Simple Macaroni Cheese Beef Skillet Bake
Elevate your weeknight dinner game with this Simple Macaroni Cheese Beef Skillet Bake, a hearty one-pan masterpiece that's as comforting as it is easy to make. Featuring tender elbow macaroni, richly seasoned ground beef, and a savory tomato-based sauce, this dish is crowned with a gooey blend of melted cheddar and mozzarella cheeses. The recipe comes together in just 40 minutes, including prep and cook time, and uses everyday ingredients like diced onion, minced garlic, and paprika to create layers of flavor. The best part? It all bakes in one oven-safe skillet for minimal cleanup. Garnish with fresh parsley for a touch of color, and enjoy this crowd-pleasing meal that's perfect for feeding a family of six. Whether you're looking for a quick dinner idea or a satisfying comfort food classic, this macaroni cheese beef bake delivers on all fronts!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 14 ounces crushed tomatoes (canned)
- 2 cups beef broth
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the elbow macaroni for 6-7 minutes, or until al dente. Drain and set aside.
In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease if necessary.
Season the beef with salt, black pepper, and paprika, stirring to combine.
Pour in the crushed tomatoes and beef broth, stirring well. Let the mixture simmer on low heat for 5 minutes.
Add the cooked macaroni to the skillet, folding it into the sauce until evenly coated.
Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the skillet mixture.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Remove the skillet from the oven and let it rest for 5 minutes before serving.
Garnish with fresh chopped parsley (if desired) and serve hot.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 449 mg | 35% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
