Homemade Macaroni and Beef with Cheese | CookOS

Macaroni and Beef with Cheese

Name: Homemade Macaroni and Beef with Cheese
Prep time: 10 min
Cook time: 2 h 50 min
Total time: 3 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 8 oz large elbow macaroni; 2 tbsp tomato paste; 1 tsp dried mustard powder or 2 tsp yellow mustard; ½ tsp onion powder; ½ tsp dried oregano; ¼ cup sour cream; 1 cup shredded cheddar cheese; 1 tsp salt; ¼ tsp ground black pepper

This homemade macaroni and beef combines tender elbow pasta with seasoned ground beef and a rich, tangy cheese sauce made with sour cream and cheddar—a budget-friendly weeknight dinner that rivals boxed mixes.

🌍American 🏷️Hamburger helper 🏷️Family-friendly 🏷️10 ingredients or less 🏷️10 min prep Beef

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🏷️

🏷️Slow cook

Total

Servings

Difficulty

Hard

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb ground beef
8 oz large elbow macaroni
2 tbsp tomato paste
1 tsp dried mustard powder or 2 tsp yellow mustard
½ tsp onion powder
½ tsp dried oregano
¼ cup sour cream
1 cup shredded cheddar cheese
1 tsp salt
¼ tsp ground black pepper

10 Ingredients

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Instructions

1
Place ground beef in a Suvie pan. Sprinkle 1 tsp salt and ¼ tsp ground black pepper over the beef and stir gently to incorporate. Cook using Bottom Zone: Slow Cook on High for 1 hour
2
Place macaroni in a Suvie starch strainer set within the Suvie starch pot (green handles). Place pot in the Suvie Starch Cooker. Cook using Pasta setting for 10 minutes
3
While the meat cooks, stir tomato paste, mustard powder, onion powder, and oregano together in a small bowl
4
After the cook, drain oil from beef and stir in the tomato paste mixture. Broil for 10 minutes, stirring halfway through cooking
5
Remove starch pan from Suvie, reserving hot water from the bottom of the starch pot
6
Transfer macaroni to a large bowl with ½ cup starch water. Add the beef, sour cream, and cheddar cheese, stirring to incorporate
7
Add additional water as necessary to reach desired consistency. Divide between bowls and serve

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Tips & Notes

Pro tips

Cook ground beef until fully browned and crumbled before adding pasta to ensure even flavor distribution and prevent clumping.
Add sour cream and cheese off heat and stir constantly to prevent the sauce from breaking or becoming grainy.
Taste and adjust salt and pepper last—the cheese adds saltiness, so go easy initially.
Reserve 1 cup of pasta cooking water before draining; add it 2 tablespoons at a time if the final dish is too thick.

Substitutions

Ground beef → ground turkey or Italian sausage (note: adjust browning time slightly)
Cheddar cheese → Colby, Monterey Jack, or a mild American cheese (note: avoid sharp varieties for best texture)
Dried oregano → Italian seasoning or dried basil (note: use same quantity)
Yellow mustard → spicy brown mustard or Dijon (note: reduce to 1.5 tsp Dijon to avoid overpowering)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat with 2–3 tablespoons of milk to restore creamy texture.

Common Questions

Can I make this ahead of time?

Yes. Prepare through cooking the pasta and beef, then store in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore sauce consistency.