Beefy Tomato Macaroni

Name: Beefy Tomato Macaroni
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 can (14.5 ounces) diced tomatoes; 1 can (8 ounces) tomato sauce; 2 cups elbow macaroni, uncooked; 2 cups beef broth; 1 teaspoon Italian seasoning; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 cup shredded cheddar cheese; Fresh parsley, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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The entire appeal of beefy tomato macaroni is that the pasta never gets its own pot. Ground beef and onion brown in a deep skillet, garlic gets a quick 30 seconds, and diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper turn the same pan into the cooking liquid for the macaroni. The starch released by the pasta stays right where you want it, thickening the tomato-beef sauce instead of disappearing down the drain with a pot of water.

Add the dry elbows once the liquid boils, lower the heat, cover, and simmer for 10 to 12 minutes, stirring occasionally so nothing starts quietly building a permanent residence on the bottom. The beef should reach 160°F and the pasta should be tender with most of the liquid absorbed. Take the pan off the heat, stir in cheddar, and let residual heat melt it into the sauce. It thickens as it sits, so loosen leftovers with a splash of broth. This is not delicate pasta. It is beef, tomato, macaroni, and cheddar showing up in work boots and asking where you keep the big spoon.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
2 cups elbow macaroni, uncooked
2 cups beef broth
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
Fresh parsley, for serving

Instructions

1Brown ground beef with onion in a large deep skillet or Dutch oven over medium-high heat, 6 to 7 minutes. Drain excess fat. Add garlic and cook 30 seconds.
2Stir in diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Bring to a boil.
3Add dry macaroni, stir well, and reduce heat to medium-low. Cover and simmer 10 to 12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid. Cook ground meat until it reaches 160°F on an instant-read thermometer.
4Remove from heat and stir in cheddar cheese until melted. Top with parsley and serve.

Nutrition Information

Estimated per serving: 1 of 4 servings.

640Calories

37 gProtein

47 gCarbohydrates

34 gTotal Fat

15 gSaturated Fat

4 gFiber

7 gTotal Sugars

980 mgSodium

110 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Don't rinse the pasta — the starch thickens the sauce into a creamy, clingy texture.
Stir a few times during cooking so the macaroni doesn't stick to the bottom.
The dish thickens as it sits. Add a splash of broth when reheating if it gets too thick.

Substitutions

ground beef → ground turkey or Italian sausage Turkey is leaner; sausage adds more seasoning.

elbow macaroni → rotini, penne, or shells Any short pasta works. Adjust cook time to the package directions.

cheddar cheese → Velveeta for an extra-creamy melt Melts smoother and tastes like the boxed version you grew up on.

Storage Instructions

Refrigerate for up to 4 days. Add a splash of broth when reheating to loosen the sauce.

Make Ahead

This is a one-pot meal that comes together in 25 minutes, so making it ahead doesn't save much time. Best cooked fresh.

Freezing

Yes. Cool the cooked Beefy Tomato Macaroni completely, portion it with any juices or sauce to protect it from drying out, and freeze airtight. Thaw in the refrigerator before reheating thoroughly.

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