Description
A quick and hearty one-pot Beefaroni made with browned beef, elbow macaroni, tangy tomato sauce, and melted cheddar cheese.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb lean ground beef (85/15 or 90/10)
- 1 yellow onion, finely diced
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 3 cups beef broth (low sodium)
- 15 oz tomato sauce
- 8 oz elbow macaroni (uncooked)
- 1 tsp Italian seasoning
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and diced onion; cook until browned, about 5–7 minutes. Drain excess grease.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in beef broth and tomato sauce; stir in pasta and Italian seasoning.
- Bring to a simmer, reduce heat to low, cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in shredded cheddar until melted and creamy.
- Let rest for 3–5 minutes before serving.
Notes
For a cheesy baked finish, transfer to a baking dish, top with extra cheddar and breadcrumbs, and broil for 2–3 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: beefaroni, one pot meal, quick dinner, comfort food, easy recipe