One-Skillet Cheesy Beef and Macaroni

By sharonwood13

Yield: 10-12 servings

Ingredients

• 2 pounds lean ground beef
• 1 tablespoon olive oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow pepper
• 1 cup diced carrot
• 1 cup chopped onion
• 3-4 cloves chopped garlic
• 2 teaspoons dried basil
• 3 teaspoons dried oregano
• Optional: 2 to 3 teaspoons cayenne pepper or chili powder
• 2 teaspoons smoked paprika
• 1 tablespoon Worcestershire sauce
• 2 cans (28 oz. each) crushed tomatoes in juice
• 2 cups water
• 3/4 pound dried elbow macaroni
• 2 cups grated cheddar cheese, mozzarella or a cheese blend such as Mexican or Italian blend

Preparation

Step 1

Cook ground beef in a deep, 12-inch skillet over medium-high heat until browned thoroughly. Transfer the beef to a strainer and drain off any excess fat. Set aside.
Wipe out the skillet and add the oil, returning skillet to medium-high heat. Add peppers, carrots, onion and garlic. Cook about 5 minutes, stirring occasionally.
Add the beef back to the skillet with the basil, oregano, cayenne or chili powder (if used), smoked paprika, Worcestershire sauce and tomatoes.
Stir in 2 cups water. Let it come to a simmer.
Add macaroni and stir to combine. Cover and reduce heat to medium. Cook, stirring occasionally for about 10 minutes, or until macaroni is tender and most of the liquid is absorbed. Season as needed with salt and black pepper.
Sprinkle cheese evenly over the skillet and cook until the cheese is melted, about 1 minute.
If you prefer the cheese to be browned and bubble, place under the broiler instead.