Macaroni Skillet

Macaroni Skillet Recipe

By Hot For Food

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 16 minutes


3 C uncooked brown rice macaroni noodles

1 pkg (390g) beefless ground round (such as Gardein)

1 tsp sunflower oil

1/2 large white onion, finely chopped

1 tsp chili powder

1 tsp cumin

1/2 tsp paprika

1/2 cup pasta water (reserved from cooking pasta)

double batch nacho cheese sauce

1 green onion, finely chopped

1 diced vine tomato

ground black pepper, to taste


1While your noodles are cooking in a pot of boiling salted water, heat a large cast iron skillet over medium heat and add sunflower oil and onions. Sauté for a couple of minutes until soft.

2Add chili powder, cumin, and paprika and sauté for another minute. Add the beefless ground round to the pan and continue to stir frequently until it starts to brown and cook through. If the pan starts to get dry and the beefless ground is sticking at all, take a ladle full of the pasta water and add it into the pan.

3Once the pasta is cooked to al dente, drain it and add it into the skillet and toss with the nacho cheese sauce as well as ground black pepper. You may want to reserve a small amount of cheese sauce for reheating leftovers or to serve extra at the table.

4Top with green onion and diced tomato and serve immediately.

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