One Pot Beefaroni Recipe

There is something deeply nostalgic about opening a cabinet to find that familiar can of pasta, but I promise this homemade version will ruin the store-bought kind for you forever. Max calls this One Pot Beefaroni his "cheesy meat noodles" because it is so much heartier and more flavorful than the school lunch version. It brings all the convenience of a single skillet meal while delivering a rich, tomato-beef sauce that clings to every single elbow macaroni.

Save it For Later

Why You Will Love This One Pot Beefaroni

This recipe is the definition of a weeknight savior. It cooks completely in one vessel—even the dry pasta simmers right in the sauce—which means fewer dishes for you to wash later. It uses real ingredients like lean ground beef, sharp cheddar, and savory beef broth to create a depth of flavor that feels comforting and homemade, not processed.

How To Make One Pot Beefaroni

We start by browning ground beef with onions and garlic to build a savory foundation. Then, we stir in tomato sauce, beef broth, and seasonings before adding the uncooked macaroni directly to the pot. As the pasta simmers, it releases starch that naturally thickens the sauce into a rich gravy. Finally, we fold in plenty of shredded cheese until it is melted and gooey.

One Pot Beefaroni Ingredients

The Meat & Aromatics

• 1 lb lean ground beef (90/10 is best)
• 1 yellow onion (finely diced)
• 3 cloves garlic (minced)
• 1 tablespoon olive oil

The Sauce & Pasta

• 2 cups beef broth (low sodium)
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 tablespoon tomato paste
• 2 cups dry elbow macaroni (uncooked)
• 1 tablespoon Worcestershire sauce

The Seasoning & Cheese

• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt (plus more to taste)
• 1.5 cups sharp cheddar cheese (shredded)
• Fresh parsley (chopped for garnish)

Save it For Later

Step by Step Method

Brown the Beef

• Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
• Add the ground beef and diced onion; cook for 6–8 minutes until the beef is browned and the onions are soft.
• Drain any excess grease and stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.

Build the Sauce

• Pour in the beef broth, tomato sauce, diced tomatoes (with juices), and Worcestershire sauce.
• Stir in the Italian seasoning, paprika, and salt; bring the liquid to a gentle boil.

Simmer the Pasta

• Add the dry uncooked macaroni to the pot and stir well to ensure it is submerged.
• Reduce the heat to medium-low, cover, and simmer for 12–15 minutes.
• Stir occasionally to prevent the pasta from sticking to the bottom; cook until the noodles are al dente and the sauce has thickened.

Melt the Cheese

• Turn off the heat.
• Stir in 1 cup of the shredded cheddar cheese until melted and creamy.
• Sprinkle the remaining cheese on top and cover for 2 minutes to let it melt; garnish with parsley before serving.

Max’s Reaction: "This tastes way better than the can stuff! The cheese stretches when you pull the spoon out and the meat sauce is super yummy."

Save it For Later

What Pairs Well With One Pot Beefaroni

This is a heavy, carb-forward meal, so we like to balance it with lighter vegetable sides. A crisp Caesar salad or a bowl of steamed green beans with lemon works perfectly to cut through the richness. If you want to go full comfort mode, a slice of garlic bread is essential for mopping up the extra tomato sauce.

One Pot Beefaroni Variations

Creamy Tomato Twist

• Stir in ½ cup of heavy cream or cream cheese right before adding the cheddar cheese. This turns the tomato sauce into a lush pink sauce that is incredibly decadent.

Veggie Loaded

• Add diced red bell peppers, zucchini, or carrots when browning the onions. It is a fantastic way to hide extra nutrition in the red sauce without the kids noticing.

Spicy Kick

• Add a teaspoon of red pepper flakes or a diced jalapeño to the beef mixture. Use Pepper Jack cheese instead of cheddar for a Southwestern style heat.

Cheesy Pizza Style

• Stir in mini pepperoni slices with the pasta and top the finished dish with mozzarella cheese and a sprinkle of dried oregano for a pizza-pasta mashup.

Equipment

• Large Dutch Oven or Deep Skillet (with lid)
• Wooden Spoon
• Cheese Grater

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the sauce as it sits, so it might be thicker the next day.

Make Ahead Strategy

You can brown the meat and onions ahead of time and store them in the fridge. When ready to cook, just reheat the meat, add the liquids and pasta, and simmer as directed.

Reheating Instructions

Reheat portions in the microwave or on the stovetop with a splash of water or extra beef broth. This helps loosen the sauce back up so it becomes creamy again rather than dry.

One Pot Beefaroni Frequently Asked Questions

A Comfort Classic Reimagined

This recipe brings all the cozy vibes of childhood without the processed ingredients. It is fast, filling, and genuinely delicious. If you are looking for more easy family dinners that everyone will agree on, try our Cheddar Ranch Chicken Tater Tot Bake for a potato-packed win, or the fun Hot Honey BBQ Chicken Quesadillas for a handheld treat. For a slightly fancier skillet meal, the Garlic Steak Tortellini is always a huge hit.

Share your One Pot Beefaroni! Tag us @HannahCooking with #OnePotBeefaroni; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this One Pot Beefaroni recipe and let us know what twists or ingredients you used!

Related

Looking for other recipes like One Pot Beefaroni ? Try these:

Save it For Later

One Pot Beefaroni

A homemade twist on the nostalgic classic, featuring ground beef, macaroni, and a rich tomato-cheese sauce cooked entirely in one pot.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 bowl

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb lean ground beef 90/10 blend
• 2 cups elbow macaroni Dry, uncooked
• 1 can tomato sauce 15 oz size
• 1 can diced tomatoes 14.5 oz, undrained
• 2 cups beef broth Low sodium
• 1.5 cups cheddar cheese Shredded
• 1 medium yellow onion Diced
• 3 cloves garlic Minced
• 1 tablespoon tomato paste For depth
• 1 tablespoon Worcestershire sauce For savory flavor
• 1 teaspoon Italian seasoning Dried herbs
• ½ teaspoon paprika Sweet or smoked

Equipment

• 1 Dutch oven Or large deep pot
• 1 Wooden spoon For stirring
• 1 Cheese Grater For fresh cheese

Method

 

1. Brown ground beef and onion in olive oil; drain grease and stir in garlic.
2. Stir in tomato paste, broth, tomato sauce, diced tomatoes, and seasonings.
3. Add dry macaroni; cover and simmer for 12-15 minutes until tender.
4. Stir in cheese until melted; garnish with parsley and serve.

Notes

Stir frequently while simmering to prevent the pasta from sticking. Add a splash of water if the sauce gets too thick.