Description
A hearty, single-pot beefaroni dish with cheesy pasta, minimal effort, and customizable options for vegetarian or dairy-free variations. Perfect for busy weeknights and family comfort meals.
Ingredients
Ground Beef (1 pound), Plant-based crumbles (if vegetarian)
Diced Onion (1 medium), Shallots (if substituted)
Minced Garlic (2 cloves)
Elbow Macaroni (2 cups), Any small pasta (if substituted)
Tomato Sauce (28 ounces)
Beef Broth (2 cups), Vegetable broth (if vegetarian)
Italian Seasoning (1 tablespoon)
Mozzarella (1 cup), Cheddar (if dairy-free)
Fresh Parsley (1/4 cup), Basil (if substituted)
Parmesan (1/4 cup), Nutritional yeast (if vegan)
Instructions
Heat 6-quart pot over medium heat until hot
Add ground beef with onion and garlic
Break up beef with spatula, cook 5-7 minutes
Stir frequently until browned and cooked through
Add tomato sauce and beef broth, bring to a boil
Stir in elbow macaroni and Italian seasoning
Reduce heat to low, simmer 8-10 minutes until pasta is tender
Remove from heat, stir in mozzarella until melted
Top with parsley and parmesan (or nutritional yeast)
Rest for 5 minutes before serving
Notes
Use any small pasta shape for elbow macaroni
Substitute fresh garlic paste for pre-minced
Vegetable broth replaces beef broth for vegetarian
Cheddar can substitute mozzarella for a sharper flavor
Nutritional yeast instead of parmesan for vegan option
Refrigerate leftovers within 30 minutes for storage
Freeze unbaked mixture for up to 3 months
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg