Description
A simple pasta dish that combines ground beef, cheese, and pasta in a creamy sauce.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces elbow macaroni
- 1 cup shredded cheddar cheese
Instructions
- Brown the ground beef and onion in a large pot or Dutch oven over medium heat. Drain off any excess fat.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the diced tomatoes, cream of mushroom soup, water, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer.
- Add the elbow macaroni to the pot. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender.
- Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and the sauce is smooth.
- Serve immediately.
Notes
- For a richer flavor, substitute half the water with beef broth.
- You can use any small pasta shape you prefer.
- Add pickles or mustard at the end for a more authentic cheeseburger taste.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 750
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 85