Beefaroni (Homemade One-Pot Macaroni and Beef in Tomato Sauce)

Beefaroni is elbow macaroni and browned ground beef in a mild, slightly sweet tomato sauce, finished with melted cheddar. This homemade beefaroni is a from-scratch version of the classic canned pasta, made in one pot in about 35 minutes, with the macaroni cooked right in the sauce so it soaks up flavor instead of plain water.

Below you’ll find the ingredients and why each one is there, a step-by-step method, a liquid ratio table for 8, 12 or 16 ounces of pasta, kid-friendly and hidden-veggie ideas, a fix-it table, and how to make ahead, freeze and reheat it. The printable recipe card is at the bottom.

What Is Beefaroni?

The name says it all: beef plus macaroni. Most people first met it as a canned pasta, small tubes in a smooth, sweet tomato sauce with tiny bits of meat. A homemade version keeps that cozy, kid-pleasing flavor but swaps the mushy texture for pasta with a little bite and real, browned beef you can taste.

It often gets confused with a few other ground beef pasta dishes. Here’s how they differ:

• American goulash uses the same base but usually adds diced tomatoes, paprika and more seasoning, and is often soupier.
• Chili mac brings chili powder, cumin and beans into the pot for a spicier, Tex-Mex flavor.
• Cheeseburger macaroni leans on a creamy cheese sauce with only a little tomato.
• Baked ziti layers pasta, sauce and mozzarella and finishes in the oven.
• Beefaroni stays simple: a smooth tomato sauce, mild seasoning, elbows and a handful of cheddar stirred in at the end.

Because it all happens in one pot, it’s a natural fit for busy weeknights. If you like this style of dinner, our beef recipes have plenty more ideas built on everyday cuts.

Why This Homemade Beefaroni Works

A few small choices make the difference between a flat, watery pot and a rich, saucy one that tastes like it simmered for hours.

• The pasta cooks in the sauce. Macaroni releases starch as it cooks, which thickens the sauce naturally and helps it cling to every elbow. No colander, no extra pot.
• Tomato paste gets toasted. Cooking 2 tablespoons of paste with the beef for a minute deepens its flavor and gives the sauce that smooth, rounded taste.
• A pinch of sugar. The canned classic is noticeably sweet. Half a teaspoon of sugar takes the sharp edge off the tomatoes without making the sauce taste sugary.
• Broth instead of water. Low-sodium beef broth seasons the pasta from the inside as it absorbs liquid.
• Cheddar goes in off the heat. Stirring cheese into a pot that’s no longer bubbling keeps it creamy instead of grainy.

The result is a weeknight pasta that reheats well, scales up easily and doesn’t need anything fancy. Once you know the method, you can change the pasta shape, the cheese or the vegetables without changing the timing much.

Homemade Beefaroni Ingredients

Everything here is a pantry or fridge staple. These amounts make 6 servings in a 5- to 6-quart pot.

For the meat sauce

• Lean ground beef, 1½ lb (680 g). 90% lean means you won’t need to drain fat. If you use 80 or 85% lean, spoon off the extra fat after browning.
• Olive oil, 1 tablespoon.
• Yellow onion, 1 medium, finely diced (small pieces disappear into the sauce, which helps with picky eaters).
• Garlic, 2 cloves, minced.
• Tomato paste, 2 tablespoons.
• Tomato sauce, one 15-oz can (425 g). Plain, unseasoned tomato sauce, not marinara.
• Low-sodium beef broth, 3 cups (720 ml).
• Worcestershire sauce, 1 teaspoon.
• Seasoning: 1 teaspoon Italian seasoning, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon sugar, 1 teaspoon kosher salt and ¼ teaspoon black pepper.

For the pasta and finish

• Elbow macaroni, 12 oz (340 g).
• Sharp or mild cheddar, 1 cup shredded (4 oz / 113 g). Shred it yourself if you can; bagged cheese has anti-caking starch that can make it melt less smoothly.
• Fresh parsley, chopped, to serve (optional).

Swaps that work

For the leanest pot, choose 93% lean beef and part-skim mozzarella. Our list of healthy ground beef recipes has more lighter dinners built the same way.

How to Make Beefaroni in One Pot

Use a heavy 5- to 6-quart Dutch oven or a deep, lidded skillet. A wide pot lets the macaroni sit in an even layer, so it cooks at the same rate from top to bottom. Plan on about 10 minutes of prep and 25 minutes on the stove.

1. Brown the beef. Heat the oil over medium-high heat. Add the ground beef, press it into a flat layer and leave it for 3 minutes to brown on the bottom. Then break it into small crumbles with a spatula and cook 3 to 4 minutes more, until no pink remains and it reaches 160°F (71°C).
2. Drain if needed. With 90% lean beef there’s usually little fat. If you see more than about 2 tablespoons, tilt the pot and spoon it off.
3. Cook the onion. Lower the heat to medium, add the onion and a pinch of salt, and cook 3 to 4 minutes until soft and translucent.
4. Toast the paste and spices. Stir in the garlic, tomato paste, Italian seasoning, onion powder and paprika. Cook 1 minute, stirring, until the paste turns a shade darker.
5. Add the liquid. Pour in the tomato sauce, broth and Worcestershire. Add the sugar, salt and pepper. Scrape the bottom of the pot clean and bring to a boil.
6. Add the macaroni. Stir in the dry pasta and make sure it’s submerged. When it returns to a boil, cover, turn the heat to medium-low and simmer.
7. Simmer and stir. Cook 10 to 12 minutes, stirring every 2 to 3 minutes so the pasta doesn’t stick to the bottom, until the macaroni is tender with a slight bite.
8. Finish. Take the pot off the heat. Stir in the cheddar until melted. Let it rest uncovered 3 to 5 minutes; the sauce thickens as it stands. Taste, adjust the salt and sprinkle with parsley.

The sauce will look loose right when the pasta is done. That’s on purpose: macaroni keeps absorbing liquid as it rests, and the cheese thickens it further. If you pull it off when it already looks thick, it will turn sticky by the time you serve.

Browning the beef well is worth the extra 3 minutes. Pressing it flat and leaving it alone creates browned bits that give the whole pot a savory, meaty base, much like the method in our ground beef stroganoff.

One-Pot Liquid Ratio for 8, 12 or 16 oz Pasta

One-pot pasta only works when the liquid matches the pasta. Too little and it sticks and stays chalky; too much and you get soup. Use this table to scale the beefaroni recipe up or down. The beef and seasoning scale with the pasta.

Rules for scaling

• Pot size: 8 oz fits a 12-inch deep skillet; 12 oz needs a 5- to 6-quart pot; 16 oz needs a 6- to 7-quart pot.
• Keep ½ cup of warm broth on the side. Pasta brands absorb differently, so add a splash if the pot looks dry before the pasta is tender.
• Cheese: about ⅔ cup for 8 oz, 1 cup for 12 oz and 1⅓ cups for 16 oz.
• Bigger shapes such as rotini or medium shells may need an extra ¼ to ½ cup of liquid.

The tomato paste stays at 2 tablespoons for 8 and 12 ounces; use 3 tablespoons for the 16-ounce batch.

Kid-Friendly Tips and Hidden-Veggie Beefaroni

Beefaroni is a favorite with kids because it’s mild, saucy and easy to eat with a spoon. A few tweaks keep it that way while sneaking in extra nutrition.

For picky eaters

• Grate the onion on the large holes of a box grater instead of dicing it. It melts into the sauce completely.
• Keep the heat low. Leave out black pepper and use sweet paprika; add hot sauce to adult bowls only.
• Use mild cheddar or American cheese for a smoother, familiar flavor.
• Cut the crumbles small. Break the beef into very fine pieces while it browns so the texture is closer to the canned version.
• Cool a portion first. Spread a kid serving on a plate for 2 to 3 minutes; the sauce is very hot right off the stove.

Hidden-veggie options

For the most invisible option, blend the cooked onion and carrot with the tomato sauce before adding it back to the pot. Squash purée also makes the sauce a little creamier and sweeter, which kids tend to like.

Ground Beef Safety and Storage Basics

Ground beef needs a bit more care than a whole steak because grinding spreads any surface bacteria through the meat. The rules are simple:

• Cook it to 160°F (71°C). That’s the safe minimum for ground meat on the FoodSafety.gov safe minimum temperatures chart. Check a thick clump with an instant-read thermometer; color alone isn’t reliable.
• Buy it last on your shopping trip and refrigerate it as soon as you get home.
• Use raw ground beef within 1 to 2 days of buying, or freeze it.
• Thaw in the fridge, never on the counter. A 1½-lb package needs about 24 hours.

Not sure if the package in your fridge is still good? See how long ground beef lasts in the fridge for raw and cooked timelines and signs of spoilage.

Beefaroni Troubleshooting

One-pot pasta is forgiving, and nearly every problem can be fixed in the pot. Here’s what usually goes wrong and how to rescue it.

The most common mistake is walking away during the simmer. Elbows settle and stick fast, so set a timer and give the pot a stir every couple of minutes.

What to Serve With Beefaroni

A bowl of homemade beefaroni is a full meal, but something fresh or crunchy on the side balances the rich, cheesy sauce.

• Green salad with a simple vinaigrette or ranch.
• Steamed or roasted vegetables: broccoli, green beans, carrots or peas.
• Garlic bread or buttered dinner rolls for the extra sauce.
• Corn on the cob or sweet corn in summer.
• Cucumber and tomato slices with a little salt, an easy side for kids.
• Applesauce or fresh fruit for a classic lunchbox-style plate.

Planning a week of ground beef dinners? Rotate this with our ground beef tacos and the bake-ahead ideas in these ground beef casserole recipes. For a cozy pasta night without beef, the chicken noodle casserole is just as family-friendly.

Make-Ahead, Freezing and Reheating

Beefaroni is a great make-ahead dinner and a handy lunch. The one catch is that the pasta keeps drinking up sauce in the fridge, so you’ll add a splash of water or broth when you reheat it.

Make-ahead plan

Storing and freezing

• Refrigerate within 2 hours of cooking in shallow, airtight containers for 3 to 4 days, as on the FoodSafety.gov cold food storage chart.
• Freeze in portions for up to 3 months. Slightly undercooked pasta freezes best, because it softens again when reheated.
• Thaw overnight in the fridge, or reheat straight from frozen in the microwave.

Reheating with a splash of water

• Stovetop: add 2 to 3 tablespoons of water or broth per serving, cover and warm over medium-low heat, stirring, until steaming and 165°F (74°C).
• Microwave: add 1 to 2 tablespoons water per cup, cover loosely and heat in 1-minute bursts, stirring between each.
• Lunchbox: reheat until piping hot in the morning and pack in a preheated insulated food jar.

Leftovers often taste even better the next day because the pasta has absorbed more flavor. Top reheated portions with a little fresh cheddar for a just-made feel.

Beefaroni FAQ

What is beefaroni made of?

Beefaroni is elbow macaroni and ground beef in a mild tomato sauce. A homemade beefaroni recipe adds onion, garlic, tomato paste, broth and simple seasonings, and many cooks finish it with cheddar.

Can I cook the macaroni separately?

Yes. Boil the pasta 2 minutes less than the package says, drain it, and add it to the meat sauce with only 1 cup of broth instead of 3. Simmer together 2 to 3 minutes so the pasta absorbs some sauce.

Is beefaroni the same as goulash?

They’re close cousins. American goulash usually has diced tomatoes, more paprika and a thinner sauce, while beefaroni has a smooth, slightly sweet tomato sauce and is often finished with cheese.

How do I keep one-pot pasta from sticking?

Use enough liquid (see the ratio table), keep the heat at a gentle simmer once the lid goes on, and stir every 2 to 3 minutes, scraping the bottom each time.

Can I freeze beefaroni?

Yes, for up to 3 months. Freeze it in portions and reheat with a splash of water or broth until it reaches 165°F (74°C).

Homemade Beefaroni Recipe Card

Calories are an estimate per serving (⅙ of the recipe) based on USDA FoodData Central values for raw 90% lean ground beef, dry elbow macaroni, cheddar cheese, olive oil, onion, tomato sauce, tomato paste and beef broth.

Chef Emma

Homemade Beefaroni

A one-pot, from-scratch version of the classic canned pasta: browned ground beef and onion in a mild tomato sauce with elbow macaroni cooked right in the pot, finished with melted cheddar. 6 servings in about 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 545

Ingredients Equipment Method Notes

Ingredients

  

Meat sauce

• 1 1/2 lb lean ground beef (90% lean) 680 g
• 1 tbsp olive oil
• 1 medium yellow onion finely diced or grated
• 2 cloves garlic minced
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp paprika sweet
• 15 oz tomato sauce one 425 g can, plain
• 3 cups low-sodium beef broth 720 ml, plus 1/2 cup extra if needed
• 1 tsp Worcestershire sauce
• 1/2 tsp sugar
• 1 tsp kosher salt to taste
• 1/4 tsp black pepper optional for kids

Pasta and finish

• 12 oz elbow macaroni 340 g, dry
• 1 cup shredded cheddar cheese 4 oz / 113 g, sharp or mild
• fresh parsley chopped, optional

Equipment

• 5- to 6-quart Dutch oven or deep lidded pot
• Wooden spoon or sturdy spatula
• Instant-read thermometer
• Box grater (for the cheese)

Method

 

1. Heat the oil in a 5- to 6-quart pot over medium-high heat. Add the ground beef, press it flat and brown 3 minutes without stirring, then break into small crumbles and cook 3 to 4 minutes more until no pink remains and it reaches 160°F (71°C). Spoon off excess fat if there is more than about 2 tablespoons.
2. Lower the heat to medium. Add the onion and a pinch of salt and cook 3 to 4 minutes until soft.
3. Stir in the garlic, tomato paste, Italian seasoning, onion powder and paprika and cook 1 minute, until the paste darkens.
4. Add the tomato sauce, broth, Worcestershire, sugar, salt and pepper. Scrape the bottom of the pot clean and bring to a boil.
5. Stir in the macaroni and make sure it is submerged. Return to a boil, cover and reduce the heat to medium-low.
6. Simmer 10 to 12 minutes, stirring every 2 to 3 minutes and scraping the bottom, until the pasta is tender with a slight bite. Add a splash of extra broth if the pot looks dry before the pasta is done.
7. Take the pot off the heat and stir in the cheddar until melted. Rest uncovered 3 to 5 minutes to thicken, adjust the salt, sprinkle with parsley and serve.

Notes

For 8 oz pasta use 1 lb beef, one 15-oz can tomato sauce and 1 3/4 cups broth (serves 4); for 16 oz use 2 lb beef, two 15-oz cans and 3 1/2 cups broth (serves 8). Ground beef is safe at 160°F (71°C). Refrigerate leftovers within 2 hours for 3 to 4 days or freeze up to 3 months; reheat with a splash of water or broth to 165°F (74°C). Calories are an estimate per serving from USDA FoodData Central values.