Beefaroni
I grew up on a bubbling pot of cheesy, tomato-y pasta that everyone called Beefaroni — simple, filling, and reliably comforting. This one-pot Beefaroni recipe turns pantry staples into a weeknight winner: ground beef, elbow macaroni, canned tomatoes, and a handful of seasonings. It’s quick, budget-friendly, and perfect when you want dinner on the table with minimal fuss.
Why you’ll love this dish
This Beefaroni is the kind of meal that solves problems: it’s fast, kid-approved, and uses ingredients you probably already have. You get protein, carbs, and a cozy tomato sauce all in one vessel, which means fewer dishes and less cleanup. It’s also forgiving — adjust herbs, swap proteins, or add veggies without breaking the method.
“A no-fuss, family-friendly one-pot dinner that tastes like home. Ready in under 30 minutes and always disappears fast.”
How this recipe comes together
Start by browning ground beef with chopped onion to build savory depth. Add tomatoes and seasonings to make a quick sauce, then stir in the elbow macaroni and enough water to cook the pasta right in the pot. Simmer gently until the pasta is tender and the sauce thickens. Finish with shredded cheese if you like — it melts into a creamy top. Expect about 25–30 minutes from start to finish with only one pot to wash.
What you’ll need
- 1 pound ground beef (85/15 works well; use leaner if you prefer less fat)
- 1 onion, chopped (yellow or sweet)
- 2 cups elbow macaroni (uncooked)
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon Italian seasoning (or 1/2 tsp each basil and oregano)
- Salt and pepper to taste (start with 1/2 tsp salt)
- 1 cup shredded cheese, optional (cheddar, mozzarella, or a blend)
Substitutions & notes: use ground turkey or plant-based crumbles for a lighter or vegetarian version. Swap elbow macaroni for small shells, ditalini, or mini penne — adjust the cooking time slightly. For deeper flavor, add 1 tablespoon tomato paste when you add the tomato sauce.
Step-by-step instructions
- Heat a large pot over medium. Add the ground beef and chopped onion. Cook, breaking up the meat, until the beef is browned and the onion is soft, about 6–8 minutes. Drain any excess fat.
- Stir in the tomato sauce, diced tomatoes (with their juices), garlic powder, Italian seasoning, salt, and pepper. Mix to combine.
- Add the elbow macaroni to the pot. Pour in enough water to just cover the pasta and sauce (about 2 1/2–3 cups). Stir once to distribute.
- Increase heat to bring the pot to a boil. Once boiling, reduce to low heat and cover with a lid.
- Simmer for 15–20 minutes, stirring every 5 minutes to prevent sticking. Cook until the pasta is tender and the sauce has thickened. If the mixture becomes too dry before the pasta is cooked, add a splash of hot water.
- Taste and adjust seasoning. Remove from heat and sprinkle cheese over the top if using. Cover briefly to melt the cheese, then serve hot.
Best ways to enjoy it
Serve Beefaroni straight from the pot for a rustic family-style meal. Pair with:
- A crisp green salad tossed with vinaigrette to cut the richness.
- Garlic bread or crusty rolls to soak up extra sauce.
- Roasted vegetables (broccoli, carrots, or zucchini) for added fiber.
For a cozy twist, transfer to a baking dish, top with extra cheese and breadcrumbs, and bake at 375°F (190°C) for 15 minutes until bubbly and browned.
Storage and reheating tips
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3–4 days. To reheat:
- Stovetop: Warm a portion in a skillet over medium-low with a splash of water or broth, stirring until hot.
- Microwave: Cover and heat in 30–45 second intervals, stirring between, until evenly hot.
To freeze: Cool completely, portion into freezer-safe containers, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Brown the beef well: browning adds caramelized flavor that makes the sauce taste richer.
- Don’t skimp on seasoning: canned tomatoes can be flat; taste and add salt, pepper, or a pinch of sugar if needed.
- Stir gently and often: because the pasta cooks directly in the sauce, stirring prevents clumping and burning.
- Use low heat for simmering: a gentle simmer lets pasta absorb flavor without breaking apart.
- If the sauce is too thin at the end, remove the lid and simmer uncovered for a few minutes to reduce; add a touch of tomato paste for instant thickening.
Creative twists
- Spicy Beefaroni: add 1/4–1/2 teaspoon red pepper flakes or a diced jalapeño when sautéing the onion.
- Veggie-packed: add diced bell pepper, mushrooms, or spinach with the onions for more nutrients.
- Creamy version: stir in 1/4 cup heavy cream or a scoop of cream cheese at the end for a richer sauce.
- Mexican-style: swap Italian seasoning for taco seasoning and top with cilantro and lime.
- Baked casserole: mix cooked Beefaroni with extra sauce, top with cheese and breadcrumbs, and bake until golden.
Your questions answered
Q: How long does this Beefaroni take from start to table?
A: Active hands-on time is about 10–15 minutes. Simmering takes 15–20 minutes, so plan for roughly 25–35 minutes total.
Q: Can I cook the pasta separately instead of in the sauce?
A: Yes. Cook the pasta al dente in salted boiling water, drain, then fold into the beef-tomato mixture. This prevents overcooking if you prefer firmer pasta.
Q: Is this freezer-friendly?
A: Absolutely. Beefaroni freezes well for 2–3 months. Cool completely, freeze in airtight containers, and thaw overnight before reheating.
Q: How can I make it healthier?
A: Use lean ground turkey or a plant-based meat substitute, add extra vegetables, and choose whole-grain pasta.
Q: My sauce is watery after the pasta cooks. How do I fix it?
A: Simmer uncovered for a few minutes to reduce, or stir in 1 tablespoon tomato paste or a small handful of grated Parmesan to thicken.
Conclusion
If you want more variations or inspiration, check this cozy write-up on a similar one-pot approach from the Cozy Cook: Beefaroni – The Cozy Cook. For another trusted, classic version and reader reviews, see this long-standing recipe on Allrecipes: Beefaroni Recipe.
Beefaroni
Ingredients
Method
- Heat a large pot over medium heat. Add the ground beef and chopped onion. Cook, breaking up the meat, until browned and the onion is soft, about 6–8 minutes. Drain any excess fat.
- Stir in the tomato sauce, diced tomatoes (with their juices), garlic powder, Italian seasoning, salt, and pepper. Mix to combine.
- Add the elbow macaroni to the pot. Pour in enough water to just cover the pasta and sauce (about 2 1/2–3 cups). Stir once to distribute.
- Increase heat to bring the pot to a boil. Once boiling, reduce heat to low and cover with a lid.
- Simmer for 15–20 minutes, stirring every 5 minutes to prevent sticking. Cook until the pasta is tender and the sauce has thickened.
- Taste and adjust seasoning. Remove from heat and sprinkle cheese over the top if using. Cover briefly to melt the cheese, then serve hot.
