Description
A delicious beef and macaroni dish baked to perfection.
Ingredients
Scale
- 1 pound ground beef
- 2 cups elbow macaroni
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Season the beef with Italian seasoning, paprika, salt, black pepper, and sugar. Stir well.
- Add the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the tomato sauce, diced tomatoes, and beef broth. Stir until fully combined.
- Let the sauce simmer for 8 to 10 minutes until slightly thickened.
- Add the cooked macaroni to the skillet and stir until the pasta is fully coated.
- Reduce the heat to low and stir in the cheddar cheese and Parmesan cheese until melted and creamy.
- Taste and adjust seasoning if needed.
- Sprinkle with chopped parsley and serve hot.
Notes
- Can be served with garlic bread on the side.
- Feel free to add vegetables like bell peppers or mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg