Ingredients
- 2 pounds ground beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 beef bouillon cubes
- 1 (29-ounce) can tomato sauce
- 2 (15-ounce) cans diced tomatoes (fire-roasted recommended)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon fresh chopped parsley
- 10 ounces elbow macaroni (about 3 cups dried pasta)
- 8 ounces cheddar cheese, shredded
Instructions
- In a large pot over medium-high heat, add ground beef, salt, and pepper. Cook until browned, then drain the fat.
- Add diced onion and sauté for 2–3 minutes until tender. Stir in garlic and cook for 1 more minute.
- Add beef broth, bouillon cubes, tomato sauce, diced tomatoes, Worcestershire sauce, paprika, basil, oregano, and parsley. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in elbow noodles, cover again, and simmer for another 15 minutes, stirring occasionally to prevent sticking.
- Once noodles are al dente, stir in shredded cheddar cheese until melted and well combined.
- Serve hot and enjoy!
Notes
- Use ground turkey or chicken as a lighter alternative to beef.
- For added heat, sprinkle in crushed red pepper flakes or diced jalapeños.
- This dish reheats well and makes great leftovers for lunch or dinner the next day.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 501
- Sugar: 8g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 85mg
