Description
This creamy beef and mushroom macaroni is a hearty and comforting pasta dish combining tender ground beef, savory mushrooms, and a rich, cheesy cream sauce. Perfect for busy weeknights or cozy family dinners, it features pantry staples and comes together quickly for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 cups shredded cheddar cheese
- 12 ounces elbow macaroni, cooked and drained
Garnish
- Fresh parsley, chopped
Instructions
- Prepare aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds, releasing their flavors.
- Cook the beef: Add ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks evenly. Drain any excess fat from the pan if necessary to avoid greasiness.
- Sauté mushrooms: Add the sliced mushrooms to the browned beef and sauté for 5 to 6 minutes until the mushrooms are tender and have released their moisture.
- Make roux: Sprinkle the all-purpose flour evenly over the beef and mushroom mixture. Stir well to coat and cook for 1 minute to eliminate the raw flour taste, helping to thicken the sauce later.
- Add liquids and season: Gradually whisk in the beef broth, followed by the whole milk and heavy cream to create a creamy base. Stir in Worcestershire sauce, salt, black pepper, and dried thyme, combining all flavors.
- Simmer sauce: Bring the mixture to a gentle simmer and cook for 5 to 7 minutes until the sauce has thickened slightly, allowing flavors to meld and the sauce to develop a rich texture.
- Add cheese and pasta: Reduce heat to low. Stir in shredded cheddar cheese until fully melted and smooth. Fold in the cooked and drained elbow macaroni, mixing until evenly coated with the creamy sauce.
- Heat through and serve: Let the dish simmer gently for 2 to 3 minutes to heat everything through. Serve warm, garnished with chopped fresh parsley if desired, for a fresh finishing touch.
Notes
- For a lighter version, substitute ground turkey or chicken instead of beef.
- Try swapping cheddar cheese for mozzarella or Monterey Jack for different flavor profiles.
- Add a pinch of red pepper flakes to introduce a subtle spicy kick.
