Description
Creamy Beef and Mushroom Macaroni is a comforting American main course that combines tender elbow macaroni with savory ground beef, sautéed mushrooms, and a luscious cheesy sauce. This hearty dish is perfect for a family dinner, offering a rich blend of flavors and a creamy texture that delights the palate. It’s a one-pot style meal cooked on the stovetop, ensuring convenience without sacrificing taste.
Ingredients
Scale
Pasta
- 12 ounces elbow macaroni (or pasta of choice)
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Sauce Ingredients
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup milk
- ½ cup heavy cream
- 1 cup shredded cheddar or mozzarella cheese
Garnish
- Chopped parsley (optional)
Instructions
- Cook Pasta: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside to prevent overcooking.
- Sauté Aromatics and Mushrooms: Heat olive oil in a large skillet or pot over medium heat. Add diced onion and cook for 2–3 minutes until softened. Add minced garlic and sliced mushrooms, cooking for an additional 4–5 minutes until mushrooms are tender and slightly browned.
- Brown Ground Beef: Add ground beef to the skillet. Season with salt, black pepper, and dried thyme. Cook until the beef is fully browned, breaking it up with a spoon as it cooks. Drain any excess grease if necessary to prevent a greasy sauce.
- Add Flour: Sprinkle the all-purpose flour evenly over the beef and vegetable mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste and to start thickening the sauce.
- Create the Sauce: Gradually pour in the beef broth while stirring to combine fully. Add the milk and heavy cream next. Stir the mixture and bring to a gentle simmer. Allow it to cook for 5–6 minutes until the sauce slightly thickens, ensuring a creamy consistency.
- Melt Cheese: Stir in the shredded cheddar or mozzarella cheese into the sauce until it melts smoothly, making the sauce rich and creamy.
- Combine Pasta and Sauce: Add the cooked macaroni to the skillet and toss thoroughly to coat every piece in the cheesy creamy sauce.
- Serve: Serve the creamy beef and mushroom macaroni hot, garnished with chopped parsley if desired for a fresh touch.
Notes
- You can substitute half-and-half for the milk and heavy cream mixture to lighten the dish.
- Add spinach or peas along with the mushrooms for extra vegetables and color.
- Leftovers reheat well and are great for next-day meals.
