Description
A hearty beef and macaroni casserole that is perfect for family dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Add chopped onion and garlic. Cook for 3–4 minutes until softened and fragrant.
- Stir in diced tomatoes and tomato paste. Let cook for 2–3 minutes to deepen flavor.
- Pour in beef broth and bring to a boil. Add macaroni, reduce heat to a simmer, and cook for 8–10 minutes until pasta is tender.
- Lower heat and stir in milk and cheddar cheese until melted and creamy. Season with salt and pepper to taste.
Notes
- This dish can be topped with additional cheese before baking for a cheesier flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg