Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 cups elbow macaroni
- 1 cup sharp cheddar cheese, grated
- 1 cup whole milk
- 2 tbsp ketchup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, brown the ground beef and diced onion for about 5-7 minutes until the beef is no longer pink and the onions are translucent.
- Add minced garlic, salt, and pepper; sauté for another minute until fragrant.
- Pour in the beef broth and add elbow macaroni. Bring to a boil, then reduce heat and simmer until the pasta is tender (about 8-10 minutes).
- Stir in milk, ketchup, Dijon mustard, and grated cheddar cheese. Mix until melted and creamy (3-5 minutes).
- Taste and adjust seasoning if necessary. Serve hot in bowls with optional garnishes like extra cheese or crispy bacon bits.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg