Description
A quick and easy stovetop meal that combines browned ground beef, pasta, and cheddar cheese in a creamy, savory sauce, all made in one pan.
Ingredients
Scale
- 1 lb (450 g) lean ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 Tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp mustard powder (or 1 tsp yellow mustard)
- 1/2 tsp salt
- 1/4 tsp black pepper (to taste)
- 2 cups (480 ml) beef broth (low-sodium preferred)
- 1 cup (240 ml) milk
- 8 oz (225 g) elbow macaroni (uncooked)
- 2 cups (200 g) shredded sharp cheddar cheese
- Optional mix-ins/toppers: 1 Tbsp ketchup, chopped dill pickles, sliced green onion
Instructions
- Heat a large skillet over medium-high. Add ground beef and cook, breaking up, until no longer pink (5–6 min). Drain excess fat if needed.
- Add onion; cook until soft and lightly golden (3–4 min). Stir in garlic; cook 30 seconds.
- Stir in tomato paste, Worcestershire, paprika, mustard, salt, and pepper; cook 1 minute to toast.
- Pour in beef broth and milk; stir, scraping up browned bits. Add macaroni and bring to a gentle boil.
- Reduce heat to medium-low; cover and simmer, stirring occasionally, until pasta is al dente and liquid is mostly absorbed (10–12 min).
- Remove from heat. Stir in shredded cheddar until smooth and creamy. If desired, add 1 Tbsp ketchup.
- Taste and adjust salt/pepper. If too thick, splash in a bit more milk; if too loose, let sit 2–3 minutes.
- Top with chopped pickles or green onion and serve hot.
Notes
Use low-sodium broth to control salt. For a lighter option, use 90% lean beef and 1% milk. Swap elbow macaroni for small shells if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg