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Hearty one-pan beefy macaroni has been the answer in my kitchen for busy nights when everyone craves something cozy but there is barely time to cook My family loves how the savory beef and tender pasta come together in a comforting sauce with just the right touch of cheese This recipe makes enough for seconds and the leftovers are just as delicious
I still remember making this for my kids during our first chilly week in a new home Ever since it has become our rainy day comfort meal
Ingredients
- Extra-lean ground beef: chooses the ninety five percent lean variety for richer taste but less grease
- Large onion chopped: adds natural sweetness and depth look for firm heavy onions without any green sprouting
- Chili powder: brings gentle heat and a hint of smokiness check freshness by smelling for a strong aroma
- Dried oregano: layers an herby flavor pick leaves that are brightly green and not crumbly
- Salt: brings all the flavors together use fine sea salt for best blending
- Diced tomatoes: look for a can with no added sugar and bright tomato flavor
- Tomato sauce: makes the dish saucy and rich always choose tomato sauce with no additives
- Fresh or frozen corn: both add a pop of sweetness and texture for frozen avoid freezer burn spots
- Water: keeps things moist and helps the macaroni cook evenly
- Uncooked elbow macaroni: holds sauce perfectly and cooks up tender
- Shredded reduced-fat cheddar cheese: brings the classic melt look for cheese that melts easily and is pale yellow in color
Step-by-Step Instructions
- Prepare the Beef and Onion:
- Begin by placing your extra-lean ground beef and chopped onion into a large nonstick skillet over medium-high heat Let them cook together for about seven minutes breaking up the beef continuously until there is no pink left The onion should be soft and fragrant and the bottom of the pan just starting to pick up some brown flavors
- Add the Flavors:
- Once the beef is browned stir in the chili powder dried oregano and salt Allow the spices to bloom by letting them toast for about thirty seconds so their fragrance wakes up
- Simmer the Sauce:
- Now add in the can of diced tomatoes with all juices the tomato sauce corn and half a cup of water Stir everything to combine and bring the whole mixture to a gentle boil Turning up the heat here helps blend the flavors quickly
- Cook the Macaroni:
- Stir in the dry elbow macaroni making sure it is mostly submerged in liquid Drop the heat to a gentle simmer and cover the skillet Let it cook for fifteen to twenty minutes stirring every few minutes so nothing sticks to the pan The macaroni is done when completely tender and has absorbed the savory sauce
- Finish with Cheese:
- Take the lid off and sprinkle the shredded reduced-fat cheddar cheese evenly over the bubbling macaroni Wait just one minute for the cheese to melt before serving
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The corn is my favorite ingredient because it adds such bright sweetness to every bite I remember my daughter insisting on extra corn and now we never make it without doubling that part We have laughed over bowls of this dish on late nights more times than I can count
Storage Tips
Let leftovers cool to room temperature before transferring to an airtight container The pasta will soak up more sauce as it sits but a splash of water and a quick microwave brings it right back to life This freezes nicely for up to one month so future busy nights are covered
Ingredient Substitutions
You can swap ground turkey or chicken for beef for a lighter twist Any small pasta shape like rotini or shells will work well Use canned or fresh corn based on what looks best at the store If you need a dairy free version sprinkle with nutritional yeast instead of cheese
Serving Suggestions
Spoon into big bowls and serve with a side salad or some garlic bread For extra freshness sprinkle with chopped green onions or even a little cilantro You can top with sliced jalapenos or dollops of sour cream for a touch of heat and creaminess
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Cultural Context
This dish is inspired by American home cooking where comfort food reigns supreme Beefy macaroni shows up in one form or another in kitchens and cafeterias across the country It bridges the gap between chili and pasta bringing generations together around the table
Common Recipe Questions
- → Can frozen corn be used instead of fresh?
Yes, frozen corn works as well as fresh. Add it directly to the skillet without thawing.
- → How do I prevent macaroni from sticking?
Stir occasionally while simmering, and keep the mixture gently bubbling to ensure even cooking.
- → What type of cheddar is best?
Reduced-fat cheddar melts nicely and brings a lighter touch to the dish, but regular cheddar can be used for added richness.
- → Can this be made ahead?
Yes, prepare as directed and reheat gently on the stovetop. Add a splash of water if the mixture thickens.
- → Are there meat substitutes?
Ground turkey or chicken are good alternatives to beef, providing a similar texture and flavor.