Cheesy Ground Beef Pasta Skillet
A hearty one-pan meal combining ground beef, pasta, and gooey cheese in a flavorful tomato-broth sauce.
Ingredients
Main Ingredients
- 1 pound ground beef
- 8 ounces elbow macaroni
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes
- 1 cup beef broth
- 2 cups shredded cheddar cheese or other cheese varieties
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- optional chopped parsley for garnish optional garnish
Instructions
Preparation
- In a large pot, boil water and cook the elbow macaroni according to package instructions. Drain and set aside.
Cooking
- In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon as it cooks. Drain the excess fat.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the diced tomatoes, beef broth, cooked macaroni, Italian seasoning, salt, and pepper. Mix everything well.
- Let the mixture simmer for 5-7 minutes until heated through. If the skillet looks too dry, add a little more broth or water.
- Gradually stir in the shredded cheddar cheese until melted and the mixture is creamy.
- Remove from heat and serve hot, garnished with chopped parsley if desired.
Notes
To store leftovers, cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3-4 days, or freeze for up to two months. Reheat in a skillet with a splash of broth or water.