Cheesy Beef Macaroni

Cheesy Beef Macaroni is a high-protein pasta recipe ready in 20 min. It makes 4 servings, each 950 kcal with 56 g protein. Beginner level, 17 ingredients.

Recipe by @sammymontgoms, adapted and measured by Cookpath.

  • 20 min12 min hands-on
  • Beginnerlevel
  • 950kcal a serving
  • 56 gprotein
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Cheesy Beef Macaroni

What is Cheesy Beef Macaroni

A from-scratch take on the boxed classic: beef mince, macaroni and tomatoes cooked in stock in one pan and finished with sharp cheddar.

More:High-protein beef recipesBeef recipes

How to make Cheesy Beef Macaroni

Tips from the cook

  • Turkey, chicken or plant-based mince work instead of beef; rotini, ditalini or small shells instead of macaroni.
  • Chicken or vegetable stock can replace the beef stock.
  • It can be frozen, but the pasta changes texture.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Creamy Radish Salad10 min · 70 kcal

Meal prep and storage

Keeps 3 days in the fridge. Reheat in a covered pan with a splash of beef stock.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Cheesy Beef Macaroni substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Macaroni1 option
  • Gluten-free pasta (corn/rice or corn-rice blend) 1:1 by weight; cook per packet, slightly al dente

    Soups (goes soft fast) and long simmers.

Beef stock3 options
  • Vegetable stock (check the label for celery) 1:1 by volume

    Less meaty; vegetable stock typically includes celery.

    Still contains celery.

  • Mushroom broth (a handful of dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume

    Earthy rather than beefy.

  • Miso in hot water (1-2 tsp white or yellow miso per 1 cup water) 1:1 by volume

    Added late, do not boil hard; miso may also carry gluten (not confirmed).

    Still contains soy.

From the cook: creator swaps the beef mince, not the stock: turkey, chicken or plant-based mince.

Shallot2 options
  • White onion, finely diced 1:1 by volume (use slightly less)

    Stronger; still allium.

  • Leek or chives 1:1 by volume

    Still allium.

Cheddar3 options
  • Mozzarella or Swiss 1:1 by weight

    Milder than cheddar.

    Still contains dairy.

  • Dairy-free cheddar-style shreds (a labelled dairy-free product) 1:1 by weight

    The page says dairy-free cheese will never taste or melt like real cheese; soy/nut content varies by brand.

    Still contains soy.

  • Nutritional yeast 2 tbsp per 50 g

    Does not melt.

Onion powder2 options
  • Garlic powder use about half as much
  • Leave out leave out (small background flavour)
Chilli powder2 options
  • Sweet paprika + pinch of cumin same volume

    No heat.

  • Smoked paprika (mild) 1:1

    Smoky, not hot.

Spring onions2 options
  • Chives 1:1 by volume, add at end

    Not cooked well.

  • Leek, thin use 1/2 as much (stronger)
Sour cream2 options
  • Plain Greek yogurt 1:1

    Curdles in hot sauce.

    Still contains dairy.

  • Unsweetened soy or coconut yogurt + squeeze of lemon 1:1

    Hot sauces (may split); coconut version tastes of coconut.

    Still contains soy.

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