Tender Ranch Beef & Cheddar Macaroni Melt
Transform a classic comfort dish into a gourmet experience with this Tender Ranch Beef & Cheddar Macaroni Melt that satisfies cravings and elevates your dinner game.
Ingredients
Main Ingredients
- 1 lb ground beef substitutes: ground turkey or plant-based meat for a healthier twist
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese consider sharp white cheddar for added flavor or a vegan cheese alternative
- 1 cup beef broth substitutes: vegetable broth for a plant-based variant
- 1 cup milk dairy-free alternatives like almond or oat milk work well
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tsp paprika optional for a smoky flavor
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil and add the elbow macaroni. Cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
Sautéing the Aromatics
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
Cooking the Beef
- Add the ground beef to the skillet with the onions and garlic. Cook until browned (about 6-8 minutes). Drain any excess fat if necessary. Stir in the Worcestershire sauce, salt, pepper, and paprika.
Combining Ingredients
- In the skillet with the beef, pour in the beef broth and milk. Stir in the cooked macaroni and half of the cheddar cheese, mixing well.
Baking
- Preheat your oven to 350°F (175°C). Transfer the macaroni mixture to a greased baking dish. Top with the remaining cheddar cheese. Bake for 25-30 minutes until the cheese is bubbly and golden.
Notes
Serve your Tender Ranch Beef & Cheddar Macaroni Melt with a side of mixed green salad drizzled with vinaigrette, and crusty garlic bread. Consider adding steamed broccoli or spinach for added nutrients. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.