Scale

2 cups elbow macaroni

1 lb ground beef

1 small onion (chopped)

3 cloves garlic (minced)

1 can (15 oz) tomato sauce

1 can (14 oz) diced tomatoes

2 tablespoons tomato paste

1 teaspoon Italian seasoning

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded cheddar cheese

2 tablespoons olive oil

Fresh parsley (optional, for garnish)

1. Cook macaroni according to package instructions until al dente, then drain and set aside

2. Heat olive oil in a large skillet over medium heat

3. Add chopped onion and cook until softened, about 3–4 minutes

4. Stir in garlic and cook for 1 minute until fragrant

5. Add ground beef and cook until browned, breaking it apart as it cooks

6. Drain excess fat if needed

7. Stir in tomato sauce, diced tomatoes, tomato paste, and seasonings

8. Simmer for 10–15 minutes until the sauce thickens

9. Add cooked macaroni and stir to combine

10. Mix in shredded cheese until melted and creamy

11. Garnish with parsley and serve warm

Use ground turkey as a lighter alternative

Add a pinch of sugar to balance acidity if needed

For extra flavor, include a splash of Worcestershire sauce

Leftovers store well in the fridge for up to 4 days

Reheat with a splash of water or broth to keep it moist

Keywords: homemade beefaroni, easy beefaroni recipe, comfort food pasta, ground beef pasta