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Beefaroni

A quick and comforting one-pot meal featuring ground beef, elbow macaroni, and a tangy tomato sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85/15) Use leaner if you prefer less fat.
  • 1 medium 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 teaspoon each of basil and oregano.
  • 1/2 teaspoon salt Adjust to taste.
  • 1 cup shredded cheese, optional Cheddar, mozzarella, or a blend.

Method
 

Preparation
  1. 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.
  2. Stir in the tomato sauce, diced tomatoes (with their juices), garlic powder, Italian seasoning, salt, and pepper. Mix to combine.
  3. 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.
  4. Increase heat to bring the pot to a boil. Once boiling, reduce heat to low and cover with a lid.
Cooking
  1. Simmer for 15–20 minutes, stirring every 5 minutes to prevent sticking. Cook until the pasta is tender and the sauce has thickened.
  2. Taste and adjust seasoning. Remove from heat and sprinkle cheese over the top if using. Cover briefly to melt the cheese, then serve hot.

Notes

For a lighter or vegetarian version, use ground turkey or plant-based crumbles. Adjust cooking time for different pasta shapes. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop or microwave.