Description
A rich and creamy Leek Beef Macaroni dish that combines tender ground beef and sweet sautéed leeks with macaroni pasta, simmered in a luscious cream and beef broth sauce enhanced by a touch of nutmeg. Ready in just 30 minutes, this comforting meal satisfies with its hearty flavors and smooth texture.
Ingredients
Scale
Pasta
- 10.5 ounces macaroni
Meat and Vegetables
- 14 ounces ground beef
- 1 leek, sliced
Liquid and Seasoning
- 1/2 cup heavy cream
- 1/2 cup beef broth
- Pinch of ground nutmeg
Instructions
- Cook 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 and set aside, reserving some pasta water if desired.
- Sauté Beef and Leeks: Heat a skillet over medium-high heat. Add the ground beef and sliced leeks. Cook, stirring and breaking up the beef, until the beef is fully browned and the leeks have softened, about 6-8 minutes. Drain any excess fat from the skillet.
- Simmer with Cream and Broth: Reduce the heat to medium. Pour in the heavy cream and beef broth, then sprinkle a pinch of ground nutmeg. Stir the mixture to combine and allow it to simmer gently for 5 minutes, letting the flavors meld and the sauce thicken slightly.
- Combine Pasta and Sauce: Gently fold the cooked macaroni into the creamy beef and leek sauce. Toss everything until the pasta is fully coated and heated through, about 2-3 minutes. Serve immediately for best taste and texture.
Notes
- Leeks should be washed thoroughly to remove any dirt trapped between layers.
- Use low sodium beef broth to better control saltiness.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce will be less rich.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- This dish pairs well with a green salad or steamed vegetables for a balanced meal.
