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A serving spoon lifts a portion of cheesy minced beef mac n cheese and herbs from a blue casserole dish, with slices of bread in the background.
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4.84 from 6 votes

Ground Beef Mac 'n' Cheese Recipe

This is similar to a Bolognese-style Mac’ n’ cheese. A bit more on the tomatoey side – rather than the creamy-cheeseness of a regular mac ‘n’ cheese. However, there’s still a nice hefty amount of cheese in there, so we’re not missing out!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: 30 Minute Meals, One Pan, one pan pasta, One Pot Recipes, Quick and Easy
Servings: 4
Author Nicky Corbishley

Ingredients

  • 1 onion peeled and roughly chopped
  • 1 stick of celery roughly chopped
  • 1 carrot peeled and roughly chopped
  • 3 cloves garlic peeled
  • 2 tablespoons olive oil
  • 500 g (1.1lbs) minced beef (ground beef)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato puree (tomato paste)
  • 300 g (10.5 oz) macaroni pasta
  • 1 teaspoon dried oregano
  • ½ tablespoon Worcestershire sauce
  • 800 g finely chopped tomatoes 2 x 400g (14 oz) tins
  • 360 ml (1 ½ cups) beef stock
  • 120 ml (1/2 cup) full-fat milk
  • 200 g (2 packed cups) mixed grated cheese

To serve

  • 2 tablespoons finely chopped fresh parsley
  • Black pepper

Instructions

  • Place the onion, celery, carrot and garlic in a food processor and pulse until finely chopped.
    1 onion, 1 stick of celery, 1 carrot, 3 cloves garlic
  • Heat the oil in a large frying pan (skillet) over a high heat.
    2 tablespoons olive oil
  • Add the vegetable mix, minced beef, salt and pepper to the pan and fry for 5 minutes, stirring often, until the beef is lightly browned.
    500 g (1.1lbs) minced beef (ground beef), ½ teaspoon salt, ½ teaspoon black pepper
  • Stir in the tomato puree, then add the macaroni, oregano, Worcestershire sauce, tinned tomatoes, beef stock and milk.
    2 tablespoons tomato puree (tomato paste), 300 g (10.5 oz) macaroni pasta, 1 teaspoon dried oregano, ½ tablespoon Worcestershire sauce, 800 g finely chopped tomatoes, 360 ml (1 ½ cups) beef stock, 120 ml (1/2 cup) full-fat milk
  • Stir together and bring to the boil, then place a lid on and simmer gently for 12-14 minutes, stirring occasionally, until the macaroni is tender.
  • Remove the lid and stir in half the cheese.
    200 g (2 packed cups) mixed grated cheese
  • Sprinkle the remaining cheese on top, place a lid on and cook for a further minute until the cheese melts.
  • Remove the lid, sprinkle on the fresh parsley and a little black pepper and serve.
    Black pepper, 2 tablespoons finely chopped fresh parsley

Video

Notes

Tip: If you want to crisp up the cheese, place the pan under the grill (broiler) for 4-5 minutes, until golden and bubbly. Make sure your pan is suitable for using under the grill.

Nutrition

Calories: 895kcal | Carbohydrates: 74g | Protein: 58g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 54mg | Sodium: 1388mg | Fiber: 6g | Sugar: 12g

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