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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


> 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


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.
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.
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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