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One-Skillet Cheesy Beef and Macaroni Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 40 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This One-Skillet Cheesy Beef and Macaroni recipe is a comforting and hearty meal perfect for busy weeknights. Ground beef is browned and simmered with aromatics, beef broth, and crushed tomatoes, then combined with uncooked elbow macaroni to cook in one pan. The dish is finished with melted cheddar and Parmesan cheese for an indulgent, creamy texture and garnished with fresh parsley. Ready in just 35 minutes, this easy skillet meal offers a delicious, cheesy twist on classic beef and pasta.

Ingredients

Beef Mixture

  • 1 tablespoon olive oil
  • 1 lb (450 g) ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Liquid & Pasta

  • 2 cups (475 ml) beef broth
  • 1 (14 oz) can crushed tomatoes
  • 1 1/2 cups (150 g) elbow macaroni (uncooked)

Cheese & Garnish

  • 2 cups (200 g) shredded cheddar cheese
  • 1/4 cup (25 g) grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

  1. Brown the beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat to reduce greasiness.
  2. Sauté aromatics: Add the chopped onion to the skillet and cook for 3 to 4 minutes until softened. Then stir in minced garlic, dried oregano, paprika, salt, and black pepper. Cook for 1 minute until fragrant, allowing spices to bloom.
  3. Add liquids and pasta: Pour in the beef broth and crushed tomatoes. Stir well to combine all ingredients. Add the uncooked elbow macaroni and mix thoroughly so the pasta is evenly distributed.
  4. Simmer the mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 12 to 15 minutes, stirring occasionally, until the macaroni is tender and most of the liquid has been absorbed.
  5. Incorporate cheese: Remove the skillet from heat. Stir in 1 1/2 cups of shredded cheddar cheese until melted and creamy, blending it throughout the dish for cheesy richness.
  6. Finish with topping: Sprinkle the remaining 1/2 cup cheddar cheese and grated Parmesan cheese evenly over the top. Cover the skillet again for 2 to 3 minutes off the heat to allow the cheese on top to melt.
  7. Garnish and serve: Sprinkle chopped fresh parsley over the cheesy macaroni for a fresh pop of color and flavor. Serve hot directly from the skillet for a comforting, one-pan meal.

Notes

  • Use lean ground beef to reduce excess fat and calories.
  • If you prefer a spicier dish, add a pinch of red pepper flakes with the other spices.
  • Feel free to substitute elbow macaroni with another small pasta like penne or shells.
  • To make it vegetarian, omit the beef and substitute vegetable broth and plant-based meat alternatives.
  • Leftovers refrigerate well for up to 3 days and can be reheated in a skillet or microwave.

Find it online: https://slsrecipes.com/one-skillet-cheesy-beef-and-macaroni-recipe/