Veg Macaroni
This single-serving veg macaroni is a hearty and satisfying meal perfect for a solo dinner. It combines tender ground beef, creamy cheese sauce, and al dente macaroni for a comforting dish that's quick to prepare and easy to clean up.
Ingredients
- 1/4 cup elbow macaroni
- 1/2 cup vegetable (as your choice)
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1 tablespoon tomato paste
- 1/4 tablespoon garlic powder
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- In a small saucepan, bring water to a boil, add 1 pinch salt and 1 teaspoon oil and boil the macaroni. Drain and set aside.
- In the same saucepan, cook the ground beefvegetable over medium heat until browned and cooked through, breaking it apart with a spoon as it cooks.
- Once the vegetable is cooked, add the cooked macaroni back into the saucepan with the beefvegetable.
- Add milk, tomato paste, garlic powder, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low and let the mixture simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the shredded cheddar cheese until melted and well combined.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley if desired.
Note
- Feel free to adjust the seasonings and cheese to suit your taste preferences. You can also add in diced vegetables like bell peppers or onions for extra flavor and nutrition.
Veg macaroni, Elbow pasta, Mixed vegetables, Fresh veggies, Bell peppers