Description
A delicious creamy macaroni dish with ground beef, ideal for a family meal.
Ingredients
Scale
- 1 Tablespoon avocado oil or olive oil
- 1 medium yellow onion (diced)
- 4 teaspoons minced garlic
- 1 1/2 pounds lean ground beef
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1 1/2 teaspoons dried oregano
- 3/4 cup canned tomato sauce
- 2 1/2 cups chicken broth (or even vegetable broth)
- 1 cup milk
- 1 12 ounce box macaroni/elbow pasta (can use gluten free)
- 1 cup shredded cheddar cheese
- 1 pint cherry tomatoes (halved)
- 2 Tablespoons fresh parsley (chopped, for garnish)
- Red pepper flakes (as garnish, optional)
Instructions
- In a large heavy pot (or dutch oven), heat the oil over medium heat.
- Add the onion, garlic and ground beef (breaking up with your spoon) and sauté for 8-10 minutes until the beef is no longer pink and the onions turn translucent.
- Stir in the salt, paprika, oregano, tomato sauce, broth and milk.
- Add the pasta to the pot, mix and turn the heat to medium-high and bring to a boil.
- Reduce to medium-low and simmer for 12-15 minutes, keeping the pot uncovered and stirring often. Make sure to mix at the bottom of the pot too so that the pasta doesn’t stick.
- Once the pasta is cooked through (taste some on a spoon to check), mix in the shredded cheese and tomatoes. Turn off the heat as soon as the cheese melts.
- Serve into bowls and garnish with chopped parsley and red pepper flakes.
Notes
- For a vegetarian option, substitute ground beef with a plant-based alternative.
- This dish can be made in advance and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg