One-Pot Cheesy Beef & Corn Macaroni Skillet

Description

One-Pot Cheesy Beef & Corn Macaroni Skillet is a quick, hearty, and budget-friendly dinner that brings together tender elbow macaroni, seasoned ground beef, sweet corn, and a rich tomato-based sauce in one pan. Finished with plenty of melted cheddar cheese, this comforting meal is packed with classic homemade flavors that everyone will enjoy. Since everything cooks in a single skillet, cleanup is minimal, making it an ideal recipe for busy weeknights or meal prepping. The combination of juicy beef, perfectly cooked pasta, and creamy melted cheese creates a satisfying dish that’s both filling and flavorful. Pair it with garlic bread, a crisp green salad, or steamed vegetables for a complete family dinner that’s sure to become a regular favorite.

Ingredients For the Beef Mixture

1 tablespoon olive oil
1 pound (450g) lean ground beef
1 small onion, finely diced
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce (optional)

For the Pasta

2 cups elbow macaroni, uncooked
1 can (14.5 oz) diced tomatoes
1 cup tomato sauce
2 tablespoons tomato paste
2½ cups beef broth
1 cup sweet corn (fresh, frozen, or canned)

For the Cheese

1½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley (optional)

Instructions

Heat the olive oil in a large deep skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon until browned. Drain any excess grease if needed.

Season the beef with salt, black pepper, paprika, Italian seasoning, and Worcestershire sauce. Stir well and cook for another minute to allow the spices to bloom.

Mix in the tomato paste and cook for 1 minute before adding the diced tomatoes, tomato sauce, beef broth, and sweet corn. Stir until everything is well combined.

Add the uncooked elbow macaroni and stir to ensure the pasta is fully submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 12–15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.

Reduce the heat to low and stir in half of the cheddar and mozzarella cheese until melted into the sauce. Sprinkle the remaining cheese over the top, cover the skillet again, and let it cook for another 2–3 minutes until the cheese is fully melted.

Remove from the heat and allow the skillet to rest for 5 minutes before serving. Garnish with chopped parsley if desired and serve warm.

Tips & Notes

Freshly shredded cheese melts smoother than pre-shredded cheese.
Add diced bell peppers, mushrooms, or peas for extra vegetables.
Use ground turkey or ground chicken for a lighter version.
For a spicy kick, stir in crushed red pepper flakes or diced jalapeños.
If the sauce thickens too much, add a splash of beef broth while reheating.
Leftovers can be refrigerated in an airtight container for up to 4 days.
Freeze cooled portions for up to 2 months and thaw overnight before reheating.

Q&A

Can I make this recipe ahead of time?
Yes. Prepare the skillet completely, let it cool, and refrigerate. Reheat gently on the stovetop or in the microwave before serving.

Can I substitute another pasta?
Absolutely. Small shells, rotini, penne, or cavatappi all work well. Adjust the cooking time if needed.

What cheese works best?
Sharp cheddar provides the richest flavor, while mozzarella adds a creamy, stretchy texture. Monterey Jack or Colby Jack are also great options.

Can I make this vegetarian?
Yes. Replace the ground beef with plant-based crumbles or cooked lentils and use vegetable broth instead of beef broth.

Servings & Nutrition

Servings: 6

Approximate Nutrition Per Serving:

Calories: 485
Protein: 28g
Carbohydrates: 38g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 690mg
Fiber: 4g
Sugar: 6g