One-pan skillet meal with ground beef, cheese, pasta, and classic flavors ready in under 40 minutes.
# What's Needed:
→ Meats
01 - 1 lb ground beef (80/20 fat ratio)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 can (14.5 oz) diced tomatoes, drained
05 - 1 cup frozen or fresh corn kernels
06 - 1 cup shredded iceberg lettuce (optional, for serving)
→ Pantry
07 - 2 cups elbow macaroni or small pasta
08 - 1/2 cup ketchup
09 - 2 tbsp yellow mustard
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1/2 tsp smoked paprika (optional)
14 - 2 cups low-sodium beef broth or water
→ Dairy
15 - 2 cups shredded cheddar cheese
16 - 1/4 cup milk
→ Toppings (Optional)
17 - 1/4 cup sliced pickles
18 - 2 tbsp chopped fresh parsley
# How To Make It:
01 - Heat a large deep skillet over medium-high heat and cook the ground beef, breaking it up with a spoon until browned, about 5 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the skillet; cook until softened, approximately 2 minutes.
03 - Stir in ketchup, yellow mustard, Worcestershire sauce, salt, black pepper, and smoked paprika, mixing thoroughly to coat the meat evenly.
04 - Add drained diced tomatoes, corn kernels, and uncooked pasta to the skillet. Pour in the beef broth and stir to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Stir in milk and half of the shredded cheddar cheese until the mixture is creamy and well blended.
07 - Sprinkle remaining cheddar cheese on top, cover the skillet, and let sit for 2 to 3 minutes until cheese is melted.
08 - Top with sliced pickles, chopped parsley, and optional shredded lettuce before serving.
