why make this recipe
One Pot Beefaroni is a comforting and easy meal that is perfect for busy weeknights. It combines the heartiness of ground beef, the fun shape of elbow macaroni, and the classic flavors of Italian cooking. Plus, it’s made all in one pot, meaning less cleanup for you! This recipe is great for families, and you can customize it to please everyone’s taste.
how to make One Pot Beefaroni
Ingredients :
- 1 lb ground beef (lean or regular)
- 2 cups elbow macaroni
- 2 cups tomato sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth or water
- 1 teaspoon Italian seasoning
- 1 cup shredded cheese (optional, such as mozzarella, cheddar, or Italian blend)
Directions :
- Heat a large pot over medium heat. Add ground beef, diced onion, and minced garlic. Cook, breaking up the beef with a spoon, until fully browned and onions are translucent, building a savory base for the dish.
- Pour in the tomato sauce, beef broth or water, and sprinkle in the Italian seasoning. Stir to combine, then add elbow macaroni, ensuring the pasta is mostly submerged. Bring the mixture to a gentle boil, then reduce heat to a simmer.
- Cover the pot and let simmer for about 15 minutes, stirring occasionally to prevent sticking. The pasta will absorb the sauce and liquids, cooking to tender perfection.
- Once the pasta is tender and the sauce thickened, stir in shredded cheese if desired. Allow it to melt smoothly into the beefaroni for extra creaminess and richness.
how to serve One Pot Beefaroni
Serve One Pot Beefaroni hot straight from the pot. You can add more cheese on top for extra flavor or sprinkle some chopped parsley for freshness. This dish pairs well with a side salad or garlic bread for a complete meal.
how to store One Pot Beefaroni
Store leftover One Pot Beefaroni in an airtight container in the refrigerator. It will keep well for about 3-4 days. You can also freeze it for longer storage, and it will stay good for up to 3 months. Just make sure to let it cool down before freezing.
tips to make One Pot Beefaroni
- For a little extra flavor, add some diced bell peppers or mushrooms along with the onion and garlic.
- If you like a bit of heat, sprinkle in some red pepper flakes.
- Make sure to stir occasionally while it simmers to prevent the pasta from sticking to the bottom of the pot.
- Use low-sodium beef broth if you want to control the salt content.
variation
You can easily transform this recipe by using different proteins, like ground turkey or chicken. For a vegetarian version, swap the meat for lentils or simply load it up with vegetables.
FAQs
Can I use different pasta shapes?
Yes, you can use any short pasta shape you like, such as penne or shells. Just keep an eye on the cooking time, as different pastas may require a little more or less time.
What if I don’t have tomato sauce?
If you don’t have tomato sauce, you can substitute it with crushed tomatoes or a can of diced tomatoes. Just make sure to add some additional seasoning to keep the flavor strong.
Can I make this dish ahead of time?
Yes, One Pot Beefaroni can be made ahead of time. Just store it in the refrigerator and reheat it when you’re ready to enjoy. Add a splash of water or broth while reheating to loosen it up, if necessary.
One Pot Beefaroni
Ingredients
Main Ingredients
- 1 lb ground beef (lean or regular) Choose lean beef for a healthier option.
- 2 cups elbow macaroni Any short pasta shape can be used.
- 2 cups tomato sauce Can substitute with crushed or diced tomatoes.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth or water Use low-sodium beef broth if desired.
- 1 teaspoon Italian seasoning
- 1 cup shredded cheese (optional, such as mozzarella, cheddar, or Italian blend) Add for extra creaminess and richness.
Instructions
Cooking
- Heat a large pot over medium heat. Add ground beef, diced onion, and minced garlic. Cook, breaking up the beef with a spoon, until fully browned and onions are translucent.
- Pour in the tomato sauce, beef broth or water, and sprinkle in the Italian seasoning. Stir to combine, then add elbow macaroni, ensuring the pasta is mostly submerged. Bring the mixture to a gentle boil, then reduce heat to a simmer.
- Cover the pot and let simmer for about 15 minutes, stirring occasionally to prevent sticking.
- Once the pasta is tender and the sauce thickened, stir in shredded cheese if desired. Allow it to melt smoothly into the beefaroni.