Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup elbow macaroni
- 1 cup shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Add diced onion and garlic; cook until softened.
- Stir in diced tomatoes, beef broth, Worcestershire sauce, paprika, salt, and pepper. Bring to a boil.
- Add macaroni, reduce heat, and simmer until pasta is tender, about 10 minutes.
- Stir in shredded cheddar cheese until melted and creamy. Serve hot.
Notes
For extra flavor, top with chopped green onions or bacon bits. Use gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Dairy, Meat
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
