American Skillet Beef and Macaroni

Instructions

1. 1

   Heat a deep skillet over medium-high heat. Add 500g ground beef and cook for 6 minutes, breaking it up with a spoon until browned and no longer pink. Drain excess fat if needed.

2. 2

   Turn heat to medium. Add 150g chopped yellow onion and 15g minced garlic to the beef. Sauté for 4 minutes until the onion is soft and translucent.

3. 3

   Pour in 400g crushed tomatoes and 400ml beef broth. Bring the mixture to a rapid boil over high heat, stirring occasionally to mix everything.

4. 4

   Stir in 250g dry elbow macaroni. Reduce heat to medium-low, cover with a lid, and simmer gently for 10 minutes until the pasta is tender and most liquid is absorbed.

5. 5

   Turn off the heat. Sprinkle 150g shredded cheddar cheese over the top and put the lid back on for 3 minutes until the cheese is completely melted and gooey.

6. 6

   Stir gently to fold the melted cheese into the beef and pasta mixture. Serve hot in bowls right away.