Dutch Macaroni with Ground Beef and Bacon is a 15-minute family dinner with smoky bacon and a tomato ground beef mix that clings to every bite!
No jarred sauce or seasoning packets needed, just everyday ingredients and a little pasta water to bring it all together. This is the macaroni I grew up eating in the Netherlands, and now my kids ask for it whenever they get to choose dinner
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Why This Macaroni Is a Family Favorite
If I ask my kids what they want for dinner, I can usually answer for them: macaroni. This one. And judging by how much they eat, saving room for dessert is not a priority.
It's the macaroni I grew up with in the Netherlands, and I like it just the way my family makes it. Bacon for that savory flavor, tomato paste cooked until it turns a little sweeter, and enough sauce to coat the pasta. I want some beef and bacon in every spoonful, without a puddle at the bottom of my plate.
We've even made it on vacation. One warm evening after a long drive, I put the pasta on and started frying the bacon and onion. Soon, the smell of beef and tomato paste filled the kitchen. We were outside eating in no time, with the sun on our faces.
After hours in the car, nobody needed a fancy dinner. A plate of our family macaroni was exactly what we wanted.
What You'll Need
- Bacon bits: Cut it into thin strips and cook it gently so the fat renders and the edges start to brown.
- Tomato paste: Cook it for 2 to 3 minutes. It will darken slightly and develop a richer, sweeter flavor.
- Worcestershire sauce: Adds extra savory flavor to the beef. Start with the amount in the recipe, then taste and add a little more if needed.
- Parmesan and pasta water: The cheese melts into the warm macaroni, while the starchy cooking water helps the beef mixture coat the pasta. Add the water a little at a time. You want glossy macaroni, with no liquid pooling in the pan.
How to Make It
- Step 1: Cook the macaroni according to the package directions until al dente. Save some pasta water before draining.
- Step 2: Cook the bacon until it starts to brown. Add the onion and cook until softened, then stir in the garlic. Add the ground beef and cook, breaking it up as it browns.
- Step 3: Stir in the tomato paste and cook for 2 to 3 minutes. Add the seasonings, Worcestershire sauce, pepper, and a little salt.
- Step 4: Toss the macaroni with the beef mixture, olive oil, ¼ cup of pasta water, and Parmesan. Add more pasta water only if needed. Taste and adjust the seasoning, then serve right away with something fresh on the side.
Tips for This Quick Family Favorite
- Stir the pasta instead of adding oil to the cooking water. Oil floats on the surface and won't keep the macaroni from sticking together. An occasional stir will.
- Give the tomato paste 2 to 3 minutes in the skillet. It will turn a deeper color and taste sweeter.
- Go easy on the salt. Bacon and Parmesan already add plenty. Taste the finished dish before adding more.
- Save a cup of pasta water before draining. It helps loosen the beef mixture so it coats the macaroni. Start with ¼ cup and add more only if the pasta looks dry.
What to Serve with Dutch Macaroni
We like something cool next to it: sliced cucumber, a green salad, or wedges of melon. The bacon and Parmesan already bring plenty of salt, so a sweet, juicy side keeps the plate in balance.
If you'd rather turn that melon into an actual salad, my summer salad with melon and Parma ham takes about ten minutes. On hot evenings, the watermelon salad with goat cheese and mint works just as well. Cucumber fans can go one step past plain slices with a bowl of homemade tzatziki.
Want another take on macaroni? The Indonesian-style macaroni with spicy ground beef and a fried egg brings in sambal, and the macaroni casserole with tomato mascarpone sauce finishes in the oven.
Did you make this recipe?
So, how did it turn out? Tell me all about it (and a star rating would make my day.)
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Ingredients
- 14 oz elbow macaroni
- 4 oz. bacon bits, cut into thin strips
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 12 oz ground beef
- 4 tablespoons tomato paste
- 1 teaspoon Italian herbs
- ½ teaspoon paprika powder
- ½ teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 2 tablespoons olive oil, extra virgin
- ½ cup reserved pasta water, as needed
- 1 oz. Parmesan cheese, finely grated (about ⅓ cup)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente. Before draining, scoop out 1 cup of pasta water and set it aside. Drain the macaroni.14 oz elbow macaroni
- While the pasta cooks, place the bacon in a large, dry skillet or sauté pan. Cook over medium-low heat until it starts to brown and releases its fat.4 oz. bacon bits
- Add the onion and cook for 4 to 5 minutes, until softened and lightly golden. Stir in the garlic and cook for 1 minute, stirring to keep it from burning.1 onion, 2 cloves garlic
- Add the ground beef and cook, breaking it up with a spatula, until cooked through.12 oz ground beef
- Push the beef mixture to the edges of the pan. Add the tomato paste to the center and cook for 2 to 3 minutes, stirring as it cooks. It will darken slightly and develop a sweeter, less acidic flavor.4 tablespoons tomato paste
- Add the Italian seasoning, smoked paprika, onion powder and Worcestershire sauce. Stir until the tomato paste and seasonings evenly coat the beef.1 teaspoon Italian herbs, ½ teaspoon paprika powder, ½ teaspoon onion powder, 1 teaspoon Worcestershire sauce
- Add the drained macaroni and olive oil to the skillet. If you need more room, combine everything in the pasta pot. Pour in ¼ cup of the reserved pasta water and the olive oil and toss well.2 tablespoons olive oil, ½ cup reserved pasta water
- Stir in the Parmesan and let it melt into the warm pasta. The macaroni should look glossy and lightly coated, with no liquid pooling in the pan. Add a little more pasta water only if it looks dry.1 oz. Parmesan cheese
- Taste and adjust with more black pepper, salt, or a small splash of Worcestershire sauce. Serve right away with extra Parmesan and something fresh on the side.
Notes
- Refrigerator: Cool leftovers promptly and refrigerate in a covered container within 2 hours. Store for up to 2 days.
- Reheat: Warm over low heat with 1 to 2 tablespoons of water per serving. Stir regularly until hot throughout.
- Freezer: Freeze in a tightly sealed freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently.
Nutrition
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