One-Pot Beef Macaroni

• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup uncooked elbow macaroni
• 2 cups beef broth
• 1 cup water
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add ground beef and cook until browned, breaking it into small pieces.
3. 3 Stir in garlic, tomato paste, basil, and oregano, cooking for another minute.
4. 4 Add macaroni, beef broth, and water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is tender.
5. 5 Stir in milk and cheese until melted and sauce is creamy.
6. 6 Season with salt and pepper to taste. Serve hot.

Nutrition

Tips

• For a richer flavor, use half milk and half cream.
• Add a handful of frozen peas in the last few minutes of cooking for extra color and nutrients.
• If you prefer gluten-free, ensure your pasta is labeled gluten-free.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.

Serving Suggestions

• Pairs well with a crisp garden salad.
• A sprinkle of parsley adds a fresh touch.
• Serve with warm crusty bread for a complete meal.

FAQ