Ingredients:
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Instructions:
- Cook the Macaroni:
- In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the sliced mushrooms and cook until they are tender and browned.
- Brown the Beef:
- Add the ground beef to the skillet with the vegetables.
- Cook until the beef is browned and fully cooked, breaking it apart with a spatula. Drain any excess fat.
- Create the Sauce:
- Pour in the beef broth and Worcestershire sauce, stirring to combine.
- Add the heavy cream and dried thyme, bringing the mixture to a simmer.
- Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Combine and Serve:
- Add the cooked macaroni to the skillet, stirring until the pasta is well coated with the creamy beef and mushroom sauce.
- Allow to heat through for a couple of minutes.
- Garnish and Enjoy:
- Serve hot, garnished with chopped fresh parsley.
- Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 4
- Indulge in this rich and comforting Creamy Beef and Mushroom Macaroni, perfect for a cozy dinner!