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A hearty one pot beefaroni dish simmering on the stove

Classic One Pot Beefaroni

This one-pot beefaroni recipe is a quick and easy comfort food classic, featuring ground beef, macaroni, and a rich tomato-cheese sauce. Perfect for a satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 lb ground beef (80/20 or leaner)
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can crushed tomatoes
  • 4 cups beef broth low sodium preferred
  • 2 cups elbow macaroni (or other small pasta like ditalini or shells) uncooked
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 cup shredded cheddar cheese plus more for serving
  • 1/2 cup shredded mozzarella cheese optional, for extra gooeyness
  • Fresh parsley chopped (for garnish, optional)

Equipment

  • Large pot (5-6 quart)
  • Dutch oven

Method
 

Cooking Steps
  1. Heat olive oil in a large pot or Dutch oven, then brown the ground beef, breaking it apart and draining excess fat.
  2. Add chopped onion to the pot and cook until soft, then stir in minced garlic for one minute until fragrant.
  3. Pour in tomato sauce, crushed tomatoes, and beef broth; stir in Italian seasoning, salt, and pepper, then bring to a gentle boil.
  4. Add uncooked elbow macaroni to the pot, stirring to ensure it is fully submerged in the liquid.
  5. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed; add more broth if needed.
  6. Remove from heat, then stir in shredded cheddar and mozzarella cheese until thoroughly melted and creamy.
  7. Ladle beefaroni into bowls, garnishing with fresh parsley and extra shredded cheese if desired.

Notes

For a richer flavor, you can use a combination of beef broth and a little red wine. Adjust cheese quantities to your preference; a sharp cheddar works wonderfully in this recipe.