Ingredients
Scale
- 1 lb Ground Beef (80/20 or 75/25 for best price)
- 1 lb Box Elbow Macaroni or Penne
- 1 small Yellow Onion, diced
- 2 cloves Garlic, minced (or 1 tsp Garlic Powder)
- 2 cups Beef Broth (made from bouillon cubes to save money)
- 1 cup Frozen Peas or Corn
- 1 cup Shredded Cheddar Cheese
- 1 tbsp All-purpose Flour
- Salt and Pepper to taste
- 1 tbsp Vegetable Oil
Instructions
- Step 1: Brown the Beef and Aromatics: Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and diced onion to the pan. Break the meat apart with a wooden spoon and cook until the beef is fully browned and the onions are translucent. Drain any excess grease into a jar to keep your sink clear. Add the minced garlic and cook for just 30 seconds until fragrant.
- Step 2: Create the Sauce and Simmer: Sprinkle the tablespoon of flour over the meat mixture and stir well for one minute to cook out the raw flour taste. Slowly pour in the beef broth while stirring constantly to prevent lumps. Add the dry pasta directly into the skillet. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 10 to 12 minutes, or until the pasta is tender and has absorbed most of the liquid.
- Step 3: Add Vegetables and Cheese: Once the pasta is cooked, stir in the frozen peas. The heat from the pasta will steam them perfectly in about two minutes. Turn off the heat and sprinkle the shredded cheddar cheese over the top. Put the lid back on for one minute to let the cheese melt into a gooey sauce. Season with salt and pepper to taste, then stir everything together one last time before serving.
- Cook Time: 30 minutes