One-Pot Creamy Beefy Macaroni
One-Pot Creamy Beefy Macaroni
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound ground beef, 80/20 lean
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 cup milk, whole or 2%
- 2 cups elbow macaroni, uncooked
- 1 1/2 cups cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-5 minutes, or until softened and translucent.
⏱️ 5 min
- 2
Add the ground beef to the pot with the onions. Break up the beef with a spoon and cook until browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 3
Stir in the minced garlic, chili powder, paprika, cumin, dried oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Stir in the tomato paste and cook for 1-2 minutes, allowing it to slightly darken and deepen in flavor.
⏱️ 2 min
- 5
Pour in the beef broth and milk. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min
- 6
Add the uncooked elbow macaroni to the pot. Stir well to ensure the macaroni is submerged in the liquid. Cover the pot and reduce heat to low. Simmer for 10-12 minutes, or until the macaroni is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 12 min
- 7
Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and creamy.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Creamy Beefy Macaroni
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound ground beef, 80/20 lean
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 cup milk, whole or 2%
- 2 cups elbow macaroni, uncooked
- 1 1/2 cups cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-5 minutes, or until softened and translucent.
⏱️ 5 min - 2
Add the ground beef to the pot with the onions. Break up the beef with a spoon and cook until browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 3
Stir in the minced garlic, chili powder, paprika, cumin, dried oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 4
Stir in the tomato paste and cook for 1-2 minutes, allowing it to slightly darken and deepen in flavor.
⏱️ 2 min - 5
Pour in the beef broth and milk. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min - 6
Add the uncooked elbow macaroni to the pot. Stir well to ensure the macaroni is submerged in the liquid. Cover the pot and reduce heat to low. Simmer for 10-12 minutes, or until the macaroni is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 12 min - 7
Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and creamy.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped parsley, if desired.
⏱️ 2 min