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Casserole

Beef and Cheddar Macaroni

Pantry staples make this kid-friendly classic an easy last-minute weeknight meal. A little cornstarch will help the sauce to thicken as the cheese melts.

Serves 4
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
620 calories per serving

Ingredients

> 1 lb ground beef
> 1 tsp onion powder
> 1 tsp garlic powder
> 1 tbsp tomato paste
> 1/2 (16 oz) box uncooked elbow pasta
> 4 cups beef broth
> 2 cups shredded Cheddar cheese
> 1 tbsp cornstarch

Steps

1
Heat a large pot over medium-high. Add beef, onion powder and garlic powder. Season with salt and pepper. Brown 7 to 10 minutes, breaking up meat with back of a spoon. Drain fat.
2
Stir in tomato paste and cook 1 minute. Add pasta and broth and bring to a boil. Reduce to a simmer and cook 15 to 20 minutes, stirring often, until most of the liquid is absorbed.
3
Meanwhile, combine cheese and cornstarch. Once most (but not all) of the liquid in pot is absorbed, remove from heat and add cheese-cornstarch mixture. Stir until combined and cheese is melted. Taste and season with salt and pepper.

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