Directions
- In a large skillet with a lid, cook the ground beef over medium-high heat until browned. Remove beef from the pan and reserve 2 tablespoons of grease.
- Add the diced onion and bell pepper to the skillet and cook for about 5 minutes until softened. Add minced garlic and cook until fragrant, about 30 seconds.
- Sprinkle in the flour and stir constantly for 1 minute to cook out the raw taste.
- Slowly pour in the beef broth, stirring frequently, and bring to a boil.
- Add the tomato sauce, oregano, basil, garlic powder, onion powder, salt, pepper, and uncooked pasta. Stir to combine. Cover with a lid and cook until the pasta is tender, about 12–15 minutes, adding more beef broth if needed.
- Reduce heat to low. Stir in the heavy cream, shredded cheddar, and Velveeta cubes until melted and creamy.
- Return the cooked ground beef to the skillet and stir to combine. Allow to cook for an additional 2 minutes to heat through.
- Serve hot, garnished with extra cheese or fresh herbs if desired.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4–6
Difficulty: Easy
Variations & Substitutions
- Swap ground beef for ground turkey or chicken for a leaner option.
- Use different pasta shapes like penne, rotini, or macaroni.
- Add vegetables such as mushrooms, spinach, or zucchini for extra nutrition.
- Substitute cheddar and Velveeta with mozzarella or Monterey Jack for a different cheesy flavor.
Serving Suggestions
The most important part is just ahead — click NEXT »»
