A delicious, quick and easy, 30 minute meal of tender macaroni pasta with juicy ground beef seasoned with fragrant herbs de Provence and melty gruyère cheese.
This meat and pasta dinner is too good to not share! In 30 minutes or less, you can have a deliciously fragrant meal of pasta with juicy beef seasoned with herbs de Provence and melty gruyère cheese.
If you’re unfamiliar with herbs de Provence, it’s a mix of dried herbs that originated in France’s Provence region and is commonly used in meats, fish, stews and vegetables. The blend used in this recipe includes savory, fennel, rosemary, thyme and lavender. There are variations which may include basil, marjoram, oregano and with or without lavender and fennel. Note that the inclusion of lavender came to its popularity within the North American market. I’ve used herbs de Provence in a vegetable dish as seen in this tart recipe which produced flavor I was surprisingly so drawn to.
From the first time using gruyère cheese, I was in love! The price, not so much. It costs a little more than your common Italian cheeses (parmesan or mozzarella) but for good reason. A notable characteristic gruyère has is its ease of melting which is why this cheese is preferred when used in soups, fondues, pastas and grilled cheese sandwiches.
Gruyère is a hard cheese from Switzerland and is derived from cows. Typically aged from 5 to 12 months and can vary widely in flavor. The younger the cheese, the less eyes [holes], if any, it has. I usually purchase a younger variation that can be best described as having slightly sweet and salty flavors when first bitten into. The flavor quickly changes with more desirable notes to the forefront of creamy and nuttiness.
How to Make Gruyère Ground Beef
I’m not a fan of saucy pasta dishes; the same applies in pizza. For me, the less sauce = the better which is why this dish doesn’t have any. I’ve always enjoyed buttered pasta on its own but knowing it’s important to have protein with meals, I wanted to keep the ground beef but change the seasoning. I played with several combinations and it was herbs de Provence with Trader Joe’s garlic salt that gave ground beef its unique flavor. I took it up a notch by adding gruyère cheese which melted beautifully and gave it the perfect amount of full-bodied flavor I was looking for that made me fall in love with this quick dish.
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Pasta with Gruyère Ground Beef
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A delicious, quick and easy, 30 minute meal of tender macaroni pasta with juicy ground beef seasoned with fragrant herbs de Provence and melty gruyère cheese.
Ingredients
- 8 oz (227 grams) macaroni pasta or extra wide egg noodle pasta
- 1 teaspoon salt
- 1 tablespoon (14 grams) salted butter
- 1 pound (454 grams) 93% lean ground beef
- 1 1/2 tablespoons herbs de Provence
- 1/2 tablespoon garlic salt (highly recommend Trader Joe’s brand)
- 1/4 teaspoon ground black pepper
- 2 1/2 ounces (71 grams) gruyère cheese, shredded
- 1 tablespoon fresh parsley, minced
Instructions
- In a large pot over high heat, bring 8 cups of water to a boil. Add pasta and salt; give a quick stir to prevent pasta from sticking to the bottom of the pot. Cover and once the water begins to boil once more decrease heat to medium-high and allow pasta to cook in a soft boil until al-dente. Remove from heat, drain pasta and gently stir in the butter; set aside.
- In a large skillet over medium heat, mix ground beef with herbs de Provence, garlic salt and pepper. Chop beef into large pieces and cook until no longer pink or a meat thermometer reads 160°F (70°C). If using beef that is less than 93% lean, discard excess fat. Taste test to see if more seasoning is needed. Mix in gruyère cheese and pasta. Sprinkle parsley over the top. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
Keywords: pasta and beef, gruyère cheese, gruyère and beef, herbs de provence, 30 minute meal, quick and easy dinner
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