Description
A comforting and cheesy pasta dish made with ground beef and elbow macaroni.
Ingredients
Scale
- 1 ½ pounds lean ground beef
- 1 cup finely diced yellow or white onion
- 16 ounces dry elbow macaroni pasta
- 3 cups reduced-sodium beef broth
- 28 ounces can crushed tomato
- ¼ cup tomato paste
- ¼ cup sour cream (or plain Greek yogurt)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon dried onion powder
- ½ teaspoon chili powder
- to taste salt and pepper
- 2 cups shredded sharp cheddar cheese (plus extra for topping)
Instructions
- Heat a Dutch oven or large deep skillet over medium-high heat.
- Add beef, and cook until browned.
- Drain ground beef, and return to skillet.
- Stir in onion, and, stirring regularly, cook until just softened, about 3 minutes.
- Add remaining ingredients EXCEPT cheese, and stir to combine.
- Bring to simmer, and reduce heat to medium-low. You want the mixture to simmer gently, not boil.
- Cook for about 10 minutes, or until most of the liquid is absorbed but mixture is still saucy. At this point, the pasta should be al dente.
- Stir in cheese.
- Sprinkle with additional cheese, if desired.
- Remove from heat, and serve.
Notes
- This dish can be topped with extra cheese before serving for a cheesier flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup