Ingredients:
1 lb ground beef 🍖
1 medium onion, chopped 🧅
2 cloves garlic, minced 🧄
2 cups elbow macaroni or rigatoni pasta 🍝
1 can (14.5 ounces) diced tomatoes 🍅
1 cup beef broth 🥩
2 cups shredded cheddar cheese 🧀
1 cup shredded mozzarella cheese 🧀
Salt and pepper to taste 🧂
1 tablespoon olive oil 🫒
Fresh parsley for garnish 🌿
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil and cook the macaroni according to package directions. Drain and set aside.
Cook the ground beef:
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon until browned. Drain off any excess grease.
Add the onions and garlic:
Add the chopped onions and minced garlic to the skillet with the meat. Sauté until the onions are translucent, about 3-4 minutes.
Simmer with tomatoes and broth:
Stir in the diced tomatoes (with juice) and beef broth. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
Combine pasta and cheese:
Add the cooked pasta to the skillet with the meat mixture. Stir to combine. Then, add the shredded cheddar and mozzarella cheeses, stirring until melted and creamy.
Serve:
Garnish with fresh parsley and serve immediately! 🍽️