This might be the coziest comfort food you'll make all week—rich, savory, and supremely satisfying. If you’re ready to dive into a bowl of hearty goodness, this Creamy Ground Beef Macaroni Recipe is just what you need on your dinner table tonight.
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Why You'll Love This Recipe
I've made plenty of one-pot dinners, but this Creamy Ground Beef Macaroni Recipe always stands out. It’s nostalgic, simple, and downright satisfying. Plus, it feels like a warm hug at the end of a busy day—easy enough for weeknights but special enough to crave any time.
- One-pot convenience: Everything cooks in a single large pot, saving you on dishes and hassle.
- Flavor-packed layers: A mix of Italian seasoning, tomato paste, and Worcestershire sauce builds deep, savory notes.
- Customizable to your taste: You can easily swap veggies or add cheese for extra creaminess.
- Comfort food classic: It’s a timeless crowd-pleaser that reminds me of cozy family dinners from childhood.
Ingredients & Why They Work
This combination of ingredients really hits all the right notes for a creamy, flavorful, and hearty meal. Each one adds texture or depth, making this dish more than just ground beef and pasta tossed together. And a quick tip—freshly shredding your cheese before adding it makes a huge difference!
- Ground beef: I use 85% lean for a good balance of flavor and fat, giving moisture without being greasy.
- Italian seasoning: Adds that herby goodness we all crave in pasta dishes.
- Seasoned salt & garlic powder: Instant flavor boosters that really bring the beef to life.
- Tomato paste: It’s concentrated tomato flavor, thickening the sauce and deepening the color.
- Onion, green pepper, celery, garlic: Classic veggie trio providing sweetness, crunch, and aroma.
- Worcestershire sauce: A sneaky umami booster that you’ll wonder how you ever lived without.
- Diced tomatoes & tomato sauce: They create a rich sauce base with the perfect balance of acidity and sweetness.
- Chicken broth: Or beef broth if you prefer—enriches the whole dish, adding savory depth.
- Elbow macaroni: It’s the traditional choice that holds sauce beautifully and cooks just right.
- Cheddar cheese (optional): If you like, it melts into the dish for luscious creaminess and a hint of sharpness.
Make It Your Way
One of my favorite things about this Creamy Ground Beef Macaroni Recipe is how easy it is to tweak. I often experiment depending on what’s in my fridge or what flavors I’m craving, and it's so forgiving!
- Swap in veggies: I often toss in frozen peas or corn for sweetness, or diced jalapeños when I want a little heat — it’s a simple way to boost flavor and nutrition.
- Cheese lovers’ dream: Adding a dollop of cream cheese at the end makes it extra silky. I learned that trick on a slow, rainy day and now it’s a staple.
- Protein mix-up: Sometimes I mix half ground beef with Italian sausage to add richness and complexity, especially if I’m entertaining.
- Spice it up: A dash of hot sauce stirred in brightens everything up – don’t knock it until you try!
Step-by-Step: How I Make Creamy Ground Beef Macaroni Recipe
Step 1: Get the Beef Browned Perfectly
I start by crumbling and browning the ground beef in a large pot over medium-high heat—think of this as the flavor base. It usually takes about 8 minutes until it’s nicely browned and cooked through. Don’t forget to drain the grease well; it keeps the sauce from turning greasy later!
Step 2: Season and Build the Flavor Layers
Once the beef is browned, I sprinkle in Italian seasoning, seasoned salt, and garlic powder, then stir in tomato paste. This step deepens the sauce’s flavor — I like to cook it for a minute with the beef to toast the tomato paste just a touch.
Step 3: Veggies Join the Party
Next, I add diced onions, green peppers, and celery, cooking them together until softened, about 4 minutes. Then the minced garlic goes in for just one minute, stirring constantly to keep it from burning and to really wake up the flavors.
Step 4: Sauce It Up
Pour in the diced tomatoes (with their juices), tomato sauce, Worcestershire sauce, and broth. The broth really adds a savory backbone, so don’t skip it. Give it a good stir to combine everything.
Step 5: Pasta Time
Now for the elbow macaroni—add it uncooked right into the pot. Stir well to submerge it in the sauce, then bring everything to a gentle boil. Cover and cook, being sure to stir every 4 minutes to keep pasta from sticking to the bottom. Keep a close eye on it—when the pasta is tender but not mushy, you’re golden!
Step 6: The Finishing Touch
If you’re using cheese, gradually sprinkle it in while the dish is still warm (but off the heat) so it melts smoothly into that luscious sauce. I always avoid pre-shredded cheese when possible so it melds perfectly instead of turning rubbery.
Top Tip
I’ve made this Creamy Ground Beef Macaroni Recipe dozens of times, and a few small tricks really helped me nail it every time. Here’s what I always keep in mind so your dinner warms your soul just like mine does.
- Don't skip stirring: When simmering the pasta with the sauce, stir every few minutes to prevent sticking or burning on the bottom—it made a huge difference for me.
- Fresh cheese matters: I learned the hard way—pre-shredded cheese just doesn't melt right because of additives, so always shred it yourself for creaminess.
- Control the liquid: If your sauce feels too thin, try adding a tablespoon of flour while cooking the beef; it naturally thickens everything up.
- Taste-test pasta early: Pasta continues to absorb liquid after cooking, so check for doneness a little earlier than you think to avoid overcooking.
How to Serve Creamy Ground Beef Macaroni Recipe
Garnishes
I love topping mine with a sprinkle of fresh chopped parsley or some green onions for a pop of color and brightness. If you're a cheese fan, an extra dusting of sharp cheddar or even a pinch of parmesan transforms it beautifully.
Side Dishes
This creamy beef macaroni pairs wonderfully with a side of steamed green beans, a crisp garden salad, or even some roasted Brussels sprouts to add a veggie crunch. Garlic bread on the side never hurts either!
Creative Ways to Present
A fun way I’ve served this at small gatherings is scooping it into mini casserole dishes and topping with extra cheese then broiling for a few minutes until bubbly and golden. It always impresses without extra fuss!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. It tastes even better after the flavors have had a chance to meld overnight—just be sure to add a splash of broth or water when reheating to loosen things up.
Freezing
This dish freezes beautifully. I portion it into freezer-safe containers and use it within 2 months. When you're ready, thaw overnight in the fridge before reheating gently on the stove with a bit of broth or water to bring back the creamy texture.
Reheating
I find reheating on the stovetop over low heat gives the best results for preserving creaminess. Stir frequently and add a splash of broth or milk if it starts to dry out. The microwave works in a pinch, but I recommend heating in short bursts and stirring in between.
Frequently Asked Questions:
Absolutely! While elbow macaroni is the classic, small pasta shapes like shells or rotini work just as well—they soak up the sauce beautifully and cook in roughly the same time.
Yes, this recipe freezes very well. Be sure to cool it completely before freezing and use airtight containers. When thawing, reheat gently on the stove with a bit of added broth to refresh the creamy texture.
Simply skip the cheddar cheese or substitute with a dairy-free cheese alternative. You can also stir in a little coconut milk or a non-dairy cream cheese for added creaminess without dairy.
Definitely! For the slow cooker, brown the beef first, then combine all ingredients except macaroni and cheese. Cook low for 4-5 hours, add pasta and cheese near the end, and cook until pasta is tender. For the Instant Pot, brown meat on sauté mode, then add the rest, pressure cook for 5 minutes with the pasta, and finish with cheese.
Final Thoughts
Honestly, this Creamy Ground Beef Macaroni Recipe feels like my go-to comfort meal for a reason. It’s quick, forgiving, and reminds me of those simple yet satisfying dinners that bring everyone to the table smiling. Whether it’s a busy weeknight or a laid-back weekend, I hope you find as much joy in making and eating this as I do sharing it with you!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
American Chop Suey is a comforting classic American pasta casserole made with ground beef, elbow macaroni, and a rich tomato-based sauce simmered with onions, peppers, and celery. This hearty, one-pot meal is easy to prepare and perfect for a family dinner, offering a delicious blend of savory flavors and cheesy goodness.
Ingredients
Meat and Seasonings
- 1.5 lbs. ground beef, 85% lean
- 2 teaspoons Italian seasoning
- 2 teaspoons seasoned salt
- ½ teaspoon garlic powder
- 3 tablespoons tomato paste
Vegetables
- 1 cup diced onion
- 1 cup diced green pepper
- 1 stick celery, diced
- 4 cloves garlic, minced
Liquids and Sauces
- 1 tablespoon Worcestershire sauce
- 14.5 oz. diced tomatoes, undrained
- 16 oz. tomato sauce
- 2 ½ cups chicken broth (or beef broth)
Pasta and Cheese
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese, optional
Instructions
- Cook the beef: In a large pot over medium-high heat, cook and crumble the ground beef until browned and cooked through, about 8 minutes. Drain excess grease.
- Add seasonings and tomato paste: Stir in the Italian seasoning, seasoned salt, garlic powder, and tomato paste to the beef, mixing well.
- Sauté vegetables: Add diced onion, green pepper, and celery; cook for 4 minutes. Then add minced garlic and cook for 1 more minute until fragrant.
- Add tomato sauce: Pour in the tomato sauce and stir until combined evenly with the beef and vegetables.
- Combine additional liquids: Stir in Worcestershire sauce, undrained diced tomatoes, and chicken broth thoroughly.
- Add macaroni: Add the uncooked elbow macaroni to the pot and stir well to combine all ingredients. Bring the mixture to a gentle boil.
- Cook macaroni covered: Cover the pot and let it cook for 4 minutes. Uncover and carefully run a silicone spatula along the bottom to lift anything settled.
- Continue cooking partially covered: Cover partially and simmer gently for another 4 minutes. Use the spatula again to prevent sticking.
- Finish cooking: Cook uncovered for an additional 3 minutes or until macaroni is tender and cooked through. Taste test for doneness, then turn off heat; pasta will continue to absorb liquid as it stands.
- Add cheese (optional) and serve: Gradually sprinkle the shredded cheddar cheese into the hot mixture, stirring to combine until melted. Serve warm and enjoy!
Notes
- For a thicker sauce, stir 1 tablespoon flour into the ground beef and cook for 1 minute before adding vegetables.
- Mix in a dab of softened cream cheese at the end for creamy texture and flavor.
- Add a dash of hot sauce to spice it up if desired.
- Combine ground beef with Italian sausage for richer flavor complexity.
- Frozen vegetables like carrots, peas, corn, or jalapenos can be added for extra texture and taste.
- This dish can be adapted for slow cooking: reduce broth by half, precook beef, and cook in Crock Pot on high 2–3 hours or low 4–5 hours before adding macaroni and cheese.
- Instant Pot option: use half broth, brown beef on sauté mode, add ingredients, pressure cook for 5 minutes, then stir in cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
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