Description
A quick and comforting one-pot meal featuring ground beef, elbow macaroni, and a rich, cheesy cheddar sauce, perfect for busy weeknights.
Ingredients
- 1 pound extra lean ground beef
- 1/2 medium onion, chopped
- 2 heaping tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 3 cups beef broth
- 1 cup uncooked elbow macaroni
- 2 cups freshly grated cheddar cheese
- Salt & pepper to taste
Instructions
- Add ground beef and chopped onion to a large pot. Cook over medium-high heat until beef is browned, breaking it up as it cooks. Spoon out excess fat if needed.
- Stir in tomato paste, garlic powder, and chili powder. Mix well.
- Pour in beef broth and increase heat to high. Once boiling, add uncooked macaroni.
- Reduce heat to maintain a rapid simmer. Cook uncovered, stirring every couple of minutes, until pasta is tender and most liquid is absorbed (13–15 minutes).
- While pasta cooks, grate the cheddar cheese.
- Once pasta is done, remove from heat and stir in grated cheese until melted and creamy. Season with salt and pepper to taste.
- Let the dish sit for a couple of minutes before serving to allow flavors to meld and sauce to thicken.
Notes
- Adjust chili powder or add hot sauce for extra spice.
- Add spinach or bell peppers for extra nutrition.
- Use different cheeses like Monterey Jack or smoked cheddar for variation.
- Substitute ground turkey or chicken for a lighter version.
- Adjust liquid and cook time if using different pasta shapes.
- Store leftovers in the fridge for up to 4 days; reheat with a splash of broth.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
