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, such as elbow macaroni
- 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 until it is soft and fragrant, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in the minced garlic and cook for another 2-3 minutes until aromatic, being careful not to burn it.
⏱️ 3 min
- 3
Add the ground beef to the pan, breaking it up with a spatula as it browns. Cook until no pink remains, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 4
Mix in the tomato paste along with the salt, Italian seasoning, paprika, and black pepper. Stir well to combine all the spices with the meat.
⏱️ 2 min
- 5
Pour in the beef broth and heavy cream, then stir thoroughly to mix all ingredients.
⏱️ 1 min
- 6
Add the dry pasta noodles directly into the pan. Stir to ensure the noodles are mostly covered in the liquid. If needed, add a splash more beef broth or heavy cream to fully cover the noodles.
⏱️ 1 min
- 7
Cover the pan and bring the mixture to a simmer. Cook until the pasta is al dente, about 10-12 minutes, stirring every few minutes to prevent sticking and ensure even cooking.
⏱️ 12 min
- 8
Remove the pan from the heat. Stir in the shredded cheddar cheese until it is fully melted and the sauce becomes creamy.
⏱️ 2 min
- 9
Finish the dish with a sprinkle of fresh parsley for garnish. Season to taste with extra salt and pepper if desired before serving.
⏱️ 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, such as elbow macaroni
- 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 until it is soft and fragrant, about 5-7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic and cook for another 2-3 minutes until aromatic, being careful not to burn it.
⏱️ 3 min - 3
Add the ground beef to the pan, breaking it up with a spatula as it browns. Cook until no pink remains, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 4
Mix in the tomato paste along with the salt, Italian seasoning, paprika, and black pepper. Stir well to combine all the spices with the meat.
⏱️ 2 min - 5
Pour in the beef broth and heavy cream, then stir thoroughly to mix all ingredients.
⏱️ 1 min - 6
Add the dry pasta noodles directly into the pan. Stir to ensure the noodles are mostly covered in the liquid. If needed, add a splash more beef broth or heavy cream to fully cover the noodles.
⏱️ 1 min - 7
Cover the pan and bring the mixture to a simmer. Cook until the pasta is al dente, about 10-12 minutes, stirring every few minutes to prevent sticking and ensure even cooking.
⏱️ 12 min - 8
Remove the pan from the heat. Stir in the shredded cheddar cheese until it is fully melted and the sauce becomes creamy.
⏱️ 2 min - 9
Finish the dish with a sprinkle of fresh parsley for garnish. Season to taste with extra salt and pepper if desired before serving.
⏱️ 1 min