Ingredients
• 1 tbsp olive oil
• 1 lb (450g) ground beef (or plant-based crumbles)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups peeled and diced potatoes (about 2 medium)
• 2 cups water or low-sodium broth
• 1 cup uncooked elbow macaroni (or any small pasta)
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded cheddar cheese (divided)
• Optional: ¼ cup milk or sour cream (for creaminess)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch or 2-quart baking dish.
- In a large skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in diced potatoes, water (or broth), uncooked macaroni, paprika, salt, and pepper. Mix well.
- Pour mixture into the baking dish. Cover tightly with foil.
- Bake 50–60 minutes, until potatoes and pasta are tender and liquid is absorbed.
- Remove foil. Stir in ¾ cup cheddar and milk/sour cream (if using). Top with remaining ¼ cup cheddar.
- Bake uncovered 5–10 more minutes, until cheese is melted and golden.
- Let rest 5 minutes before serving—creamy, hearty, and deeply satisfying!
✨ Great for feeding a crowd on a budget!
💡 Make ahead: Assemble unbaked casserole, cover, and refrigerate up to 24 hours. Bake when ready (+10 mins).
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 60 mins , Total Time : 1 hr 15 mins , Servings : 6 , Calories : 320 per serving , Net Carbs: 28g , Fats: 16g , Protein: 18g