Description
A hearty one-pan dinner featuring ground beef, colorful vegetables, and tender macaroni in a creamy cheese sauce. Perfect for busy weeknight meals.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1 medium yellow onion, diced
- 2 bell peppers, chopped
- 2 medium carrots, diced small
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups beef broth
- 1 cup whole milk
- 2 cups elbow macaroni (uncooked)
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- 1. Heat olive oil in a large, deep skillet over medium-high heat.
- 2. Add ground beef and cook 5-6 minutes, breaking apart with spoon.
- 3. Add onion and cook 3-4 minutes until translucent.
- 4. Add bell peppers, carrots, and celery. Cook 5-7 minutes until softened.
- 5. Add garlic and spices, stir for 30 seconds until fragrant.
- 6. Pour in tomatoes, broth, and milk. Bring to a boil, then reduce to simmer.
- 7. Add uncooked macaroni, cover and simmer 12-15 minutes, stirring every 3-4 minutes.
- 8. Test pasta for doneness and cook additional 2-3 minutes if needed.
- 9. Remove from heat and stir in cheeses until melted and creamy.
- 10. Season with salt and pepper to taste.
- 11. Let rest 3-5 minutes before serving. Garnish with parsley if desired.
Notes
Store leftovers in refrigerator up to 4 days. Reheat with additional milk or broth if needed. Can be frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g