Beefaroni
I grew up on one-pan dinners that could feed a crowd on a weeknight and still double as tomorrow’s lunch. This Beefaroni recipe is one of those reliable comfort-food winners: browned beef, simple pantry tomatoes, and elbow macaroni all simmered together until tender. It’s fast, forgiving, and exactly the kind of dish that makes busy nights feel a little cozier.
Why you’ll love this dish
Beefaroni hits a lot of home-cooking sweet spots: it’s budget-friendly, kid-approved, and ready with mostly pantry staples. Unlike layered pasta bakes, this cooks in a single pot, which saves time on prep and cleanup. It’s also very adaptable — swap proteins, add veggies, or turn up the heat with red pepper flakes.
“A weeknight staple — hearty, simple, and always disappears fast at our table.”
Step-by-step overview
Before you get cooking, here’s what happens at a glance:
- Brown the ground beef with onion, breaking it up so it cooks evenly and drains easily.
- Stir in tomato sauce, diced tomatoes, and seasonings to build the sauce.
- Add dry elbow macaroni and just enough water to cover; simmer until the pasta absorbs the sauce and becomes tender.
- Finish with a sprinkle of cheese (optional) and serve hot.
This sets expectations: about 6–8 minutes to brown the beef, then 15–20 minutes simmering with pasta—total active time roughly 30 minutes.
What you’ll need
- 1 pound ground beef (85/15 works well; use 90/10 for less fat)
- 1 onion, chopped (yellow or sweet)
- 2 cups elbow macaroni (uncooked)
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon Italian seasoning (or 1/2 tsp each basil and oregano)
- Salt and pepper to taste (start with 1/2 tsp salt)
- 1 cup shredded cheese, optional (cheddar, mozzarella, or a blend)
Notes/substitutions:
- Turkey or plant-based crumbles can replace beef for a lighter or vegetarian option (use a plant-based beef substitute with extra umami).
- Swap macaroni for small shells, ditalini, or small rotini — cooking time may vary slightly.
- Add a splash of Worcestershire or a pinch of sugar to round acidity if needed.
Cooking method
- Heat a large pot over medium. Add the ground beef and chopped onion. Cook, breaking up the meat, until the beef is browned and the onion is soft, about 6–8 minutes. Drain any excess fat.
- Stir in the tomato sauce, diced tomatoes with their juices, garlic powder, Italian seasoning, salt, and pepper. Mix until everything is combined and the sauce starts to warm through.
- Add the elbow macaroni to the pot. Pour in enough water to just cover the pasta and sauce — about 2 1/2 to 3 cups. Give it one stir to distribute.
- Turn the heat up to bring the pot to a boil. Once boiling, lower to a gentle simmer and cover with a lid.
- Let simmer for 15–20 minutes, stirring every 5 minutes to prevent sticking. Cook until pasta is tender and the sauce has thickened. If it gets too dry before the pasta’s done, add a splash of hot water.
- Taste and adjust the seasoning. Remove from heat and sprinkle cheese over the top if using. Cover briefly to melt the cheese, then serve hot.
Short, active verbs and clear timing make this easy to follow even when you’re juggling other dinner tasks.
Best ways to enjoy it
- Serve straight from the pot for a rustic, family-style meal.
- Make bowls with a sprinkle of chopped parsley or basil and an extra grind of black pepper.
- Pair with a simple green salad or steamed broccoli for color and freshness.
- For a heartier plate, offer garlic bread or a toasted baguette to mop up the sauce.
- Turn leftovers into a stuffed pepper filling or use them to top baked potatoes for a fun variation.
Storage and reheating tips
- Refrigerator: Store cooled Beefaroni in an airtight container for up to 3–4 days.
- Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers or heavy-duty zip-top bags. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently on the stovetop over low heat with a splash of water or broth to loosen the sauce, or microwave in 1-minute intervals, stirring between, until evenly hot.
Safety note: Ground beef should be cooked to 160°F (71°C) before serving — use a meat thermometer if unsure.
Helpful cooking tips
- Brown the beef in a hot pan and don’t overcrowd—this helps develop flavor through browning.
- Drain excess fat after browning if you want less grease in the sauce.
- Use hot water when adding pasta so the pot returns to a simmer faster.
- Stirring every 5 minutes prevents the pasta from sticking to the bottom as it releases starch.
- If the sauce seems thin at the end, simmer uncovered for a few minutes to reduce; if too thick, add hot water a little at a time.
- Add fresh garlic at step 2 for a brighter flavor; add it near the end of browning the meat to avoid burning.
Creative twists
- Make it spicy: add 1/4–1/2 teaspoon red pepper flakes or a dash of hot sauce.
- Veggie boost: stir in frozen peas, diced bell peppers, or shredded carrots when you add the tomatoes.
- Cheesy bake: transfer to a baking dish, top with extra cheese and breadcrumbs, and broil until golden.
- Low-carb: substitute cauliflower rice or shirataki pasta and simmer until flavors meld.
- Italian sausage swap: use crumbled Italian sausage for a garlicky, herby punch.
Helpful answers
Q: How long does this take from start to finish?
A: About 30 minutes total: 6–8 minutes to brown beef and 15–20 minutes simmering with pasta.
Q: Can I skip draining the fat?
A: You can, but draining reduces grease and gives a cleaner-tasting sauce. If you like richness, leave a tablespoon for flavor.
Q: Will the pasta be mushy if I simmer it in the sauce?
A: Not if you watch the time and stir occasionally. Use the suggested water quantity and start checking pasta for doneness around 12–15 minutes to avoid overcooking.
Q: Can I make this ahead for a crowd?
A: Yes. Cook through step 5, cool, and refrigerate. Reheat on the stovetop with a splash of water and finish with cheese just before serving.
Conclusion
If you want more takes on classic, pantry-friendly Beefaroni, this version is a dependable starting point — fast, flexible, and satisfying. For other comforting recipes and a slightly different Beefaroni approach, check out this detailed take at Beefaroni – The Cozy Cook. For another well-tested community recipe and user tips you can compare, see Beefaroni Recipe.
Beefaroni
Ingredients
Main Ingredients
- 1 pound ground beef (85/15 or 90/10)
- 1 medium onion, chopped (yellow or sweet)
- 2 cups elbow macaroni (uncooked)
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes (with juices)
Seasonings
- 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
- 1 teaspoon Italian seasoning or 1/2 tsp each basil and oregano
- 0.5 teaspoon salt to taste
- to taste black pepper
Optional
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
Instructions
Cooking
- Heat a large pot over medium. Add the ground beef and chopped onion. Cook, breaking up the meat, until the beef is browned and the onion is soft, about 6–8 minutes. Drain any excess fat.
- Stir in the tomato sauce, diced tomatoes with their juices, garlic powder, Italian seasoning, salt, and pepper. Mix until everything is combined and the sauce starts to warm through.
- Add the elbow macaroni to the pot. Pour in enough water to just cover the pasta and sauce — about 2 1/2 to 3 cups. Give it one stir to distribute.
- Turn the heat up to bring the pot to a boil. Once boiling, lower to a gentle simmer and cover with a lid.
- Let simmer for 15–20 minutes, stirring every 5 minutes to prevent sticking. Cook until pasta is tender and the sauce has thickened. If it gets too dry before the pasta’s done, add a splash of hot water.
- Taste and adjust the seasoning. Remove from heat and sprinkle cheese over the top if using. Cover briefly to melt the cheese, then serve hot.
