Description
This Cheddar BBQ Ranch Meatball Pasta combines savory meatballs with creamy ranch and tangy BBQ sauce for a hearty, comforting one-pan meal. Featuring tender elbow macaroni simmered in chicken broth, this dish is topped with melted cheddar cheese and optional sweet corn, garnished with fresh green onions for a burst of freshness. Perfect for an easy weeknight dinner, it blends smoky, cheesy, and creamy flavors in every bite.
Ingredients
Scale
Meatballs and Pasta
- 1 lb meatballs (frozen or homemade, fully cooked if frozen)
- 8 oz elbow macaroni (short shells)
Liquids and Sauces
- 2 cups chicken broth
- 1 cup BBQ sauce (your preference)
- ½ cup ranch dressing
Cheese and Vegetables
- 1 cup shredded cheddar cheese
- 1 cup frozen corn (optional)
- Green onions (for garnish)
Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Season Salt
- ½ teaspoon black pepper
Instructions
- Heat the Skillet: Place a large, deep skillet over medium heat and add the olive oil. Warm it for about 30 seconds to prepare for cooking the meatballs.
- Cook the Meatballs: Add the meatballs to the skillet. If using frozen, cook for 6 to 7 minutes, stirring occasionally, until heated through and slightly browned. If fresh, cook until browned on all sides and fully cooked inside.
- Add Broth and Pasta: Pour in the chicken broth, then stir in the uncooked elbow macaroni. Ensure the pasta is mostly submerged in the liquid. Bring to a gentle boil to start cooking the pasta.
- Simmer Covered: Once bubbling, reduce heat to low, cover the skillet, and simmer for 10 to 12 minutes. Stir occasionally to prevent sticking, cooking until the pasta is tender and most of the liquid is absorbed.
- Add Sauces and Seasoning: Stir in the BBQ sauce, ranch dressing, and garlic powder, mixing everything until the pasta and meatballs are evenly coated with the creamy sauce.
- Incorporate Cheese and Corn: Sprinkle the shredded cheddar cheese and frozen corn (if using) into the skillet. Stir gently until the cheese melts and the mixture becomes creamy.
- Season to Taste: Taste the dish and season with season salt and black pepper as needed. Cook for another 1 to 2 minutes to let flavors meld perfectly.
- Garnish and Serve: Remove from heat and sprinkle sliced green onions on top. Serve warm directly from the skillet for a comforting meal.
Notes
- Use a deep skillet or braiser with a lid to ensure even cooking and prevent the pasta from sticking.
- If the sauce thickens too much before the pasta is finished cooking, add a splash of extra chicken broth and stir to loosen the sauce.
- For a spicier kick, consider adding chopped jalapeños or a dash of hot sauce.
- This recipe can be made with any variety of cooked meatballs—beef, turkey, or plant-based alternatives.
- Leftovers reheat well in a microwave or on the stovetop with a splash of broth to restore creaminess.
Keywords: BBQ meatball pasta, cheddar cheese pasta, ranch dressing pasta, one-pan dinner, quick pasta recipe