Skillet Macaroni and Beef
Whip up a cozy, one-pan dinner with this hearty and flavorful Skillet Macaroni and Beef recipe! Perfect for busy weeknights, this dish combines tender elbow macaroni, seasoned ground beef, and a rich tomato-based sauce, all cooked together in a single skillet for easy cleanup. A savory blend of garlic, paprika, and Italian seasoning infuses every bite with irresistible depth, while a generous topping of melted cheddar cheese adds the ultimate comfort-food touch. With just 10 minutes of prep and a total cooking time of 25 minutes, this family-friendly recipe delivers a satisfying, home-cooked meal in no time. Serve it straight from the skillet and garnish with fresh parsley for a pop of color and freshness! Perfect for fans of quick dinner ideas, ground beef recipes, and cheesy pasta favorites.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 8 ounces tomato sauce
- 2 cups beef broth
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1.5 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the diced onion and sauté for 3-4 minutes until softened, then add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Add the ground beef to the skillet and cook until browned and fully cooked through, breaking it up into crumbles. Drain any excess grease, if necessary.
Stir in the paprika, Italian seasoning, salt, and black pepper, mixing well to evenly coat the beef.
Add the canned diced tomatoes, tomato sauce, and beef broth to the skillet. Stir until well combined.
Bring the mixture to a gentle boil and add the uncooked elbow macaroni. Stir to ensure the pasta is evenly distributed and covered with liquid.
Reduce the heat to a simmer, cover the skillet with a lid, and cook for 10-12 minutes, stirring occasionally to prevent sticking. Cook until the macaroni is tender and most of the liquid is absorbed.
Turn off the heat and sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover again for 2-3 minutes, or until the cheese has melted.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.9 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 399 mg | 31% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 800 mg | 17% | |
*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.
