Description
A creamy and comforting one-pot pasta loaded with seasoned ground beef, tender elbow macaroni, and a rich cheddar cheese sauce, all blended with finely grated vegetables for a nourishing twist that even picky eaters will love.
Ingredients
Units
Scale
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, finely grated
- 1 small zucchini, finely grated
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 2 cups beef broth
- 1 cup milk
- 2 cups uncooked elbow macaroni
- 2 cups freshly shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add diced onion and sauté for about 3 minutes until softened.
- Stir in minced garlic, grated carrot, and grated zucchini. Cook for another 3 minutes until the vegetables soften.
- Add ground beef and cook until fully browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in tomato paste, diced tomatoes, beef broth, milk, salt, black pepper, and paprika. Bring to a gentle simmer.
- Add uncooked elbow macaroni, stir well, cover, and cook for 12 to 15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Reduce heat to low and stir in shredded cheddar cheese until completely melted and creamy.
- Let the dish rest for 3 minutes to thicken slightly before serving warm.
Notes
- Finely grate the vegetables so they blend seamlessly into the sauce.
- Stir occasionally to prevent the pasta from sticking to the bottom.
- Freshly shredded cheese melts more smoothly than pre-shredded varieties.
- Add a splash of milk when reheating to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 7g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg