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- 1 lb ground beef - 2 cups elbow macaroni - 2 cups sharp cheddar cheese, shredded - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 bell pepper, chopped (any color of your choice) - 1 tablespoon Worcestershire sauce - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 4 cups beef broth - 1 can (14 oz) diced tomatoes (with juice) When I make One-Pot Beef and Cheddar Pasta, I love how simple it is. The main ingredients are easy to find. Ground beef is the base, adding rich flavor. Elbow macaroni cooks perfectly in the pot. Sharp cheddar cheese melts into a creamy sauce. Next, I add vegetables and seasonings. The onion, garlic, and bell pepper add depth. Worcestershire sauce brings a savory touch. Paprika and oregano add warmth and aroma. Salt and pepper help balance the flavors. Finally, I add liquids to the mix. Beef broth enhances the dish's heartiness. Diced tomatoes add a nice acidity. Together, these ingredients create a comforting meal. You can find the full recipe to guide you through the cooking process. Browning the beef First, heat a large pot or Dutch oven over medium heat. Add 1 pound of ground beef. Cook it for about 5 to 6 minutes. Break it apart with a spatula. Make sure it turns brown and there is no pink left. If there's extra fat, drain it from the pot. Sautéing the veggies Next, add 1 medium onion (finely diced) and 1 chopped bell pepper. Stir this mix for 3 to 4 minutes. You want the veggies to soften and smell good. After that, add 3 minced garlic cloves. Sauté for another minute. This will bring out the garlic's great flavor. Adding liquids and seasonings Now, toss in 2 cups of elbow macaroni. Pour in 4 cups of beef broth and add 1 can of diced tomatoes (with juice). Stir in 1 tablespoon of Worcestershire sauce, 1 teaspoon of paprika, and 1 teaspoon of dried oregano. Don’t forget to season with salt and pepper. Mix everything well to combine. Bringing to a boil Raise the heat to bring this mixture to a rolling boil. Once it starts boiling, reduce the heat to low. Cover the pot and let it simmer. This should take about 10 to 12 minutes. Stir occasionally to keep the pasta from sticking. You want the macaroni to be tender and to absorb most of the liquid. Stirring in cheese After the pasta cooks, remove the pot from the heat. Gradually stir in 2 cups of shredded sharp cheddar cheese. Mix until the cheese melts and makes a creamy sauce. Adjusting seasonings Now, taste your dish. Adjust the seasoning if you need to. Add extra salt and pepper to suit your taste. For a final touch, sprinkle fresh chopped parsley on top before serving. This adds a bright look and fresh flavor. For the full recipe, check out the details above! - Preventing pasta from sticking: Stir the pasta often while cooking. This helps keep it separate. You can also add a splash of oil to the pot. This keeps the pasta slick and smooth. - Perfecting flavor with seasonings: Taste as you cook. Add more salt or pepper if needed. You can also boost flavor with extra herbs. Paprika and oregano add depth. - Serving suggestions: Serve the pasta straight from the pot. This creates a cozy feel. You can also portion it into bowls for a nice touch. - Garnishing ideas: Top with extra cheddar cheese. A sprinkle of fresh parsley adds color too. This makes the dish look fresh and inviting. - Overcooking pasta: Keep an eye on the timer. Overcooked pasta turns mushy. Cook until it's just tender for the best texture. - Using low-quality cheese: Always choose sharp cheddar cheese. Higher quality cheese melts better and tastes richer. This makes your dish more delicious and creamy. For the full recipe, check the details above. Enjoy cooking! {{image_4}} You can swap ground beef for ground turkey or chicken. These meats are leaner but still tasty. They work well in this dish, keeping it light. You can also change the cheese. Try mozzarella or pepper jack for a fun twist. Each cheese adds a unique flavor to your pasta. Want to spice things up? Add jalapeños for heat. You can slice them and mix them in while cooking. They give your dish a nice kick! You can also add other vegetables. Try peas, spinach, or zucchini. These veggies boost nutrition and add color. If you need gluten-free options, use gluten-free pasta. Many brands offer great choices that taste good. For vegetarians, replace the beef with mushrooms or lentils. Both options give a hearty texture. You can still enjoy all the flavors while keeping it meat-free. To store leftovers of One-Pot Beef and Cheddar Pasta, let it cool first. Place it in a container. I recommend using airtight containers to keep it fresh. Glass or plastic containers work well. This helps prevent spills and keeps your fridge clean. You can freeze One-Pot Beef and Cheddar Pasta for longer storage. First, let it cool completely. Then, divide it into portions. Use freezer-safe bags or containers. Remove as much air as you can before sealing. To thaw, move it to the fridge overnight. For reheating, use a microwave or stovetop. Add a splash of beef broth to keep it moist. In the fridge, the pasta lasts about three to four days. If you freeze it, it can last for about three months. To ensure the best taste and quality, try to use it within this time frame. Always check for any signs of spoilage before eating. Yes, you can make One-Pot Beef and Cheddar Pasta in advance. Cook it, then let it cool. Store it in an airtight container in the fridge for up to three days. When ready to eat, just reheat on the stove or in the microwave. You can pair this pasta with a simple side salad. A green salad with lettuce, tomatoes, and cucumbers works well. Garlic bread is also a nice touch. It adds crunch and flavor to your meal. To add some heat, mix in sliced jalapeños or red pepper flakes. You can also use spicy cheese, like pepper jack. Start with a small amount and adjust to your taste. Yes! Ground turkey or chicken can work instead of beef. They will give a lighter flavor. You can also try using sausage for a richer taste. Absolutely! Swap the beef with lentils or mushrooms. Use vegetable broth instead of beef broth. You can also add more veggies like zucchini or spinach for extra nutrients. Let the pasta cool first. Then place it in an airtight container. Keep it in the fridge for about three days. You can also freeze it for up to two months. Yes! Use gluten-free elbow macaroni. Just make sure to check labels. You can still enjoy all the flavors without gluten. Add fresh herbs like basil or thyme. They add freshness and depth. You can also try different spices like cumin or chili powder for a unique twist. You can use mozzarella for a milder taste. For a sharper flavor, try gouda or havarti. Just make sure to choose cheese that melts well. Yes, you can! Brown the meat and veggies first. Then transfer them to a slow cooker. Add the liquids and cook on low for 4-6 hours. Stir in the cheese just before serving. If your pasta is mushy, it can be hard to fix. Try adding a bit of cream or cheese to help. It can mask some of the texture. Next time, keep an eye on the cooking time. This blog post covered a simple and tasty One-Pot Beef and Cheddar Pasta. We discussed key ingredients like ground beef, elbow macaroni, and delicious sharp cheddar cheese. I shared easy steps for cooking and tips to avoid common mistakes. We also explored fun variations to add more flavor and ways to store leftovers properly. Enjoy this dish any time, knowing you can adjust it to fit your taste! Happy cooking!

One-Pot Beef and Cheddar Pasta

Savor the deliciousness of One-Pot Cheesy Beefy Pasta Delight! This easy recipe combines ground beef, elbow macaroni, and melted cheddar for a comforting meal that comes together in just 25 minutes. Perfect for busy weeknights, this dish is sure to please the whole family. Click through to discover the full recipe and elevate your dinner game with this cheesy, satisfying delight!
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Ingredients
  

1 lb ground beef

1 medium onion, finely diced

3 cloves garlic, minced

1 bell pepper, chopped (any color of your choice)

2 cups elbow macaroni

4 cups beef broth

1 can (14 oz) diced tomatoes (with juice)

2 cups sharp cheddar cheese, shredded

1 tablespoon Worcestershire sauce

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Heat a large pot or Dutch oven over medium heat and add the ground beef. Cook, breaking it up with a spatula, until it is browned and no pink remains, about 5-6 minutes. If necessary, drain any excess fat from the pot.

    Incorporate the diced onion and chopped bell pepper into the pot with the ground beef. Sauté for 3-4 minutes, or until the vegetables are softened and fragrant, stirring occasionally.

      Add the minced garlic and continue to sauté for another minute, allowing the garlic to release its aroma.

        Toss in the elbow macaroni, then pour in the beef broth and add the diced tomatoes (including their juice). Stir in the Worcestershire sauce, paprika, dried oregano, and season with salt and pepper. Mix well to combine all ingredients.

          Increase the heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. Stir occasionally to prevent the pasta from sticking, until the macaroni is tender and has absorbed most of the liquid.

            Once the pasta is cooked to your liking, remove the pot from the heat. Stir in the shredded cheddar cheese gradually, mixing until the cheese is melted and creates a creamy sauce.

              Taste the dish and adjust the seasoning with additional salt and pepper as needed.

                Before serving, sprinkle fresh chopped parsley over the top for a vibrant garnish.

                  Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

                    - Presentation Tips: For an appealing presentation, serve the pasta directly from the pot or portion it into bowls. Add an extra sprinkle of cheddar cheese and a few parsley leaves on top of each serving to enhance visual appeal. Enjoy your hearty meal!