One Pot Beefaroni Delight

This One Pot Beefaroni brings a hearty, cheesy dinner to your table with minimal fuss. This recipe transforms simple ingredients like ground beef, elbow macaroni, and tomato sauce into a comforting dish that cooks all in one pan. It’s perfect for busy weeknights when you want something satisfying without a pile of dishes to clean afterward.

I first made this for a quick dinner on a hectic weekday and was amazed how much better homemade tastes compared to canned beefaroni. Now it’s a regular request at our house.

Ingredients

• Ground beef: lean is best to avoid excess grease and maintain flavor
• Elbow macaroni: a classic pasta shape that holds sauce well, but shells or penne work fine too
• Beef broth: adds depth and helps cook the pasta right in the sauce
• Marinara sauce: provides a rich tomato base, but a good-quality pasta sauce works too
• Seasoned salt: gives a balanced flavor boost
• Onion powder and garlic powder: these amplify the savory notes without the texture of fresh aromatics
• Bell peppers: add a sweet crunch and color
• Yellow onion: gives a natural sweetness and body to the sauce
• Petite diced tomatoes: bring freshness and texture to the dish
• Cheddar cheese: freshly shredded melts smoother for a creamy finish

How To Make Beefaroni

Sauté the beef and vegetables:

In a large skillet over medium-high heat, crumble in the lean ground beef along with chopped yellow onion and diced bell pepper. Cook, breaking up the beef as it browns, until there is no pink left and the vegetables soften. Drain any excess grease for a cleaner finish. Season this base with seasoned salt, onion powder, and garlic powder to build rich flavor.

Add liquids and pasta:

Pour in the marinara sauce, petite diced tomatoes, elbow macaroni, and beef broth. Stir everything together well so the pasta is fully submerged. Bring the mixture to a very gentle simmer, making sure to stir occasionally to prevent the pasta from sticking to the bottom of the pan. You may need to add a little more beef broth if the pasta absorbs too much liquid before it becomes tender.

Cook until the pasta is al dente:

Keep cooking, stirring now and then, until the macaroni is fully cooked but still has a slight bite. The sauce will thicken as the pasta absorbs the liquid.

Stir in cheese for a creamy finish:

Once the pasta is done, remove the skillet from heat and stir in a generous amount of freshly shredded cheddar cheese. Mix until the cheese has melted completely and the sauce is creamy and luscious.

Rest before serving:

Let the beefaroni sit for 5 to 10 minutes off the heat. This helps the sauce thicken to just the right consistency for serving.

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Storage Tips

Keep leftover beefaroni in an airtight container in the refrigerator for up to 4 days. The flavors mellow and deepen, so it tastes even better reheated. For longer storage, freeze the beef mixture separately from the pasta for up to 3 months. Cook fresh pasta when ready to serve to avoid a mushy texture.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter yet still flavorful version. Use any pasta shape that holds sauce such as shells or penne if you don’t have elbow macaroni on hand. Swap cheddar with mozzarella or pepper jack for different cheesy twists. Tomato sauce can be replaced by tomato paste thinned with water for a more concentrated flavor.

Serving Suggestions

Serve with a side of garlic toast or a crisp green salad to balance the rich, cheesy pasta. A spoonful of sour cream or a sprinkle of fresh herbs like parsley or basil adds a fresh, tangy contrast. This meal pairs well with steamed vegetables or a simple cucumber salad to round out the plate.

Pro Tips

• Toast the seasoning spices lightly in the pan with the beef for a deeper flavor hit.
• Keep an eye on the simmer and stir frequently once pasta is added to avoid sticking or burning.
• Let it rest before serving so the sauce thickens and flavors meld perfectly.

Common Recipe Questions

→ Can I use different pasta shapes?

Yes, pasta shapes that hold sauce well like shells, penne, or cavatappi work beautifully, offering varied texture.

→ How to keep the pasta from sticking?

Stir occasionally during simmering and add extra beef broth if the liquid absorbs too quickly to maintain a smooth texture.

→ What type of ground beef is best?

Lean ground beef is preferred to reduce excess grease while preserving rich, savory flavor throughout the dish.

→ Can I add some heat to the dish?

Absolutely, a pinch of chili powder or red pepper flakes will add a gentle kick without overpowering the flavors.

→ How should leftovers be stored?

Refrigerate leftovers for up to 4 days for best flavor. Freeze the beef mixture separately for up to 3 months.

→ Is it possible to prepare this in advance?

You can cook the beef mixture ahead and freeze it; add freshly cooked pasta when reheating to keep textures intact.