Beef and Cheddar Creamy Noodle Skillet Recipe

Introduction

This comforting Beef and Noodles recipe combines tender ground beef with a creamy, cheesy sauce coating perfectly cooked egg noodles. It’s a hearty meal that’s easy to prepare and perfect for family dinners any night of the week.

Ingredients

• 2 ½ cups beef broth
• 1 chicken bouillon cube
• 1 teaspoon soy sauce (can substitute Worcestershire sauce)
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon mustard powder
• ½ teaspoon dried thyme
• ½ cup heavy cream (can substitute half and half or milk)
• 1 lb. ground beef
• Salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• ½ lb. egg noodles (uncooked)
• 3 tablespoons butter
• 3 tablespoons flour
• 1 (10.5 oz.) can cream of mushroom soup
• 2 cups shredded cheddar cheese

Instructions

1. Step 1: Combine beef broth, chicken bouillon cube, soy sauce, onion powder, garlic powder, mustard powder, dried thyme, and heavy cream in a large measuring cup with a spout. Set aside. Measure out all other ingredients before starting.
2. Step 2: Lightly season the ground beef with salt and pepper. Heat a deep 12-inch skillet over medium-high heat. Add the ground beef and diced onions. Cook for 7 to 10 minutes, breaking up the meat with a spatula until it is evenly browned and cooked through. Drain excess grease and transfer beef mixture to a plate.
3. Step 3: While cooking the beef, bring a large pot of salted water to a boil for the noodles.
4. Step 4: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in flour and cook for 1 to 2 minutes, stirring constantly, until the flour loses its raw smell and begins to brown slightly.
5. Step 5: Gradually add the prepared sauce mixture in small splashes, stirring continuously to avoid lumps. Bring the sauce to a boil, then reduce heat to a simmer. Stir in the cream of mushroom soup and simmer uncovered for 10 minutes.
6. Step 6: Cook the egg noodles in the boiling water according to package instructions until al dente. Drain well once cooked.
7. Step 7: Reduce the skillet heat to low. Stir shredded cheddar cheese into the sauce until fully melted and incorporated. Return the cooked beef mixture to the skillet and stir to combine.
8. Step 8: Add the drained noodles to the skillet and gently mix until noodles are coated with the sauce. The sauce will thicken further as it stands. Serve warm and enjoy!

Tips & Variations

• For a lighter version, substitute half and half or milk for the heavy cream.
• Add cooked mushrooms or bell peppers for extra flavor and texture.
• Swap the ground beef for ground turkey or chicken for a leaner option.
• If you prefer a thicker sauce, reduce the beef broth slightly or cook the sauce a few minutes longer.
• Use freshly grated cheese for better melting and richer flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle?

Yes, wide egg noodles work best, but you can use other pasta shapes like rotini or penne. Just adjust cooking times accordingly.

Is this recipe suitable for meal prep?

Absolutely. Beef and Noodles stores well and reheats nicely, making it a great option for preparing meals ahead of time.

Beef and Cheddar Creamy Noodle Skillet Recipe

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★★★★★

4.6 from 72 reviews

• Author: lina
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This comforting Beef and Noodles recipe combines tender ground beef, creamy mushroom sauce, and perfectly cooked egg noodles to create a hearty and flavorful dish perfect for any weeknight dinner. The rich, cheesy sauce with hints of garlic, onion, and spices coats the noodles beautifully, making it a satisfying and delicious meal that everyone will love.

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Ingredients

Scale 1x2x3x

Sauce Ingredients

• 2 ½ cups beef broth
• 1 chicken bouillon cube
• 1 teaspoon soy sauce (can substitute Worcestershire sauce)
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon mustard powder
• ½ teaspoon dried thyme
• ½ cup heavy cream (can substitute half and half or milk)
• 1 (10.5 oz.) can cream of mushroom soup

Beef and Aromatics

• 1 lb. ground beef
• Salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced

Noodles and Finishing

• ½ lb. egg noodles (uncooked)
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups shredded cheddar cheese

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Instructions

1. Prepare the sauce mixture: In a large measuring cup with a spout, combine the beef broth, chicken bouillon cube, soy sauce, onion powder, garlic powder, mustard powder, dried thyme, and heavy cream. Set aside. Measure out all other ingredients before beginning cooking.
2. Cook the ground beef and onions: Lightly season the ground beef with salt and pepper. Heat a deep 12-inch skillet over medium-high heat. Add the ground beef and diced onions. Cook for 7 to 10 minutes, stirring occasionally and breaking up the meat with a spatula, until the beef is browned and cooked through. Drain excess grease and transfer beef to a plate.
3. Boil the noodles: While preparing the sauce, bring a large pot of salted water to a boil for the noodles. Cook the egg noodles according to the package instructions until al dente, then drain and set aside.
4. Make the roux: In the same skillet used for the beef, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, until the flour loses its raw smell and begins to brown slightly.
5. Add the sauce mixture and simmer: Gradually add the prepared sauce mixture in small splashes to the roux, stirring continuously to prevent lumps. Bring the sauce to a boil, then reduce heat to a simmer. Stir in the can of cream of mushroom soup and let the sauce simmer uncovered for 10 minutes to thicken and develop flavor.
6. Incorporate cheese and beef: Reduce the heat to low. Stir in the shredded cheddar cheese until fully melted and incorporated into the sauce. Return the cooked ground beef and onions to the skillet and mix well.
7. Combine noodles and serve: Add the drained noodles to the skillet and gently stir until everything is well combined and coated with the creamy sauce. The sauce will thicken more as it stands. Serve hot and enjoy!

Notes

• If heavy cream is unavailable, half and half or milk can be used but the sauce will be slightly less rich.
• Drain excess grease thoroughly from cooked ground beef to avoid a greasy sauce.
• Cooking the noodles al dente prevents them from becoming mushy when mixed with the sauce.
• This dish is best served immediately but can be reheated with a splash of broth or milk to loosen the sauce.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: beef and noodles, creamy beef noodles, comfort food, cheesy beef pasta, ground beef dinner