Description
A quick and tasty creamy beef and pasta skillet dish that combines ground beef, elbow macaroni, and a rich creamy sauce.
Ingredients
Scale
- 1 pound ground beef
- 8 ounces elbow macaroni
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the diced tomatoes (with juices), beef broth, and Italian seasoning. Bring the mixture to a simmer.
- Add the elbow macaroni to the skillet, stirring to combine. Cover and cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream. Cook for an additional 2-3 minutes until heated through.
- Remove from heat and stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Garnish with chopped fresh parsley before serving.
Notes
- For a healthier version, substitute ground turkey or chicken for the beef.
- Add vegetables like spinach, bell peppers, or peas for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg