Make a rich and satisfying pasta dish featuring seasoned ground beef coated in a thick, creamy cheese sauce, cooked easily in one pot.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups beef broth
8 ounces dry elbow macaroni or medium shells
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
2 tablespoons all-purpose flour
Instructions
Brown the ground beef in a large pot or deep skillet over medium heat. Drain off any excess fat.
Add the chopped onion to the pot and cook until soft, about 5 minutes.
Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
Sprinkle the flour over the beef mixture and stir well for 1 minute to coat everything.
Slowly pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Add the dry pasta to the simmering broth. Stir well.
Reduce the heat to medium-low, cover the pot, and cook for 12 to 15 minutes, stirring every 4 minutes to prevent the pasta from sticking to the bottom. The pasta should be tender and most of the liquid absorbed.
Remove the pot from the heat. Stir in the heavy cream.
Add the cheddar cheese and Parmesan cheese, stirring until the cheese is completely melted and the sauce is smooth and creamy.
Serve immediately.
Notes
For extra flavor, substitute half of the beef broth with dry red wine and let it reduce slightly before adding the remaining broth.
Use a mix of cheeses like Monterey Jack or Gruyere for a different flavor profile.
If the sauce thickens too much upon standing, stir in a splash of milk or reserved pasta water to reach your desired consistency.