Description
A quick and forgiving one-skillet dinner with seasoned ground beef, tender pasta, and a creamy, cheesy tomato sauce. Perfect for feeding a crowd in under 30 minutes.
Ingredients
Scale
- 1.5 lbs (680g) ground beef (80/20 recommended)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups (200g) elbow macaroni, uncooked
- 1 can (14.5 oz / 411g) diced tomatoes (fire-roasted preferred), undrained
- 1 can (8 oz / 227g) tomato sauce
- 1 cup (240ml) low-sodium beef broth
- 1.5 cups (170g) sharp cheddar cheese, shredded
- 1 cup (113g) low-moisture part-skim mozzarella cheese, shredded
- 4 oz (113g) cream cheese, softened
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
- Fresh parsley for garnish (optional)
Instructions
- Heat a large 12-inch skillet with high sides over medium-high heat. Add ground beef and break apart with a spoon. Let it sit undisturbed for 1 minute to develop brown crusty bits, then cook until no longer pink, about 5-6 minutes. Leave about 1 tablespoon of fat in the pan.
- Push beef to one side of the skillet. Add diced onion to the empty space and cook for about 2 minutes until softened. Add minced garlic and stir everything together for 30 seconds until fragrant.
- Pour in undrained diced tomatoes, tomato sauce, and beef broth. Stir well, scraping the bottom of the pan to lift up browned bits. Add uncooked elbow macaroni, Italian seasoning, smoked paprika, salt, and pepper. Stir to combine.
- Bring mixture to a boil, then reduce heat to medium-low. Cover the skillet and simmer for 12-14 minutes, stirring every 3-4 minutes to prevent sticking, until pasta is tender. If mixture becomes too dry before pasta is done, add ¼ cup more broth or water.
- Remove lid. Drop softened cream cheese into the skillet in small pieces and stir until completely melted and incorporated, about 1 minute.
- Sprinkle shredded cheddar and mozzarella over the top. Stir gently until cheese melts into a smooth, stretchy sauce, about 2 minutes. Do not over-stir.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- Serve immediately, garnished with fresh parsley if using.
Notes
For best results, shred cheese from a block rather than using pre-shredded. Let shredded cheese sit at room temperature for 10 minutes before adding. If making ahead, reheat with a splash of broth or milk. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 485
- Sugar: 6
- Sodium: 720
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 3
- Protein: 32
Keywords: cheesy ground beef skillet, easy skillet dinner, ground beef pasta, crowd-pleasing dinner, one-pan meal, 30-minute dinner