Skillet Cheesy Tomato
Beef Macaroni

Rich, savory meat sauce tossed with tender macaroni and melted under a thick, bubbly blanket of mozzarella, all cooked in a single cast-iron skillet.

Ingredients

• 250 g dry macaroni
• 1 tbsp cooking oil
• 1 medium onion, diced
• 300 g minced beef
• 150 g cherry tomatoes, chopped
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 150 g mozzarella cheese, shredded
• to garnish fresh parsley, chopped
• to taste salt and black pepper

Instructions

1. 1Boil the macaroni

   

   Start by bringing a pot of salted water to a rolling boil. Carefully pour in the dry macaroni and stir gently to prevent sticking. Boil for about 5 minutes or until the pasta is tender yet firm to the bite. Once cooked, strain the macaroni and set it aside.

   Tip: Always ensure the water is boiling rapidly before adding the macaroni to prevent mushiness.
2. 2Sauté the onions

   

   Heat a cast-iron skillet over medium heat and add a splash of cooking oil. Add the diced onions and sauté them, stirring frequently. Cook until the onions soften, become translucent, and release their sweet aroma.

   Tip: Keep the heat at medium to sweat the onions slowly without burning them, which builds a sweet flavor base.
3. 3Add the minced beef

   

   Once the onions are soft and fragrant, place a generous portion of raw minced beef directly into the skillet over the onions. Let it sear for a moment before beginning to break it apart with a wooden spoon.

   Tip: Allowing the meat to sit undisturbed for a minute before stirring helps develop a savory browned crust.
4. 4Brown the meat

   

   Break up the minced beef into smaller crumbles as it cooks. Continuously stir-fry the meat with the onions until the beef is completely browned and no pink remains. This step is crucial for developing deep, savory flavors.

   Tip: Drain off any excess fat from the pan if necessary before adding the next ingredients to keep the sauce from becoming too greasy.
5. 5Spice and season

   

   Incorporate the chopped cherry tomatoes into the browned beef mixture. Add a spoonful of smoked paprika and tomato paste to the skillet. Stir everything together so the spices coat the meat and the tomatoes begin to soften.

   Tip: Cooking the tomato paste and paprika for a minute or two before adding liquids helps cook off the raw tomato flavor and bloom the spices.
6. 6Simmer the meat sauce

   

   Allow the mixture to cook down until the tomatoes release their juices and break down into a thick, vibrant red meat sauce. Let it simmer gently so the flavors meld together beautifully.

   Tip: If the sauce looks too thick or dry, you can add a splash of the reserved pasta water to reach your desired consistency.
7. 7Add the macaroni

   

   Once the tomatoes have released their juices and the meat sauce has thickened, gently fold in the pre-boiled macaroni. Make sure to scrape all the noodles from the plate into the pan.

   Tip: Adding the pasta right after the tomatoes break down ensures the noodles absorb the rich flavors of the sauce without getting mushy.
8. 8Mix the pasta and sauce

   

   Stir the macaroni and meat sauce together thoroughly. Continue tossing until every noodle is evenly coated in the rich, savory tomato mixture.

   Tip: If the sauce feels slightly too thick at this stage, you can add a tablespoon or two of reserved pasta water to loosen it up.
9. 9Add the mozzarella

   

   Generously sprinkle shredded mozzarella cheese evenly over the top of the combined pasta and meat sauce. Make sure to cover the entire surface for a perfectly cheesy crust.

   Tip: Freshly grated mozzarella melts much better than pre-shredded bagged cheese, which often contains anti-caking agents.
10. 10Add reserved pasta water

    

    Carefully pour a small splash of reserved pasta water around the edges of the pan. This liquid will create steam, which helps melt the cheese evenly without burning the bottom of the pasta.

    Tip: You only need a small amount of liquid—just enough to generate steam when the pan is covered.
11. 11Cover and Melt the Cheese

    

    Once the water is added, carefully cover the skillet with a conical paper lid or a standard fitting pot lid. Reduce the heat to low and let it simmer for about 5 minutes. The trapped steam will completely melt the mozzarella into a perfect, bubbly blanket.

    Tip: The small splash of pasta water creates the steam needed to melt the cheese quickly without burning the bottom of the sauce. If you dont have a conical parchment lid, any standard fitting pot lid will work perfectly.
12. 12Garnish and serve

    

    Once the cheese is completely melted and bubbly, remove the lid. Garnish the dish with freshly chopped parsley, a pinch of salt, and a dash of black pepper before serving hot.

    Tip: Adding the fresh parsley at the very end preserves its bright color and delicate, herbaceous flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions