Description

A rich, cheesy, and comforting one-pot Beefaroni made with savory ground beef, tender macaroni, and a creamy tomato-cheese sauce. Perfect for busy weeknights and nostalgic family dinners.

Ingredients

1 pound ground beef

2 cups elbow macaroni

2 cups shredded cheddar cheese

2 cups tomato sauce

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon Italian seasoning

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1/4 cup heavy cream or 2 tablespoons sour cream (optional)

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Instructions

Cook the ground beef in a large skillet or Dutch oven over medium-high heat until browned. Drain any excess grease.
Add the chopped onion and minced garlic to the beef and sauté for 3–4 minutes until soft and fragrant.
Season with paprika, Italian seasoning, salt, and black pepper, stirring to combine.
Pour in the tomato sauce and simmer for 5–7 minutes. Stir in the heavy cream or sour cream if a creamier texture is desired.
In a separate pot, boil the elbow macaroni in salted water until al dente. Drain well.
Add the cooked pasta to the beef and sauce mixture, stirring until evenly coated. Simmer for 2–3 minutes to blend the flavors.
Fold in the shredded cheddar cheese and stir until melted and creamy. Serve hot.

Notes

Use ground turkey or chicken for a lighter version.

Add diced bell peppers, mushrooms, or peas for extra nutrition.

For extra cheesiness, mix in mozzarella or Monterey Jack.

Add crushed red pepper flakes or hot sauce for a spicy twist.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

To reheat, add a splash of milk or cream to restore creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 5g
Sodium: 780mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 26g
Cholesterol: 85mg