One-Pot Spicy Beef Mac & Cheese

Ingredients

• 250 g Barilla Elbow Macaroni
• 200 g Ground beef (can be omitted for a vegetarian version)
• 1 tbsp Olive oil (for browning the beef)
• 2 Garlic (cloves, minced)
• 1 tsp Chili flakes (adjust to taste; skip for children)
• 0.5 tsp Mustard powder (can substitute with dijon mustard)
• 1 tsp Worcestershire sauce
• 500 ml Beef broth (or water)
• 250 ml Milk (full cream)
• 1.5 cup Cheddar cheese (shredded)
• Salt and black pepper (to taste)

Steps

1. 1

   Heat olive oil in a large pot or deep skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

2. 2

   Add the minced garlic, chili flakes, and mustard powder to the beef. Sauté for about 1 minute until the garlic is fragrant.

3. 3

   Stir in the Worcestershire sauce, then pour in the beef broth and milk. Bring the mixture to a gentle simmer.

4. 4

   Add the Barilla Elbow Macaroni directly into the pot. Stir well to ensure the pasta is submerged.

5. 5

   Cook the pasta in the liquid for about 8-10 minutes (or according to package instructions for al dente), stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed into a creamy sauce.

6. 6

   Turn off the heat. Stir in the shredded cheddar cheese until completely melted and the sauce is thick and glossy.

7. 7

   Season with salt and black pepper to taste. Serve immediately while hot.

Notes

If you prefer a milder version for children, omit the chili flakes. You can substitute the mustard powder with a teaspoon of Dijon mustard if needed. For a different flavor profile, try using smoked Gouda instead of Cheddar.

Nutrition per serving

• main
• pasta
• one-pot
• spicy
• beef
• comfort food
• quick meal
• dinner