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One Pot Beefaroni

One pot beefaroni with ground beef and elbow macaroni simmered in a thick tomato sauce, then stirred with melted cheddar for a cheesy, spoon-coating finish. This homemade beefaroni delivers classic macaroni beef comfort with everything cooked in one cozy pot.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

One Pot Beefaroni
  • 1 lb ground beef Use 80–90% lean for best flavor without excess grease.
  • 1 medium onion, 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
  • Salt and black pepper to taste Season gradually; taste at the end before serving.
  • 1.5 cup sharp cheddar, shredded Add off-heat so the cheese melts smoothly and stays glossy.
  • Fresh parsley for garnish Optional but adds color and freshness on top.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a large pot over medium-high heat and cook the ground beef and diced onion until browned, then drain excess fat.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant and lightly golden.
Simmer the pasta
  1. Add crushed tomatoes, beef broth, tomato paste, Italian seasoning, garlic powder, smoked paprika, salt, and black pepper to the pot, then stir and bring to a boil.
  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.
Finish with cheddar
  1. Remove from the heat and stir in the shredded sharp cheddar until fully melted and evenly stirred throughout.
  2. Taste and adjust seasoning, then serve immediately topped with fresh parsley.

Notes

Pro tip: drain the beef well after browning so the sauce stays thick, not greasy. Store leftovers in an airtight container in the fridge up to 4 days; reheat gently with a splash of beef broth or water to loosen the sauce. Freezing is not recommended because the cheddar can change texture after thawing. For a lighter option, use reduced-fat shredded cheddar (or a 2/3-to-1 swap) and keep the tomato sauce simmered a touch longer for thickness.