Description
This creamy Leek Beef Macaroni is a comforting and savory dish that brings together tender ground beef, delicate leeks, and pasta in a rich sauce made with heavy cream and beef broth. Ready in just 30 minutes, it’s a perfect weeknight meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Macaroni
- 10.5 ounces macaroni
Beef and Leek Mixture
- 14 ounces ground beef
- 1 leek, sliced
Sauce
- 1/2 cup heavy cream
- 1/2 cup beef broth
- Pinch of ground nutmeg
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8-10 minutes. Drain the pasta well and set aside.
- Brown the beef and sauté the leek: Heat a skillet over medium-high heat. Add ground beef and sliced leek. Cook, stirring occasionally, until the beef is thoroughly browned and the leeks have softened, about 6-8 minutes. Drain any excess fat from the skillet.
- Make the creamy sauce: Reduce the heat to medium. Pour in the heavy cream and beef broth, then add a pinch of ground nutmeg. Stir well to combine and let the mixture simmer gently for about 5 minutes to thicken slightly and meld the flavors.
- Combine pasta with sauce: Gently fold the cooked macaroni into the creamy beef and leek mixture. Toss carefully until the macaroni is evenly coated and heated through.
- Serve immediately: Spoon the creamy leek and beef macaroni onto plates and serve hot for a comforting meal.
Notes
- Leeks should be thoroughly cleaned to remove any grit before slicing.
- For a lighter dish, substitute heavy cream with half-and-half or a milk alternative, though sauce richness will be reduced.
- You can add grated Parmesan cheese on top for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.
