A creamy, cheesy, budget-friendly, one-pot pasta dish of my own creation, with no need for heavy sour cream or cream cheese! You can fancy this up by using thinly sliced rib-eye or keep it budget with ground beef. Best of all, 30 minutes on the stove and you're done! I make this with Provel for that smoky/salty flavor, but if you're not a native St. Louisian and don't care for it, you can sub white American.


Recipe Summary

40 mins
50 mins
10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Stir thyme, garlic powder, salt, and pepper into the beef. Add bell pepper and cook over medium heat for 3 minutes. Stir in mushrooms and onion and continue cooking over medium heat until onions become translucent, 5 to 7 minutes. Pour in beef broth, milk, and pasta.

  • Cover and bring to a boil over high heat. Reduce heat and let simmer, stirring occasionally, until pasta has softened, 20 to 25 minutes. Add 1/2 the Provel cheese and 1/2 the pepper Jack cheese at a time, stirring after each addition, until cheeses are fully melted. Remove from heat; sauce will thicken slightly as it cools.

Cook's Note:

You can use any small pasta that you'd like, such as orecchiette, mini penne, etc.

Nutrition Facts

468 calories; protein 30g; carbohydrates 33.9g; fat 23.6g; cholesterol 91.2mg; sodium 842.6mg. Full Nutrition