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Beefy Mac and Cheese Skillet

This Beefy Mac and Cheese Skillet is SO EASY! A hearty, cheesy, one-pan dinner combining ground beef, elbow macaroni, and melty cheese for ultimate comfort.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 ounces elbow macaroni
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 2 cups beef broth
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • salt and pepper to taste
  • chopped parsley for garnish

Instructions

  • Heat the olive oil in your large skillet over medium-high heat. Add the ground beef and cook, breaking it up with your spoon, until it’s no longer pink and just starting to brown. Drain any excess fat if needed.
  • Add the diced onion to the skillet and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic, paprika, and mustard powder, cooking for another minute until fragrant.
  • Pour in the elbow macaroni and beef broth. Stir everything together and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is tender and most of the broth has been absorbed—about 10-12 minutes.
  • Lower the heat to low and sprinkle the shredded cheddar and mozzarella cheeses over the pasta and beef mixture. Stir until the cheeses are melted and the sauce is creamy. Season with salt and pepper to taste.
  • Sprinkle chopped parsley over the top for a pop of color and freshness. Serve your Beefy Mac and Cheese Skillet hot and enjoy!

Equipment

  • Large skillet or sauté pan
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Cheese Grater
  • Knife and cutting board

Notes

  • Use freshly shredded cheese for a smoother melt and better flavor.
  • Adjust the pasta cooking time to avoid mushy noodles.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently with added broth or milk.
  • Freeze leftovers for up to 2 months; thaw overnight before reheating.
  • Customize by adding vegetables like peas, mushrooms, or spinach for extra nutrition and flavor.