One-Pot Creamy Beef & Mac
One-Pot Creamy Beef & Mac
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 3 cups beef broth
- 1 1/2 cups heavy cream
- 1 pound pasta noodles
- 1 cup shredded cheddar cheese
- as needed fresh parsley, for garnish
Instructions
- 1
Heat the olive oil in a large pan or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until it softens and becomes fragrant, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in the minced garlic and cook for another 2-3 minutes, until fragrant. Be careful not to burn the garlic.
⏱️ 3 min
- 3
Add the ground beef to the pan. Break it up with a spoon as it browns, cooking until no pink remains, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 4
Mix in the tomato paste, salt, Italian seasoning, paprika, and black pepper. Stir well to combine and cook for 1 minute to toast the spices.
⏱️ 2 min
- 5
Pour in the beef broth and heavy cream. Stir thoroughly to ensure all ingredients are well combined.
⏱️ 1 min
- 6
Add the pasta noodles directly into the pan. Ensure the noodles are mostly submerged in the liquid. If needed, add a splash more beef broth or heavy cream to cover them.
⏱️ 1 min
- 7
Bring the mixture to a simmer, then reduce the heat to medium-low, cover the pan, and cook until the pasta is al dente. Stir the pasta every few minutes to prevent sticking, approximately 10-15 minutes depending on the pasta type.
⏱️ 15 min
- 8
Once the pasta is cooked, remove the pan from the heat. Stir in the shredded cheddar cheese until it is completely melted and the sauce is creamy.
⏱️ 2 min
- 9
Serve immediately, garnished with fresh parsley, as needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Creamy Beef & Mac
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 3 cups beef broth
- 1 1/2 cups heavy cream
- 1 pound pasta noodles
- 1 cup shredded cheddar cheese
- as needed fresh parsley, for garnish
Instructions
- 1
Heat the olive oil in a large pan or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until it softens and becomes fragrant, about 5-7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic and cook for another 2-3 minutes, until fragrant. Be careful not to burn the garlic.
⏱️ 3 min - 3
Add the ground beef to the pan. Break it up with a spoon as it browns, cooking until no pink remains, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 4
Mix in the tomato paste, salt, Italian seasoning, paprika, and black pepper. Stir well to combine and cook for 1 minute to toast the spices.
⏱️ 2 min - 5
Pour in the beef broth and heavy cream. Stir thoroughly to ensure all ingredients are well combined.
⏱️ 1 min - 6
Add the pasta noodles directly into the pan. Ensure the noodles are mostly submerged in the liquid. If needed, add a splash more beef broth or heavy cream to cover them.
⏱️ 1 min - 7
Bring the mixture to a simmer, then reduce the heat to medium-low, cover the pan, and cook until the pasta is al dente. Stir the pasta every few minutes to prevent sticking, approximately 10-15 minutes depending on the pasta type.
⏱️ 15 min - 8
Once the pasta is cooked, remove the pan from the heat. Stir in the shredded cheddar cheese until it is completely melted and the sauce is creamy.
⏱️ 2 min - 9
Serve immediately, garnished with fresh parsley, as needed.
⏱️ 1 min