I make this One Pot Beefaroni when I want something comforting, filling, and incredibly easy to clean up. Everything cooks together in a single pot, creating a rich, hearty pasta dish with tender beef and a flavorful tomato sauce that clings perfectly to every bite.
Why You’ll Love This Recipe
I love how simple this recipe is, especially on busy days when I don’t want to deal with a sink full of dishes. The flavors come together beautifully as everything cooks in one pot, and the pasta absorbs all the savory goodness from the beef and sauce. I also appreciate how budget-friendly and family-friendly it is, making it a reliable go-to meal.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil 1 pound ground beef 1 small onion, diced 2 cloves garlic, minced 2 cups beef broth 1 can (15 ounces) tomato sauce 1 can (14.5 ounces) diced tomatoes, undrained 2 cups elbow macaroni (uncooked) 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1 cup shredded cheddar cheese
directions
I start by heating olive oil in a large pot over medium heat, then I add the ground beef and cook it until browned, breaking it apart as it cooks. Once the beef is ready, I stir in the diced onion and cook until it softens, then I add the garlic and cook for about a minute.
Next, I pour in the beef broth, tomato sauce, and diced tomatoes. I stir everything together and bring it to a gentle boil. I then add the uncooked macaroni along with the Italian seasoning, salt, pepper, and paprika.
I reduce the heat to a simmer, cover the pot, and let it cook for about 12–15 minutes, stirring occasionally so the pasta doesn’t stick. Once the pasta is tender and most of the liquid is absorbed, I stir in the shredded cheese until it melts into the sauce.
I let it sit for a couple of minutes before serving so it thickens slightly.
Servings and timing
This recipe makes about 4 servings. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
I sometimes switch things up by using ground turkey instead of beef for a lighter version. When I want extra vegetables, I add diced bell peppers, zucchini, or even spinach. For a spicier kick, I mix in red pepper flakes or a dash of hot sauce. I also like experimenting with different cheeses like mozzarella or a mix of cheddar and parmesan.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I add a splash of water or broth to loosen the sauce and warm it gently on the stove or in the microwave. If I want to freeze it, I let it cool completely and store it for up to 2 months.
FAQs
Can I use a different type of pasta?
I can use other short pasta like shells or penne, but I keep an eye on cooking time since it may vary slightly.
Can I make this ahead of time?
Yes, I often make it ahead and store it in the fridge. The flavors deepen over time, making it even better the next day.
What can I use instead of cheddar cheese?
I like using mozzarella, Monterey Jack, or even a blend of cheeses depending on what I have.
How do I prevent the pasta from sticking?
I make sure to stir occasionally while it cooks and keep enough liquid in the pot.
Can I make it dairy-free?
I simply skip the cheese or use a dairy-free alternative, and it still tastes great.
Conclusion
I find this One Pot Beefaroni to be the perfect mix of convenience and comfort. It’s simple to prepare, packed with flavor, and requires minimal cleanup. Whenever I need a reliable, satisfying meal, this is one of the recipes I come back to again and again.
A hearty, comforting one-pot pasta dish made with ground beef, elbow macaroni, tomatoes, and cheddar cheese for an easy family-friendly dinner.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
2 cups beef broth
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
2 cups elbow macaroni, uncooked
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup shredded cheddar cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground beef and cook until browned, breaking it apart as it cooks.
Stir in the diced onion and cook until softened.
Add the minced garlic and cook for 1 minute, stirring frequently.
Pour in the beef broth, tomato sauce, and diced tomatoes, then stir to combine.
Bring the mixture to a gentle boil.
Add the uncooked elbow macaroni, Italian seasoning, salt, black pepper, and paprika.
Reduce the heat to a simmer, cover, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Stir in the shredded cheddar cheese until fully melted and combined.
Let the beefaroni sit for 2 to 3 minutes before serving so the sauce thickens slightly.
Notes
You can substitute ground turkey for a lighter version.
Add bell peppers, zucchini, or spinach for extra vegetables.
For more heat, mix in red pepper flakes or a dash of hot sauce.
Mozzarella, Monterey Jack, or a cheddar-parmesan blend also work well.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat with a splash of water or broth to loosen the sauce.
