Craving a hearty, nostalgic dinner that comes together in a flash? Look no further than this incredible One Pot Beefaroni. It’s a complete meal made in a single skillet, which means minimal cleanup and maximum flavor. Forget the canned stuff; this homemade version is packed with savory ground beef, tender pasta, and a rich, cheesy tomato sauce that will have everyone asking for seconds. It’s the perfect weeknight dinner solution for busy families.
This recipe transforms simple pantry staples into a comforting classic. We’ll brown the beef, toast the spices, and then let the pasta cook directly in the sauce. This technique not only saves time but also infuses every single noodle with delicious, savory flavor. It’s a game-changer for anyone who loves efficient, tasty meals.
Why This One Pot Beefaroni Recipe is a Must-Try
- Quick and Easy: From start to finish, this entire meal is ready in about 30 minutes, making it an absolute lifesaver on busy evenings.
- Minimal Cleanup: Everything cooks in a single pot or large skillet. That means fewer dishes to wash and more time to relax.
- Family-Friendly Flavor: With its mild, savory taste and cheesy goodness, this homemade beefaroni is a guaranteed hit with both kids and adults.
- Budget-Friendly: Made with affordable ingredients like ground beef, canned tomatoes, and pasta, it’s a meal that satisfies without breaking the bank.
Ingredients You’ll Need
This easy beefaroni recipe uses simple, easy-to-find ingredients. Here’s what you’ll need to grab:
- Olive Oil: For sautéing the aromatics and browning the beef.
- Yellow Onion & Garlic: These create the foundational layer of flavor for the sauce.
- Lean Ground Beef: I recommend using 85/15 or 90/10 lean ground beef to minimize excess grease.
- Seasonings: A simple blend of dried oregano, onion powder, salt, and black pepper gives it that classic, savory taste.
- Tomato Paste & Tomato Sauce: Tomato paste adds depth and richness, while the tomato sauce forms the liquid base.
- Beef Broth: Cooking the pasta in broth instead of water infuses it with so much more flavor.
- Elbow Macaroni: The classic pasta choice for beefaroni! Ditalini or small shells also work well.
- Shredded Cheddar Cheese: For that essential cheesy, gooey finish. Freshly shredded cheese melts best.
Step-by-Step Instructions
Making this One Pot Beefaroni is incredibly simple. Just follow these easy steps:
- Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Brown the Beef: Add the ground beef to the skillet. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain off any excess grease.
- Build the Sauce: Stir in the tomato paste, dried oregano, onion powder, salt, and pepper. Cook for 1 minute to toast the spices. Pour in the beef broth and tomato sauce, and stir everything together, scraping up any browned bits from the bottom of the pan.
- Cook the Pasta: Bring the sauce to a simmer. Stir in the uncooked elbow macaroni. Reduce the heat to low, cover the skillet, and let it simmer for 12-15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
- Add the Cheese: Remove the skillet from the heat. Stir in the shredded cheddar cheese until it’s completely melted and the sauce is creamy.
- Serve: Serve your homemade beefaroni immediately, garnished with fresh parsley if desired.
Tips for the Perfect Homemade Beefaroni
Want to make sure your One Pot Beefaroni comes out perfectly every time? Here are a few expert tips:
- Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that can prevent it from melting smoothly. For the creamiest sauce, buy a block of cheddar and shred it yourself.
- Don’t Overcook the Pasta: Start checking the pasta for doneness around the 12-minute mark. You want it to be al dente, as it will continue to cook slightly from the residual heat.
- Use a Large Skillet: Make sure your skillet or pot is large enough to hold all the ingredients comfortably. A 12-inch skillet or a 5-quart Dutch oven is ideal.
- Adjust Liquid if Needed: If the sauce seems to be getting too thick before the pasta is cooked, you can add a small splash of additional beef broth or water.
Variations and Substitutions
One of the best things about this recipe is how easy it is to customize. Try some of these simple swaps!
- Different Meats: You can easily substitute the ground beef with ground turkey, ground chicken, or even Italian sausage for a different flavor profile.
- Add Veggies: Boost the nutritional value by adding finely chopped carrots and celery with the onion, or stir in some spinach or kale at the end until wilted. For another great ground beef dish, check out this Hamburger Green Bean Casserole.
- Make it Creamy: For a richer, creamier sauce, stir in a 1/4 cup of heavy cream or cream cheese along with the cheddar.
- Spice it Up: Add a pinch of red pepper flakes with the other seasonings for a little kick of heat.
Looking for another easy one-pan meal? Our Sausage and Hashbrown Breakfast Casserole is a morning favorite!
What to Serve with One Pot Beefaroni
This dish is a complete meal on its own, but it also pairs wonderfully with a variety of simple sides. A crisp green salad with a vinaigrette dressing is a perfect fresh contrast. For something a bit more substantial, garlic bread or crusty breadsticks are great for soaking up the delicious sauce. And if you want a fun appetizer, these Bacon Cheeseburger Pinwheels are always a crowd-pleaser.
Storage and Reheating Instructions
- To Store: Let the beefaroni cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
- To Reheat: For best results, reheat it in a saucepan over medium-low heat, adding a splash of milk or beef broth to loosen the sauce as it warms. You can also reheat individual portions in the microwave.
- Freezing: You can freeze beefaroni for up to 3 months. Place it in a freezer-safe, airtight container. Thaw overnight in the refrigerator before reheating as instructed above.
FAQs About One Pot Beefaroni
Yes, this is a great recipe for meal prep. You can store it in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more of the sauce as it sits. Reheat on the stovetop with a splash of broth or milk to loosen the sauce.
Yes, absolutely! While elbow macaroni is classic, you can substitute it with other small pasta shapes like ditalini, small shells, or rotini. You may need to adjust the cooking time slightly based on the pasta you choose.
For an even creamier sauce, stir in 2-4 ounces of softened cream cheese or a 1/4 cup of heavy cream at the very end, along with the shredded cheddar cheese. This will make the sauce richer and more velvety.
Yes, you can freeze it. Let the beefaroni cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating gently on the stove.
To enhance the flavor, you can add a tablespoon of Worcestershire sauce, a teaspoon of smoked paprika, or a pinch of red pepper flakes for some heat. You can also sneak in finely diced vegetables like carrots or zucchini for added nutrition.
The Ultimate Weeknight Dinner
This One Pot Beefaroni is more than just a recipe; it’s a solution for those hectic weeknights when you need a delicious meal on the table fast. It’s comforting, satisfying, and so easy to make. Give it a try, and watch it become a new family favorite!
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One Pot Beefaroni Recipe
One Pot Beefaroni: The Easiest, Cheesiest 30-Minute Meal
Ingredients
Equipment
Method
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Add the ground beef. Cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
- Stir in the tomato paste, dried oregano, onion powder, salt, and pepper. Cook for 1 minute.
- Pour in the beef broth and tomato sauce, stirring to combine and scraping up any bits from the bottom of the pan.
- Bring the mixture to a simmer. Stir in the uncooked elbow macaroni. Reduce the heat to low, cover, and cook for 12-15 minutes, or until the pasta is tender, stirring occasionally.
- Remove from heat and stir in the shredded cheddar cheese until melted and the sauce is creamy. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
