Description
A comforting and hearty one-pot meal featuring ground beef and elbow macaroni in a savory, cheesy tomato sauce. It’s a quick and easy dish, perfect for busy weeknights, and often brings back nostalgic memories of classic Beefaroni, but with a homemade twist.
Ingredients
Scale
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil (optional, if browning beef)
- 1 (28 ounce) can crushed tomatoes (preferably no salt added) OR 2 (10.75 ounce) cans tomato soup OR 1 (15 ounce) can tomato sauce + 2 tbsp tomato paste
- 1 (14.5 ounce) can fire roasted diced tomatoes (preferably no salt added) (optional, if using crushed tomatoes)
- 3 cups beef broth (low-sodium recommended)
- 2 cups uncooked elbow macaroni (about 8 ounces)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional, for a kick)
- Salt and black pepper to taste
- 1/2 – 1 cup shredded cheddar cheese, plus more for serving
- 2 teaspoons brown sugar (optional, to cut acidity)
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon Worcestershire sauce (optional)
- Freshly grated Parmesan cheese for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a large Dutch oven or a large skillet with a lid, brown the ground beef over medium heat, breaking it up with a wooden spoon until no longer pink. If using lean ground beef, you may not need olive oil. Drain any excess grease and return the beef to the pot.
- Add the diced onion to the pot with the browned beef and sauté for 4-5 minutes, until the onions are tender and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the crushed tomatoes (or tomato soup/sauce/paste combination), beef broth, dried basil, dried oregano, crushed red pepper flakes (if using), brown sugar (if using), Dijon mustard (if using), and Worcestershire sauce (if using). Bring the mixture to a simmer.
- Stir in the uncooked elbow macaroni, making sure it is completely submerged in the sauce. Season with salt and pepper to taste.
- Cover the pot, reduce the heat to low, and simmer for 12-20 minutes, or until the pasta is tender, stirring occasionally to prevent sticking. Cooking time may vary slightly depending on the pasta.
- Once the pasta is cooked and the sauce has thickened, remove the pot from the heat. Stir in the shredded cheddar cheese until it is melted and well combined.
- Serve immediately, topped with additional shredded Parmesan cheese and/or fresh chopped parsley, if desired.
Notes
- For a richer flavor, simmer the sauce for 5-7 minutes before adding the pasta.
- Adjust the amount of beef broth as needed; if the pasta absorbs too much liquid before it’s cooked, add a splash more to keep it simmering gently.
- You can substitute ground turkey or chicken for ground beef.
- Other short pastas like shells or mini ziti can be used in place of elbow macaroni.
- For added vegetables, sauté chopped bell peppers or mushrooms with the onion.
- Freshly shredding cheese from a block will yield a creamier melt than pre-shredded cheese.
- Leftovers can be stored in the refrigerator for up to 4 days and often taste even better the next day.
Nutrition
- Serving Size: 1 bowl (approx. 250-400g)
- Calories: 217-400 (varies based on specific ingredients and portion size)
- Sugar: 5-13g
- Sodium: 202-1280mg (varies significantly with low-sodium ingredients vs. regular)
- Fat: 3-13g
- Saturated Fat: 1-5g
- Unsaturated Fat: N/A
- Trans Fat: 0.4g
- Carbohydrates: 16-54g
- Fiber: 1-6g
- Protein: 8-31g
- Cholesterol: 5-44mg
Keywords: Beefaroni, One-Pot, Pasta, Ground Beef, Tomato Sauce, Easy Dinner, Family Meal, Comfort Food