Description
A hearty and comforting one-skillet meal combining cheesy beef, tender macaroni, and a rich tomato sauce. Perfect for an easy weeknight dinner, this dish features ground beef cooked with aromatic spices, simmered with elbow macaroni in beef broth and crushed tomatoes, then topped with melted cheddar and Parmesan cheese for a creamy, flavorful finish.
Ingredients
Scale
Main Ingredients
- 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
- 2 cups (475 ml) beef broth
- 1 (14 oz) can crushed tomatoes
- 1 1/2 cups (150 g) elbow macaroni (uncooked)
- 2 cups (200 g) shredded cheddar cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- 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 avoid greasiness.
- Sauté Aromatics: Add the finely chopped onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic, dried oregano, paprika, salt, and black pepper. Cook for an additional minute until the spices are fragrant.
- Add Liquids and Pasta: Pour in the beef broth and crushed tomatoes, stirring to combine everything evenly. Add the uncooked elbow macaroni and mix well to submerge the pasta in the liquid.
- Simmer the Macaroni: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer gently for 12 to 15 minutes, stirring occasionally. Cook until the macaroni is tender and most of the liquid has been absorbed.
- Incorporate Cheese: Remove the skillet from heat. Stir in 1 1/2 cups of shredded cheddar cheese until it melts and creates a creamy texture throughout the dish.
- Melt the Topping: Sprinkle the remaining 1/2 cup shredded cheddar cheese and the grated Parmesan cheese evenly over the top of the macaroni mixture. Cover the skillet again and let it rest for 2 to 3 minutes to allow the cheeses to melt fully.
- Garnish and Serve: Garnish with chopped fresh parsley if desired. Serve the cheesy beef and macaroni hot for a satisfying meal.
Notes
- Drain excess fat after browning the beef to prevent a greasy final dish.
- Stir occasionally during simmering to avoid macaroni sticking to the skillet bottom.
- Use freshly grated Parmesan for best flavor and melting quality.
- For a spicier version, add a pinch of red chili flakes with the other spices.
- Leftovers can be refrigerated for up to 3 days and reheated gently to retain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
