Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Yield: 5 Servings
Talk about a very hassle-free dish that you will surely love! Yes, you read it right. A One-Pot recipe that I am sure you are going to love. Enjoy!
3 ½ c shredded cheddar cheese, at room temperature
1 pound Ground Beef, 85% lean
Salt/Pepper, to taste
1 small yellow onion, diced
2 cloves garlic, minced
1 tbsp Worcestershire sauce
2 tbsp tomato paste
4 c beef broth
1 (16 ounces) box elbow macaroni, *uncooked*
¾ c sour cream, at room temp
½ c whole milk, at room temp
Chopped Parsley, to garnish
Step 1: Shred the cheese and let it sit at room temperature.
Step 2: Season with salt and pepper the ground beef.
Step 3: Place a large pot on the stove and turn the heat to medium.
Step 4: Add the ground beef and onions. Cook until brown and translucent.
Step 5: Discard any excess fat.
Step 6: Add the garlic and sauté for 1 minute or until aromatic.
Step 7: Add the tomato paste and Worcestershire sauce. Stir until well mixed.
Step 8: Add the uncooked macaroni and beef broth. Stir until well mixed, then allow the mixture to simmer.
Step 9: Cover the pot with a lid and let it sit for about 4 minutes.
Step 10: Remove the cover and give it a good stir.
Step 11: Turn the heat down to low.
Step 12: In a small mixing bowl, add 1/2 of the milk and sour cream. Stir until well blended.
Step 13: Add 2 1/2 cups of shredded cheese at a time and stir every addition.
Step 14: Add the rest of the cheese.
Step 15: Remove the lid and cook for 2 more minutes or until the cheese has melted completely.
Step 16: Sprinkle parsley on top.
Step 17: Serve and enjoy!
Calories: 811kcal | Carbohydrates: 36g | Protein: 44g | Fat: 53g | Saturated Fat: 28g | Cholesterol: 167mg | Sodium: 1390mg | Potassium: 671mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1145IU | Vitamin C: 4.1mg | Calcium: 683mg | Iron: 3.6m
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