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Ingredients
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- 1 pound lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 2 cups dry elbow macaroni
- 1/4 cup heavy cream
- 1/3 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 2 Tablespoons Dijon mustard
- 2 Tablespoons ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat a large skillet over medium-high heat and cook the lean ground beef until no longer pink, about 5-7 minutes.
- Drain excess fat and add diced onion and minced garlic. Sauté for 2-3 minutes until soft.
- Pour in beef broth, bring to a boil, and add dry elbow macaroni. Reduce heat and simmer for 10-12 minutes, stirring occasionally until macaroni is tender.
- Stir in heavy cream, sour cream, and cheddar cheese, along with Dijon mustard, ketchup, salt, and pepper. Mix until cheese is melted.
- Remove from heat and let it rest for a couple of minutes to allow flavors to meld.
Notes
Shred your own cheese for better meltiness and flavor.
Adjust seasonings to your personal taste, including adding spice if desired.
Watch the macaroni to prevent overcooking and ensure it retains some bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 560
- Sugar: 3
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
- Cholesterol: 100