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Skillet Macaroni and Beef

Source of Recipe


America's Test Kitchen: "Fast and Fresh"



List of Ingredients



• 1½ pounds 85% lean ground beef
  
• 1 large onion, chopped fine
  
• 1 red bell pepper, seeded and chopped fine
  
• 6 cloves garlic, minced
  
• 2 cups elbow macaroni
  
• 1 (29-ounce) can tomato sauce
  
• 2 cups low-sodium chicken broth
  
• 1½ tsp dried oregano
  
• Salt and pepper
  
• 1 cup shredded Cheddar cheese
  






Instructions



1. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 tablespoons fat in skillet, and reserve. Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
   
   
2. Add macaroni, tomato sauce, broth, oregano and reserved beef to skillet, and bring to boil. Cover, reduce heat to low and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Season with salt and pepper. Sprinkle with cheese. Serve with hot sauce and sour cream if desired.
   
   Serves 4