Ingredients
Scale
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups elbow macaroni
- 3 cups milk
- 1 cup beef broth
- 2 cups shredded cheddar cheese
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon cracked black pepper
- 1 teaspoon paprika
- Salt to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and the kitchen is filled with that delicious aroma, about 3-4 minutes.
- Add the ground beef to the pot, cooking until browned and no longer pink. This is the time to add a pinch of salt to enhance the flavors.
- Stir in the elbow macaroni, milk, and beef broth. Bring to a gentle boil, then reduce the heat to a simmer. Let it cook, stirring occasionally, for about 10-12 minutes or until the pasta is al dente.
- While the pasta cooks, mix together the honey, soy sauce, and cracked black pepper in a small bowl to create the glaze.
- Once the pasta is ready, stir in the shredded cheddar cheese until melted and creamy. This is where the magic happens, much like my mom’s tomato can transformations.
- Pour the honey pepper glaze over the beef and pasta mixture, stirring gently to combine all the flavors.
- Sprinkle with paprika for an extra kick and garnish with fresh parsley if desired. Serve hot, straight from the pot, because we all know the best meals are shared immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Honey Pepper Beef Mac and Cheese, recipe, cooking, food
