I love making this Easy Beefy Mac and Cheese when I need a hearty and comforting dinner without spending hours in the kitchen. The combination of seasoned ground beef, creamy cheese sauce, and tender macaroni creates a satisfying meal that always feels cozy and filling.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly with simple pantry ingredients. The rich and cheesy sauce perfectly coats the pasta while the seasoned beef adds extra flavor and heartiness. I also like how easy it is to customize with different cheeses, vegetables, or spices depending on what I have available. It’s a family-friendly dinner that works perfectly for busy weeknights.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups elbow macaroni
1 pound ground beef
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon mustard powder
2 tablespoons chopped parsley for garnish
Directions
I start by bringing a large pot of salted water to a boil and cooking the elbow macaroni according to the package directions. Once cooked, I drain the pasta and set it aside.
In a large skillet, I heat the olive oil over medium heat. I add the diced onion and cook for about 3 minutes until softened.
I stir in the minced garlic and ground beef, cooking until the beef is fully browned. I drain any excess grease and season the mixture with salt, pepper, paprika, and mustard powder.
In the same skillet, I melt the butter over medium heat. I whisk in the flour and cook for about 1 minute to create a smooth roux.
Slowly, I pour in the milk while whisking constantly to prevent lumps. I continue cooking until the sauce thickens slightly.
I reduce the heat to low and stir in the cheddar and mozzarella cheeses until fully melted and creamy.
I add the cooked macaroni and beef mixture to the cheese sauce, stirring everything together until evenly coated.
I let the mac and cheese cook for another 2 to 3 minutes until hot and creamy. Before serving, I sprinkle chopped parsley on top for a fresh finish.
Servings and Timing
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
I sometimes add diced tomatoes or green chilies for extra flavor and color.
For a spicy version, I mix in cayenne pepper or chopped jalapeños.
I like using pepper jack cheese when I want a sharper and slightly spicy taste.
Adding steamed broccoli or peas makes the dish feel even more filling.
I occasionally top the mac and cheese with breadcrumbs and broil it for a crispy finish.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of milk before warming it on the stovetop or in the microwave to keep the sauce creamy. I also freeze portions in freezer-safe containers for up to 2 months and thaw them overnight before reheating.
FAQs
Can I use a different type of pasta?
I often use shells, rotini, or penne when I want to switch things up. Any short pasta shape works well in this recipe.
Can I make this recipe ahead of time?
I usually prepare the recipe a day ahead and store it covered in the refrigerator. I reheat it gently with a little milk before serving.
What cheese works best for mac and cheese?
I prefer sharp cheddar for the main flavor, but I also enjoy mixing in mozzarella, Monterey Jack, or Colby cheese for extra creaminess.
Can I use ground turkey instead of beef?
I sometimes replace the ground beef with ground turkey for a lighter option. The flavor still turns out delicious and satisfying.
How do I keep the cheese sauce smooth?
I make sure to lower the heat before adding the cheese and stir continuously so the sauce stays creamy without becoming grainy.
Conclusion
I enjoy how simple and comforting this Easy Beefy Mac and Cheese recipe is for both busy weeknights and cozy family dinners. The creamy cheese sauce combined with flavorful beef and tender pasta always creates a satisfying meal that everyone loves. I also appreciate how flexible the recipe can be with different cheeses and add-ins, making it easy to prepare again and again.
A hearty and comforting mac and cheese recipe made with seasoned ground beef, tender elbow macaroni, and a rich creamy cheese sauce. Perfect for busy weeknights and family dinners.
Ingredients
2 cups elbow macaroni
1 pound ground beef
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon mustard powder
2 tablespoons chopped parsley for garnish
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 minutes until softened.
Stir in minced garlic and ground beef. Cook until the beef is browned. Drain excess grease and season with salt, pepper, paprika, and mustard powder.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Slowly pour in the milk while whisking constantly. Continue cooking until the sauce thickens slightly.
Reduce heat to low and stir in cheddar and mozzarella cheeses until melted and creamy.
Add the cooked macaroni and beef mixture to the cheese sauce and stir until evenly coated.
Cook for another 2 to 3 minutes until hot and creamy. Garnish with chopped parsley before serving.
Notes
Add diced tomatoes or green chilies for extra flavor.
Use cayenne pepper or jalapeños for a spicy variation.
Pepper jack cheese adds a sharper flavor.
Steamed broccoli or peas can make the dish more filling.
Top with breadcrumbs and broil for a crispy finish.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Add a splash of milk when reheating to maintain creaminess.
Freeze portions for up to 2 months and thaw overnight before reheating.
