Easy, Healthy Mac and Beef
A comforting one-pot dish that combines lean ground beef, whole-grain pasta, and creamy cheese for a quick and healthy family dinner.
Ingredients
Pasta and Base Ingredients
- 12 ounces whole-grain elbow macaroni or small shells; adds fiber and a hearty texture.
- 1 pound lean ground beef (90/10 or 93/7) for rich, meaty flavor with less fat.
- 1 medium yellow onion, finely chopped sweetens and rounds the sauce.
- 2 cloves garlic, minced aromatic depth.
- 1 cup low-sodium beef broth builds a savory base; chicken or vegetable broth works too.
- 1 cup skim or 2% milk keeps it creamy without heavy cream.
- 1 cup shredded sharp cheddar or a blend; provides melty cheesiness.
- 1/4 cup nutritional yeast adds cheesy flavor without dairy (optional for extra umami).
- 1 tablespoon Dijon mustard brightens the sauce.
- 1 teaspoon smoked paprika warm, smoky notes.
- Salt and freshly ground black pepper to taste
- 2 cups baby spinach or frozen peas (optional) boosts color and nutrition.
- 1 tablespoon olive oil for browning.
Instructions
Preparation
- Warm a large, heavy-bottomed skillet over medium heat and add the olive oil. When it shimmers, add the chopped onion. Sauté until translucent and soft, about 3–4 minutes.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until nicely browned with a few caramelized bits, about 5–7 minutes. Drain any excess fat if needed. Season with salt, pepper, and smoked paprika.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the beef broth and use the spatula to scrape up any browned bits.
- Stir in the pasta and bring the liquid to a gentle boil. Reduce heat to a simmer, cover, and cook according to pasta package time minus 2 minutes. Stir occasionally to prevent sticking.
- Once the pasta is tender and most of the liquid is absorbed, stir in the milk, Dijon mustard, and nutritional yeast. Gradually mix in the shredded cheddar until it melts into a silky sauce.
- If using spinach or peas, stir them in now so they gently wilt or warm through.
Notes
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk. Freeze in freezer-safe containers for up to 2 months. Vegetarian swap: Use a plant-based ground substitute and vegetable broth for a meatless version.