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A creamy skillet of beef and cheddar pasta with melted cheese and macaroni.
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Beef and Cheddar Pasta

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 1 lb ground beef (80/20)
  • 8 oz elbow macaroni
  • 1 small yellow onion, finely diced
  • 2 cloves garlic , minced
  • 2 cups beef broth
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 tbsp tomato paste
  • 1 tsp sal t
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika

Instructions

  • In a large skillet or Dutch oven, brown the ground beef over medium-high heat until the internal temperature reaches 160°F (71°C). Drain excess rendered fat.
  • Add the diced onion to the skillet and sauté for 3-5 minutes until translucent.
  • Stir in the minced garlic and cook for 60 seconds until fragrant.
  • Add the tomato paste, salt, pepper, and smoked paprika; stir for 1 minute to cook out the raw paste flavor.
  • Incorporate the uncooked macaroni, beef broth, and milk into the skillet, ensuring the pasta is mostly submerged.
  • Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes or until pasta is al dente.
  • Remove from heat. Gradually fold in the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the sauce is emulsified.
  • Let the dish rest for 2 minutes to allow the sauce to thicken before serving.