Description
A comforting and creamy leek beef macaroni dish combining tender ground beef and sautéed leeks in a rich, velvety sauce made with heavy cream and beef broth, perfectly coating al dente macaroni for a satisfying meal.
Ingredients
Scale
Pasta
- 10.5 ounces macaroni
Beef and Vegetables
- 14 ounces ground beef
- 1 leek, sliced
Sauce
- 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 and cook the macaroni until al dente, about 8-10 minutes. Drain well and set aside, reserving a little pasta water if needed later to loosen the sauce.
- Sauté Beef and Leeks: Heat a skillet over medium-high heat. Add the ground beef and sliced leek, sautéing while breaking up the beef with a spoon until the meat is fully browned and the leeks have softened, about 6-8 minutes. Drain excess fat from the skillet.
- Simmer Sauce: Reduce heat to medium. Pour in the heavy cream and beef broth, then sprinkle in a pinch of ground nutmeg. Stir to combine all ingredients and let simmer gently for about 5 minutes to thicken slightly and develop flavor.
- Combine and Serve: Gently fold the cooked macaroni into the creamy beef and leek mixture in the skillet. Toss everything carefully until the pasta is evenly coated and warmed through. Serve immediately while hot and creamy.
Notes
- The pinch of nutmeg adds warmth and a subtle depth to the cream sauce, but it can be omitted if you prefer a simpler flavor.
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich.
- Leeks must be thoroughly cleaned to remove grit; slicing lengthwise and rinsing well helps ensure no sand remains.
- If the sauce thickens too much, add a splash of reserved pasta water or extra beef broth to loosen it up.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
