There is nothing I love more than a one pan meal that I can serve to my entire family to save time and minimize dish washing. What’s even better is when the same meal is plated into a bowl for my toddler, who then proceeds to spoon feed herself from start to finish because the dish is so yummy and easy to eat! These are the exact reasons why I love making ground beef with elbow macaroni.
Besides bringing me great childhood memories and back to the days when my younger brother and I would come home from school and share a large can of Beefaroni by Chef Boyardee, I just love how the dish combines some of the best things in life into a single bite: beef, pasta and CHEESE! Certainly a better option than canned pasta!
If you tried my recipe, be sure to share a pic or two and tag me @rackoflam and #rackoflam on social media! Also share your feedback by leaving me a comment below or on my YouTube channel!
Easy Ground Beef Macaroni Recipe (碎牛肉通心粉)
Ingredients
- 9 oz elbow macaroni cooked 1 minute shy of package instructions
- 2 tbsp olive oil
- 12 oz ground beef seasoned with salt & pepper to taste
- half a medium onion diced
- 3 cloves garlic minced
- 15 oz tomato sauce
- 1½ cup beef stock
- 1 tsp salt
- 1 tsp Italian seasoning or to taste
- 8 cracks black pepper or to taste
- ½ cup heavy cream
- corn starch slurry (1 tbsp corn starch mixed with 1 tbsp beef stock)
- Handful(s) of shredded mozzarella or cheddar cheese
Instructions
- Heat 1 tbsp olive oil on a nonstick pan/skillet or Dutch oven on medium-high heat.
- Transfer ground beef into the pan, then cook until browned while breaking the beef into smaller pieces. Drain excess fat/liquid and set the beef aside.
- In the same pan, heat another tbsp of oil. Add onion and garlic and stir for 30 seconds. Add the tomato sauce and beef stock and bring to a boil.
- Reduce heat and allow the sauce to simmer, then add salt, Italian seasoning, black pepper and heavy cream.
- Stir until ingredients are well blended and sauce is heated through. Taste and adjust seasonings accordingly.
- Gradually add corn starch slurry into the sauce, while stirring, to avoid any clumps from forming.
- When the sauce is thickened, add the cooked elbow macaroni and beef and allow entire dish to heat through for 1-2 minutes.
- Top the dish off with a handful of shredded cheese. Stir the cheese in or allow it to melt and enjoy!
