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Tomato Beef Mac and Cheese

Tomato Beef Mac and Cheese

This Tomato Beef Mac and Cheese is the ultimate one-pot comfort food dinner ready in just 30 minutes. Savory ground beef, tangy crushed tomatoes, and perfectly cooked elbow macaroni are coated in a rich, velvety cheddar cheese sauce for a hearty, family-friendly meal everyone will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sharp cheddar cheese, freshly grated
  • 4 oz cream cheese, softened
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 lb ground beef (80/20)
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 14.5 oz crushed tomatoes (1 can)
  • 3 cups beef broth
  • 1 cup whole milk
  • 2 cups elbow macaroni, uncooked
  • fresh parsley (optional garnish)

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • cheese grater
  • cutting board and knife
  • measuring cups and spoons

Method
 

  1. Grate the cheddar cheese, soften the cream cheese, dice the onion, and mince the garlic.
  2. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned.
  3. Cook for 5–6 minutes until no pink remains, allowing some undisturbed browning for deeper flavor.
  4. Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Drain excess fat, leaving about 1 tablespoon in the pot.
  6. Stir in Italian seasoning, smoked paprika, salt, pepper, and Worcestershire sauce. Cook 1 minute to bloom spices.
  7. Add crushed tomatoes and cook for 2 minutes, stirring occasionally.
  8. Pour in beef broth and milk. Bring to a gentle boil, scraping up any browned bits.
  9. Add uncooked elbow macaroni, reduce heat to medium, and cook uncovered 8–10 minutes, stirring frequently, until al dente.
  10. Reduce heat to low. Stir in softened cream cheese until fully melted and smooth.
  11. Add shredded cheddar in three additions, stirring after each until fully melted and creamy.
  12. Taste and adjust seasoning. Add a splash of milk if needed to loosen the sauce.
  13. Serve immediately, garnished with extra cheese, smoked paprika, and chopped parsley if desired.

Notes

Grate your cheese fresh for the smoothest sauce. Add cheese over low heat to prevent clumping. For extra richness, substitute part of the milk with heavy cream. To reheat, add a splash of milk or broth to restore creaminess. Slightly undercook pasta if planning to freeze. Store refrigerated up to 4 days or freeze up to 2 months.