Description
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.
- Freeze cooled leftovers for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 652
- Sugar: 8g
- Sodium: 1105mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0.3g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 105mg