One Pot Beefaroni is a weeknight lifesaver that combines tender ground beef, elbow macaroni, and rich tomato sauce in a single pot for minimal cleanup and maximum comfort.
I still remember making this on a Tuesday evening after my kids’ back-to-back soccer practices. Everyone was starving, I was exhausted, and the thought of multiple pots and pans felt impossible. That’s when I discovered one-pot pasta cooking. This beefaroni became my go-to solution for those frantic dinner rushes. The pasta absorbs all those savory flavors while everything cooks together, which means I can handle homework help or catch my breath. It’s real comfort food that fits into actual life, not the perfect-kitchen fantasy version.
Table of Contents
Ingredients for One Pot Beefaroni
I’ve made this recipe at least 50 times, tweaking the ratios until they worked perfectly. The key is balancing your liquid with the pasta so everything cooks through without becoming mushy or dry. I keep these ingredients stocked because this dish saves dinner at least twice a month at our house.
- 1 lb ground beef (85/15 lean-to-fat ratio) – I recommend this ratio for flavor without excess grease
- 2 cups elbow macaroni (uncooked)
- 2 cups tomato sauce – My preference is a plain, smooth sauce so I control the seasoning
- 1 medium onion (diced)
- 2 cloves garlic (minced) – Fresh garlic makes a noticeable difference here
- 2 to 2½ cups beef broth or water – Start with 2 cups, add more if needed
- 1 teaspoon Italian seasoning – I usually use a blend with basil, oregano, and thyme
- 1 cup shredded mozzarella or cheddar (optional) – Pro tip: shred it yourself for better melting
- Salt and black pepper to taste
Step-by-Step Instructions
I recommend prepping your onion and garlic before you start cooking, since this recipe moves quickly once the heat is on.
Step 1: Heat a 4-5 quart pot or Dutch oven over medium heat. Add the ground beef, diced onion, and minced garlic. Cook for 6-8 minutes, breaking up the beef with a wooden spoon until completely browned with no pink remaining and the onions turn soft and translucent. If using regular ground beef with higher fat content, drain excess fat, leaving about 1 tablespoon in the pot for flavor.
Step 2: Pour in the tomato sauce, 2 cups of beef broth, and sprinkle in the Italian seasoning. Stir everything together until well combined, then add the elbow macaroni. Stir to ensure most pasta is covered by liquid (a few pieces poking through the surface is fine). Bring the mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer.
Step 3: Cover the pot with a lid and simmer for 15-17 minutes, lifting the lid to stir every 3-4 minutes to prevent the pasta from sticking to the bottom. The pasta will gradually absorb the liquid and soften. If the mixture looks too dry or the pasta isn’t quite tender, add an extra ½ cup of broth and continue cooking for 2-3 minutes. You’ll know it’s done when the pasta has no hard center when you bite into it and the sauce coats everything with a little liquid still visible at the bottom.
Step 4: Remove from heat. If using cheese, sprinkle it over the top and stir until melted throughout, creating a creamy, cohesive dish. Let it rest for 2-3 minutes before serving – this helps the sauce thicken slightly and makes it easier to portion. Taste and adjust seasoning with salt and pepper as needed.
Perfect Pairings for One Pot Beefaroni
This rich, savory pasta pairs beautifully with fresh sides that add crunch and brightness to balance the meal.
Simple Green Salad: A crisp mixed green salad with light vinaigrette cuts through the richness and adds refreshing contrast. The acidity brightens each bite and helps cleanse your palate between forkfuls of cheesy pasta.
Garlic Bread Rolls: Warm, buttery garlic bread is perfect for soaking up any extra sauce at the bottom of your bowl and adds satisfying crunch to complement the tender pasta.
Steamed Broccoli: Lightly steamed broccoli florets provide nutritional balance and a mild, slightly sweet flavor that doesn’t compete with the savory beefaroni. The tender-crisp texture adds welcome variety.
Sheet Pan Sausage and Veggies: If you want to bulk up the meal, roasted carrots, zucchini, or bell peppers offer caramelized sweetness and additional texture variety.
Caesar Salad: The creamy, tangy dressing and crunchy romaine create a classic Italian-American pairing that works perfectly alongside this comfort dish.
Storage & Serving Tips
Transfer completely cooled beefaroni to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making day-two leftovers especially delicious. For longer storage, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over low heat with 2-3 tablespoons of water or broth to loosen the sauce and restore its creamy texture. The pasta absorbs liquid as it sits, so adding moisture during reheating is essential. For microwave reheating, add a tablespoon of liquid and heat in 1-minute intervals, stirring between each, until heated through.
This dish is incredibly versatile for meal prep. I often make a double batch on Sunday and pack individual portions for school lunches in thermos containers. It also works beautifully as a base – top with different cheeses, fresh herbs, or hot sauce to change up the flavor throughout the week.
FAQs
Can I use a different type of pasta?
Absolutely! Small pasta shapes like shells, rotini, or penne work wonderfully. Just keep an eye on cooking time as different shapes may require 2-3 minutes more or less than elbow macaroni.
How do I prevent the pasta from getting mushy?
Check the pasta at the 13-minute mark and taste for doneness. It should be tender with just a slight bite remaining, as it will continue softening slightly in the residual heat after you remove it from the stove.
Can I make this ahead of time?
Yes, though the pasta will absorb more liquid as it sits. When reheating, add ½ to ¾ cup extra broth or water to bring back the proper saucy consistency and stir well.
One Pot Beefaroni
Ingredients
Equipment
Method
- Heat a 4-5 quart pot or Dutch oven over medium heat. Add ground beef, diced onion, and minced garlic. Cook for 6-8 minutes, breaking up the beef with a wooden spoon until completely browned with no pink remaining and onions are soft and translucent. If using regular ground beef with higher fat content, drain excess fat, leaving about 1 tablespoon in the pot.
- Pour in tomato sauce, 2 cups of beef broth, and sprinkle in Italian seasoning. Stir to combine, then add elbow macaroni, stirring to ensure most pasta is covered by liquid. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover the pot and simmer for 15-17 minutes, stirring every 3-4 minutes to prevent sticking. The pasta will absorb the liquid and become tender. If mixture looks too dry, add an extra ½ cup of broth and cook 2-3 minutes longer. Pasta is done when no hard center remains when you bite into it.
- Remove from heat. If using cheese, sprinkle over the top and stir until melted throughout. Let rest for 2-3 minutes before serving to allow sauce to thicken. Taste and adjust seasoning with salt and pepper as needed.
