One-Pot Beefy Macaroni
A hearty, budget-friendly one-pot meal combining savory ground beef, tender macaroni, and rich tomato sauce. Perfect for busy weeknights, this comforting dish delivers homestyle flavor with minimal cleanup.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef 85-90% lean
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 2 tablespoons tomato paste
- 1 can 14.5 oz diced tomatoes, undrained
- 1 can 8 oz tomato sauce
- 3 cups beef broth low sodium preferred
- 2 cups elbow macaroni uncooked (about 8 oz)
- 1 cup shredded cheddar cheese optional
- Fresh parsley for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering but not smoking.
- Add the ground beef and break it apart with a wooden spoon. Cook until no longer pink, about 5-6 minutes.
- Stir in the diced onion and cook until softened and translucent, about 3-4 minutes, then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Season the meat mixture with Italian seasoning, paprika, black pepper, and salt, stirring to coat evenly.
- Add tomato paste and stir continuously for 1 minute to caramelize slightly and enhance flavor.
- Pour in the diced tomatoes with their juice and the tomato sauce, stirring to combine with the meat mixture.
- Add the beef broth and bring the mixture to a gentle boil, scraping any browned bits from the bottom of the pot.
- Stir in the uncooked macaroni, ensure it's fully submerged in the liquid, then reduce heat to medium-low.
- Cover and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until pasta is tender and most of the liquid has been absorbed.
- Remove from heat and sprinkle with shredded cheese if using. Cover for 2-3 minutes to allow cheese to melt.
- Garnish with fresh parsley if desired, and serve hot.
Notes
- This dish can be made ahead and reheated, though you may need to add a splash of broth when reheating as the pasta will continue to absorb liquid.
- For extra flavor, add a dash of Worcestershire sauce or a pinch of red pepper flakes.
- The consistency should be slightly saucy when done cooking as the pasta will continue to absorb liquid as it sits.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe freezes well for up to 3 months—portion into individual containers for quick lunches.