30-Minute Sloppy Joe Mac and Cheese (One-Skillet)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
7 servings
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Calories
390 kcal
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Course
Main Course
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Cuisine
American
30-Minute Sloppy Joe Mac and Cheese (One-Skillet)
Description
30-Minute Sloppy Joe Mac and Cheese blends savory ground beef and vegetables with a sloppy joe seasoning and tomato base, providing a rich, tangy flavor. The elbow noodles cook directly in the seasoned broth and tomato mixture, absorbing those flavors. The addition of cream cheese and cheddar jack cheese creates a creamy sauce that coats the noodles and meat, resulting in a creamy, cheesy texture with the familiar sloppy joe taste. Simmering until most broth evaporates balances moisture without sogginess.
This all-in-one skillet dish serves well as a filling weeknight meal. It combines elements of sloppy joes and macaroni and cheese in a straightforward approach that reduces cleanup and time in the kitchen.
For best results, ensure the pasta is tender but not overcooked, and that a bit of liquid remains before adding the cheeses to achieve a smooth sauce. Leftovers can be refrigerated and reheated gently with added moisture to maintain creamy texture. The recipe offers options to make it dairy-free or gluten-free by substituting appropriate products.
Ingredients
- 1 lb. ground beef I used 96/4, lean
- 1/2 onion medium, diced, 120g
- 1 green bell pepper diced, 120g
- 1 diced tomatoes drained, 10 oz. can
- 1 tomato paste 8 oz. can
- 1 sloppy joe seasoning mix I used McCormick, 1.3 oz. packet
- 8 oz. elbow noodles dry
- 3 cups chicken broth or water, or beef broth
- 8 oz. cream cheese low fat, cubed
- 1 cup cheddar jack cheese shredded, 112g
Instructions
- Spray a large skillet with cooking spray and set to medium heat. Add the beef and cook, crumbling as you go for 3-4 minutes or until mostly browned. Then add the diced onions and peppers and cook for 3-4 minutes or until tender.
- Add the sloppy joe seasoning, diced tomatoes, tomato paste and broth. Allow liquid to boil then stir in the pasta and reduce heat to medium-low. Simmer uncovered for 10–12 minutes or until the pasta is tender. Stir occasionally to keep the pasta from sticking to the bottom of the pan. Simmer until most (but not all) of the liquid has evaporated.
- Stir in the cream cheese and shredded cheese and until creamy and melted.
- Serve with freshly cracked black pepper, red pepper flakes, more cheese if desired and enjoy!
Notes
- Simmer the pasta until most liquid is gone but some remains to help create a creamy cheese sauce.
- If the cheese mixture isn’t smooth, add a small amount of liquid to loosen and blend it.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat covered with a damp paper towel in short intervals, stirring often to retain moisture and prevent drying out.
- To make dairy-free, substitute dairy-free cream cheese and shredded cheddar cheese.
- Use gluten-free pasta to adapt this recipe for gluten-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1.5 cups (300g) | |
| Calories | 390kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 6.9g | 35% |
| Fiber | 3.2g | 13% |
| Sugar | 11.3g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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