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Top-down view of High Protein Beef Pasta showing rigatoni coated in thick orange cheese sauce with seared beef crumbles.

High Protein Beef Pasta with Creamy Cheddar and Rigatoni

A satisfying High Protein Beef Pasta featuring al dente rigatoni tossed in a matte orange cheddar sauce, loaded with seared ground beef and garnished with parmesan and fresh parsley.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Rigatoni Pasta 454g
  • 1 lb Lean Ground Beef 454g, 90/10 lean
  • 2 cups Sharp Cheddar Cheese 226g, freshly grated
  • 2 cups Whole Milk 480ml
  • 3 tbsp Unsalted Butter 42g
  • 3 tbsp All-Purpose Flour 24g
  • 1/4 cup Parmesan Cheese Grated, for garnish
  • 1 tsp Dried Oregano
  • 1/2 tsp Black Pepper Cracked
  • 1 handful Fresh Parsley Flat-leaf

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large Skillet For beef and sauce
  • 1 Whisk For the roux

Method
 

Cook Pasta
  1. Cook 1lb (454g) rigatoni in salted water until slightly under al dente. Reserve 1 cup (240ml) of pasta water and drain.
Prepare Beef and Sauce
  1. Brown 1lb (454g) ground beef in a skillet until seared and crispy. Remove beef from pan.
  2. Melt butter, whisk in flour for 1 min. Add milk slowly, whisking until thickened. Stir in cheddar until a matte orange sauce forms.
Combine and Garnish
  1. Fold pasta and beef into the sauce. Plate in a bowl.
  2. Top with grated parmesan, dried oregano, cracked black pepper, and fresh parsley clusters.

Notes

Always grate your cheese from a block for the smoothest sauce.
Don't skip the pasta water; it's the key to a perfect emulsion.