Creamy beef pasta tastes like you put a ton of effort into dinner, but it’s so easy to make! Everyone will love a bowl full of this bite-sized pasta and beef in a flavorful cheesy cream sauce.
Creamy Beef Pasta
Is it creamy beef and noodles or macaroni and cheese made with ground beef? It is really kind of a little bit of both!
Whatever we end up calling it, though, one thing is certain: this economical and family-pleasing pasta with ground beef is destined for your regular meal rotation. It’s easy on the budget and folks of all ages love it.
If you add a quick salad on the side, you’ll have a well-rounded meal fit for a king! (Or some hungry princes or princesses!)
Mac and Cheese with Ground Beef
To make this one pan meal, you’ll need the following ingredients:
- pasta
- ground beef
- onion
- garlic
- flour
- tomato sauce
- beef stock
- heavy cream
- oregano
- paprika
- salt
- pepper
- cheddar cheese
Beef Macaroni
Cook the pasta according to package directions, drain, do not rinse, and set aside.
In a large, deep-sided skillet or Dutch oven, cook and crumble the ground beef. When the beef is almost done cooking, add the onions and the garlic.
Stir and continue cooking the beef for a few more minutes until it is fragrant.
Sprinkle the beef with flour and continue cooking for a minute or two until mostly absorbed by the beef mixture. Add the tomato sauce and the beef stock, whisking well to combine.
Stir in the oregano, paprika, salt, and pepper. Bring it to a boil and then reduce heat to a low simmer for about 5-6 minutes, until slightly thickened.
Stir in the cream. Add the pasta to the sauce and stir to combine. Stir in the cheese and allow it to melt before serving.
Serve this with asparagus, Brussels sprouts, or a quick coleslaw for a terrific meal that can be easily pulled together on a busy weeknight!
Creamy Beef Pasta
Ingredients
- 16 ounces bite-size pasta elbows, bow tie, penne, or shells
- 1½ pounds ground beef
- 1 medium yellow onion diced small, about 1 cup
- 4 garlic cloves minced
- 3 tablespoons all-purpose flour
- 15 ounce tomato sauce
- 3 cups beef stock
- 1 cup heavy cream
- 1 teaspoon oregano
- ½ teaspoon paprika
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 8 ounces shredded medium or sharp cheddar cheese about 2 cups
Instructions
- Cook the pasta according to package directions, drain, do not rinse, and set aside.
- In a large, deep-sided skillet or Dutch oven, cook and crumble the ground beef. When the beef is almost done cooking, add the onions and the garlic. Stir and continue cooking for a few more minutes until fragrant.
- Sprinkle the beef with flour and continue cooking for a minute or two until mostly absorbed by the beef mixture. Add the tomato sauce and the beef stock, whisking well to combine.
- Stir in the oregano, paprika, salt, and pepper. Bring to a boil and then reduce heat to a low simmer for about 5-6 minutes, until slightly thickened. Stir in the cream.
- Add the pasta to the sauce and stir to combine. Stir in the cheese and allow it to melt before serving.
Nutrition
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