Beefaroni (One-Pot Cheesy Ground Beef Pasta)

When the craving hits for something cozy, kid-friendly, and fast, beefaroni delivers every time. This skillet beefaroni cooks the pasta right into a rich tomato-beef sauce, then turns gloriously melty with cheddar (and a mozzarella crown if you bake it). Think one-pot pasta meets cheesy casserole—savory ground beef, sweet onions, garlic, and pantry spices in under an hour. Below, I’ll show you how to keep the macaroni perfectly al dente, the sauce balanced, and the cheese irresistibly gooey for a weeknight winner.

Ingredients

Ingredient	Amount / Notes
Elbow macaroni (uncooked)	2 cups (classic small elbows for the perfect bite)
Olive oil	1 Tbsp
Yellow onion, finely chopped	1 small (aromatic, turns sweet as it cooks)
Garlic, minced	2 cloves (fragrant, savory backbone)
Ground beef (85% lean)	1 lb
Tomato sauce	1 (15-oz) can
Beef broth (or water)	1 cup (broth = deeper flavor)
Kosher salt	1 tsp
Black pepper, freshly ground	½ tsp
Italian seasoning	1 tsp
Paprika (optional)	½ tsp (smoky warmth)
Worcestershire sauce	2 tsp (umami boost)
Granulated sugar	2 tsp (balances acidity)
Cheddar cheese, shredded	1½ cups (melty, sharp)
Mozzarella, shredded (optional, for topping)	½ cup
Fresh parsley, chopped (optional)	To garnish

Timing

• Prep: 10 minutes (chopping, grating, boiling water)
• Stovetop Cook: 25–30 minutes (includes pasta + sauce simmer)
• Optional Bake: 10–15 minutes at 375°F (190°C) for bubbly golden top
• Total: 35–40 minutes stovetop, or 45–50 minutes with the cheesy bake

Fast comfort: This is ~50% quicker than a from-scratch baked ziti—same cozy vibes, less time.

Step-by-Step Instructions

Step 1: Cook the macaroni

Bring a large pot of salted water to a boil. Cook elbows to al dente, about 1–2 minutes less than package time. Drain and set aside.
Tip: Undercooking slightly ensures perfect texture after mixing with hot sauce (and during the optional bake).

Step 2: Sauté the aromatics

In a Dutch oven or deep skillet, heat 1 Tbsp olive oil over medium. Add onion; cook 3–4 minutes until translucent. Stir in garlic; cook 30 seconds until fragrant.
Tip: If the pan looks dry, splash in a tablespoon of broth so the garlic doesn’t scorch.

Step 3: Brown the beef

Add 1 lb ground beef. Break it apart with a spoon and cook 6–8 minutes until browned. Drain excess fat if needed.
Flavor move: Season lightly with a pinch of salt as it browns to build layers of flavor.

Step 4: Build the sauce

Stir in tomato sauce and 1 cup beef broth. Add 1 tsp kosher salt, ½ tsp pepper, 1 tsp Italian seasoning, ½ tsp paprika (optional), 2 tsp Worcestershire, and 2 tsp sugar.
Bring to a gentle simmer, then reduce heat and cook 10 minutes, stirring occasionally, until slightly thickened.
Tip: Taste now—adjust salt, pepper, or a pinch more sugar to balance acidity.

Step 5: Make it cheesy

Add the drained macaroni to the pot and stir well to coat every elbow. Sprinkle in 1½ cups shredded cheddar and stir until fully melted and creamy.
Texture check: If it seems tight, add a splash of warm broth or water to loosen.

Step 6 (Optional): Bake for a bubbly top

Preheat oven to 375°F (190°C). Transfer beefaroni to a casserole, or keep in an oven-safe Dutch oven. Top with ½ cup mozzarella. Bake 10–15 minutes until bubbly and golden.
Tip: Broil for 1 minute at the end for extra color—watch closely.

Step 7: Finish and serve

Garnish with chopped parsley. Serve hot—straight from the pot for weeknights or baked for extra cheesiness.

Nutritional Information (estimated, per serving of 6)

• Calories: ~500–540 kcal
• Protein: ~28–30 g
• Carbohydrates: ~42–46 g (Sugars ~7–9 g)
• Fat: ~24–27 g (Saturated ~11–13 g)
• Sodium: ~900–1100 mg (varies by broth, cheese, and salt)
  Estimates will vary by brands and whether you add the mozzarella topping.

Healthier Alternatives

• Lean swap: Use 90–93% lean beef or ground turkey to reduce fat without losing that meaty bite.
• Whole-grain boost: Substitute whole-wheat elbows for more fiber and a nuttier flavor.
• Veggie-load it: Fold in diced bell peppers, mushrooms, or zucchini during Step 2 for volume and nutrients.
• Lower sodium: Choose low-sodium broth, reduce added salt to ¾ tsp, and season at the end to taste.
• Lighter dairy: Use reduced-fat cheddar or cut cheese by one-third; add 2–3 Tbsp pasta water for creaminess.
• Gluten-free: Use GF elbows; sauce is naturally GF if your Worcestershire is certified.

Serving Suggestions for Beefaroni

• Fresh counterpoint: A crisp green salad with lemon-olive oil dressing balances the richness.
• Carb-lover’s dream: Garlic bread or buttered toast for scooping every saucy bite.
• Heat & sparkle: Finish bowls with red pepper flakes and a dusting of Parmesan.
• Family-style: Serve in the Dutch oven at the table for a steaming, cozy centerpiece.

Common Mistakes to Avoid

• Overcooked pasta: Pull elbows 1–2 minutes early; they’ll finish in the hot sauce (and oven, if baking).
• Greasy sauce: Drain excess fat after browning for a cleaner, cheesier finish.
• Flat flavor: Don’t skip Worcestershire or Italian seasoning—they add depth and herbiness.
• Gummy cheese: Shred your own cheddar; pre-shredded can be coated with anti-caking agents that hinder melt.
• Under-seasoning: Taste the sauce before adding pasta and again after cheese—adjust salt/pepper to pop.

Storing Tips

• Refrigerate: Cool completely; store in an airtight container 3–4 days.
• Reheat: Stovetop over low, adding a splash of water or broth to loosen; or microwave in 60-second bursts, stirring between.
• Freeze: Portion into freezer-safe containers up to 2 months. Thaw overnight; reheat gently with a little broth.
• Make-ahead: Cook through Step 5, cool, cover, and refrigerate. Rewarm, then top with mozzarella and bake 10 minutes to serve.

Conclusion

This beefaroni nails everything we love about skillet comfort food: tender elbows, savory beef, a balanced tomato sauce, and a blanket of melty cheddar (with optional bubbly mozz). It’s budget-friendly, pantry-friendly, and weeknight-ready. Tweak the spices, add your favorite veggies, and make it yours. If you try it, leave a rating and a comment—your tips help other home cooks! Subscribe for more fast, family-approved dinners.

FAQs

Q1. Can I cook the pasta directly in the sauce instead of boiling separately?

You can, but add 1–1½ cups extra liquid and simmer covered, stirring often to prevent sticking. Taste for salt at the end—starch changes seasoning.

Q2. What cheese works best besides cheddar?

Colby-Jack, Monterey Jack, or low-moisture mozzarella melt beautifully. A little Parmesan on top adds salty nuttiness.

Q3. How do I make it spicier?

Add ½–1 tsp chili flakes with the seasonings or a dash of hot sauce when serving.

Q4. Can I double the recipe?

Yes—use a 12-quart pot or two Dutch ovens so the sauce reduces properly. Baking time may extend by 5 minutes for larger volumes.

Q5. Is sugar necessary in the sauce?

It’s optional. The 2 tsp sugar softens tomato acidity; you can substitute grated carrot or skip and balance with an extra ½ tsp Worcestershire.

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