Dutch Macaroni with Ground Beef and Bacon
Every elbow comes out glossy and fully coated, never soupy. Tomato paste browned in the skillet turns sweet and deep, the bacon brings smoke, and a splash of pasta water pulls it all together. Dutch weeknight macaroni, no packet required.
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)
Ingredients you need per step are listed below the step in Italic
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
1. Macaroni: Use regular elbow macaroni. Other short pasta shapes, such as penne or fusilli, work too. Follow the cooking time on the package and cook until al dente.
2. Pasta water: Reserve 1 cup of pasta water before draining. You probably won’t need all of it, but it’s handy to have a little extra. Start with ¼ cup and add more in small splashes as needed. The macaroni should look glossy, with the beef mixture clinging to it. There shouldn’t be any liquid pooling at the bottom of the pan.
3. Salt: Taste before adding extra salt. The bacon, Parmesan, and Worcestershire sauce already add salt to the dish.
4. Parmesan: Use finely grated Parmesan so it melts easily into the warm macaroni. Grana Padano also works and has a slightly milder flavor. Gouda gives the macaroni a creamier texture and a more distinctly Dutch flavor.
5. Make ahead: You can make the beef mixture one day ahead. Let it cool, then store it in a covered container in the refrigerator. Cook the macaroni just before serving so it stays firm and is less likely to stick together.
6. Storage and reheating
- 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
Calories: 824kcal | Carbohydrates: 82g | Protein: 35g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 514mg | Fiber: 5g | Sugar: 6g | Vitamin A: 449IU | Vitamin C: 6mg | Iron: 4mg
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