cheesy ground beef pasta
This cheesy ground beef pasta is a comforting and hearty dish that's perfect for a weeknight dinner. With the rich flavors of ground beef and melted cheese combined with pasta, it's both satisfying and delicious.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 9x13 inch baking dish optional for baking
Ingredients
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes With their juice.
- 1 ½ tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup milk
Instructions
- Cook the elbow macaroni according to the package instructions in a large pot of boiling salted water. Drain and set aside.
- In a skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is tender, about 5-7 minutes. Drain any excess fat.
- Stir in the tomato sauce, diced tomatoes (with their juice), Italian seasoning, salt, and black pepper. Simmer the mixture for about 5 minutes.
- Add the drained macaroni to the skillet, stirring until well combined with the beef mixture.
- Remove the skillet from heat and stir in the milk and half of the cheddar and mozzarella cheese, mixing until everything is evenly distributed.
- If you prefer a baked version, preheat your oven to 350°F (175°C). Transfer the mixture into a 9x13 inch baking dish, top with the remaining cheddar and mozzarella cheese, and bake for 15-20 minutes until the cheese is melted and bubbly.
- If not baking, simply serve the cheesy ground beef pasta directly from the skillet.
Notes
You can customize this dish by adding vegetables such as bell peppers or mushrooms for extra nutrition.
For a spicier version, add crushed red pepper flakes to taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.