Cheesy Beefy Mac Bowl

There are two kinds of people: those who will make a five-course dinner for fun, and those who want dinner that tastes like comfort and takes less time than deciding what to watch. If you’re the latter, this Cheesy Beefy Mac Bowl will be your new best shortcut—no drama, only cheese and things that make sense together.

Why This Recipe Is Awesome

This thing works because it does not ask you to be a magician. Ground beef gives umami and texture, a quick roux + milk turns into a velvety cheese sauce, and macaroni soaks up all of it like it knows what’s good for dinner. The flavors are familiar and bold enough to disappear into a second helping without guilt. Also: fewer pans, easy cleanup, and the optional crunchy topping lets you pretend effort went into it.

Ingredients You’ll Need

• 1 lb (450 g) ground beef
• 12 oz (340 g) elbow macaroni or small pasta—no weird shapes unless you’re feeling adventurous
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups (480 ml) milk—whole milk gives creaminess; 2% works fine too
• 1 cup beef broth or stock (low-sodium is fine)
• 2 cups sharp cheddar, shredded—grate your own if you enjoy the sound of a box grater
• 2 oz cream cheese, optional for silkiness
• 1 tbsp tomato paste or 1/4 cup canned diced tomatoes, optional for brightness
• 1 tsp Worcestershire sauce
• 1/2 tsp mustard powder or 1 tsp Dijon mustard
• 1/2 tsp smoked paprika (or regular paprika)
• Salt and black pepper, to taste
• Optional crunchy topping: 1/2 cup breadcrumbs mixed with 1 tbsp melted butter and 1/4 cup extra cheddar
• Fresh parsley or chives for garnish, optional but classy

Step-by-Step Instructions

1. Step 1

   Bring a large pot of salted water to a boil and cook the macaroni 1 minute less than package directions so it finishes in the sauce. While the pasta cooks, brown the ground beef in a large skillet over medium-high heat until no longer pink, breaking it up as it goes; drain excess fat if there’s a puddle you don’t want to love you back.

   Add the chopped onion to the beef, cook until translucent (about 3–4 minutes), then stir in garlic and cook 30 seconds until fragrant. Toss in tomato paste (if using), Worcestershire, mustard powder and smoked paprika; cook one minute to bloom the flavors, then remove the skillet from heat briefly while you start the sauce.

   In the same skillet melt butter over medium heat, sprinkle in flour and whisk for about 1 minute to make a roux. Slowly whisk in milk and beef broth until smooth, bring to a gentle simmer and let thicken for 2–3 minutes; stir in shredded cheddar and cream cheese until silky. Season with salt and pepper—remember cheddar is salty, so taste before over-salting.

2. Step 2

   Drain the pasta and return it to the pot or add directly to the skillet with the cheese sauce and beef mixture; stir until everything is glossy and evenly coated. If the sauce is too thick, add a splash of milk; if it’s too thin, let it simmer a minute while stirring—it will cling to the pasta in glorious ways.

   For a bowl version: spoon into bowls and top with parsley. For a crunchy finish, transfer to a shallow baking dish, sprinkle the breadcrumb-cheddar mix, and broil 2–3 minutes until golden—watch it like a hawk. Serve hot with a peppery salad or a vinegary pickle on the side to cut through the richness.

Common Mistakes to Avoid

Overcooking the pasta so it becomes a mushy sponge is the cardinal sin here; undercook by a minute and let the sauce finish it. Skipping the roux or trying to melt cheese directly into boiling milk will give you grainy, separated cheese—slow and steady with the cheese and gentle heat wins. Also, don’t salt twice blindly: taste before adding extra salt because the cheddar and broth can already be doing most of the job.

Alternatives & Substitutions

No cheddar? Use a mix of Monterey Jack and a little Parmesan for sharpness. No ground beef? Swap in ground turkey or a can of drained lentils for a vegetarian-ish swap (add a splash of soy sauce or miso for depth). Short on time? Cook the pasta in the same skillet with the sauce—add extra broth and simmer until the pasta is done, stirring so it doesn’t stick. Hate milk? Use half-and-half or replace with a mix of milk and Greek yogurt stirred in off heat for tang and creaminess.

FAQ

Question 1?

Can I make this ahead? Yes. Assemble and cool completely, cover and refrigerate for up to 24 hours. Reheat on the stovetop with a splash of milk to loosen the sauce, or bake covered at 350°F (175°C) until heated through, uncovering to crisp the top if you want that breadcrumb finish.

Question 2?

Is this freezable? Absolutely. Portion into freezer-safe containers before baking or after cooling. Freeze up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the oven with a bit of added milk so it doesn’t dry out.

Question 3?

Can kids help with this? Totally. They can stir the cheese into the sauce off the heat, sprinkle breadcrumbs, or grate cheese. Keep them away from the stovetop for hot tasks, but small kitchen jobs make meals taste better and create fewer kitchen alibis for ordering takeout.

Final Thoughts

Make this when you want comfort without ceremony. It’s forgiving, fast, and has enough variations to keep it interesting week after week. Treat it like a template: master the basic proportions and feel free to experiment with spices, proteins, and crunchy toppings. Now go make something cheesy—your future self who’s washing one pot will thank you.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.