Cajun cheddar beef pasta cooks seasoned ground beef, onion, and penne together in one pot with beef broth, then stirs in sharp cheddar for a creamy, spicy finish. It is a fast dinner with a New Orleans accent and only one pot to wash.
The pasta cooks right in the broth, so its starch thickens the sauce naturally and the cheese melts into a silky coating. A spoonful of Cajun seasoning brings garlic, paprika, and pepper in a single step, and you can adjust the heat to taste.
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Why This Cajun Cheddar Beef Pasta Recipe Works
Cooking the pasta in broth instead of water gives it flavor from the inside and creates a sauce without a roux. The starch released by the pasta thickens the liquid as it simmers.
Cajun seasoning is a blend of paprika, garlic, onion, cayenne, and herbs, so one tablespoon replaces a whole spice rack. Browning it briefly with the beef wakes up the oils and deepens the flavor.
Sharp cheddar stirred in at the end melts into a glossy sauce and balances the heat. Parsley on top adds a fresh note that cuts through the richness.
Ingredients for Cajun Cheddar Beef Pasta
- Beef and pasta: one pound ground beef, one tablespoon olive oil, one diced small onion, two cups penne or rotini, two cups beef broth, and one cup water.
- Seasoning and finish: one tablespoon Cajun seasoning, a quarter teaspoon black pepper, one cup shredded cheddar cheese, and two tablespoons chopped parsley.
Ground beef. Eighty percent lean beef supplies flavor, and draining extra fat keeps the sauce from turning greasy.
Penne or rotini. Short shapes with ridges catch the sauce, and the cooking time follows the package.
Beef broth. Low sodium broth suits this dish because Cajun seasoning already contains salt.
Cajun seasoning. Brands vary in heat and salt, so start with one tablespoon and add more at the end if needed.
Cheddar cheese. Shred a block for the smoothest melt, since bagged shreds can keep the sauce grainy.
How to Make Cajun Cheddar Beef Pasta
1. Soften the onion. Heat the oil in a large pot over medium heat, add the onion, and cook for four minutes until soft.
2. Brown the beef. Add the beef and cook, breaking it up, until no pink remains and it reaches 160 F, then drain extra fat.
3. Season the pot. Stir in the Cajun seasoning and pepper and cook for one minute until fragrant.
4. Cook the pasta. Add the pasta, broth, and water, bring to a boil, then reduce the heat and simmer, stirring often, for twelve to fifteen minutes until the pasta is tender.
5. Melt the cheese. Remove the pot from the heat, stir in the cheddar until melted and creamy, and top with parsley.
How to Serve Cajun Cheddar Beef Pasta
Serve the pasta in bowls with chopped parsley and a squeeze of lemon for brightness. A crisp green salad or garlic bread rounds out the plate. For more Cajun dinners, try veggie loaded Cajun beef pasta, Cajun sausage and rice skillet, or Cajun chicken and rice, and add one pot taco spaghetti for another pasta night.
How to Store and Reheat Cajun Cheddar Beef Pasta
Cool the pasta within two hours and refrigerate it in a covered container for up to four days. Reheat in a skillet over medium heat with a splash of water or broth until it reaches 165 F, since the pasta absorbs liquid as it sits. Freeze portions for up to two months, and thaw them overnight in the refrigerator.
Tips and Variations for Cajun Cheddar Beef Pasta
Flag the allergens. The pasta contains wheat and the cheese contains milk, and some Cajun seasonings contain other spices or additives, so check every label.
Do not taste the raw beef. Cook it to 160 F before tasting the sauce, and wash your hands and tools after handling it.
Stir often. Pasta cooked in a small amount of liquid can stick, so stir every few minutes.
Control the heat. Start with less Cajun seasoning for mild heat and add cayenne at the end for more.
Add vegetables. Chopped bell pepper and celery cooked with the onion give a classic Cajun base.
Add more liquid if needed. A splash of water or broth loosens the pot if the pasta absorbs too much.
Add the cheese off the heat. High heat can make the cheese oily, so remove the pot first.
Check trusted guidance. For safe ground beef temperatures and leftovers, read the FDA safe food handling guidance before serving.
Frequently Asked Questions About Cajun Cheddar Beef Pasta
What is cajun cheddar beef pasta?
It is a one pot pasta of ground beef, Cajun seasoning, and cheddar cheese cooked in beef broth.
Can I make cajun cheddar beef pasta ahead of time?
Yes. It keeps for four days in the refrigerator, and a splash of broth restores the sauce when you reheat it.
Can I freeze cajun cheddar beef pasta?
Yes. Freeze cooled portions for up to two months and reheat until steaming.
Can I use ground turkey?
Yes. Cook ground turkey or chicken to 165 F and add a little extra oil.
How spicy is it?
It has medium heat, and you can lower it by using less seasoning or raise it with cayenne.
One Pot Cajun Cheddar Beef Pasta
Equipment
- Large pot
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion diced
- 2 cup penne pasta dry
- 2 cup beef broth low sodium
- 1 cup water
- 1 tbsp Cajun seasoning
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- 2 tbsp chopped parsley for garnish
Instructions
Cooking
- Brown. Soften the onion in the oil, then cook the beef to 160 F and drain.
- Season. Stir in the Cajun seasoning and pepper for 1 minute.
- Simmer. Add the pasta, broth, and water and simmer 12 to 15 minutes, stirring often.
- Melt. Off the heat, stir in the cheddar and top with parsley.
