Melted Cheesy Beef Macaroni Skillet Recipe
This Melted Cheesy Beef Macaroni Skillet is an easy one-pan dinner made with seasoned ground beef, tender macaroni, a creamy tomato cheese sauce, and plenty of melted cheddar and mozzarella cheese. It’s hearty, cheesy, comforting, and ready in about 30 minutes, making it perfect for a quick family dinner.Servings: 6 servings
Ingredients
- 1 pound ground beef
- 1 small yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 1 teaspoon Italian seasoning
- 3 cups beef broth
- 1 cup whole milk
- ½ cup heavy cream
- 2 cups elbow macaroni uncooked
- 2 ½ cups sharp cheddar cheese freshly shredded and divided
- 1 cup mozzarella cheese freshly shredded
- 2 tablespoons fresh chopped parsley optional garnish
Instructions
- Add the ground beef and diced onion to a large deep skillet on the stove over medium-high heat. Cook for 6-8 minutes, crumbling the beef as it cooks, until the beef is browned and the onion is soft. Drain any excess grease from the skillet.
- Add the minced garlic and cook for 1 minute.
- Stir in the tomato paste, Worcestershire sauce, salt, black pepper, paprika, mustard powder, and Italian seasoning. Cook for 1-2 minutes, stirring often.
- Pour in the beef broth, milk, and heavy cream. Stir to combine.
- Add the uncooked macaroni noodles and stir again. Bring the mixture to a gentle boil.
- Reduce the heat to medium-low, cover the skillet, and simmer for 10-12 minutes, stirring every few minutes, until the macaroni is tender.
- Reduce the heat to low. Stir in 2 cups of shredded cheddar cheese until melted and creamy.
- Sprinkle the remaining ½ cup cheddar cheese and mozzarella cheese over the top of the skillet.
- Cover and cook on low for 2-3 minutes, or until the cheese on top is melted.
- Optional: if using an oven-safe skillet, place it under the broiler for 1-2 minutes to brown the cheese on top.
- Remove from the heat, let rest for 5 minutes, garnish with parsley, and serve warm.
Notes
Freshly grated cheese will melt better than pre-shredded cheese.
Stir the pasta often while it simmers to keep it from sticking.
Add a splash of milk or broth if the sauce gets too thick.
Leftovers can be stored in the refrigerator for up to 4 days.
Stir the pasta often while it simmers to keep it from sticking.
Add a splash of milk or broth if the sauce gets too thick.
Leftovers can be stored in the refrigerator for up to 4 days.
Tried this recipe?Let us know how it was!