Tender macaroni, savory beef, and rich cheesy sauce come together in one pot for an easy, comforting meal.
# Components:
→ Protein
01 - 1 lb lean ground beef
→ Aromatics
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Pasta
04 - 2 cups elbow macaroni, uncooked
→ Liquids
05 - 3 cups low-sodium beef broth
06 - 1 cup whole milk
→ Dairy & Cheese
07 - 1 ½ cups shredded cheddar cheese
08 - ¼ cup cream cheese
→ Seasonings & Condiments
09 - 2 tbsp tomato paste
10 - 1 tsp Dijon mustard
11 - 1 tsp paprika
12 - 1 tsp salt
13 - ½ tsp black pepper
14 - ½ tsp dried oregano
→ Garnish (Optional)
15 - Fresh parsley, chopped
# Directions:
01 - In a large heavy-bottomed pot or Dutch oven over medium heat, cook the ground beef, breaking it apart with a spoon, until thoroughly browned. Drain any excess fat.
02 - Add the finely chopped onion to the pot and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Mix in the tomato paste, Dijon mustard, paprika, salt, black pepper, and dried oregano. Stir well to ensure the beef is evenly coated with the seasonings.
04 - Pour in the uncooked elbow macaroni, beef broth, and whole milk. Stir everything together and bring the mixture to a gentle simmer.
05 - Reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, stirring occasionally. Continue cooking until the pasta is tender and most of the liquid has been absorbed.
06 - Stir in the shredded cheddar cheese and cream cheese. Continue stirring until both cheeses are fully melted and the sauce is smooth and creamy.
07 - Taste and adjust seasonings as needed. Serve hot, optionally garnished with fresh chopped parsley.
