One Pot Beefaroni: The 1 Best Recipe Ever

If there’s one dish that instantly transports me back to childhood supper tables, it’s Beefaroni. That savory, cheesy, tomato-laden pasta dish was a staple, but the memory often comes with a mental picture of multiple pots and a pile of dishes afterward. That’s why stumbling upon the one-pot version of this classic was a revelation. This isn’t just Beefaroni; it’s One Pot Beefaroni, simplifying dinner without sacrificing any of that beloved comfort.

Why This Dish Is a Must-Try

There’s a reason this particular Beefaroni recipe has become my go-to for busy weeknights and cozy weekends alike. First off, the “one pot” aspect isn’t just a catchy name; it genuinely means less cleanup, which is a huge win in any household. Beyond the convenience, this dish delivers on flavor in spades. It’s hearty, incredibly satisfying, and hits all the right notes for classic comfort food. It’s also remarkably adaptable, making it a fantastic option for families with varying tastes or for using up ingredients you already have on hand. It simply makes dinnertime a breeze without compromising on taste.

> “I used to dread making pasta dishes because of the mountain of pots and pans. This One Pot Beefaroni recipe changed everything! It’s so easy, and my kids absolutely devour it. A true game-changer for busy parents!” — Delighted Home Cook

How This Recipe Comes Together

Making One Pot Beefaroni is delightfully straightforward. You’ll start by browning some ground beef directly in your large pot. Once that’s cooked through, you’ll drain any excess fat before adding a medley of aromatics like onion and garlic to build up the flavor base. Next comes the star ingredients: pasta, crushed tomatoes, and beef broth, which all cook together in the same pot, allowing the pasta to absorb all those wonderful flavors. A final stir of cheese melts into the rich sauce, bringing it all together into a comforting, delicious meal. The beauty is that everything — from the browning of the meat to the cooking of the pasta — happens right there, minimizing fuss and maximizing flavor.

What You’ll Need

Ingredient List:

• 1 tablespoon olive oil
• 1 lb ground beef (80/20 or leaner)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can crushed tomatoes
• 4 cups beef broth (low sodium preferred)
• 2 cups elbow macaroni (or other small pasta like ditalini or shells), uncooked
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 cup shredded cheddar cheese (plus more for serving)
• 1/2 cup shredded mozzarella cheese (optional, for extra gooeyness)
• Fresh parsley, chopped (for garnish, optional)

Directions to Follow

1. Brown the Beef: Heat the olive oil in a large (5-6 quart) pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain any excess fat.
2. Sauté Aromatics: Add the chopped onion to the pot with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Combine Liquids and Seasonings: Pour in the tomato sauce, crushed tomatoes, and beef broth. Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
4. Add Pasta: Add the uncooked elbow macaroni to the pot, stirring well to ensure it’s fully submerged in the liquid.
5. Simmer and Cook: Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. If the sauce becomes too thick before the pasta is cooked, you can add a splash more beef broth or water.
6. Stir in Cheese: Remove the pot from the heat. Stir in the shredded cheddar cheese and mozzarella (if using) until melted and creamy.
7. Serve: Ladle the One Pot Beefaroni into bowls. Garnish with fresh parsley and extra shredded cheese, if desired.

How to Serve It

This One Pot Beefaroni is a complete meal on its own, but it truly shines when paired with a few simple accompaniments. A crisp green salad with a light vinaigrette offers a refreshing contrast to the rich pasta. Don’t forget some crusty garlic bread or warm dinner rolls for soaking up every last bit of that delicious sauce. For a touch of color and freshness, a sprinkle of fresh chopped parsley or basil just before serving adds a beautiful finish.

Keeping Leftovers Fresh

Storing your One Pot Beefaroni is incredibly easy. Once completely cooled, transfer any leftovers to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.

Reheating: To reheat, you can use the microwave (stirring occasionally) or gently warm it on the stovetop over low heat, adding a splash of beef broth or water if the sauce has thickened too much.

Freezing: For longer storage, One Pot Beefaroni also freezes well. Portion cooled leftovers into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Just be aware that pasta can sometimes be a little softer after freezing and thawing, but the flavor will still be fantastic.

Pro Chef Tips

• Don’t Overcook the Pasta: Keep an eye on the pasta towards the end of the cooking time. Undercooking slightly is better than overcooking, as it will continue to absorb liquid even after being removed from the heat. Al dente is key for the best texture.
• Adjust Liquid: The amount of liquid needed can vary slightly depending on your pasta type and pot. If the sauce seems too thick before the pasta is tender, add a small amount of extra beef broth or water until it reaches your desired consistency.
• Cheese Choice Matters: While cheddar is classic, don’t be afraid to experiment with other cheeses. A sharp cheddar for a bolder flavor, or a blend of cheddar and Monterey Jack for extra creaminess, can elevate the dish.
• Sautéing the Paste: For a deeper flavor profile, consider adding a tablespoon of tomato paste with the garlic and cooking it for a minute before adding the liquids. This caramelizes the paste and really boosts the tomato flavor.

Creative Twists

• Spicy Kick: For those who love a bit of heat, add a pinch of red pepper flakes with the Italian seasoning.
• Veggie Boost: Stir in some finely diced bell peppers, shredded carrots, or even a handful of spinach during the last few minutes of simmering for added nutrition and color.
• Creamy Texture: For an even creamier sauce, stir in a couple of tablespoons of cream cheese or a splash of heavy cream along with the shredded cheeses.
• Different Meats: While ground beef is traditional, you could easily substitute ground turkey or a mix of beef and Italian sausage for a different flavor profile.
• Herb Variations: Instead of just Italian seasoning, consider fresh herbs like oregano or basil added at the end for a brighter taste.

Common Questions

Is One Pot Beefaroni really just as good as the traditional version?

Absolutely! Many people find one-pot versions even more flavorful because the pasta cooks directly in the sauce, absorbing all the delicious flavors as it softens. Plus, the convenience can’t be beaten.

Can I make this gluten-free?

Yes, you can! Simply substitute the elbow macaroni with your favorite gluten-free pasta. Be mindful that gluten-free pasta can sometimes cook faster or require slightly more liquid, so keep an eye on it during the simmering process.

What kind of ground beef is best?

I recommend using 80/20 ground beef for a good balance of flavor and richness. If you prefer a leaner option, 90/10 will work, but you might want to add a tiny bit more olive oil when browning to prevent sticking. Always remember to drain any excess fat for the best results.

Classic One Pot Beefaroni

This classic one-pot beefaroni recipe is a quick and easy meal, perfect for a family dinner. It combines ground beef, tender macaroni, and a savory tomato sauce, all cooked in a single pot.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 people

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Spoon

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes undrained
• 4 cups beef broth (or water + beef bouillon)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 2 cups elbow macaroni uncooked
• 1 cup shredded cheddar cheese (or a cheddar-mozzarella blend)
• Fresh parsley chopped (for garnish, optional)

Instructions

 

Instructions

• Heat olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it apart, until it’s no longer pink, then drain any excess grease.
• Add the chopped onion to the pot and cook for 5-7 minutes until softened. Stir in minced garlic and cook for one more minute until fragrant.
• Pour in tomato sauce, undrained diced tomatoes, and beef broth. Stir in Italian seasoning, salt, and pepper, then bring the mixture to a gentle boil.
• Stir in uncooked elbow macaroni, reduce heat to medium-low, cover, and simmer for 12-15 minutes until pasta is tender and liquid is mostly absorbed, stirring occasionally.
• Remove the pot from heat and stir in the shredded cheese until melted and creamy. Taste and adjust seasonings as needed.
• Ladle the beefaroni into bowls, garnish with fresh parsley if desired, and serve immediately.

Notes

For extra flavor, you can add a pinch of red pepper flakes with the Italian seasoning. You can also use ground turkey or chicken as a leaner alternative to ground beef.