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One Pot Beefaroni

One pot beefaroni with elbow macaroni cooked right in a thick tomato beef sauce, then finished with melted cheddar stirred throughout. This easy one pot dinner delivers cozy, clinging sauce texture and al dente pasta in a single pot.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 lb ground beef Choose 80–90% lean so you have some fat to brown without it being greasy.
  • 1 onion Dice into small pieces so they soften evenly.
  • 3 cloves garlic Minced fine for quick flavor in the first minute after browning.
  • 2 cup elbow macaroni Use uncooked elbow macaroni for best one-pot timing.
  • 1 can (28 oz) crushed tomatoes Crushed-style tomatoes help create a thick sauce as the pasta cooks.
  • 2 cup beef broth Warm broth helps the sauce get to a boil quickly.
  • 1 tbsp tomato paste Stirs in early to deepen the tomato flavor.
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • salt Add to taste after pasta is tender and the sauce has thickened.
  • black pepper Add to taste along with salt.
Cheesy finish
  • 1.5 cup sharp cheddar Shred for faster melting; stir off-heat so it melts smoothly.
  • 1 fresh parsley Chopped or left as sprigs for garnish.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a large pot over medium-high heat and brown the ground beef with the diced onion until the meat is no longer pink. Drain excess fat, then add the minced garlic and cook for 1 minute, stirring so it doesn’t burn.
Simmer tomato beef sauce
  1. Add the crushed tomatoes, beef broth, tomato paste, Italian seasoning, garlic powder, smoked paprika, salt, and black pepper to the pot. Stir to combine, then bring everything to a boil over medium-high heat, with visible bubbling across the surface.
Cook macaroni in the sauce
  1. Add the uncooked elbow macaroni, stir well, and reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring once halfway, until the pasta is al dente and the sauce looks thick enough to cling to the elbows.
Melt in cheddar and serve
  1. Remove the pot from heat and stir in the shredded sharp cheddar until fully melted and glossy throughout. Taste and adjust seasoning with more salt and black pepper if needed, then serve topped with fresh parsley.

Notes

Pro tip: Warm the beef broth (or use hot broth) so the sauce reaches a boil faster and helps the pasta cook evenly. Store leftovers covered in the refrigerator up to 3 days; reheat gently with a splash of broth to loosen the sauce. Freezing is not recommended because pasta can soften further after thawing. Dietary swap: use a gluten-free elbow macaroni if you need a gluten-free version, keeping the same cook-time window and checking for al dente.