Ingredients

  • 450 g ground beef
  • 2 cups elbow macaroni
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (400 g) diced tomatoes
  • 1 cup tomato sauce
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp chili flakes, optional
  • 1½ cups shredded cheddar cheese
  • ½ cup mozzarella cheese
  • 1 tbsp olive oil
  • ½ cup water or beef broth

👨‍🍳 Instructions

  1. Cook macaroni according to package directions until just tender. Drain and set aside.
  2. Heat olive oil in a large skillet or Dutch oven. Add onion and cook for 2–3 minutes.
  3. Add garlic and ground beef. Cook for 6–8 minutes, breaking the beef apart, until browned. Drain excess fat if needed.
  4. Stir in diced tomatoes, tomato sauce, tomato paste, paprika, Italian seasoning, salt, pepper and chili flakes.
  5. Add water or beef broth. Simmer for 8–10 minutes.
  6. Stir the cooked macaroni into the beef and tomato mixture.
  7. Sprinkle cheddar and mozzarella over the top. Cover and cook on low for 3–5 minutes, until the cheese melts.
  8. Serve hot and garnish with parsley if desired.

🔥 Oven option: Transfer to a baking dish, top with cheese and bake at 190°C/375°F for 10–15 minutes until bubbly and golden.