Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Colander
- 9×13 inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowl
- Box grater (if grating your own cheese)
Step-by-Step Instructions
First, I get my pasta going in a large pot of well-salted boiling water. I cook it just to al dente—about a minute less than the package says—because it will continue to cook in the oven. While that’s bubbling away, I heat my large skillet over medium-high heat and cook the diced onion with the ground beef, breaking it up until it’s nicely browned and the onions are soft. This is where the first layer of flavor builds. I add the minced garlic in the last minute of cooking, stirring constantly so it doesn’t burn. Once done, I drain off any excess grease.
Next, I reduce the heat to low and return the skillet with the beef mixture to the stove. This is where the magic sauce comes together. I stir in the entire can of cream of chicken soup (don’t dilute it!), the sour cream, the ranch packet, and the milk. I mix it all until it’s a smooth, cohesive, and incredibly fragrant sauce. I let it warm through for just a minute, then I take it off the heat. The smell at this point is absolutely irresistible.
Now, I drain my al dente pasta and add it directly into the skillet with the sauce. I gently fold everything together until every noodle is coated. Then, I stir in one full cup of the shredded cheddar and all of the Parmesan. The residual heat will start melting the cheese into the sauce, making it extra luscious. I’ve learned to taste it here and add a pinch of black pepper, but I usually don’t need extra salt because of the ranch seasoning and soup.
Finally, I transfer the entire mixture into my greased 9×13 baking dish. I spread it out evenly and top it with the remaining cup of cheddar cheese. Into a preheated 375°F (190°C) oven it goes! I bake it uncovered for about 20-25 minutes, until it’s hot all the way through and the top is beautifully golden and bubbly. I let it sit for 5-10 minutes after pulling it out—this is a crucial step I learned the hard way. It allows the sauce to set slightly so you get perfect, clean slices instead of a saucy landslide.(See the next page below to continue…)