BBQ Ranch Meatball Cheddar Pasta (Print-Friendly Version)
A smoky, creamy one-skillet pasta with BBQ ranch meatballs and melted cheddar cheese.
# What You'll Need:
→ Meatballs
01 -
450 g frozen or homemade fully cooked meatballs
→ Pasta and Grains
02 -
225 g elbow macaroni or any short pasta
→ Liquids and Sauces
03 -
480 ml chicken broth
04 -
240 ml BBQ sauce
05 -
120 ml ranch dressing
→ Dairy
06 -
120 g shredded sharp cheddar cheese
→ Vegetables and Optional Add-ins
07 -
150 g frozen corn (optional)
08 -
Green onions for garnish (optional)
→ Seasonings and Oil
09 -
15 ml olive oil
10 -
5 ml garlic powder
11 -
Salt and freshly ground black pepper to taste
# How to Make It:
01 -
Place a large deep skillet over medium heat and warm the olive oil for 30 seconds.
02 -
Add the meatballs to the skillet. For frozen meatballs, cook for 6 to 7 minutes stirring occasionally until heated through and lightly browned. If fresh, cook until browned on all sides and fully cooked inside.
03 -
Pour in the chicken broth, then stir in the uncooked pasta, ensuring it is mostly submerged. Bring to a gentle boil.
04 -
Reduce heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most liquid is absorbed.
05 -
Stir in BBQ sauce, ranch dressing, and garlic powder until the mixture is evenly coated.
06 -
Add shredded cheddar cheese and frozen corn if using. Stir gently until cheese melts and the mixture becomes creamy.
07 -
Adjust seasoning with salt and pepper as needed. Cook for an additional 1 to 2 minutes to blend flavors.
08 -
Remove from heat. Garnish with sliced green onions if desired and serve warm directly from the skillet.
# Additional Tips:
01 -
For a dairy-free version, substitute ranch dressing with cashew-based ranch and cheddar cheese with a vegan melting cheese alternative.
02 -
Use gluten-free pasta to accommodate gluten sensitivities; monitor cooking times as they may vary.