Ingredients
– 1 pound ground beef
– 1 cup elbow macaroni
– 2 cups beef broth
– 1 cup milk
– 1 small onion, diced
– 1 green bell pepper, diced
– 2 cups shredded provolone or cheddar cheese
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Equipment Needed
– Large skillet or frying pan
– Measuring cups and spoons
– Wooden spoon or spatula
– Colander (for draining pasta)
– Cheese grater (if you’re shredding cheese yourself)
Step-by-Step Instructions
First, I start by heating a large skillet over medium heat and adding a splash of olive oil. Once it’s nice and hot, I throw in the diced onion and bell pepper. The aroma of the sautéing vegetables always makes my kitchen feel warm and inviting! After about 3-4 minutes, I add in the ground beef, breaking it apart with a wooden spoon. I cook it until it’s browned and no longer pink. Make sure to season it with salt, pepper, and garlic powder as it cooks. I love that hint of garlic—it really elevates the dish! (See the next page below to continue steps…)