Ingredients
To make a family-sized serving, prepare the following:
- 1 lb (450 g) ground beef
- 2 cups elbow macaroni
- 1 medium onion, diced (optional)
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup milk or heavy cream
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons butter
- 1 tablespoon flour (optional, for thickening)
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Optional: crushed red pepper for extra heat
Instructions
Start by cooking the ground beef in a large skillet over medium heat. Break the beef into small pieces while cooking, ensuring it browns evenly. If you choose to add diced onions, cook them alongside the beef until soft and fragrant. This not only adds flavor but also gives the dish a savory base that enhances the creaminess later. Once the beef is cooked, drain excess fat if necessary.
Next, add garlic and cook for about a minute. Garlic adds a warm, aromatic depth that pairs perfectly with the cheese sauce. Sprinkle the seasonings over the beef—paprika, salt, pepper, onion powder, and garlic powder. These spices help build a flavorful foundation so the sauce doesn’t taste bland.
Now add the butter to the skillet and let it melt into the beef. Sprinkle a tablespoon of flour and mix well. This optional step helps thicken the sauce, creating that creamy texture that coats the macaroni beautifully. Stir until everything is well combined.
Add the uncooked macaroni directly into the pan. Pour in the beef broth and milk or heavy cream. The pasta will cook in these liquids, absorbing their flavor and releasing starch that naturally thickens the sauce. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 10–12 minutes. Stir occasionally to prevent sticking.
When the pasta becomes tender and the sauce thickens, turn off the heat. Add the shredded cheese slowly, stirring as it melts into the sauce. The combination of cheddar and mozzarella creates the creamy, gooey texture seen in the dish. The sauce should now be thick, rich, and smooth, perfectly coating every piece of macaroni.
For a finish identical to the image, sprinkle an extra handful of cheese on top and cover the skillet until the cheese melts. The top will form a soft, creamy cheese layer with bits of beef showing through. Add a light sprinkle of black pepper for a simple but beautiful garnish.
Serving Suggestions
Serve this dish hot, straight from the skillet. It pairs well with simple sides like garlic bread, green salad, steamed vegetables, or roasted broccoli. Because the dish is already rich and filling, many people enjoy it alone as a full meal. Kids love it because of the creamy cheese, and adults appreciate how satisfying and flavorful it is.
This creamy beef macaroni skillet also reheats beautifully. Store leftovers in the refrigerator for up to three days. Add a splash of milk when reheating to restore the creaminess. It can also be frozen for longer storage, making it a great option for meal prep.
Tips for the Best Results
To get a texture as creamy as the one in the picture, avoid overcooking the pasta. Cook it just until tender, because it will continue absorbing the sauce after you turn off the heat. Use freshly shredded cheese rather than packaged shredded cheese—fresh cheese melts more smoothly and enhances the flavor. Using heavy cream instead of milk makes the sauce even richer, but milk still gives excellent results.
You can also customize the seasonings by adding chili powder, cumin, or Italian herbs depending on your flavor preference. Adding a spoonful of cream cheese at the end creates an extra smooth sauce, while adding diced tomatoes or peppers gives the dish more color and brightness.
Variations
Make it a spicy version by adding jalapeños or crushed red pepper flakes. Swap the ground beef for ground turkey or chicken for a lighter option. Add vegetables like peas, corn, or spinach to make it more nutritious. For an even cheesier version, bake the finished dish in the oven with a thick layer of cheese until bubbly.