This Gluten-Free & Dairy-Free Cheesy Beef Pasta Skillet is the ultimate weeknight comfort food—rich, creamy, and satisfying, all made in one pot. With savory ground beef, tender gluten-free pasta, and gooey dairy-free cheddar, it’s a hearty dish that doesn’t sacrifice flavor despite being allergen-friendly. Plus, it comes together in just about 30 minutes, making it perfect for busy evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
450 g (1 lb) ground beef
1 medium onion, diced
3 tbsp tomato paste
2 tsp kosher salt
½ tsp black pepper
1¼ tsp chili powder
½ tsp garlic powder
¼ tsp onion powder
½ tsp ground mustard
2 cups gluten-free pasta (such as elbow)
3½ cups gluten-free beef broth
2½ cups dairy-free cheddar (shredded or melting style)
Directions
I start by heating a large pot over medium heat and add the ground beef, breaking it apart with a spoon.
When the beef is about halfway browned, I toss in the diced onion and continue cooking until the beef is fully browned and the onions are soft.
Next, I stir in the tomato paste along with the salt, pepper, chili powder, garlic powder, onion powder, and ground mustard. I make sure everything is well mixed so the beef is evenly coated in flavor.
Then, I pour in the gluten-free pasta and beef broth, stirring to combine everything.
I reduce the heat to low, cover the pot, and let it simmer for around 20 minutes. I give it a stir occasionally, cooking until the pasta is tender and has soaked up most of the broth.
Once the heat is off, I stir in the dairy-free cheddar until it’s fully melted and the dish is creamy.
I serve it hot, straight from the pot for maximum comfort.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories per serving: Approximately 478 kcal
Variations
Sometimes I like to switch things up depending on what I have in the kitchen:
I use ground turkey or chicken instead of beef for a leaner option.
For a little extra heat, I add a pinch of cayenne or red pepper flakes.
I throw in a handful of chopped spinach or zucchini for added veggies.
I’ve also tried it with different shapes of gluten-free pasta like shells or penne, and it works just as well.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I either microwave it in 30-second intervals, stirring in between, or warm it in a skillet over low heat with a splash of broth or water to loosen it up. It still tastes amazing the next day.
FAQs
Can I freeze this dish?
Yes, I can freeze this pasta for up to 2 months. I let it cool completely, then store it in a freezer-safe container. To reheat, I thaw it overnight in the fridge and warm it on the stove with a bit of broth.
What kind of dairy-free cheese works best?
I prefer using a melting-style dairy-free cheddar for that gooey texture. Brands like Violife, Daiya, or Follow Your Heart have worked well for me.
Can I make this soy-free as well?
Yes, I just make sure to check the labels on my dairy-free cheese and broth, as some brands contain soy. Choosing soy-free options makes this recipe fully allergen-friendly.
Is this recipe kid-friendly?
Definitely. The creamy texture and cheesy flavor are always a hit with kids. I sometimes reduce the chili powder slightly if I’m serving it to younger ones.
What if I don’t have ground mustard?
If I don’t have ground mustard, I skip it or use a small squirt of prepared mustard instead. It still adds a subtle tang without overpowering the dish.
Conclusion
This Gluten-Free & Dairy-Free Cheesy Beef Pasta Skillet has become a go-to in my kitchen for good reason. It’s hearty, quick, packed with flavor, and fits a range of dietary needs. Whether I’m cooking for the whole family or meal-prepping for the week, it always delivers on taste and comfort—all without gluten or dairy.
Recipe:
Print
Gluten‑Free & Dairy‑Free Cheesy Beef Pasta Skillet
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A one-pot, 30-minute Gluten-Free & Dairy-Free Cheesy Beef Pasta Skillet featuring savory ground beef, tender gluten-free pasta, and creamy dairy-free cheddar—perfect for busy weeknights and allergen-friendly comfort food.
Ingredients
450 g (1 lb) ground beef
1 medium onion, diced
3 tbsp tomato paste
2 tsp kosher salt
½ tsp black pepper
1¼ tsp chili powder
½ tsp garlic powder
¼ tsp onion powder
½ tsp ground mustard
2 cups gluten-free pasta (such as elbow)
3½ cups gluten-free beef broth
2½ cups dairy-free cheddar (shredded or melting style)
Instructions
- Heat a large pot over medium heat and add the ground beef, breaking it apart with a spoon.
- When the beef is about halfway browned, add the diced onion and continue cooking until the beef is fully browned and the onions are soft.
- Stir in the tomato paste, salt, pepper, chili powder, garlic powder, onion powder, and ground mustard. Mix well to evenly coat the beef.
- Pour in the gluten-free pasta and beef broth. Stir to combine.
- Reduce the heat to low, cover the pot, and simmer for about 20 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
- Turn off the heat and stir in the dairy-free cheddar until fully melted and the dish is creamy.
- Serve hot straight from the pot.
Notes
Use ground turkey or chicken for a leaner version.
Add cayenne or red pepper flakes for extra heat.
Throw in spinach or zucchini for added vegetables.
Different gluten-free pasta shapes like shells or penne work well.
Store leftovers in the fridge for up to 4 days.
To reheat, microwave or warm in a skillet with a splash of broth or water.
Can be frozen for up to 2 months—thaw in fridge overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 478
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
