Cheesy Beef and Macaroni
235
18
1.30k
I still remember the first time I tossed elbow macaroni into a bubbling, tomato-scented skillet full of browned beef — the kitchen filled with a warm, familiar aroma and everyone circled the table in record time. This Cheesy Beef and Macaroni recipe is that kind of comfort food: unfussy, hearty, and perfect for feeding a family on a weeknight. If you like one-pot dinners or crave a meaty mac-and-cheese hybrid, this is the kind of dinner you’ll reach for again and again. For a different take on beef-and-pasta weeknight cooking, see this beef and tomato macaroni soup for a brothy variation.
Why you’ll love this dish
This recipe earns its keep because it’s fast, forgiving, and wide-appeal. Ground beef provides rich savory flavor, canned tomatoes and sauce give vibrant tomato character without long simmering, and elbow macaroni cooks right in the saucy mixture so you get starch-thickened comfort without extra pots. It’s budget-friendly, kid-approved, and easy to scale up for meal prep or potlucks.
“A weeknight staple that tastes like Sunday dinner — cheesy, meaty, and ready in under 40 minutes.”
Reasons to make it now:
- Quick: from fridge to table in about 30–40 minutes.
- Practical: uses pantry staples and a single skillet.
- Crowd-pleaser: familiar flavors everyone usually loves.
- Versatile: easy to swap spices or cheeses to suit tastes.
The cooking process explained
Before you grab the skillet, here’s the simple flow so you know what to expect:
- Sauté aromatics and brown the ground beef with seasonings.
- Add tomato sauce, diced tomatoes and beef broth to build a flavorful liquid.
- Stir in the dry elbow macaroni and simmer until the pasta is tender and the sauce thickens.
- Finish with shredded cheddar on top so it melts into a gooey blanket before serving.
That overview helps you pace the work: most hands-on time is browning and a few stirs while the pasta cooks.
Gather these items
What you’ll need (serves about 4):
- 1 lb ground beef — choose a slightly fattier blend (80/20) for more flavor.
- 1 medium onion, diced — adds sweetness and depth.
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper (freshly ground preferred)
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp paprika — sweet or smoked, depending on preference.
- 1 Tbsp Worcestershire sauce — for umami lift.
- 1 Tbsp minced garlic (about 3 cloves)
- 2 cans (8 oz each) tomato sauce — base of the sauce.
- 1 can (15 oz) diced tomatoes — for texture and brightness.
- 1 1/2 cups beef broth — adds depth; use low-sodium if watching salt.
- 2 cups elbow macaroni (dry) — about 8 ounces.
- Shredded cheddar cheese — to top before serving.
Substitution notes: Swap ground turkey or a plant-based beef substitute if you’d like a lighter or vegetarian option. For a Tex-Mex twist, consider adding a can of drained black beans and using pepper jack instead of cheddar; see this beefy queso taco macaroni for inspiration: beefy queso taco macaroni.
How to prepare it
Follow these clear, short steps for best results:
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Break the meat apart with a spatula.
- Season with salt, pepper, onion powder, Italian seasoning, and paprika as the beef browns. Cook until no pink remains and the onions are softened (about 6–8 minutes). Aim for beef cooked to 160°F for safety.
- Stir in minced garlic and Worcestershire sauce. Sauté 30 seconds until fragrant.
- Pour in both cans of tomato sauce, the diced tomatoes (with juices), and the beef broth. Stir to combine and bring the mixture to a simmer.
- Add the dry elbow macaroni, stir, and reduce heat to maintain a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally to prevent sticking. Check pasta for doneness — it should be al dente to slightly tender because it will continue to soften with the residual heat.
- If the sauce reduces too much before the pasta is done, add additional broth or water 1/4 cup at a time.
- When macaroni is cooked, remove skillet from heat and sprinkle shredded cheddar evenly over the top. Cover the pan for 2–3 minutes to melt the cheese, or place under a broiler for 1–2 minutes to bubble and brown (if using an oven-safe skillet).
- Taste and adjust seasoning. Serve immediately.
Chef’s note: Sticking prevention is simple — use a wide, heavy-bottomed skillet and stir every few minutes while the pasta cooks. If you prefer a creamier finish, stir in 1/4–1/2 cup of milk or a splash of cream right before adding the cheese. For other pasta-and-beef ideas and seasoning swaps, try this Cajun-style skillet recipe: Cajun garlic butter beef and cheesy bowtie pasta.
Best ways to enjoy it
Serving suggestions:
- Spoon into shallow bowls and top with extra shredded cheddar, chopped fresh parsley, or sliced green onions.
- Add a crisp green salad dressed with lemon vinaigrette to cut richness.
- Serve with garlic bread or toasted Italian bread to mop up sauce.
- For a lighter plate, pair with steamed broccoli or a simple cucumber salad.
Plating tip: For a family-style presentation, place the skillet in the center of the table, sprinkle cheese and parsley, and let everyone serve themselves.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate: Cool within two hours and store in an airtight container for 3–4 days.
- Freeze: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over low–medium heat with a splash of broth or milk to loosen the sauce. Microwave in 30–60 second intervals, stirring between, until hot. Ensure reheated food reaches 165°F.
Food safety reminder: Always refrigerate promptly and discard leftovers kept at room temperature longer than two hours.
Pro chef tips
- Brown in batches: If you double the recipe, brown the meat in two batches to prevent steaming and preserve caramelization.
- Control salt: Canned tomatoes and broth add sodium. Use low-sodium broth and taste before adding extra salt.
- Cheese choice: Sharp cheddar gives bold flavor; a mix of cheddar and mozzarella creates a stretchy texture.
- Texture control: For firmer pasta, take it off the heat a minute or two before it’s fully soft — carryover heat will finish it.
- One-pot cleanup: Line the skillet with foil or use a nonstick pan if you want easier cleanup, but avoid metal utensils on nonstick at high heat.
Creative twists
- Mexican-style: Add 1 tsp cumin, 1 tsp chili powder, a can of drained corn, and finish with cilantro and lime.
- Veg-forward: Stir in a few cups of baby spinach or frozen peas at the end until wilted for more veggies.
- Baked casserole: Transfer to a baking dish, top with extra cheese and breadcrumbs, and bake at 375°F for 15 minutes for a golden crust.
- Pasta swap: Use small shells, rotini, or orecchiette — just adjust cooking time to package directions and monitor doneness.
Your questions answered
Q: How long does this take from start to finish?
A: Plan on about 30–40 minutes: 8–10 minutes to brown onion and beef, 12–15 minutes simmering the pasta, plus a few minutes to melt the cheese.
Q: Can I make this gluten-free?
A: Yes. Use a gluten-free elbow pasta and check that Worcestershire sauce is gluten-free (many are, but brands vary). Use gluten-free broth if needed.
Q: Can I prepare this ahead and bake later?
A: You can assemble through step 5, cool, and refrigerate. When ready, bring to oven or stovetop, add a little extra liquid if thickened, top with cheese, and bake or heat until bubbly.
Q: How can I reduce sodium?
A: Use low-sodium broth and no-salt-added tomato sauce, then season to taste at the end.
Q: Is this safe to freeze once cheese is added?
A: It’s better to freeze before adding the shredded cheese. Freeze the cooled pasta mixture, then thaw and add fresh cheese when reheating to preserve texture.
Conclusion
If you want another single-skillet approach to cheesy beef and pasta, this One-Skillet Cheesy Beef and Macaroni (The Kitchn) is a great reference for technique. For a casserole-style, oven-baked version with similar flavors, check out this Cheesy Beef & Macaroni Casserole (Spend With Pennies). And if you like a meatier mac-and-cheese, this Beefy Mac and Cheese (My Kitchen Serenity) offers tasty variations and ideas.
Cheesy Beef and Macaroni
Ingredients
Method
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Break the meat apart with a spatula.
- Season with salt, pepper, onion powder, Italian seasoning, and paprika as the beef browns. Cook until no pink remains and the onions are softened (about 6–8 minutes).
- Stir in minced garlic and Worcestershire sauce. Sauté for 30 seconds until fragrant.
- Pour in both cans of tomato sauce, the diced tomatoes (with juices), and the beef broth. Stir to combine and bring the mixture to a simmer.
- Add the dry elbow macaroni, stir, and reduce heat to maintain a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally to prevent sticking. Check pasta for doneness — it should be al dente to slightly tender.
- If the sauce reduces too much before the pasta is done, add additional broth or water 1/4 cup at a time.
- When macaroni is cooked, remove skillet from heat and sprinkle shredded cheddar evenly over the top. Cover the pan for 2–3 minutes to melt the cheese.
- Taste and adjust seasoning. Serve immediately.
