Ingredients
Scale
- 1 lb ground beef
- 1 box (16 oz) elbow macaroni
- 1 jar (24 oz) marinara or pasta sauce
- 1 medium yellow onion, diced
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 2 cups water
- 1 cup shredded cheddar cheese
- 1 tbsp vegetable oil
- Salt and black pepper to taste
- Optional: Dried oregano or Italian seasoning
Instructions
- Place a large skillet or Dutch oven over medium-high heat and add the vegetable oil. Toss in the diced onion and cook for 3-4 minutes until they become translucent and soft. Add the ground beef to the pan, breaking it apart with a wooden spoon. Season the meat generously with salt, pepper, and garlic. Cook until the beef is fully browned and no pink remains. Drain any excess grease if necessary to keep the dish light.
- Pour the entire jar of pasta sauce into the skillet with the beef. Stir in 2 cups of water. This extra liquid is essential because the dry pasta will soak it up as it cooks. Bring the mixture to a gentle boil. If you have dried oregano or Italian seasoning in your pantry, add a pinch now to elevate the flavor without adding to your grocery bill.
- Stir in the dry elbow macaroni directly into the bubbling sauce. Ensure the pasta is mostly submerged. Reduce the heat to medium-low, cover the pan with a lid, and let it simmer for 10 to 12 minutes. Stir the mixture every few minutes to prevent the macaroni from sticking to the bottom of the pan. Cook until the pasta is tender and most of the liquid has been absorbed into a thick, glossy sauce.
- Once the pasta is cooked, turn off the heat. Sprinkle the shredded cheddar cheese over the top and replace the lid for 2 minutes to let the cheese melt into a gooey blanket. Give it one final stir to incorporate the cheese. Serve large scoops into bowls while hot. This meal provides four generous servings that will leave everyone feeling full and satisfied.
- Cook Time: 30 minutes