This Cheesy Beef Macaroni is so simple to make and it's kid approved. It's really comforting on a cold day and cooks all in one pot, with easy prep and minimal clean up. Plus, it's ready in just 30 minutes!
The simple term for this recipe is "Beef Macaroni", but I've heard it called a ton of other names, like Taco Mac, Chili Mac, Beefaroni, Beef Macaroni and Cheese, Homemade Hamburger Helper, and it's really similar to Goulash too.
Whatever you call this recipe, it's absolutely delish. It features ground beef with taco seasoning and elbow macaroni pasta in a thick tomato sauce base with lots of cheese!
For more of my favorite one pot dinners check out this Chili recipe in the Dutch Oven, Deconstructed Lasagna, and Chicken Chorizo Paella.
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Why You'll Love This Recipe:
- Quick. Ready in 30 minutes for a great busy weeknight option.
- Easy to Make. Little prep work and simple step by step instructions to follow.
- One Pot. Is anyone else's least favorite part of cooking the clean up? 🙋This One Pot dinner solves that problem!
- Saucy and Cheesy. Get ready for flavor overload with this easy recipe.
- Protein Packed. Over 35 grams of protein per serving.
- Budget Friendly. It's a pretty inexpensive dinner option to feed the whole family.
Big on quick pasta dinners? Try this Kielbasa Pasta, Pesto Ricotta Pasta and Pancetta and Pea Pasta.
Ingredients:
Ground Beef: I highly recommend an 85/15 lean to fat ratio for this recipe. It keeps it juicy and tender, but doesn't add a bunch of grease into the pot.
Chicken Stock: Stock is much richer than Chicken broth and will bring in a much better taste in this recipe. I like the Kitchen Basics brand and Costco's Kirkland Chicken Stock. They have deep flavors and enough salt added into the stock.
Cheddar Cheese: I used a white cheddar, but any cheddar works here. The biggest thing is you want to shred it yourself from a block. Bagged cheeses don't melt well and the results will not be as creamy as my version if you use it.
See the recipe card below for the full list of ingredients and quantities.
Substitutions and Variations:
This recipe is really made for picky eaters, but there are a lot of additions you can add like canned diced tomatoes, diced bell peppers, or jalapeño. Add the peppers in with the onions in the beginning of the recipe to give them enough time to soften. Diced tomatoes can be added with the tomato sauce.
For a spicier option, you could add in a can of medium or spicy rotel, or just add a dash of cayenne pepper or hot sauce to the dish.
Elbow macaroni noodles are a classic ingredient for this dish, but small shells or ditalini would work well too.
Not big on ground beef? Ground turkey or ground chicken could be used instead, but it won't be as tender because it is a leaner meat.
Love easy weeknight meals? Try this Sausage Gnocchi, Ground Chicken Spaghetti and Air Fryer Salmon Bites.
How to Make Cheesy Beef Macaroni:
Step 1: Heat a dutch oven or large pot or skillet over medium heat on the stovetop. Add in the ground beef and break up with meat masher or wooden spoon and allow it to cook for about 3-4 minutes.
Step 2: Add the diced onions in with the ground beef and cover. Reduce the heat to medium low and cook for about 2-3 minutes. Uncover and stir in the minced garlic, spices, and Worcestershire Sauce. Cook for 60 seconds.
Step 3: Pour in tomato sauce, elbow noodles, and chicken stock. Stir to combine. Cover and cook for 15 minutes on medium low heat, stirring half way though. Note: When you stir, use a wooden spoon and make sure to scrape any pasta off the bottom of the pan. A wooden spoon won't scratch the dutch oven.
Step 4: After the 15 minutes, uncover and stir well. Eat one of the noodles to check to see if it's finished cooking. If you want the pasta more tender, add in ¼ cup more of chicken stock if needed, cover and cook for another 2-3 minutes.
Step 5: Stir in about ½ the cheese and allow it to melt. Cover the top with the remaining cheese.
Step 6: (Optional) Turn the oven to high broil and place the pot in the oven for a few minutes just to melt the cheese. Remove from the oven and allow to cool for 5 minutes before serving.
Step 7: Serve and enjoy! I love topping the dish with sour cream and a sprinkle of parsley or chives, but that's totally optional.
Expert Tips:
- If you use 80/20 ground beef instead of 85/15, drain any extra grease in pan before adding the sauce and chicken stock.
- Shred the cheese from a block for the best melt.
- Test the noodles to make sure they are done before adding in the cheese. If they're too firm, add in ¼ cup of stock then stir and cover for a few more minutes. Repeat until you get the desired texture, then add in the cheese.
- If you decide to broil at the end, only leave it in the oven to bubble the cheese. The noodles on top will start to harden if it's on broil for too long.
Big on Mexican Inspired Recipes? Don't miss out on this Green Chicken Chili Soup, Crock Pot Birria Tacos, Rice Cooker Mexican Rice and Taco Stuffed Bell Peppers.
FAQs:
Yes! It's high in protein from the beef with added veggies in the dish.
Allow the pasta to cool down a bit, then store in a sealed container in the fridge for up to 3 days.
To reheat, I recommend using the stovetop again. Place back in the dutch oven and add a splash of chicken stock to the dish. Heat over medium low covered, opening and stirring frequently, until hot. Alternate method: Use the microwave or oven to reheat. These methods tend to dry the sauce out a bit, and I think meat tastes weird when reheated in the microwave.
More Easy Dinner Recipes to Try:
If you tried this Cheesy Beef Macaroni Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Cheesy Beef Macaroni (One Pot Meal)
- Total Time: 30 minutes
- Yield: 4-5 cups 1x
Description
This Cheesy Beef Macaroni is so simple to make and it's kid approved. It's really comforting on a cold day and cooks all in one pot, for easy prep and minimal clean up. Plus, it's ready in just 30 minutes!
Ingredients
- 16 ounces ground beef (85/15 preferred)
- 1 cup yellow onion, diced small
- 2 garlic cloves
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika (regular, not smoked)
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce
- 15 ounce can tomato sauce
- 1 + ½ cup dried elbow macaroni noodles
- 2 cups chicken stock + (¼ cup if needed)
- 2 cups cheddar cheese, grated from block
- Optional: Sour cream and minced parsley or chives for serving
Instructions
- Heat a dutch oven or large pot or skillet over medium heat on the stovetop. Add in the ground beef and break up with meat masher or wooden spoon and allow it to cook for about 3-4 minutes.
- Add the diced onions in with the ground beef and cover. Reduce the heat to medium low and cook for about 2-3 minutes. Uncover and stir in the minced garlic, spices, and Worcestershire Sauce. Cook for 60 seconds.
- Pour in tomato sauce, elbow noodles, and chicken stock. Stir to combine. Cover and cook for 15 minutes on medium low heat, stirring half way though. Note: When you stir, use a wooden spoon and make sure to scrape any pasta off the bottom of the pan. A wooden spoon won't scratch the dutch oven.
- After the 15 minutes, uncover and stir well. Eat one of the noodles to check to see if it's finished cooking. If you want the pasta more tender, add in ¼ cup more of chicken stock if needed, cover and cook for another 2-3 minutes.
- Stir in about ½ the cheese and allow it to melt. Cover the top with the remaining cheese.
- (Optional) Turn the oven to high broil and place the pot in the oven for a few minutes just to melt the cheese. Remove from the oven and allow to cool for 5 minutes before serving.
- Serve and enjoy! I love topping the dish with sour cream and a sprinkle of parsley or chives, but that's totally optional.
Notes
- If you use 80/20 ground beef instead of 85/15, drain any extra grease in pan before adding the sauce and chicken stock.
- Shred the cheese from a block for the best melt.
- Test the noodles to make sure they are done before adding in the cheese. If they're too firm, add in ¼ cup of stock then stir and cover for a few more minutes. Repeat until you get the desired texture, then add in the cheese.
- If you decide to broil at the end, only leave it in the oven to bubble the cheese. The noodles on top will start to harden if it's on broil for too long.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: one pot
- Cuisine: American
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