Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 4 cloves garlic, minced
- 1 pound lean ground beef
- 28 ounce can crushed tomatoes
- 14.5 ounce can petite diced tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 12 ounces elbow macaroni pasta, uncooked
- 2 ½ cups water
- 1 ½ cups (6 ounces) shredded cheddar cheese
Instructions
- Heat olive oil in a large heavy skillet over medium heat.
- Add the diced onion and cook for 2-3 minutes until it starts to soften.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Increase the heat to medium-high and add the ground beef, cooking until browned and crumbled.
- Drain off excess grease as needed.
- Incorporate the crushed tomatoes, diced tomatoes, Italian seasoning, garlic powder, salt, and black pepper.
- Add the uncooked elbow macaroni and water, bringing the mixture to a simmer.
- Cover and cook for 13-15 minutes, stirring occasionally until the pasta is just tender.
- Remove from heat and stir in 1 cup of shredded cheddar cheese.
- Sprinkle the remaining cheddar cheese on top, cover, and let it melt before serving.
Notes
Feel free to add your favorite vegetables or spices to enhance the flavor.
For a spicier version, consider adding red pepper flakes or chopped jalapeños.
This dish can be easily doubled if you’re feeding a larger crowd.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.