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One Pot Beefaroni

One pot beefaroni with elbow macaroni cooked right in a thick tomato beef sauce. Ground beef simmers with crushed tomatoes and beef broth, then cheddar is stirred in until fully melted for every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beefaroni
  • 1 lb ground beef
  • 1 onion medium, diced
  • 3 garlic cloves minced
  • 2 cup elbow macaroni uncooked
  • 1 can (28 oz) crushed tomatoes
  • 2 cup beef broth
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1.5 cup sharp cheddar shredded
  • 0.25 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Place the ground beef and diced onion in a large pot over medium-high heat and cook until browned, stirring occasionally; drain excess fat. Visual cue: no pink remains and the onion looks softened.
  2. Add the minced garlic to the pot and cook for 1 minute. Visual cue: it becomes fragrant without browning too much.
Simmer the sauce and cook pasta
  1. Add crushed tomatoes, beef broth, tomato paste, Italian seasoning, garlic powder, smoked paprika, salt, and black pepper, then stir well and bring to a boil. Visual cue: the surface bubbles steadily.
  2. Add the uncooked elbow macaroni, stir to coat, reduce heat to medium-low, cover, and cook for 12–15 minutes until pasta is al dente and the sauce thickens. Visual cue: macaroni is tender but still slightly firm in the center and sauce clings to it.
Finish with cheddar and serve
  1. Remove the pot from heat and stir in the shredded sharp cheddar until fully melted. Visual cue: the sauce turns glossy and creamy with no cheese streaks.
  2. Taste and adjust seasoning with more salt and black pepper if needed, then serve with fresh parsley garnish. Visual cue: parsley is bright green on top for contrast.

Notes

For best texture, cook the macaroni just until al dente since it will keep absorbing sauce while you stir in the cheddar. Refrigerate leftovers in a covered container for up to 4 days; reheat gently with a splash of broth or water. Freezing is not recommended because pasta can become softer after thawing. For a lower-carb option, replace elbow macaroni with a small amount of high-fiber pasta and add 2–3 tbsp extra broth to maintain sauce thickness.