Description
This reliable one-pan dinner provides hearty nutrition for the whole family with ease. By cooking tender elbow macaroni directly in a rich tomato and beef broth sauce, the pasta starch creates a velvety, thick coating that perfectly complements browned lean ground beef. Finished with a generous layer of melted cheddar cheese, this comforting American classic offers a superior homemade alternative to boxed meals, saving you cleanup time while guaranteeing savory satisfaction in every bite.
Ingredients
1 lb Ground Beef (85/15)
2 cups dry Elbow Macaroni
15 oz canned Tomato Sauce
2.5 cups low-sodium Beef Broth
2 cups freshly shredded Cheddar Cheese
Instructions
Heat a large heavy-bottomed skillet over medium-high heat.
Add ground beef, breaking it apart with a wooden spoon until deep brown, then drain excess grease.
Pour in the tomato sauce and beef broth, stirring until the mixture reaches a steady boil.
Add dry elbow macaroni and stir to ensure full submersion.
Reduce heat to low, cover with a tight-fitting lid, and simmer for 12 minutes.
Remove lid, stir the pasta to combine with the thickened sauce, and check for tenderness.
Sprinkle shredded cheddar cheese evenly over the top.
Replace the lid for two minutes to allow the cheese to melt completely before serving.
Notes
Use hand-shredded cheese for better melting properties compared to pre-shredded bags. Ensure the skillet lid is tight to maintain the steam necessary to cook the pasta perfectly al dente.
- Prep Time: 5
- Cook Time: 20
- Category: Trending
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
