American Skillet Beef and Macaroni

Instructions

1. 1

   Finely chop 150g yellow onion and mince 15g garlic. Measure out 500g ground beef, 400g crushed tomatoes, 400ml beef broth, 250g dry elbow macaroni, and 150g shredded cheddar. Set a large deep skillet or wide pot on the stove.

2. 2

   Heat 15ml olive oil in the deep skillet over medium heat for 1 minute. Add the chopped onion and garlic, stirring with a wooden spoon for 3 to 4 minutes until the onion is soft and translucent without burning.

3. 3

   Add 500g ground beef to the skillet. Turn heat to medium-high and cook for 5 to 6 minutes, breaking the meat into small pieces with your spoon, until browned with no remaining pink spots. Tilt and drain excess fat if too pooly.

4. 4

   Pour in 400g crushed tomatoes and 400ml beef broth into the skillet. Bring the mixture to a rapid boil over high heat, stirring well to scrape up any browned bits stuck to the bottom of the pan.

5. 5

   Stir in 250g dry elbow macaroni so it is submerged. Reduce heat to medium-low, cover with a lid, and simmer gently for 10 minutes. Stir halfway through so pasta does not stick; add a splash of water if it dries out too early.

6. 6

   Turn off the heat completely. Sprinkle 150g shredded cheddar cheese evenly over the top. Cover with the lid for 2 to 3 minutes until the cheese is fully melted, gooey, and bubbling. Fold the cheese into the warm pasta and serve hot in bowls.