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
Scale
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
