chopped onion and chopped bell pepper to the beef. Cook and stir for 3 to 4 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant — do not let the garlic burn.
- Sprinkle in the Cajun seasoning, smoked paprika, salt, and black pepper. Stir thoroughly so the spices evenly coat the beef and vegetables. Cook for about 1 minute to toast the spices and release aromas.
- Pour in the can of diced tomatoes with green chilies (undrained), the softened cream cheese, beef broth, and heavy cream. Stir continuously until the cream cheese melts and the mixture becomes smooth and uniform. This may take 2 to 3 minutes; lower the heat if the mixture is simmering too hard.
- Add the elbow macaroni to the pot and stir to combine. Bring the mixture up to a gentle simmer over medium-low heat. Cover the pot and let the pasta cook for about 10 to 12 minutes, stirring occasionally to prevent sticking and to ensure even cooking. Check the pasta at the 10-minute mark for doneness.
- Once the pasta is tender and most of the liquid has been absorbed, remove the lid. Stir in the shredded cheddar cheese until fully melted and the sauce is creamy and cohesive. Taste and adjust seasoning with additional salt or pepper if needed.
- Turn off the heat and let the pasta rest for 2 minutes to thicken slightly. Garnish with freshly chopped parsley before serving.
What to Serve With
Serve this hearty pasta with lighter sides to balance the richness. Good options include a crisp green salad with a tangy vinaigrette, steamed green beans, or roasted Brussels sprouts. For crunch, a simple coleslaw or garlic bread works beautifully. If you want a drink pairing, try an ice-cold lager, a fruity iced tea, or a light-bodied red wine to complement the spice.
Top Tips for Perfecting
- Swap or adjust the spice: If you prefer milder heat, reduce Cajun seasoning to 1 tablespoon or use mild paprika instead of smoked paprika. For more heat, add a pinch of cayenne.
- Cream cheese texture: Soften the cream cheese to room temperature so it melts quickly and creates a smooth sauce. Cut it into cubes before adding for quicker melting.
- Pasta doneness: Stir occasionally during the covered cooking to prevent the pasta from sticking to the pot. If the pasta hasn’t fully cooked and the liquid is gone, add a splash of hot water or extra broth and continue cooking a minute or two.
- Cheese choice: Sharp cheddar gives excellent flavor, but a mix of cheddar and Monterey Jack will give a smoother melt.
- Don’t overcook: Pasta should be al dente when you finish; it will continue to soften slightly while resting.
Storing and Reheating Tips
Refrigeration: Cool leftover pasta to room temperature within two hours and transfer to an airtight container. Store in the refrigerator for up to 3 to 4 days.
Freezing: This dish can be frozen, but dairy-based sauces may change texture slightly. For best results, freeze without extra cheese for up to 2 months, then thaw overnight and stir in fresh cheese when reheating.
Reheating: Reheat on the stovetop over low heat with a splash of beef broth or milk to loosen the sauce, stirring frequently. Microwave in 30-second intervals, stirring in between, adding a little liquid if the dish seems dry.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes. Ground turkey or chicken works fine. Flavor will be milder, so you may want to increase the Cajun seasoning slightly to compensate.
Is this recipe spicy?
It has a medium level of heat thanks to the Cajun seasoning and green chilies. Reduce the Cajun seasoning or use mild diced tomatoes to make it milder.
Can I make this gluten-free?
Yes. Swap the elbow macaroni for a gluten-free pasta and ensure your Cajun seasoning and broth are gluten-free labeled.
How can I make this vegetarian?
Replace the ground beef with plant-based crumbles or sautéed mushrooms and use vegetable broth instead of beef broth. The cream and cheeses keep it rich and satisfying.
Why did my sauce separate or get grainy?
High heat can cause dairy to separate. Keep the heat moderate when melting the cream cheese and cheddar, and stir continuously. If needed, add a little extra broth and stir to smooth the sauce.
Conclusion
This One Pot Cajun Beef and Cheddar Pasta is a quick, comforting meal that combines bold Southern-inspired spices with a creamy, cheesy finish — perfect for busy weeknights or casual get-togethers. It’s easy enough for a beginner and flexible enough for flavor experiments, so don’t be afraid to tweak the heat or cheese to suit your taste. If you want another take on one-pot Cajun-style pasta with extra vegetables, check out One Pot Cajun Beef Pasta with lots-of-veg – RecipeTin Eats for inspiration and variations. Try this recipe, share it with your family, and enjoy the smiles around the dinner table.
One Pot Cajun Beef and Cheddar Pasta
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Ingredients
- 1 lb Ground Beef Raw
- 1 medium Onion Chopped
- 1 medium Bell Pepper Chopped
- 2 cloves Garlic Minced
- 2 tbsp Cajun Seasoning
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 can Diced Tomatoes with Green Chilies 14.5 oz, undrained
- 1 block Cream Cheese 8 oz, softened
- 1 cup Beef Broth
- 1 cup Heavy Cream
- 8 oz Elbow Macaroni
- 2 cups Cheddar Cheese Shredded
- 1 tbsp Olive Oil
- to taste Fresh Parsley Chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Once the oil shimmers, add the ground beef. Break it up with a wooden spoon or spatula and cook until browned and fully cooked, about 6 to 7 minutes. Stir occasionally to prevent sticking.
- Drain any excess fat from the pot using a spoon or carefully tilt the pot and spoon out fat. Return the beef to the pot.
- Add the chopped onion and chopped bell pepper to the beef. Cook and stir for 3 to 4 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant — do not let the garlic burn.
- Sprinkle in the Cajun seasoning, smoked paprika, salt, and black pepper. Stir thoroughly so the spices evenly coat the beef and vegetables. Cook for about 1 minute to toast the spices and release aromas.
- Pour in the can of diced tomatoes with green chilies (undrained), the softened cream cheese, beef broth, and heavy cream. Stir continuously until the cream cheese melts and the mixture becomes smooth and uniform. This may take 2 to 3 minutes; lower the heat if the mixture is simmering too hard.
- Add the elbow macaroni to the pot and stir to combine. Bring the mixture up to a gentle simmer over medium-low heat. Cover the pot and let the pasta cook for about 10 to 12 minutes, stirring occasionally to prevent sticking and to ensure even cooking. Check the pasta at the 10-minute mark for doneness.
- Once the pasta is tender and most of the liquid has been absorbed, remove the lid. Stir in the shredded cheddar cheese until fully melted and the sauce is creamy and cohesive. Taste and adjust seasoning with additional salt or pepper if needed.
- Turn off the heat and let the pasta rest for 2 minutes to thicken slightly. Garnish with freshly chopped parsley before serving.