Western Macaroni
Satisfy your comfort food cravings with this hearty and flavorful Western Macaroni recipe, a perfect blend of tender elbow pasta, savory ground beef, and a vibrant medley of sautéed vegetables. This one-pot wonder features a rich tomato-based sauce infused with aromatic spices like oregano, basil, and paprika, creating a mouthwatering dish that’s as easy to make as it is delicious. Topped with gooey melted cheddar cheese and optional fresh parsley, it’s a family-friendly dinner that’s ready in just 45 minutes. Whether you’re looking for a quick weeknight meal or a crowd-pleasing favorite, Western Macaroni delivers bold flavors and comforting vibes in every bite.
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Recipe Information
Ingredients
- 300 g elbow macaroni
- 500 g ground beef
- 1 medium, finely chopped onion
- 1 medium, diced (any color) bell pepper
- 1 medium, grated carrot
- 3 cloves, minced garlic
- 2 tbsp tomato paste
- 400 g crushed tomatoes
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- 1 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper
- 1 cup, shredded cheddar cheese
- 2 tbsp, chopped (optional, for garnish) parsley
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion, diced bell pepper, and grated carrot. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic to the pan and cook for an additional 1 minute, stirring frequently to prevent burning.
Push the vegetables to one side of the pan and add the ground beef. Cook for 6-8 minutes, breaking it up with a wooden spoon, until it is browned and cooked through.
Stir in the tomato paste, mixing it into the vegetables and beef. Cook for 1-2 minutes to allow the tomato paste to deepen in flavor.
Pour in the crushed tomatoes and beef broth. Season with dried oregano, dried basil, paprika, salt, and black pepper. Stir well to combine.
Let the sauce simmer on low heat for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
Add the cooked macaroni to the sauce and toss until evenly coated. Cook for 2-3 minutes to heat through.
Stir in half of the shredded cheddar cheese, allowing it to melt into the sauce. Reserve the other half for topping.
Serve the Western Macaroni hot, garnished with the remaining cheddar cheese and chopped parsley, if desired.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 9.7 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 288 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 930 mg | 20% | |
*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.
