One-Pot Beefaroni
A quick and budget-friendly one-pot dinner combining ground beef, elbow macaroni, and a tomato-based sauce, perfect for busy nights.
I’ve made this One-Pot Beefaroni more times than I can count on rushed weeknights and lazy Sundays. It’s the kind of skillet-meets-soup dinner that tastes like comfort without demanding half your evening. Ground beef, elbow macaroni, and a simple tomato base come together fast, and cleanup is as painless as the cooking—perfect when you want a hearty meal and permission to relax. If you like other one-pot dinners, you might also enjoy this Best Ever One-Pot Lasagna Soup for a similar no-fuss vibe.
Why you’ll love this dish
This recipe is the ultimate weeknight win: quick, satisfying, and kid-friendly. It combines protein, carbs, and a tomatoey sauce in one pot so you don’t juggle pans or make a pile of dirty dishes. It’s also budget-friendly—lean or regular ground beef works—and forgiving, so you can tweak seasonings, cheeses, and liquids to match pantry odds and ends.
Reasons to reach for it:
- Fast: About 30 minutes from stove-on to plate.
- Economical: Uses a single pound of beef and pantry pasta.
- Flexible: Swap cheeses, broth, or add veggies.
- Kid-approved: Mild, cheesy, and familiar flavors.
The cooking process explained
Before you start: this is a one-pot recipe that browns the beef and aromatics, builds the sauce with tomato and broth, then cooks the pasta directly in that liquid. Expect to brown for 6–8 minutes, simmer the pasta for roughly 15 minutes, and finish with cheese if you like it gooey. The steps are straightforward: brown → add sauce + liquid → submerge pasta → simmer → finish.
What you’ll need
- 1 lb ground beef (lean or regular) — regular gives more flavor; if using lean, add oil.
- 2 cups elbow macaroni
- 2 cups tomato sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth or water (beef broth gives richer flavor)
- 1 teaspoon Italian seasoning
- 1 cup shredded cheese (optional — mozzarella, cheddar, or Italian blend)
- 1 tablespoon neutral oil (only if using lean ground beef)
Substitution notes:
- Use ground turkey or turkey/veggie mix if you prefer leaner meat.
- For a deeper tomato flavor, add 1 tablespoon tomato paste with the sauce.
- If you want a creamier finish, stir in 1/4 cup cream or milk at the end.
(If you like one-pot pasta dinners, you might also try this one-pot creamy garlic pasta for a different flavor profile.)
Step-by-step instructions
- Heat a large pot over medium. If using lean ground beef, add 1 tablespoon neutral oil and let it warm.
- Add the ground beef, diced onion, and minced garlic. Cook, breaking up the meat, until the beef is browned and the onions are translucent, about 6–8 minutes. Drain excess fat if you prefer.
- Pour in the tomato sauce and beef broth (or water). Stir in 1 teaspoon Italian seasoning and scrape any browned bits from the bottom of the pot.
- Add the elbow macaroni. Press most of the pasta below the liquid so it can cook evenly. Bring to a gentle boil.
- Reduce the heat to a simmer, cover, and cook about 15 minutes. Stir every 4–5 minutes to keep the pasta from sticking and to encourage even cooking.
- When the pasta is tender and the sauce has thickened, remove the pot from heat. Stir in 1 cup shredded cheese if using, until melted and combined.
- Let the pot sit off the heat for 3–5 minutes to set. Serve hot.
Short, clear action verbs keep this simple: brown, add, pour, press, simmer, stir, finish.
01Ingredients
Main Ingredients
02Method
- Preparation
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0 OF 7 DONE03Recipe notes
- 01Best served with a crisp green salad and crusty bread, or garnished with chopped fresh parsley and extra cheese. Freeze leftovers for up to 2 months.
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Best ways to enjoy it
- Plate it straight from the pot for casual family dinners.
- Garnish with chopped fresh parsley, a sprinkle of extra cheese, or a drizzle of olive oil.
- Serve with a crisp green salad and crusty bread, or garlic bread for dunking.
- Pair with roasted vegetables or a light coleslaw to add texture and brightness.
Small entertaining idea: spoon into shallow bowls, top with shredded basil and extra parmesan, and set out chili flakes for guests to personalize.
How to store & freeze
Fridge:
- Cool to room temperature within 2 hours of cooking, then refrigerate in an airtight container.
- Keeps 3–4 days in the fridge.
Freezer:
- For longer storage, freeze in a shallow, airtight container for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
Reheating:
- Stovetop: gently reheat over low–medium heat with a splash of water or broth to loosen the sauce. Stir until heated through.
- Microwave: cover loosely and heat in 1-minute intervals, stirring between, adding a little liquid if dry.
- Reheat to steaming hot throughout (165°F / 74°C is the safe reheating temperature recommended by food safety authorities).
Creative twists
- Spicy Beefaroni: add 1/2 teaspoon red pepper flakes or stir in a diced jalapeño with the onions.
- Italian Sausage Swap: replace the ground beef with bulk Italian sausage for bolder flavor.
- Veggie Boost: stir in diced bell peppers, mushrooms, or zucchini with the onions.
- Vegetarian: use lentils or crumbled tofu seasoned with smoked paprika and vegetable broth.
- Baked Version: after step 6, transfer to an oven-safe dish, top with extra cheese and breadcrumbs, and broil until golden.
- Low-carb option: replace pasta with cauliflower florets and reduce liquid slightly; watch cook time closely.
Your questions answered
How long does this take from start to finish?
A: Plan for about 25–30 minutes: 6–8 minutes to brown, ~15 minutes simmer, plus a few minutes to finish and rest.
Can I use other pasta shapes?
A: Yes—small shapes like shells, rotini, or small penne work best. Adjust the cooking time slightly if shapes are larger or thinner.
Is it freezer-friendly?
A: Yes. Freeze within two hours of cooking in shallow containers for up to 2 months. Thaw overnight before reheating.
Can I make this ahead for a crowd?
A: You can cook it fully and reheat, but for best texture, consider slightly undercooking the pasta by 1–2 minutes if you expect to reheat later.
Can I use ground turkey or chicken?
A: You can. Use the oil for leaner poultry and check seasoning—poultry can be milder, so you may want to boost herbs or add a touch of Worcestershire or soy for umami.
Conclusion
Want more one-pot inspiration or a slightly different Beefaroni take? Try Homemade One Pot Beefaroni – What’s Mom Cookin’ for a family-tested variation, or compare this version with One Pot Beefaroni – The Salty Marshmallow for another home-cook perspective.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
