Is Beef and Macaroni Healthy?

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.

Cheesy Beef Macaroni (One Pot Meal)

Name: Cheesy Beef Macaroni (One Pot Meal)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 16 ounces ground beef (85/15 preferred); 1 cup yellow onion, diced small; 2 garlic cloves; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 teaspoon garlic powder; 1/2 teaspoon paprika (regular, not smoked); 1/2 teaspoon salt; 1 teaspoon Worcestershire sauce; 15 ounce can tomato sauce; 1 + 1/2 cup dried elbow macaroni noodles; 2 cups chicken stock + (1/4 cup if needed); 2 cups cheddar cheese, grated from block; Optional: Sour cream and minced parsley or chives for serving

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

Scale

16 ounces ground beef (85/15 preferred)
1 cup yellow onion, diced small
2 garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon paprika (regular, not smoked)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
15 ounce can tomato sauce
1 + 1/2 cup dried elbow macaroni noodles
2 cups chicken stock + (1/4 cup if needed)
2 cups cheddar cheese, grated from block
Optional: Sour cream and minced parsley or chives for serving

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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 1/4 cup more of chicken stock if needed, cover and cook for another 2-3 minutes.
Stir in about 1/2 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.

Equipment

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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 1/4 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