Beefaroni
This one-pan Beefaroni recipe combines ground beef, pantry tomatoes, and elbow macaroni for a hearty, kid-approved meal that's ready in about 30 minutes.
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.
Notes
Store cooled Beefaroni in an airtight container for up to 3–4 days. Freeze in portions for up to 3 months, thawing in the fridge overnight before reheating. Ground beef should be cooked to 160°F (71°C) before serving.