Beefy Mac and Cheese
A creamy, one-pot dish combining ground beef, macaroni, and two kinds of cheese for a satisfying meal.
Ingredients
- 1 pound ground beef (90/10 lean-to-fat ratio)
- 1 tablespoon olive oil
- 1 medium red bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 can hot tomato sauce (7-ounce)
- 1 quart beef stock
- 8 ounces macaroni pasta
- 8 ounces sharp cheddar cheese (grated)
- 4 ounces low-moisture mozzarella cheese (grated)
- Salt and pepper to taste
- Fresh chives (chopped, for garnish)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef, red pepper, and garlic, cooking until beef is browned.
- Sprinkle in onion powder and Italian seasoning. Pour in tomato sauce and beef stock, stirring to combine.
- Bring to a gentle simmer. Add macaroni, stirring to distribute, and cook uncovered for about 10 minutes until tender.
- Season with salt and pepper. Stir in two-thirds of the cheddar and mozzarella. Cover and let sit for 5 minutes to melt the cheese.
- Garnish with fresh chives before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.