This Ultimate One-Pot Beefaroni recipe is a comforting and hearty dish that brings back the flavors of childhood in a simple, convenient way. Perfect for busy weeknights or cozy gatherings, it combines ground beef, pasta, and ooey-gooey cheeses all cooked in one pot. Let’s dive into how to make this delicious meal!
Why make this recipe
This one-pot dish is not only easy to prepare, but it also minimizes cleanup, making it a fantastic option for families or anyone looking for a satisfying meal without the fuss. The blend of flavors from the beef, cheeses, and savory herbs creates a delightful and fulfilling experience that will leave everyone wanting more.
Ingredients
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups elbow macaroni (uncooked)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp olive oil
How to make it
- Place a large Dutch oven over medium-high heat and add 2 tbsp olive oil.
- Once shimmering, add ground beef and let brown undisturbed for 4 minutes.
- Stir and cook until no pink remains, about 3 minutes.
- Transfer beef to a plate, leaving 1 tbsp drippings.
- Reduce heat to medium.
- Add onion and cook until translucent and lightly browned, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in tomato sauce, diced tomatoes (with juices), beef broth, Worcestershire sauce, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce to a simmer. Cook for 2 minutes.
- Add uncooked macaroni, stir to coat, cover, and cook on low heat for 12–14 minutes, stirring once halfway, until pasta is al dente.
- Remove from heat. Sprinkle cheddar and mozzarella evenly on top.
- Cover and let melt for 2 minutes, then stir gently to incorporate.
- Preheat broiler to high.
- Transfer pot (oven-safe) or spoon mixture into a baking dish.
- Broil for 3–5 minutes until cheese is bubbly and browned.
- Let rest for 5 minutes before serving.
How to serve it
Serve this Beefaroni hot, straight from the pot or in individual bowls. For an additional touch, you can sprinkle some fresh herbs on top for color and flavor. It pairs wonderfully with a side salad or crusty bread to soak up the delicious sauce.
How to store it
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm it up on the stovetop over low heat, adding a splash of beef broth if needed to bring back some moisture.
Helpful tips
- Browning the beef properly adds depth of flavor, so resist the urge to stir it too frequently in the beginning.
- If you prefer your pasta a little softer, you can extend the cooking time by a couple of minutes.
- Experiment with different cheeses like Monterey Jack or pepper jack for a unique twist!
Optional variations
- For a veggie-packed version, you can add chopped bell peppers, zucchini, or spinach while cooking the onions.
- If you like a little kick, consider adding some red pepper flakes or diced jalapeños for spiciness.
Frequently asked questions
Can I use a different type of pasta?
Yes, you can substitute the elbow macaroni with any short pasta like penne or rotini. Keep in mind that cooking times may vary slightly.
What if I don’t have beef broth?
You can use chicken broth or vegetable broth instead if that’s what you have on hand, though the flavor will be slightly different.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up until the step of adding cheese and then refrigerate. Just reheat and add the cheese before broiling when you’re ready to serve.
