Why You’ll Love This Easy One‑Pot Homemade Beefaroni
This stovetop beefaroni is designed for busy weeknights and picky eaters. Everything cooks in a single pot—browning the beef, simmering the pasta, and melting the cheese—so cleanup is minimal and dinner is ready in about 30 minutes. Using real ground beef, tomato sauce, broth, and seasonings instead of powdered mixes gives a deeper, more satisfying flavor, while cooking the pasta in the sauce means every bite is infused with beefy, tomato goodness rather than tasting like plain noodles.
Ingredients for Easy One‑Pot Beefaroni
For 4–6 servings:
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1 pound ground beef (80–90% lean)
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1 small onion, finely diced (optional but recommended for flavor)
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2–3 cloves garlic, minced
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2 cups dry elbow macaroni
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1 can (15 oz) tomato sauce
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2 cups beef broth or water (more as needed)
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1 tablespoon tomato paste (for extra richness)
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1 teaspoon Worcestershire sauce
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1 teaspoon Italian seasoning or dried oregano and basil
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1 teaspoon paprika (sweet or smoked)
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1/2–1 teaspoon salt, to taste
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1/2 teaspoon black pepper
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1–1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
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Optional: pinch of sugar if your tomato sauce is very acidic, and chopped parsley for garnish
These ingredients build a simple but flavorful meat sauce that doubles as the cooking liquid for the pasta, keeping the recipe firmly in “one‑pot” territory instead of cooking noodles separately.
Step‑by‑Step Instructions
1. Brown the Beef and Aromatics
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Heat a large, deep skillet or Dutch oven over medium‑high heat.
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Add the ground beef and cook, breaking it up with a spoon, until mostly browned.
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If there is a lot of fat in the pan, spoon off some, leaving about 1–2 tablespoons for flavor.
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Stir in the diced onion and cook 3–4 minutes until softened.
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Add minced garlic and cook 30 seconds more, just until fragrant.
This first step builds the savory base for the whole dish; browning the beef and lightly caramelizing the onion add depth that keeps beefaroni from tasting flat.
2. Season and Add Tomato Base
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Stir in Italian seasoning, paprika, salt, and pepper so the spices toast briefly in the hot fat.
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Add the tomato paste and cook it for 1 minute, stirring, to mellow its sharpness.
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Pour in the tomato sauce, beef broth, and Worcestershire sauce, scraping up any browned bits on the bottom of the pot.
If your tomato sauce is quite tangy, add a pinch of sugar to balance the acidity without making the sauce obviously sweet.
3. Add Macaroni and Simmer in One Pot
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Bring the sauce mixture to a gentle boil.
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Stir in the dry elbow macaroni, making sure the pasta is as submerged as possible.
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Reduce heat to a steady simmer, cover the pot partially, and cook for 10–12 minutes, stirring every couple of minutes to keep the pasta from sticking to the bottom.
Because the macaroni absorbs liquid as it cooks, you may need to add a small splash of water or broth if the pot looks too dry before the pasta is tender. You’re aiming for a thick, saucy consistency; the finished dish should be looser than baked casserole but not soupy.
