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Cheesy Beef and Macaroni

Cheesy Beef and Macaroni

This hearty cheesy beef and macaroni combines seasoned ground beef, tangy tomato sauce, and melty cheese with tender pasta in one satisfying pot. Ready in just 30 minutes with minimal cleanup, it's the perfect comfort food solution for busy weeknights.
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Total Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 6

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.