Let me tell you about the dish that single-handedly saved my reputation at the annual neighborhood potluck. There I was, running desperately late with zero time to make the elaborate casserole I’d promised. In a panic, I threw together this cheesy beef and macaroni with what I had on hand – and wouldn’t you know it, people were scraping the dish clean and begging for the recipe before I’d even had a chance to taste it myself! This humble one-pot wonder has since become my go-to recipe for those nights when I need something hearty, comforting, and guaranteed to please even the pickiest eaters. It’s like a magical combination of hamburger helper, mac and cheese, and chili mac – but WAY better than all of them. Ready to discover your new favorite comfort food? Let’s dig in!
Why This Cheesy Beef and Macaroni Will Rock Your World
This isn’t just any pasta dish – it’s the perfect marriage of tangy tomato sauce, seasoned ground beef, and creamy cheese that creates something way more delicious than the sum of its parts. The beauty lies in its simplicity and the fact that EVERYTHING cooks in ONE POT (hello, minimal cleanup!). The pasta absorbs all the savory flavors as it cooks directly in the sauce, creating an intensely flavored dish that tastes like it simmered all day, even though it’s ready in about 30 minutes. It’s hearty enough to satisfy the hungriest appetite but economical enough to feed a crowd without breaking the bank. Plus, it’s endlessly customizable and makes fantastic leftovers that somehow taste even better the next day. Whether you’re feeding a family on a busy weeknight or need comfort food ASAP, this cheesy beef and macaroni has your back.
Cheesy Beef and Macaroni
Equipment
- Large high-sided skillet or Dutch oven with lid
Ingredients
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 3 cups beef broth
- 2 cups uncooked elbow macaroni (about 8 oz)
- 2 cups shredded cheese (a mix of cheddar and mozzarella works great)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional add-ins: 1 diced bell pepper, 1 cup frozen corn, 1 can kidney beans (drained and rinsed)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Make sure to use a pan with high sides and a lid, as this is truly a one-pot recipe.
- Add ground beef and diced onion to the hot pan. Break the beef apart with a wooden spoon and season with a pinch of salt and pepper. Cook until the beef is no longer pink and the onions are softened, about 5-7 minutes.
- Add the minced garlic, Italian seasoning, smoked paprika, and red pepper flakes (if using). Stir and cook for about 30 seconds until fragrant. Your kitchen should smell amazing right about now!
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This develops a deeper, richer flavor.
- Pour in the diced tomatoes with their juice and the tomato sauce. Stir well, scraping up any browned bits from the bottom of the pan – that's flavor gold!
- Add the beef broth and bring the mixture to a boil. Once boiling, add any optional vegetables you're using.
- Stir in the uncooked macaroni, making sure it's all submerged in the liquid. Reduce heat to medium-low, cover, and simmer for about 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed.
- Once the pasta is cooked to al dente, remove the pan from heat. If it seems too soupy, let it stand uncovered for a few minutes to thicken. If it's too thick, add a splash more broth.
- Add the shredded cheese and stir until it's melty and well incorporated throughout the dish. The residual heat will melt the cheese perfectly without making it stringy.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Sprinkle with grated Parmesan cheese and chopped parsley before serving. Dig in and watch it disappear!
Notes
- Pasta pointers: Elbow macaroni is traditional, but any short pasta like shells, rotini, or bowties works well too. Just adjust cooking time accordingly.
- Make ahead magic: This dish reheats beautifully! Store in the refrigerator for up to 3 days and reheat with a splash of broth or water to restore creaminess.
- Freezer friendly: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a little extra liquid.
- Cheese strategy: Pre-shredded cheese often contains anti-caking agents that affect meltability. For the creamiest, smoothest result, buy blocks and shred them yourself.
- Flavor boost: For extra depth, add a splash of Worcestershire sauce or a teaspoon of Dijon mustard along with the broth.
Common Mistakes to Avoid
- Cooking the pasta separately. The magic of this dish comes from cooking the pasta directly in the sauce where it absorbs all those savory flavors. Don’t be tempted to cook it separately!
- Using lean ground beef. While you can use leaner beef if you prefer, the 80/20 ratio gives the best flavor. If using leaner meat, you might want to add a bit more olive oil to compensate.
- Adding all the cheese while the pan is still on the heat. This can make the cheese seize up and become stringy rather than creamy. Always remove from heat before adding the cheese for the smoothest texture.
Variations & Customizations
- Tex-Mex Style: Swap the Italian seasoning for taco seasoning, add a can of drained black beans and corn, and top with sliced avocado and a dollop of sour cream.
- Extra Veggie Version: Add 1 cup each of diced bell peppers, zucchini, and mushrooms along with the onions. This bulks up the dish and adds great nutrition.
- Fancy It Up: Use half ground beef and half Italian sausage for more complex flavor. Finish with fresh basil instead of parsley and add a dollop of ricotta on top of each serving.
FAQs
Can I make this with ground turkey or chicken?
Absolutely! They make great substitutes for a lighter version. Since they’re leaner, you might want to add a bit more olive oil when cooking and perhaps a touch more seasoning.
What if I don’t have beef broth?
Chicken broth or even water with beef bouillon cubes works fine. In a pinch, plain water will do, but you might want to boost the seasonings a bit more.
Can I make this in an Instant Pot?
Yes! Use the sauté function to brown the beef and onions, then add the remaining ingredients (except the cheese). Cook on high pressure for 4 minutes, followed by a quick release. Stir in the cheese after releasing pressure.
Final Thoughts
There’s something wonderfully nostalgic about a big pot of cheesy beef and macaroni. It’s not fancy food – it’s the kind of straightforward, honest cooking that feeds both body and soul. It reminds me of the meals my mom would make when the whole neighborhood gathered at our house after a game, or what I’d want after a long, cold day. The best recipes aren’t always the most complicated ones; sometimes they’re the dishes that reliably deliver comfort and satisfaction time after time. This cheesy beef and macaroni might not win any gourmet cooking competitions, but it will win the hearts (and stomachs) of anyone lucky enough to grab a bowlful. And really, isn’t that the highest praise a recipe can receive?
