12 Delicious Elbows and Ground Beef Recipes

Busy weeknights call for hearty, satisfying meals that don’t skimp on flavor—and that’s exactly what you’ll find in these 12 delicious elbows and ground beef recipes. From classic comfort foods to creative twists on family favorites, each dish promises to bring warmth and joy to your dinner table. Ready to spice up your meal rotation? Let’s dive into these mouthwatering recipes that are sure to become new staples in your home!

Cheesy Elbow Macaroni with Ground Beef

Just when you thought comfort food couldn’t get any better, this Cheesy Elbow Macaroni with Ground Beef comes along to prove you wrong. Perfect for a cozy night in, this dish combines the heartiness of ground beef with the creamy, melty goodness of cheese, all nestled in tender elbow macaroni.

Ingredients

• 1 lb ground beef (80/20 blend for optimal flavor)
• 2 cups elbow macaroni
• 2 tbsp clarified butter
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup whole milk
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the elbow macaroni to the boiling water and cook for 8 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the clarified butter in a large skillet over medium heat until shimmering.
4. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
5. Sprinkle the flour over the cooked beef, stirring constantly for 1 minute to cook off the raw flour taste.
6. Gradually whisk in the whole milk, ensuring no lumps form, and bring the mixture to a gentle simmer.
7. Reduce the heat to low and stir in the grated cheddar cheese until fully melted and the sauce is smooth.
8. Drain the cooked macaroni and immediately fold it into the cheese sauce, coating every piece evenly.
9. Season with kosher salt, black pepper, and smoked paprika, stirring gently to combine.

Creamy, rich, and utterly satisfying, this dish boasts a perfect balance of textures and flavors. For an extra touch of indulgence, top with a sprinkle of crispy breadcrumbs or serve alongside a crisp green salad to cut through the richness.

Spicy Ground Beef and Elbow Pasta Skillet

Preparing a hearty and flavorful meal doesn’t have to be complicated, especially when you’re making a Spicy Ground Beef and Elbow Pasta Skillet. This dish combines the richness of ground beef with the comforting texture of elbow pasta, all brought together with a spicy kick that’s sure to please.

Ingredients

• 1 lb ground beef (80/20 blend for optimal flavor)
• 2 cups elbow pasta, uncooked
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 2 cups beef stock, low-sodium
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the finely diced yellow onion to the skillet, sautéing until translucent, about 3-4 minutes, stirring occasionally to prevent burning.
3. Incorporate the minced garlic and cook for an additional 30 seconds until fragrant, ensuring not to let it brown.
4. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5-6 minutes.
5. Stir in the tomato paste, smoked paprika, cayenne pepper, ground cumin, salt, and black pepper, coating the beef evenly with the spices.
6. Pour in the uncooked elbow pasta and beef stock, bringing the mixture to a boil before reducing the heat to a simmer.
7. Cover the skillet and let it simmer for 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
8. Remove the lid and stir in the heavy cream, allowing the sauce to thicken slightly for about 2 minutes.
9. Garnish with freshly chopped parsley before serving.

Great for a weeknight dinner, this skillet dish offers a perfect balance of spicy, savory flavors with a creamy texture that clings to every piece of pasta. Serve it straight from the skillet for a rustic presentation, or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Ground Beef and Elbow Pasta Casserole

Zeroing in on a comforting classic, this Ground Beef and Elbow Pasta Casserole is a hearty, flavorful dish that’s perfect for weeknight dinners. With a methodical approach, even beginners can master this recipe, layering flavors and textures for a satisfying meal.

Ingredients

• 1 lb ground beef, 80% lean
• 2 cups elbow pasta, uncooked
• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup sharp cheddar cheese, grated
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large pot, bring 4 quarts of salted water to a rolling boil over high heat for the pasta.
3. Add the elbow pasta to the boiling water and cook for 7 minutes, stirring occasionally to prevent sticking, until al dente.
4. While the pasta cooks, heat clarified butter in a large skillet over medium heat until shimmering.
5. Add diced yellow onion to the skillet, sautéing for 3 minutes until translucent, then add minced garlic for an additional 30 seconds until fragrant.
6. Increase the heat to medium-high and add the ground beef, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes.
7. Sprinkle kosher salt, black pepper, and all-purpose flour over the beef, stirring to combine and cook for 1 minute to remove the raw flour taste.
8. Gradually pour in whole milk, stirring constantly, and bring to a simmer for 2 minutes until the mixture thickens slightly.
9. Drain the pasta and combine it with the beef mixture in the skillet, then transfer to a greased 9×13 inch baking dish.
10. Sprinkle grated sharp cheddar cheese evenly over the top, followed by panko breadcrumbs for a crispy finish.
11. Bake in the preheated oven for 20 minutes until the cheese is bubbly and the breadcrumbs are golden brown.

Golden and inviting, this casserole boasts a creamy interior with a crispy top, offering a delightful contrast in textures. Serve it alongside a crisp green salad or steamed vegetables for a balanced meal that’s sure to please.

Elbow Pasta with Ground Beef and Tomato Sauce

Mastering the art of a comforting, hearty meal begins with this classic elbow pasta with ground beef and tomato sauce, a dish that promises both simplicity and depth of flavor.

Ingredients

• 1 lb ground beef (80/20 blend for optimal juiciness)
• 2 cups elbow pasta, uncooked
• 1 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes, San Marzano preferred
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 cup grated Parmigiano-Reggiano cheese

Instructions

1. Heat a large pot of salted water to a rolling boil over high heat for the pasta.
2. While water heats, warm olive oil in a large skillet over medium heat. Add diced onion, sautéing until translucent, about 5 minutes.
3. Introduce minced garlic to the skillet, stirring for 30 seconds until fragrant.
4. Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, approximately 7 minutes.
5. Stir in crushed tomatoes, salt, black pepper, oregano, and red pepper flakes. Simmer uncovered for 20 minutes, stirring occasionally.
6. Meanwhile, cook elbow pasta according to package instructions until al dente, about 8 minutes. Drain, reserving 1/2 cup pasta water.
7. Combine cooked pasta with the tomato-beef sauce, adding reserved pasta water as needed to reach desired consistency.
8. Fold in fresh basil and half of the Parmigiano-Reggiano cheese.
9. Serve immediately, garnished with remaining cheese.

Offering a perfect balance of tender pasta, rich beef, and vibrant tomato sauce, this dish shines when served with a crisp green salad and a glass of robust red wine.

One-Pot Ground Beef and Elbow Macaroni

Unlock the simplicity and heartiness of a classic comfort dish with this one-pot wonder that combines savory ground beef and tender elbow macaroni in a rich, flavorful sauce. Perfect for busy weeknights, this recipe promises minimal cleanup without sacrificing taste.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound grass-fed ground beef, 85% lean
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 cups low-sodium beef broth
• 1 cup water
• 2 cups elbow macaroni, uncooked
• 1 cup crushed tomatoes
• 1/2 cup sharp cheddar cheese, grated
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the extra-virgin olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For even browning, avoid overcrowding the pot.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Season the mixture with sea salt, freshly ground black pepper, smoked paprika, and dried oregano, stirring to combine.
5. Pour in the low-sodium beef broth and water, bringing the mixture to a boil.
6. Add the uncooked elbow macaroni and crushed tomatoes, reducing the heat to a simmer. Cover and cook for 10 minutes, stirring occasionally. Tip: Ensure the macaroni is submerged for even cooking.
7. Remove the pot from heat and stir in the grated sharp cheddar cheese until melted and creamy.
8. Garnish with chopped fresh parsley before serving. Tip: Let the dish rest for 5 minutes to thicken slightly.

Velvety cheese clings to each piece of macaroni, while the ground beef adds a robust depth. Serve this dish with a crisp green salad or crusty bread to soak up the savory sauce.

Garlic Butter Elbow Pasta with Ground Beef

Delightfully simple yet packed with flavor, this Garlic Butter Elbow Pasta with Ground Beef is a weeknight dinner hero. Designed for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb ground beef, 80% lean
• 8 oz elbow pasta
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow pasta and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until no longer pink, about 5 minutes. Drain excess fat.
3. Reduce heat to low. Add the butter and minced garlic to the skillet with the beef. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.
4. Pour in the heavy cream, stirring to combine. Simmer gently for 2 minutes to thicken slightly.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese, salt, and pepper, stirring to combine.
6. Remove from heat. Garnish with fresh parsley before serving.

Creating a creamy, garlicky sauce that clings to every noodle, this dish offers a comforting texture and rich flavor profile. Consider serving with a side of crusty bread to soak up any remaining sauce for an extra indulgent experience.

Elbow Pasta Salad with Ground Beef and Vegetables

Yearning for a hearty yet refreshing meal that’s perfect for any occasion? This elbow pasta salad combines the richness of ground beef with the crispness of fresh vegetables, all tossed in a savory dressing for a dish that’s as satisfying as it is colorful.

Ingredients

• 1 lb ground beef (80/20 blend)
• 8 oz elbow pasta
• 2 tbsp extra virgin olive oil
• 1 cup diced red bell pepper
• 1 cup diced cucumber
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow pasta and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes. Tip: Drain excess fat for a lighter salad.
3. In a large mixing bowl, combine the cooked pasta, ground beef, red bell pepper, cucumber, red onion, and parsley.
4. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, salt, and pepper. Pour over the salad and toss to coat evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Perfectly balanced, this salad offers a delightful contrast between the tender pasta, savory beef, and crunchy vegetables. Serve it chilled on a warm day or as a robust side at your next barbecue for a crowd-pleasing dish.

Creamy Ground Beef and Elbow Pasta Bake

Very few dishes offer the comforting embrace of a well-made pasta bake, and this Creamy Ground Beef and Elbow Pasta Bake is no exception. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 lb ground beef, 80% lean
• 2 cups elbow pasta, uncooked
• 1 tbsp clarified butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time your bake is ready to go in.
2. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow pasta and cook for 7 minutes, or until al dente. Drain and set aside.
3. In a large skillet over medium heat, warm the olive oil. Add the ground beef, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes. Tip: Draining excess fat after cooking can prevent a greasy bake.
4. Reduce the heat to low. Stir in the clarified butter, heavy cream, Parmesan cheese, garlic powder, smoked paprika, black pepper, and sea salt. Simmer for 3 minutes, allowing the flavors to meld.
5. Combine the cooked pasta and beef mixture in a large bowl, ensuring the pasta is evenly coated with the creamy sauce.
6. Transfer the mixture to a greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly. Tip: This rest period makes slicing and serving cleaner.

Sumptuously creamy with a satisfying chew from the al dente pasta, this bake is a crowd-pleaser. Serve it with a crisp green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

Elbow Pasta with Ground Beef and Mushrooms

Yearning for a comforting yet sophisticated weeknight dinner? This elbow pasta with ground beef and mushrooms combines hearty flavors with a touch of elegance, perfect for both beginners and seasoned cooks.

Ingredients

• 8 oz elbow pasta
• 1 tbsp extra virgin olive oil
• 1 lb ground beef (80/20 blend)
• 1 cup cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow pasta and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
3. Add the sliced mushrooms and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the mushrooms are softened and the garlic is fragrant, about 3 minutes.
4. Stir in the tomato paste, heavy cream, Parmesan cheese, salt, and pepper. Reduce the heat to low and simmer the sauce for 5 minutes, allowing the flavors to meld.
5. Add the cooked pasta and butter to the skillet, tossing until the pasta is evenly coated with the sauce and the butter is fully melted.
6. Garnish with fresh parsley before serving.

Unbelievably creamy and rich, this dish boasts a perfect balance of umami from the beef and mushrooms, with a slight tang from the tomato paste. Serve it with a crisp green salad and a glass of red wine for an elevated dining experience.

Ground Beef and Elbow Pasta Soup

Sometimes, all you need is a comforting bowl of soup to make everything right. This Ground Beef and Elbow Pasta Soup is a hearty, flavorful dish that combines the richness of beef with the comforting texture of pasta, perfect for any day of the week.

Ingredients

• 1 lb ground beef, preferably grass-fed
• 1 cup elbow pasta, uncooked
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups beef stock, low-sodium
• 1 cup crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1 bay leaf

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic to the pot and sauté for 30 seconds until fragrant, ensuring it doesn’t brown.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
5. Pour in the beef stock and crushed tomatoes, stirring to combine. Tip: For a richer flavor, you can deglaze the pot with a splash of red wine before adding the liquids.
6. Add the dried oregano, dried basil, freshly ground black pepper, sea salt, and bay leaf. Stir well to incorporate the spices.
7. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld.
8. Add the elbow pasta to the pot and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent the pasta from sticking to the bottom.
9. Once the pasta is cooked, remove the bay leaf and adjust the seasoning if necessary. Tip: Let the soup sit for 5 minutes off the heat before serving to allow the flavors to deepen.

This soup boasts a robust beef flavor complemented by the tender bite of elbow pasta, making it a satisfying meal on its own. Try garnishing with freshly grated Parmesan cheese and a sprinkle of chopped parsley for an extra layer of flavor.

Elbow Pasta with Ground Beef and Cheese Sauce

For a comforting and hearty meal that’s both simple to prepare and satisfying, elbow pasta with ground beef and cheese sauce is a classic choice. Follow these steps to create a dish that’s rich in flavor and perfect for any weeknight dinner.

Ingredients

• 1 lb elbow pasta
• 1 lb ground beef, 80% lean
• 2 cups whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the elbow pasta to the boiling water and cook for 8 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon.
4. Cook the beef until no pink remains, about 5 minutes, then drain excess fat and set aside.
5. In the same skillet, melt the butter over medium heat, then whisk in the flour to create a roux, cooking for 1 minute until golden.
6. Gradually whisk in the milk, ensuring no lumps form, and bring the mixture to a simmer.
7. Reduce heat to low and stir in the cheddar and Parmesan cheeses until fully melted and the sauce is smooth.
8. Season the cheese sauce with salt, pepper, and nutmeg, then fold in the cooked ground beef.
9. Drain the pasta and immediately add it to the skillet, tossing to coat evenly with the sauce.
10. Serve hot, garnished with additional Parmesan if desired.

Zesty and creamy, this dish offers a delightful contrast between the tender pasta and the rich, savory cheese sauce. For an extra touch, serve with a side of garlic bread or a crisp green salad to round out the meal.

Baked Elbow Pasta with Ground Beef and Ricotta

Preparing a comforting baked elbow pasta with ground beef and ricotta is simpler than you might think, especially when you follow these detailed steps. Perfect for a cozy family dinner, this dish combines hearty flavors with creamy textures for a satisfying meal.

Ingredients

• 1 lb ground beef, 80% lean
• 12 oz elbow pasta
• 2 cups whole milk ricotta cheese
• 1 cup grated Parmesan cheese, aged 24 months
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 28 oz canned San Marzano tomatoes, crushed
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time your pasta is ready to bake.
2. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow pasta and cook for 8 minutes, stirring occasionally to prevent sticking. The pasta should be al dente.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to avoid burning.
5. Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 7 minutes. Drain excess fat if necessary.
6. Stir in the crushed San Marzano tomatoes, dried oregano, dried basil, and crushed red pepper flakes. Season with salt and freshly ground black pepper. Simmer for 10 minutes to allow the flavors to meld.
7. In a large mixing bowl, combine the cooked pasta, ground beef mixture, ricotta cheese, and half of the grated Parmesan cheese. Mix gently until evenly distributed.
8. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining Parmesan cheese on top.
9. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
10. Let the baked pasta rest for 5 minutes before serving to allow the flavors to settle and the dish to firm up slightly.

Outstanding in both flavor and texture, this baked elbow pasta offers a delightful contrast between the creamy ricotta and the savory ground beef. For an extra touch of freshness, garnish with basil leaves before serving.

Conclusion

These 12 Delicious Elbows and Ground Beef Recipes offer a treasure trove of comfort food classics and creative twists that are sure to please any palate. Whether you’re craving a hearty meal or something a bit more inventive, there’s a dish here for you. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share the love on Pinterest!