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
- 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.
- 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.
- Pour in the tomato sauce, diced tomatoes (undrained), beef broth, Italian seasoning, salt, and pepper. Stir well to combine.
- Bring the mixture to a simmer, then stir in the uncooked elbow macaroni. Make sure the pasta is submerged in the liquid.
- 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.
- Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with extra shredded cheese and fresh parsley, if desired.
