Ingredients
Scale
For the Pasta
- 8 ounces elbow macaroni (or any preferred pasta)
- 1 tablespoon olive oil
For the Beef and Mushroom Mixture
- 1 pound ground beef
- 8 ounces mushrooms, sliced (such as button or cremini)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper, to taste
For the Creamy Sauce
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese (or a cheese blend)
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta
- Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and drizzle with olive oil to prevent sticking. Set aside.
- Prepare the Beef and Mushroom Mixture
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles with a spatula. Remove excess grease if needed.
- Add the sliced mushrooms, chopped onion, and minced garlic to the skillet. Sauté until the mushrooms are tender and the onions are translucent.
- Stir in the dried thyme, and season with salt and pepper to taste.
- Make the Creamy Sauce
- Pour the beef broth into the skillet with the beef and mushroom mixture, followed by the heavy cream and Worcestershire sauce. Stir well to combine.
- If you prefer a thicker sauce, dissolve 1 tablespoon of cornstarch in a small amount of cold water, then stir it into the sauce.
- Reduce heat to low, add the shredded cheese, and stir until melted and creamy.
- Combine and Serve
- Add the cooked pasta to the skillet, stirring to combine everything evenly. Simmer for 2–3 minutes, allowing the flavors to meld.
- Serve immediately, garnished with fresh chopped parsley.
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 4–5 servings