This one-pot beefaroni is a satisfying dinner that combines seasoned ground beef and tender elbow macaroni in a rich tomato sauce. It is designed for quick cleanup and family-friendly appeal, making it an ideal weeknight meal.
List of ingredients
- 1 Tablespoon olive oil Рused for saut̩ing aromatics.
- 1 large onion, finely diced – provides a sweet flavor base.
- 3 cloves garlic, minced – adds pungent depth.
- 1 lb lean ground beef or turkey – the primary protein source.
- Salt and pepper to taste – essential for basic seasoning.
- 1 Tablespoon dried parsley – adds a mild herbal note.
- 2 teaspoons dried basil – provides a classic Italian flavor.
- 1 teaspoon garlic powder – reinforces the garlic profile.
- 1 teaspoon paprika – gives the sauce color and a mild sweetness.
- 1/2 teaspoon dried oregano – adds earthy aroma.
- 1/2 teaspoon chili powder – introduces a hint of warmth.
- Pinch crushed red pepper flakes – adds a very subtle spicy kick.
- 6 oz tomato paste – thickens the sauce and intensifies the tomato flavor.
- 15 oz tomato sauce – forms the liquid base of the sauce.
- 1 Tablespoon Worcestershire sauce – adds savory umami depth.
- 1 Tablespoon granulated sugar – balances the acidity of the tomatoes.
- 2 1/2 cups low-sodium beef broth, divided – used for simmering and cooking the pasta.
- 1 1/2 cups elbow noodles (8 oz), uncooked – the classic pasta choice.
- 1 cup freshly grated cheddar cheese – creates a creamy, melted finish.
step-by-step instructions
- Sauté onions and cook beef: Heat a large skillet with high sides over medium heat and add the olive oil. Once the oil is shimmering, add the diced onion and sauté for several minutes until the pieces are tender and translucent. Stir in the minced garlic and cook for only 30 seconds to prevent burning. Push the onion mixture to the side of the pan and add the ground beef, seasoning it generously with salt and pepper. Cook the meat until browned, using a spatula or meat chopper to break it into very small, uniform pieces. Stir in all the dry spices (parsley, basil, garlic powder, paprika, oregano, chili powder, and red pepper flakes) and cook for 1 to 2 minutes to toast the herbs.
- Finish the sauce: Stir in the tomato paste, tomato sauce, granulated sugar, Worcestershire sauce, and 1 1/2 cups of the beef broth. Reduce the heat to low and let the mixture simmer for 15 to 20 minutes to allow the flavors to meld. Taste the sauce at this stage and add more salt or pepper if necessary.
- Add pasta and cheese: Pour in the remaining 3/4 cup of beef broth and stir in the uncooked elbow noodles. Cook the mixture, stirring occasionally, until the pasta is tender and has absorbed most of the liquid. Remove the pan from the heat and stir in the freshly grated cheddar cheese, stirring until the cheese is completely melted and creamy. Serve the dish immediately while hot.
Expert Cooking Tips for Better Results
Use a Meat Chopper for Consistent Texture
Using a dedicated meat chopper or a potato masher while browning the beef ensures that the meat is broken into very small crumbles. This prevents large chunks of beef from dominating the dish and allows the sauce to coat every piece of pasta evenly. Small crumbles also make the dish more appealing to children or picky eaters.
Toast the Spices Before Adding Liquids
Adding the dried herbs and spices to the beef and onions before pouring in the tomato sauce allows the heat to release the essential oils in the dried leaves. This process, known as blooming, intensifies the flavor of the basil, oregano, and paprika. It ensures the seasonings are integrated into the fat of the meat rather than just floating in the sauce.
Avoid Overcooking the Macaroni
Check the pasta frequently once it is added to the skillet to ensure it does not become mushy. Because the pasta cooks directly in the sauce, it absorbs flavor but can overcook quickly if left unattended. Remove the pan from the heat just as the pasta reaches an al dente texture, as the carry-over heat will continue to cook the noodles for a few minutes.
Ingredient Substitutions and Alternatives
Choosing the Right Ground Meat
While lean ground beef is traditional, ground turkey is an excellent leaner alternative that maintains a similar texture. If using a higher fat percentage of beef, such as 80/20, be sure to drain the excess grease after browning the meat but before adding the spices. This prevents the final sauce from having an oily film on the surface.
Alternative Pasta Shapes
If you do not have elbow macaroni, other small pasta shapes like rotini, shells, or ditalini work well. Rotini is particularly effective because its spirals trap more of the thick tomato sauce. Note that larger shapes may require an additional few minutes of cooking time and a small splash more of beef broth.
Variations in Cheese Selection
Cheddar cheese provides a sharp, classic taste, but you can substitute it with Monterey Jack for a milder flavor or Mozzarella for a stretchier consistency. A blend of Parmesan and Pecorino Romano can be added for a saltier, more authentic Italian-American profile. Always grate your own cheese from a block to ensure a smoother melt without the clumping caused by anti-caking agents in pre-shredded bags.
Low-Sodium and Dietary Adjustments
To reduce the sodium content, use no-salt-added tomato sauce and homemade low-sodium beef broth. You can replace the granulated sugar with a teaspoon of honey or maple syrup for a different type of sweetness to balance the tomato acidity. If you need to avoid beef broth, vegetable broth is a suitable replacement that maintains the savory profile.
Alternative Cooking Methods
Slow Cooker Preparation
To make this in a crockpot, brown the onion and beef on the stove first to develop a deep sear. Transfer the browned meat and spices to the slow cooker and stir in the tomato paste, tomato sauce, sugar, Worcestershire, and only 1 cup of beef broth. Cook on high for 2 hours or low for 4 hours, then stir in the cooked pasta and cheese just before serving.
Pressure Cooker Instructions
Use the sauté setting on an Instant Pot to cook the onion and beef, then drain any excess fat. Stir in the dry spices, tomato paste, tomato sauce, sugar, Worcestershire, and 1 1/2 cups of beef broth, but do not add the extra broth used for the stovetop method. Stir in the raw macaroni, seal the lid, and cook on high pressure for 4 minutes; perform a quick release and stir in the cheese.
Oven-Baked Finish
For a baked version, follow the stovetop instructions until the pasta is almost done. Transfer the mixture to a baking dish, top with an extra layer of cheddar and mozzarella cheese, and broil for 3 to 5 minutes. This creates a bubbly, browned cheese crust that adds a different textural dimension to the dish.
Serving and Pairing Ideas
Fresh Vegetable Side Dishes
Since the beefaroni is rich and hearty, pair it with a crisp side salad. A simple mix of romaine lettuce, cucumbers, and a light vinaigrette cuts through the heaviness of the cheese and beef. Steamed broccoli or sautéed spinach also provide a healthy balance of nutrients to the meal.
Bread Pairings
Warm garlic bread or toasted ciabatta are the best accompaniments for soaking up the remaining sauce. You can make a quick garlic butter by mixing softened butter with minced garlic and parsley, spreading it on a baguette, and toasting it under the broiler. A slice of sourdough toast also adds a nice tang to the meal.
Fresh Garnish Options
To brighten the presentation and flavor, sprinkle freshly chopped parsley or chives over the top before serving. A dollop of sour cream or a sprinkle of red pepper flakes can be added to individual bowls to customize the spice level. Freshly grated Parmesan cheese added at the table provides a professional finish.
Storage and Reheating Guidelines
Refrigeration and Shelf Life
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Ensure the dish has cooled slightly before sealing the container to prevent excessive condensation, which can make the pasta soggy. Keep the container tightly sealed to prevent the pasta from drying out in the fridge.
Freezing and Thawing Process
This recipe freezes well for up to 2 months if stored in freezer-safe containers. For best results, allow the beefaroni to thaw overnight in the refrigerator before reheating. This prevents the pasta from breaking apart, which can happen if you heat it directly from a frozen state.
Reheating for Best Texture
When reheating on the stove, add a splash of beef broth or water to the pan to loosen the sauce, as the pasta will absorb more liquid while sitting. If using a microwave, cover the dish with a damp paper towel to trap steam and prevent the cheese from becoming rubbery. Heat in short intervals, stirring in between to ensure even temperature distribution.
Troubleshooting Common Issues
Fixing a Sauce That Is Too Thick
If the sauce becomes too thick or the pasta absorbs all the liquid before the noodles are tender, stir in an additional 1/4 cup of beef broth or water. Add the liquid slowly and stir constantly over low heat until the desired consistency is reached. Avoid adding too much at once to prevent the sauce from becoming watery.
Reducing Excessive Tomato Acidity
If the sauce tastes too acidic or sharp, it is usually due to the brand of tomato sauce used. You can neutralize this by adding a tiny pinch more sugar or a small amount of unsalted butter. The fat in the butter helps mellow out the sharpness of the tomatoes and adds a velvety texture.
Preventing Mushy Pasta
Mushy pasta occurs when the noodles are boiled too long or left in the hot sauce for too long after cooking. To avoid this, always use the al dente method where the pasta still has a slight bite. Immediately remove the skillet from the heat once the noodles are cooked, as the residual heat is enough to melt the cheese without overcooking the pasta.
Frequently Asked Questions
Can I use whole wheat pasta?
Yes, you can use whole wheat elbow macaroni, but be aware that it may require a few extra minutes of cooking time and slightly more beef broth. Whole wheat pasta also has a nuttier flavor that may slightly alter the taste of the sauce.
Is this recipe suitable for meal prep?
This dish is excellent for meal prep because it holds its flavor well over several days. Portion it into individual containers after it has cooled completely for easy reheating during the work week.
Can I add vegetables to the mix?
You can easily add diced carrots, celery, or bell peppers by sautéing them along with the onions at the start. Adding frozen peas or corn during the final pasta cooking stage is also a great way to increase the nutritional value.
What is the difference between this and Hungarian Goulash?
American Goulash is a pasta-based comfort food using tomato sauce and macaroni, whereas traditional Hungarian Goulash is a thick meat stew made with chunks of beef, plenty of paprika, and potatoes, served without pasta.
Print
Hearty One-Pot Beefaroni Pasta
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Delicious American Goulash (Beefaroni) made with ground beef and elbow pasta in a flavorful and cheesy red sauce. It’s made all in one pan and is picky-eater approved!
Ingredients
- 1 Tablespoon olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 lb lean ground beef or turkey
- salt and pepper to taste
- 1 Tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- pinch crushed red pepper flakes
- 6 oz tomato paste
- 15 oz tomato sauce
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon granulated sugar
- 2 1/2 cups low-sodium beef broth
- 1 ½ cups elbow noodles (8 oz), uncooked
- 1 cup freshly grated microbial-rennet cheddar cheese
Instructions
- Sauté onions and cook beef: Heat a large skillet with sides, over medium heat. Add oil. Once hot, add onion and saute for several minutes into tender and translucent. Add garlic and cook for 30 seconds. Push onion to the side and add ground beef and season well with salt and pepper. Cook until browned, crumbling it into very small pieces as it cooks. Add all dry spices and cook for 1-2 minutes.
- Finish sauce: Stir in the tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth. Simmer on low for 15-20 minutes. Taste and add additional seasonings, if needed.
- Add pasta: Stir in additional 3/4 cup broth and uncooked pasta. Cook until pasta is tender. Stir in freshly grated cheese and allow to melt. Serve immediately.
Notes
To Freeze: Allow to cool completely then place in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before heating. Add a splash of additional broth when reheating, if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 11 g
- Sodium: 1130 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 67 mg