Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings
This dish will surely satisfy all of your cravings for creamy and meaty food! Try this recipe now. Enjoy!
1-lb large elbow macaroni
1-lb lean ground beef
2 tablespoons butter
1 small yellow onion diced
1 small green bell pepper diced
8 oz brown mushrooms minced
2 tbsp ketchup
1 tbsp Worcestershire sauce
1/2 tsp Kosher salt
1/2 tsp fresh ground black pepper
1 tbsp cornstarch
2 c beef broth
8 oz Provolone Cheese Slices chopped
1/4 c mozzarella cheese shredded
Step 1: Refer to the directions provided on the package of the elbow macaroni on how to cook it.
Step 2: Place a large cast-iron skillet on the stove and turn the heat to medium.
Step 3: Add the ground beef and cook until crumbly and brown.
Step 4: Remove the beef from the skillet.
Step 5: In the same skillet, add butter and allow it to melt.
Step 6: Add the onions, mushrooms, and bell peppers. Sauté until translucent and brown.
Step 7: Put the beef back to the skillet and stir until well combined.
Step 8: In a small mixing bowl, add the cornstarch and beef broth. Whisk until well mixed.
Step 9: Pour the mixture into the skillet together with the Worcestershire sauce, ketchup, salt, and pepper. Stir until well combined.
Step 10: Cook everything for 5 minutes or until the sauce becomes thick.
Step 11: Add the drained pasta and toss until well combined.
Step 12: Remove the skillet from the heat and add a generous amount of provolone cheese on top.
Step 13: Sprinkle mozzarella cheese over each serving. Enjoy!
Yield: 8 servings
Amount per serving: 452 calories | Calories: 452g | Carbohydrates: 49g | Protein: 29g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 762mg | Potassium: 596mg | Fiber: 3g | Sugar: 4g | Vitamin A: 435g | Vitamin C: 13.4g | Calcium: 265g | Iron: 2.6g
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