Philly Cheese One-Pot Pasta

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.