Description
A quick and easy one-pan meal featuring ground beef, pasta, and a creamy cheese sauce.
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup milk
- 8 oz elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess grease.
- Add the diced onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the beef and onion mixture, stirring constantly for 1 minute.
- Gradually pour in the beef broth and milk, stirring to combine and scrape up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer, then add the uncooked elbow macaroni. Stir well.
- Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a richer flavor, use whole milk or half-and-half.
- Adjust the amount of cheese to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American