Ground Beef Mac and Cheese
Ground beef and dry macaroni cook in one skillet with tomato sauce and stock, then finish with cheddar, mozzarella, and a covered rest.
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Ingredients
- 1 pound ground beef 90/10 mix
- 1 tablespoon olive oil
- 1 medium red pepper chopped
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 can hot tomato sauce 7 ounces
- 1 quart beef stock
- 8 ounces macaroni pasta dry
- 8 ounces sharp cheddar cheese grated
- 4 ounces low-moisture mozzarella cheese grated
- salt to taste
- black pepper to taste
- fresh chives for garnish
Instructions
- Heat the olive oil in a large, high-sided skillet over medium heat. Add the ground beef, chopped red pepper and minced garlic. Cook, stirring regularly to break up the beef, until the beef is cooked through and a food thermometer reads 160°F.
- Stir in the onion powder, Italian seasoning, hot tomato sauce and beef stock. Bring to a simmer.
- Stir in the dry macaroni. Cook uncovered for about 10 minutes, until the macaroni is tender. Taste and season with salt and black pepper.
- Stir in about two-thirds of the grated cheeses. Turn off the heat, scatter the remaining cheese over the top and cover the skillet.
- Let rest for 5 minutes, then serve with fresh chives.
Notes
Use a large, high-sided skillet with a lid. Refrigerate leftovers within 2 hours in shallow, covered containers; keep refrigerated for 3 to 4 days or freeze for 3 to 4 months. Thaw in the refrigerator, cold water or microwave, not on the counter. Reheat to 165°F as measured with a food thermometer.
Nutrition
Serving: 1servingCalories: 529kcalCarbohydrates: 34.6gProtein: 35.5gFat: 27.4gSodium: 945mgFiber: 2.3gSugar: 3.5g