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An extreme close-up of homemade beefaroni, showing the texture of the ground beef, pasta, and cheesy tomato sauce in a skillet.

One Pot Beefaroni: The Easiest, Cheesiest 30-Minute Meal

This One Pot Beefaroni is the ultimate 30-minute meal! A family-friendly dinner with savory ground beef, tender pasta, and a rich, cheesy tomato sauce, all made in a single skillet for the easiest cleanup ever.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 cup Yellow Onion finely chopped
  • 3 cloves Garlic minced
  • 1 lb Lean Ground Beef 85/15 or 90/10
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Onion Powder
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper
  • 3 cups Beef Broth low sodium
  • 15 oz Tomato Sauce 1 can
  • 2 cups Elbow Macaroni uncooked
  • 2 cups Shredded Cheddar Cheese

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Wooden spoon

Method
 

  1. 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.
  2. Add the ground beef. Cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
  3. Stir in the tomato paste, dried oregano, onion powder, salt, and pepper. Cook for 1 minute.
  4. Pour in the beef broth and tomato sauce, stirring to combine and scraping up any bits from the bottom of the pan.
  5. 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.
  6. Remove from heat and stir in the shredded cheddar cheese until melted and the sauce is creamy. Serve immediately.

Notes

For the creamiest results, shred your own cheese from a block.
Store leftovers in an airtight container in the refrigerator for up to 4 days.