Easy One-Pot Beefy Macaroni Recipe for a Delicious Meaty Dinner Idea

Name: Easy One-Pot Beefy Macaroni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound (450g) ground beef (80/20 preferred); 2 cups (200g) elbow macaroni; 4 cups (950ml) beef broth (homemade or low-sodium store-bought recommended); 1 can (14.5 oz / 411g) diced tomatoes; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 cup (115g) shredded cheddar cheese; 2 tablespoons olive oil; Salt and black pepper, to taste; Optional: ½ teaspoon red pepper flakes

Posted on January 8, 2026

Nora Winslow

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I still remember the first time I threw together this Easy One-Pot Beefy Macaroni after a ridiculously long day. I had zero energy to juggle pans, and the idea of dishes piled high was the last thing I wanted. But man, when that rich, meaty aroma started filling the kitchen, I knew I’d hit gold.

This recipe has become my secret weapon for nights when I want something comforting, filling, and just downright satisfying without the hassle. The best part? It’s all done in one pot, so cleanup is a breeze—something I’ve come to appreciate more than ever (because who really loves scrubbing, right?). I’ve made this recipe at least a dozen times now, tweaking it here and there, and honestly, it’s never disappointed.

Why You’ll Love This Recipe

Okay, real talk—this Easy One-Pot Beefy Macaroni has spoiled me for every other pasta dinner. Here’s why I keep coming back to it:

One pot, zero fuss: I literally dump everything into a single pan and let it work its magic. Less mess means more time to chill or check my phone (priorities).
Comfort food with a protein punch: Ground beef and macaroni come together to make a meal that sticks to your ribs but still feels homey, not heavy.
Ready in under 30 minutes: I’ve whipped this up on busy weeknights after work, and it hits the table fast enough to feel like a win.
Customizable to your taste: Whether you like it cheesy, spicy, or loaded with veggies, this recipe bends to what you want.
Kid-approved and crowd-pleaser: I’ve served this to my picky nephew and food-snob friends alike, and everyone ends up asking for seconds.

This is the kind of dinner that feels like a warm hug on a plate. It’s easy, meaty, and just downright delicious—and trust me, that’s a combo worth keeping in your recipe box.

What Ingredients You’ll Need

Here’s the thing about this ingredient list—it’s straightforward and probably already sitting in your fridge or pantry. And I’m going to break down what each part does, so you’re not just cooking blindly.

Ground beef (1 pound / 450g) — I always use 80/20 for that perfect balance of flavor and juiciness. Leaner works too but expect a slightly drier dish.
Elbow macaroni (2 cups / 200g) — Classic choice here. You can swap for small shells or ditalini if you want, but macaroni is nostalgic and just right.
Beef broth (4 cups / 950ml) — This is where the flavor magic happens. I recommend homemade or low-sodium store-bought. Water works in a pinch, but broth gives it depth.
Diced tomatoes (1 can, 14.5 oz / 411g) — Adds a bit of tang and moisture. Fire-roasted if you want a smoky twist.
Onion (1 medium, finely chopped) — For that savory base. I sometimes use shallots, but onions are the go-to.
Garlic (3 cloves, minced) — Because garlic makes everything better. Fresh is best, but jarred works when you’re in a pinch.
Tomato paste (2 tablespoons) — This thickens the sauce and amps up the tomato flavor. Don’t skip it.
Worcestershire sauce (1 tablespoon) — Adds a subtle umami kick that makes the beef taste even beefier.
Cheddar cheese (1 cup shredded / 115g) — Stirred in at the end for melty, gooey goodness. Sharp cheddar is my fave.
Olive oil (2 tablespoons) — For browning the beef and sautéing the onions.
Salt and black pepper — To taste. I like to season in layers to build flavor.
Optional: red pepper flakes (½ teaspoon) — For a little heat. I add these when I want a kick.

Quick note: I always keep beef broth in my freezer in ice cube trays—super handy for recipes like this. Also, if you want to sneak in veggies, bell peppers or mushrooms are great additions.

Equipment Needed

You don’t need a fancy kitchen to pull this off; I’ve made it plenty of times with just the basics.

Large deep skillet or Dutch oven (at least 4-quart / 4-liter capacity) — Big enough to brown beef and cook pasta in one pot without spilling over. I use a cast-iron skillet that’s been with me forever.
Wooden spoon or silicone spatula — I’m a sucker for wooden spoons—there’s just something about them—but silicone works great for scraping.
Measuring cups and spoons — Baking’s not involved, but I like to be precise with broth and seasoning.
Knife and cutting board — For chopping onions and garlic. (Pro tip: I keep a little garlic press around for lazy days.)
Lid for your pot — Helps the pasta cook evenly. If you don’t have one, foil works too.

Honestly, I’ve made this recipe on a camping stove with minimal gear, so don’t stress the equipment. Just make sure your pot is big enough to hold everything comfortably.

How to Make It: Step-by-Step

Alright, here’s how I make this Easy One-Pot Beefy Macaroni. I’m breaking it down nice and slow because I want you to nail it on your first try.

Brown the beef and sauté aromatics (10 minutes)
Heat 2 tablespoons of olive oil over medium-high heat in your large pot. Add the ground beef, breaking it up with your spoon. Cook until browned and no longer pink—about 5-7 minutes. Drain excess fat if needed. Then toss in the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.
Stir in tomato paste and Worcestershire sauce (2 minutes)
Add the tomato paste and Worcestershire sauce to the beef mixture. Stir well to coat everything evenly. This step deepens the flavor and thickens the sauce.
Add liquids and pasta (2 minutes)
Pour in the beef broth and diced tomatoes (with juices). Stir to combine, then add the macaroni, salt, pepper, and red pepper flakes if using. Give it a good stir so the macaroni is submerged.
Simmer and cook pasta (12-15 minutes)
Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover with a lid and let it simmer, stirring every few minutes to prevent sticking. The pasta will cook right in the sauce, soaking up all those meaty flavors. Cook until pasta is tender but not mushy—about 12-15 minutes.
Finish with cheese and adjust seasoning (3 minutes)
Once pasta is cooked, remove the pot from heat. Stir in shredded cheddar cheese until melted and creamy. Taste and adjust salt or pepper if needed.
Serve and enjoy!
Scoop into bowls and get ready for some serious comfort food vibes.

Quick heads-up: I’ve burned this once by leaving it unattended, so keep an eye and stir occasionally to avoid sticking. Also, if the sauce gets too thick before the pasta is done, add a splash of broth or water.

My Best Tips & Techniques

Okay, pulling back the curtain here—these are the little things that make this recipe shine every time.

Don’t skip browning the beef: The caramelized bits add serious flavor depth. I’ve tried tossing raw beef into broth before, and it just doesn’t compare.
Use a lid while simmering: Helps the macaroni cook evenly and faster, trapping steam like a mini pressure cooker.
Stir gently but regularly: Prevents pasta from sticking to the bottom without breaking it apart.
Let cheese melt off the heat: Adding cheese when the pot is hot but off the burner keeps it smooth and melty without turning grainy.
Adjust seasoning at the end: Salt and pepper taste different after cooking, so hold back a bit initially.
For bonus richness, add a splash of cream or milk: I do this when I want a super creamy finish, especially in winter months.
Make it your own: Don’t hesitate to toss in chopped veggies or swap cheddar for pepper jack for a spicy twist.

Honestly, I’ve learned most of these by messing up the recipe a few times—like forgetting the tomato paste or cooking the pasta too long. But now? It’s practically foolproof.

Ways to Mix It Up

Once you’ve nailed the classic Easy One-Pot Beefy Macaroni, you can take it in lots of delicious directions.

Spicy Kick Version: Add 1 diced jalapeño with the onions and swap cheddar for pepper jack. I love this when I want a little heat without overpowering the beef.
Veggie Boost: Stir in 1 cup chopped bell peppers, mushrooms, or spinach. I do this when I want to sneak some greens in without making a separate side.
Cheesy Overload: Mix in cream cheese (4 oz / 115g) along with the cheddar for a velvety sauce that’s basically mac and cheese meets beef stew.
Italian Twist: Swap Worcestershire sauce for Italian seasoning and add ½ cup grated Parmesan at the end. Feels like a cozy Italian dinner.
Gluten-Free Swap: Use gluten-free pasta instead of regular macaroni. I recommend a corn and rice blend for best texture. Just adjust the cooking time based on the package.
Slow Cooker Adaptation: Brown beef and sauté onions first, then toss everything into a slow cooker with broth and pasta. Cook on low for 3 hours, stirring occasionally. It’s a bit looser but still tasty.

These variations keep the recipe fresh and exciting. I’ve tried almost all of them, and honestly, there’s no wrong way to do it.

Serving Ideas & Storage

This Easy One-Pot Beefy Macaroni is great fresh out of the pot, but here’s how I like to enjoy and store it.

Serving Suggestions:

Serve with a simple green salad or steamed broccoli for a balanced meal.
Top with extra shredded cheese or a dollop of sour cream for indulgence.
Pair with crusty bread or garlic knots to soak up the sauce.
Leftovers? Reheat with a splash of broth to bring back that saucy goodness.

Storage Tips:

Refrigerator: Store leftovers in an airtight container for up to 4 days. I usually reheat individual portions in the microwave with a teaspoon of water or broth.
Freezer: This freezes well! Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.
Reheating: I prefer reheating on the stove over medium-low heat with a splash of broth to keep it creamy and prevent sticking.

Pro tip: If your leftovers get a bit thick, adding a spoonful of sour cream or a sprinkle of cheese on top during reheating brings it right back to life.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s what I know about this Easy One-Pot Beefy Macaroni from eating it (and tracking it out of curiosity).

Nutrient	Per Serving (about 1 1/2 cups)
Calories	450
Protein	28g
Carbohydrates	40g
Fat	18g
Fiber	3g

The ground beef packs a solid protein punch, making this more filling than your average pasta. The tomatoes add vitamin C and antioxidants, and the pasta gives you energy-sustaining carbs.

Compared to ordering takeout or grabbing a frozen meal, this dish feels like a home-cooked win that’s both satisfying and nourishing. Just watch the salt if you’re using store-bought broth, and you’re good to go.

Final Thoughts

So that’s my Easy One-Pot Beefy Macaroni! I know I’ve raved about it, but when a recipe hits this sweet spot of easy, quick, and delicious, you want to shout it from the rooftops.

This meal has saved me on more than one busy night and has become a family favorite that’s both comforting and satisfying. I hope it becomes your go-to too.

Don’t be shy with the variations—try a spicy version, sneak in veggies, or upgrade the cheese. It’s forgiving and perfect for making your own.

If you give it a try, please drop a comment below and tell me how it turned out! And if you snap a pic, tag me on Instagram @homecookadventures—I genuinely love seeing your kitchen wins.

Happy cooking, and may your dinner be as delicious and stress-free as this one!

FAQs

Q: Can I use ground turkey or chicken instead of beef?

A: Yes! I’ve swapped in ground turkey when I wanted something leaner. Just brown it the same way but watch the cooking time—it tends to dry out faster. Adding a bit of extra broth helps keep it moist.

Q: My pasta turned mushy—what did I do wrong?

A: Happens to the best of us! Usually, it means the pasta cooked too long or the heat was too high. Keep an eye on the simmer and check the pasta a couple minutes early. Stir gently to avoid breaking it up.

Q: Can I make this recipe vegetarian?

A: Totally! Swap the beef for plant-based crumbles or cooked lentils, and use vegetable broth instead of beef broth. I’ve tried lentils and loved the texture—but the flavor will be a bit different.

Q: How do I know when the macaroni is done?

A: Taste test is your best friend. It should be tender but still have a slight bite (al dente). If it’s too firm, give it a few more minutes. If it’s too soft, you might have overcooked it.

Q: Can I prepare this ahead of time?

A: You can definitely prep the beef mixture and broth ahead, then add pasta and cook when you’re ready. Or make the whole thing and reheat leftovers—it actually tastes better the next day after the flavors meld.

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