Description

This One-Skillet Cheesy Beef and Macaroni recipe is a hearty, comforting meal perfect for busy weeknights. Ground beef is browned with aromatic onions and garlic, then simmered with tender macaroni in a flavorful tomato and beef broth sauce. The dish is finished with generous amounts of melted cheddar and Parmesan cheese, creating a creamy, cheesy pasta bowl all made in a single skillet for easy cleanup.

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)

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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 keep the dish from becoming greasy.
Sauté Aromatics: Add the finely chopped onion to the skillet and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic, dried oregano, paprika, salt, and black pepper, cooking for an additional minute until the mixture is fragrant and well combined.
Add Liquids and Pasta: Pour in the beef broth and the crushed tomatoes, stirring everything together. Add the uncooked elbow macaroni and mix well to ensure the pasta is fully submerged. Bring the mixture to a boil over medium-high heat.
Simmer the Pasta: Once boiling, reduce the heat to low. Cover the skillet and let it simmer for 12-15 minutes, stirring occasionally, until the macaroni is tender and most of the liquid is 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.
Finish and Serve: Sprinkle the remaining 1/2 cup of cheddar cheese along with the grated Parmesan cheese evenly over the top. Cover the skillet and let it sit for 2-3 minutes so the cheese melts. Garnish with chopped fresh parsley if desired, then serve hot for a comforting meal.

Notes

Use lean ground beef to reduce excess fat and grease in the dish.
Stir occasionally during simmering to prevent macaroni from sticking to the skillet bottom.
Fresh parsley adds a pop of color and freshness but can be omitted if unavailable.
For a spicier kick, add a pinch of red chili flakes with the paprika and oregano.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American