“One of the first meals I learned to make when I was a teenager. I would add a few herbs and spices, and I would feel like a chef. It’s a timeless classic that everyone loves, and I still make it very often.” -- Marilyn

🖨️ Print the recipe

Why This Mac and Meat is Perfect for Weeknights

On nights when time is short and everyone is hungry, there's nothing better than a simple, comforting, and quick-to-prepare dish. This meaty macaroni is an ideal solution, combining the richness of homemade tomato sauce with the simplicity of accessible ingredients. Its authentic taste will please children and adults alike.

---

An economical and practical dish

With frequent ground beef specials, this macaroni is as easy on the wallet as it is satisfying to the stomach. It comes together in no time, using basic ingredients you probably already have in your kitchen. Perfect for beginners in the kitchen or for nights when you don't want to complicate things.

---

A recipe that is easy to share

This meat macaroni is also an excellent choice for sharing a convivial meal with family or friends. Its simplicity and generosity make it easily adaptable to any occasion, from a weeknight meal to a reheated lunch. You can even prepare it in large quantities to freeze individual portions, ideal for busy days.

Summary
🔍 Information	Details
⏱️ Preparation time	15 minutes
🍳 Cooking time	30 minutes
⏲️ Total time	45 minutes
🔧 Difficulty level	Easy
🍽️ Servings	4

Ingredients
2 cups macaroni (or other short pasta) 450g minced meat (beef, pork or turkey) 1 medium onion, finely chopped 1 red or green bell pepper, diced (optional) 1 can (796 ml) diced or crushed tomatoes 1 tbsp. BBQ spices with black garlic or herbes de Provence with garlic flower 1 cup shredded cheese (cheddar, mozzarella, or a blend) 1 tbsp oil Salt and pepper, to taste

Instructions

Cook the pasta: Cook the macaroni in a large pot of boiling salted water according to the package instructions. Drain and set aside. Prepare the meat: Heat the oil over medium heat in a large skillet. Sauté the onion until translucent. Cook the meat: Add the ground meat and cook, stirring, until golden brown. Drain the fat if necessary. Add vegetables and seasonings: Stir in bell pepper (if using), diced tomatoes, spices, salt, and pepper. Mix well. Simmer: Reduce heat and simmer for 10 to 15 minutes to allow the flavors to blend. Mix: Add the cooked pasta to the sauce, mix well to coat. Cheese gratin (optional): Transfer everything to a dish, sprinkle with grated cheese and bake in the oven for 5 minutes.

Advice
Vegetarian variation: Replace the meat with lentils or vegetable mince. More vegetables: Add grated zucchini or carrots. Freezing: Prepare a double portion and freeze individual portions.

Nutritional Information per Serving
Nutrient	Quantity
Calories	420 kcal
Proteins	25 g
Carbohydrates	35 g
Sugars	8 g
Fibers	5 g
Lipids	18 g
Saturated fatty acids	7 g
Sodium	750 mg
Health note	8/10 Highlights: Good source of protein, high in fiber. Weakness: Moderate in sodium.

Your questions about macaroni and meat with a local twist

---

Can I use another type of pasta for this recipe?

Absolutely! While macaroni is classic, you can opt for shells, rigatoni, or even penne depending on what you have on hand. The important thing is to choose a short pasta that absorbs the sauce well.

---

How can I add vegetables to this recipe without changing it too much?

If you want to add more vegetables, grated zucchini or finely chopped carrots blend perfectly with the meat during cooking. They blend into the sauce without altering the flavor.

---

What meat is best for this recipe?

Ground beef is often used for its rich flavor, but pork or turkey offer tasty alternatives. If you prefer a leaner version, opt for ground turkey or chicken.

---

Can I prepare this dish in advance?

Yes, this macaroni keeps very well! Prepare it the day before and store it in the refrigerator in an airtight container. Simply reheat it gently in a pan or oven before serving. If you're adding cheese to the gratin, do so just before serving for best results.

---

Can this dish be adapted for vegetarians?

Absolutely! You can replace the meat with brown lentils or chopped plant-based protein. They blend easily into the sauce and provide a nice texture.