One-Pan Zucchini Beef Mac
One-Pan Zucchini Beef Mac
Ingredients
- 450 grams ground beef
- 1 yellow onion, small, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 5 ml salt
- 5 ml black pepper
- 5 ml paprika
- 2 1/2 ml chili powder
- 2 1/2 ml garlic powder
- 1 zucchini, medium, grated
- 700 ml beef bone broth
- 475 ml elbow macaroni
- 475 ml shredded cheddar cheese
Instructions
- 1
Heat a large skillet over medium-high heat.
⏱️ 1 min
- 2
Add the ground beef, chopped yellow onion, and minced garlic to the hot skillet. Cook, breaking the beef into small pieces with a spatula, until the beef is browned and the onions are softened.
⏱️ 7 min
- 3
Stir in the tomato paste, salt, black pepper, paprika, chili powder, and garlic powder. Cook for an additional 2 minutes, stirring constantly to combine the seasonings with the beef mixture.
⏱️ 2 min
- 4
Grate the zucchini directly into the pan. Pour in the beef bone broth and add the dry elbow macaroni. Stir well to combine all ingredients and ensure that most of the pasta is submerged in the liquid.
⏱️ 3 min
- 5
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10 to 12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir frequently during this time to prevent the pasta from sticking to the bottom of the pan.
⏱️ 12 min
- 6
Remove the skillet from the heat. Stir in the shredded cheddar cheese until it is completely melted and well combined with the pasta and beef mixture.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Zucchini Beef Mac
- 450 grams ground beef
- 1 yellow onion, small, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 5 ml salt
- 5 ml black pepper
- 5 ml paprika
- 2 1/2 ml chili powder
- 2 1/2 ml garlic powder
- 1 zucchini, medium, grated
- 700 ml beef bone broth
- 475 ml elbow macaroni
- 475 ml shredded cheddar cheese
Instructions
- 1
Heat a large skillet over medium-high heat.
⏱️ 1 min - 2
Add the ground beef, chopped yellow onion, and minced garlic to the hot skillet. Cook, breaking the beef into small pieces with a spatula, until the beef is browned and the onions are softened.
⏱️ 7 min - 3
Stir in the tomato paste, salt, black pepper, paprika, chili powder, and garlic powder. Cook for an additional 2 minutes, stirring constantly to combine the seasonings with the beef mixture.
⏱️ 2 min - 4
Grate the zucchini directly into the pan. Pour in the beef bone broth and add the dry elbow macaroni. Stir well to combine all ingredients and ensure that most of the pasta is submerged in the liquid.
⏱️ 3 min - 5
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10 to 12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir frequently during this time to prevent the pasta from sticking to the bottom of the pan.
⏱️ 12 min - 6
Remove the skillet from the heat. Stir in the shredded cheddar cheese until it is completely melted and well combined with the pasta and beef mixture.
⏱️ 2 min