Ingredients:

  • 8 oz elbow macaroni or pasta of choice
  • 1 tsp salt for pasta water
  • 1 lb ground beef preferably lean
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes, undrained
  • 1 cup beef broth
  • 1 tbsp Italian seasoning
  • ½ tsp black pepper
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup heavy cream optional

Instructions:

  1. Boil water in a large pot. Add salt and pasta; cook until just al dente according to package directions. Drain and set aside.
  2. In a large skillet over medium heat, add ground beef. Sauté until browned and fully cooked, about 5-7 minutes. Drain excess fat, if necessary.
  3. Stir in diced onion; sauté until translucent, about 3-4 minutes. Add minced garlic; cook for an additional 1 minute until fragrant.
  4. Add the can of diced tomatoes (with juice), beef broth, Italian seasoning, and black pepper. Bring to a simmer.
  5. Stir in the cooked pasta and heavy cream (if using). Add shredded mozzarella and cheddar cheese, mixing until well combined and cheese melts.
  6. Cook for an additional 3-5 minutes on low heat until warmed through. Remove from heat and serve immediately.