A budget-friendly skillet meal with ground beef, pasta, cheddar, and a flavorful blend of savory ingredients.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (80/20 fat content)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup diced tomatoes, fresh or frozen
05 - 1/2 cup dill pickles, diced (optional)
→ Pantry & Staples
06 - 2 cups uncooked elbow macaroni or small pasta
07 - 2 tablespoons tomato paste
08 - 1 tablespoon yellow mustard
09 - 2 tablespoons ketchup
10 - 2 cups beef or chicken broth
11 - 1 teaspoon Worcestershire sauce
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon smoked paprika (optional)
→ Dairy
15 - 2 cups shredded cheddar cheese
16 - 1/2 cup whole milk
# Directions:
01 - Heat a large deep skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until fully browned, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add diced onion to the skillet and cook until softened, about 2 to 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Mix in tomato paste, ketchup, yellow mustard, Worcestershire sauce, kosher salt, black pepper, and smoked paprika if using. Stir thoroughly to coat the meat evenly.
04 - Stir in diced tomatoes, diced pickles (if using), uncooked elbow macaroni, and broth. Mix well ensuring pasta is fully submerged in liquid.
05 - Bring mixture to a gentle simmer. Cover the skillet and cook for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Reduce heat to low. Stir in whole milk and 1 1/2 cups shredded cheddar. Continue stirring until cheese melts and sauce becomes creamy.
07 - Sprinkle remaining 1/2 cup cheddar evenly over the surface. Cover and let sit for 2 minutes to melt the cheese.
08 - Serve hot, garnished with extra diced pickles, ketchup, or mustard as desired.
