Ingredients
Scale
- 1 lb ground beef (lean or regular)
- 2 cups elbow macaroni
- 2 cups tomato sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth or water
- 1 teaspoon Italian seasoning
- 1 cup shredded cheese (optional, such as mozzarella, cheddar, or Italian blend)
Instructions
- Heat a large pot over medium heat. Add ground beef, diced onion, and minced garlic. Cook, breaking up the beef with a spoon, until fully browned and onions are translucent.
- Pour in the tomato sauce, beef broth or water, and sprinkle in the Italian seasoning. Stir to combine, then add elbow macaroni, ensuring the pasta is mostly submerged. Bring mixture to a gentle boil, then reduce heat to a simmer.
- Cover the pot and let simmer for about 15 minutes, stirring occasionally to prevent sticking. The pasta will absorb the sauce and liquids, cooking to tender perfection.
- Once the pasta is tender and the sauce thickened, stir in shredded cheese if desired. Allow it to melt smoothly into the beefaroni for extra creaminess and richness.
Notes
- Use lean ground beef for a less greasy dish.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of water to loosen the sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg