Ingredients
Scale
- 1 28 oz can of crushed tomatoes
- 1 lb ground beef
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Salt as needed
- 2 tablespoons minced garlic
- 1 lb of macaroni noodles
- Pepper as needed
- 2 tablespoons Italian herbs
- 3 cups of beef broth
- 1.5 cups of shredded cheddar cheese
Instructions
- Cook the ground beef in a big pot on medium heat, breaking it up as it cooks. Drain any excess grease if necessary.
- Add the minced garlic, salt, pepper, onion powder, garlic powder, and Italian herbs to the pot.
- Pour in the beef broth and the can of crushed tomatoes.
- Bring the mixture to a light boil, then add the macaroni noodles. Stir occasionally while they cook for about 10–15 minutes. Add extra broth if the noodles start to dry out.
- Once the macaroni is cooked, stir in the shredded cheddar cheese and adjust seasonings to taste.
- Serve hot in plates or bowls and enjoy!
Notes
To store leftovers, let the dish cool completely and place it in an airtight container. It will keep well for about 3 to 4 days in the fridge or up to 2 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg