Skillet macaroni and Beef ATK

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Serves 4
• TIME 30 minutes
• Why This Recipe Works
• Skillet Macaroni and Beef
• Gather Your Ingredients
• 1 ½ pounds 85 percent lean ground beef
• 1 large onion, chopped fine
• 1 red bell pepper, chopped fine
• 6 garlic cloves, thinly sliced
• 2 cups elbow macaroni
• 1 (29-ounce) can tomato sauce
• 2 cups low-sodium chicken broth
• 1 ½ teaspoons dried oregano
• Salt and pepper
• 1 cup shredded cheddar cheese

Instructions

1. We’re always looking for weeknight dinners that can be prepared in 30 minutes are less, but recipes like our Skillet Macaroni and Beef recipe—that can be cooked in as little time and all in one dish—are even better.
2. Elbow pasta (or any small, tubular pasta) cooked quickly and created a cohesive dish.
3. Serving our Skillet Macaroni and Beef with a dollop of sour cream made it even creamier.
4. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes.
5. Drain beef, leaving 2 tablespoons fat in skillet, and reserve.
6. Add onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
7. Add macaroni, tomato sauce, broth, oregano, and reserved beef to skillet and bring to boil.
8. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes.
9. Season with salt and pepper.
10. Sprinkle with cheese.
11. Serve.