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)
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.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.