Cheesy Ground Beef Macaroni
Ground beef and elbow macaroni in a creamy tomato cheddar sauce made in one skillet.
Equipment
- Large skillet
- Large pot
- Colander
- Wooden spoon
Ingredients
Main Ingredients
- 24 oz ground beef 80 percent lean
- 8 oz elbow macaroni dry, cooked until al dente
- 8 oz tomato sauce
- 3 cloves garlic minced
- ½ yellow onion diced
- ½ cup heavy cream
- 2 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
Instructions
Cooking
- Boil. Cook the macaroni in salted boiling water until al dente, drain, and set aside.
- Brown. Cook the beef with the onion over medium heat until it reaches 160 degrees F, adding the garlic for the final 30 seconds, then drain.
- Season. Stir in the garlic powder, onion powder, and pepper.
- Sauce. Add the tomato sauce, cream, and cheddar and simmer until the cheese melts into a smooth sauce.
- Combine. Fold in the macaroni until coated.
- Rest. Remove from the heat for 5 minutes before serving hot.
Notes
Substitutions: Use ground turkey or any short pasta and swap the cheddar for a Colby blend.
Tips: Drain the beef well and rest the pan for 5 minutes before serving.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.