Creamy Beef and Mushroom Macaroni Recipe
If you’re craving something cozy, rich, and completely satisfying, Creamy Beef and Mushroom Macaroni is exactly the dish you need in your life. Imagine fork-tender pasta coated in a velvety cheddar cheese sauce, studded with savory beef and earthy mushrooms—a true comfort food classic that comes together in under 40 minutes. Whether you’re feeding a hungry family or just wanting an easy weeknight treat, this recipe guarantees empty plates and happy faces at the table.
Ingredients You’ll Need
Let’s keep things simple but scrumptious! Each ingredient in Creamy Beef and Mushroom Macaroni plays a special role, building layers of flavor, texture, and that irresistible creamy finish. Here’s what you’ll need and why each item matters:
- Elbow macaroni (12 oz): The classic shape that holds onto every bit of sauce—perfect for a creamy, hearty bite.
- Ground beef (1 lb): Adds rich, savory flavor and satisfying protein to make this dish a true meal.
- Olive oil (1 tablespoon): Helps sauté the veggies and gives the beef a lovely sear.
- Small onion, diced: Brings sweetness and depth to the base of the sauce.
- Garlic, minced (2 cloves): Infuses the dish with aromatic goodness that complements the beef and mushrooms.
- Mushrooms, sliced (8 oz): Their earthy flavor and meaty texture elevate every bite.
- All-purpose flour (2 tablespoons): Thickens the sauce so it clings luxuriously to the pasta.
- Beef broth (2 cups): Intensifies the beefy flavor and forms the backbone of the sauce.
- Whole milk (1 cup): Adds creamy body and helps everything meld together.
- Heavy cream (1/2 cup): Ramps up the richness for that ultra-silky sauce.
- Shredded cheddar cheese (1 1/2 cups): Melts into the sauce, bringing sharp, cheesy flavor and gooey texture.
- Dried thyme (1/2 teaspoon): Offers a subtle herbal note that brightens up the beef and mushrooms.
- Salt and black pepper to taste: Essential for balancing all the flavors—season as you go!
- Fresh parsley for garnish (optional): Adds a pop of color and freshness right before serving.
How to Make Creamy Beef and Mushroom Macaroni
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil. Add your elbow macaroni and cook until just al dente—remember, you want it to have a little bite since it’ll finish cooking in the sauce. Drain the pasta and set it aside while you work on the rest.
Step 2: Sauté the Aromatics and Mushrooms
In a large skillet, heat the olive oil over medium heat. Toss in the diced onion and let it cook until soft and translucent, about 3 minutes. Stir in the minced garlic and sliced mushrooms, then sauté everything for 5 to 6 minutes. The mushrooms should soften, brown, and release their juices, which will then evaporate for maximum flavor.
Step 3: Brown the Beef
Add the ground beef straight into the skillet with your veggies. Cook it thoroughly, breaking it up into crumbles as it browns. Once it’s no longer pink, drain off any excess fat to keep your Creamy Beef and Mushroom Macaroni rich but not greasy.
Step 4: Build the Sauce
Sprinkle the flour evenly over the beef and mushroom mixture. Stir until everything is coated—this helps thicken the sauce later. Gradually pour in the beef broth, scraping any browned bits off the bottom of the pan for extra flavor. Add the milk, heavy cream, dried thyme, salt, and black pepper. Let it come to a gentle simmer and cook for about 5 minutes, until the sauce starts to thicken.
Step 5: Melt in the Cheese
Reduce the heat to low. Stir in the shredded cheddar cheese, mixing until it’s melted and your sauce is irresistibly smooth and cheesy. This is where the magic of Creamy Beef and Mushroom Macaroni really comes together!
Step 6: Combine and Serve
Finally, add your cooked macaroni to the skillet. Stir well until every piece of pasta is coated in that luscious, beefy, mushroom-packed sauce. Let it all heat together for 2 to 3 minutes so the flavors meld. Finish with a sprinkle of fresh parsley if you like, and serve warm.
How to Serve Creamy Beef and Mushroom Macaroni
Garnishes
A simple touch of fresh parsley adds vibrant color and a burst of freshness that wakes up the whole dish. You can also try a light dusting of extra cheddar or a few grinds of black pepper to make every bowl of Creamy Beef and Mushroom Macaroni extra inviting.
Side Dishes
This hearty pasta doesn’t need much on the side, but it pairs beautifully with a crisp green salad or steamed green beans. A slice of warm, crusty bread is also perfect for scooping up every last bit of creamy sauce.
Creative Ways to Present
For a fun twist, try serving Creamy Beef and Mushroom Macaroni in individual ramekins for a dinner party. If you’re packing lunch, spoon it into a thermos so it stays warm and creamy all day. You can even top it with crunchy breadcrumbs and broil for a few minutes for a golden, bubbly finish.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Beef and Mushroom Macaroni in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for next-day lunches or a quick dinner.
Freezing
You can freeze this dish, though the texture may change slightly due to the dairy. Let it cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
For best results, reheat Creamy Beef and Mushroom Macaroni gently on the stovetop over low heat, adding a splash of milk or broth to loosen up the sauce. You can also microwave individual portions in short bursts, stirring in between to ensure even heating.
FAQs
Can I use a different type Main Course
Absolutely! While elbow macaroni is classic, feel free to swap in shells, penne, or rotini—just adjust cooking times as needed. The creamy sauce clings well to most short pasta shapes.
What mushrooms work best in this recipe?
Button or cremini mushrooms are my go-to for Creamy Beef and Mushroom Macaroni, but feel free to try shiitake or even a mix for more depth. Just be sure to slice them evenly so they cook at the same rate.
Can I make this dish lighter?
Of course! You can substitute ground turkey or chicken for the beef and use milk in place of heavy cream. The sauce will still be creamy, just a bit lighter on the palate and the waistline.
Is there a way to make this gluten free?
Yes! Simply use your favorite gluten-free pasta and swap the all-purpose flour for a gluten-free flour blend or cornstarch. Everything else in Creamy Beef and Mushroom Macaroni is naturally gluten free.
How do I keep the cheese sauce smooth?
Be sure to reduce the heat to low before stirring in the cheese, and add it gradually, stirring constantly. This prevents the cheese from separating and keeps the sauce creamy and luscious.
Final Thoughts
If you love comfort food that’s big on flavor and easy to make, you simply have to try Creamy Beef and Mushroom Macaroni. It’s a dish that brings people together, fills bellies, and creates smiles—so grab your skillet and treat yourself to this cozy classic tonight!
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Creamy Beef and Mushroom Macaroni Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This creamy beef and mushroom macaroni is a comforting and hearty American main course featuring tender elbow macaroni enveloped in a rich, cheesy sauce made with ground beef, sautéed mushrooms, and a blend of whole milk and cream. Perfect for a family-friendly meal, it’s simple to prepare on the stovetop and offers a delicious balance of savory flavors with a hint of thyme and fresh parsley garnish.
Ingredients
Pasta
- 12 oz elbow macaroni
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
Sauce
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Garnish
- Fresh parsley (optional)
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside to keep warm.
- Sauté Onion: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3 minutes or until softened and translucent.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for 5 to 6 minutes until the mushrooms are browned and most of their liquid has evaporated.
- Brown the Ground Beef: Add the ground beef to the skillet, cooking and breaking it up with a spoon until fully browned. Drain any excess fat from the pan.
- Make the Roux: Sprinkle the all-purpose flour over the beef mixture and stir well to coat evenly, which will help thicken the sauce.
- Add Liquids and Seasonings: Gradually pour in the beef broth while stirring to deglaze the pan and incorporate the flour. Then add the whole milk, heavy cream, dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer and cook for about 5 minutes until it thickens slightly.
- Melt in the Cheese: Reduce the heat to low and stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
- Combine with Macaroni: Add the cooked macaroni into the skillet and gently stir to coat the pasta evenly with the creamy beef and mushroom sauce.
- Heat Through and Serve: Let the dish heat through for 2 to 3 minutes. Garnish with fresh parsley if desired and serve warm for a satisfying meal.
Notes
- For a lighter protein option, substitute ground turkey or chicken instead of beef.
- To add richness and a more complex cheese flavor, replace cheddar with a blend of Gruyère and mozzarella cheeses.
- This dish reheats well and makes great leftovers for lunch or dinner the next day.
- Adjust seasoning with additional salt and pepper as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
