Easy Beefaroni Recipe- Delicious One-Pan Dinner

Craving a nostalgic comfort food that’s both hearty and incredibly simple to make? This easy Beefaroni recipe delivers a delicious, classic flavor with the convenience of a single pan. Perfect for busy weeknights, it’s a family-favorite meal that comes together in a flash.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef (80/20 recommended)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 cups beef broth or water
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese (or mozzarella/Monterey Jack), plus more for topping
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
2. Add chopped onion to the skillet and cook for 3-5 minutes, until softened. Stir in minced garlic and cook for another minute until fragrant.
3. Pour in the tomato sauce, diced tomatoes (undrained), beef broth, Italian seasoning, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer, then stir in the uncooked elbow macaroni. Make sure the pasta is submerged in the liquid.
5. Reduce heat to medium-low, cover the skillet, and simmer for 12-15 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
6. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and creamy.
7. Serve hot, garnished with extra shredded cheese and fresh parsley, if desired.