Ingredients
8 oz elbow macaroni
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 cup beef broth
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
Salt and pepper to taste
Instructions
Preheat the oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions; drain and set aside.
In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.
Stir in the diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer.
Add the cooked macaroni to the skillet and mix well.
Transfer the mixture to a greased baking dish. Top with shredded cheddar and mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Let it cool for a few minutes before serving.
Notes
