Ingredients
Meat & Vegetables
- 1 lb. ground beef
- 1 small yellow onion, chopped
- 1 teaspoon minced garlic
Liquids & Sauces
- 4 cups beef broth
- 14 oz diced tomatoes with juices
- 4 tablespoons ketchup
- 2 teaspoons mustard
- 3/4 cup milk
Pasta & Cheese
- 16 ounces macaroni noodles
- 2 1/2 cups shredded Cooper® Sharp White Pasteurized Process American cheese, divided (2 cups + 1/2 cup)
Seasonings
- Salt and pepper, to taste
Instructions
- Brown the beef and sauté onions: In a large, oven-safe skillet over medium heat, cook the ground beef for 2-3 minutes until some fat renders. Add the chopped onion and continue cooking until the beef is browned and onions are softened. Add minced garlic and sauté for about 1 minute until fragrant. Drain excess fat and season the beef mixture with salt and pepper to taste.
- Add liquids and cook pasta: Stir in the beef broth, diced tomatoes with their juices, and ketchup. Increase heat to high and bring the mixture to a boil. Add macaroni noodles and cook for 7-8 minutes, stirring occasionally, until the noodles are al dente and most of the liquid has been absorbed.
- Mix in remaining ingredients and broil: Reduce heat to low. Stir in mustard, milk, and 2 cups of shredded cheese until melted and creamy. Sprinkle the remaining 1/2 cup cheese evenly on top. Place the skillet under the broiler for 3-4 minutes, or until the cheese topping is browned and bubbly. Remove from oven and serve immediately.
Notes
- You can substitute elbow macaroni with other small pasta shapes like shells or penne.
- For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic.
- If you prefer a richer sauce, use half-and-half instead of milk.
- Make sure to use an oven-safe skillet for the broiling step to avoid damage or accidents.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
