Description
A quick, one-pot comfort food recipe combining ground beef, elbow macaroni, and a rich tomato-cheese sauce. Perfect for busy weeknights, this dish delivers big flavor with simple ingredients and minimal cleanup.
Ingredients
Scale
- 1 lb ground beef (80/20 lean-to-fat ratio preferred)
- 8 oz elbow macaroni
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 15 oz can tomato sauce
- 2 tbsp tomato paste
- 1 cup beef broth (low-sodium)
- 1.5 cups shredded low-moisture mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 tsp oil (optional, if using lean beef)
Instructions
- Heat a large skillet over medium-high heat. Add oil if needed, then cook diced onion for 3-4 minutes until translucent. Add minced garlic and stir for 30 seconds until fragrant.
- Add ground beef to the pan, breaking it into small crumbles with a wooden spoon. Cook for 5-7 minutes until browned. Drain excess grease if necessary, leaving a little for flavor.
- Stir in tomato paste and cook for 1 minute. Add tomato sauce, beef broth, Italian seasoning, salt, and pepper. Stir to combine and scrape up browned bits from the bottom of the pan. Bring to a simmer.
- Add dry elbow macaroni directly to the sauce, ensuring noodles are submerged. Cover and simmer on medium-low heat for 10-12 minutes, stirring every 3-4 minutes to prevent sticking. Add a splash of water or broth if too dry.
- Remove pan from heat. Stir in half of the mozzarella and all of the cheddar cheese until melted and creamy.
- Taste and adjust seasoning. Top with remaining mozzarella, cover, and let sit for 2 minutes to allow cheese to melt. Serve immediately.
Notes
Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. Shred cheese from a block for best results. If the dish becomes too dry while cooking, add a splash of water or broth. For a lighter version, swap beef for ground turkey or use meatless crumbles. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: beefaroni, mac and cheese, ground beef pasta, one pot dinner, quick weeknight meals, comfort food, easy dinner, cheesy pasta