One Pot Beefaroni

Hearty, saucy, and deeply satisfying — tender pasta and seasoned ground beef simmered together in a rich, tomatoey sauce until everything melds into the ultimate nostalgic comfort food. Better than anything from a can and on the table in under 40 minutes.

INGREDIENTS

• 1.5 pounds ground beef (80/20)
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 green bell pepper, finely diced
• 2 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 2.5 cups beef broth
• 1 cup water
• 2 cups elbow macaroni, uncooked
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 0.5 teaspoons dried oregano
• 0.5 teaspoons dried basil
• 0.5 teaspoons red pepper flakes (optional)
• 1 tablespoon olive oil
• 1 cup shredded sharp cheddar cheese
• fresh parsley, chopped, for garnish

STEPS

1. Brown the beef: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, for 6–8 minutes until deeply browned and cooked through. Drain off excess fat leaving about 1 tablespoon in the pot for flavor.
2. Cook the aromatics: Reduce heat to medium. Add the diced onion and green bell pepper and cook for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and caramelizes — this step builds enormous depth in the sauce.
3. Build the sauce: Add the crushed tomatoes, diced tomatoes, beef broth, water, and Worcestershire sauce. Stir in the salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, dried basil, and red pepper flakes if using. Stir everything together well and bring to a boil over high heat.
4. Add the pasta: Stir the uncooked elbow macaroni directly into the boiling sauce. Reduce heat to a steady simmer and cook uncovered, stirring frequently, for 12–15 minutes until the pasta is tender and has absorbed most of the sauce into a thick, rich, hearty consistency. Stir every few minutes to prevent the pasta from sticking to the bottom.
5. Add the cheese: Remove the pot from heat and scatter the shredded cheddar over the top. Stir gently until the cheese is completely melted and incorporated into the sauce, making it extra rich and creamy.
6. Rest and serve: Let the beefaroni rest for 3–5 minutes — it thickens beautifully as it sits. Ladle into deep bowls and garnish with fresh chopped parsley. Serve immediately.

NOTES Tips: Cooking the pasta directly in the sauce rather than separately is what makes this dish extraordinary — the pasta absorbs all that rich, beefy, tomatoey flavor as it cooks and releases its starch into the sauce, naturally thickening it into a gloriously saucy, hearty consistency. Stir frequently during the pasta cooking stage to prevent sticking and ensure even cooking throughout. The caramelized tomato paste step is small but makes a dramatic difference — never skip it. If the sauce gets too thick before the pasta is tender, add a splash of beef broth or water and continue cooking. This dish thickens considerably as it sits — loosen with a splash of broth when reheating. Keeps refrigerated for up to 4 days and reheats beautifully on the stovetop over medium-low heat with a little extra broth stirred in.