Description
A rich, cheesy one-pot Beefaroni that brings comforting nostalgia to your dinner table. Perfect for busy weeknights or satisfying your family’s craving for hearty pasta, this dish combines savory beef, elbow macaroni, and melty cheddar in a creamy tomato sauce. Easy to make and even better the next day.
Ingredients
1 pound ground beef
2 cups elbow macaroni
2 cups shredded cheddar cheese
2 cups tomato sauce
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/4 cup heavy cream or 2 tablespoons sour cream (optional)
Instructions
1. In a large skillet or Dutch oven over medium-high heat, cook the ground beef until browned. Drain excess grease if needed.
2. Add the chopped onion and minced garlic. Sauté for 3 to 4 minutes until soft and fragrant.
3. Season the beef with paprika, Italian seasoning, salt, and pepper. Stir to combine.
4. Pour in the tomato sauce and let the mixture simmer for 5 to 7 minutes. Add cream or sour cream if using.
5. In a separate pot, boil the macaroni in salted water until al dente. Drain and set aside.
6. Add the pasta to the sauce and stir until fully coated. Simmer for 2 more minutes to absorb flavor.
7. Fold in the shredded cheddar cheese and stir until melted and creamy. Serve hot.
Notes
Don’t overcook the macaroni—al dente is key for the perfect texture.
For extra flavor, use freshly grated cheddar instead of pre-shredded.
This dish freezes well—store in an airtight container up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 4g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: beefaroni, cheesy pasta, easy beef dinner