I grew up on dishes like this—warm, hearty, and packed with flavor. My mom used to call it “weekday magic” because it came together so fast but always tasted like something she spent hours making.
Now, as a chef, I’ve refined the classic one-pot ground beef and macaroni into something even better. This recipe is rich, comforting, and made with fresh, real ingredients that you can find at any grocery store in the U.S.
It’s the kind of meal that brings everyone to the table—no fancy tricks, just good food.
Tips for the Best Flavor
- Use fresh garlic instead of garlic powder—it makes a difference.
- Don’t skimp on the Worcestershire sauce—it adds depth and umami.
- Use sharp cheddar for a richer, cheesier bite.
Variations & Substitutions
- Turkey or Chicken: Swap ground beef for ground turkey or chicken for a lighter version.
- Veggie-Packed: Add shredded carrots, zucchini, or spinach for extra nutrition.
- Spicy Version: Stir in a pinch of red pepper flakes or a few dashes of hot sauce.
- Gluten-Free: Use gluten-free pasta and check labels on broth and Worcestershire sauce.
Serving Suggestions
- Pair with a simple side salad for balance.
- Serve with garlic bread for extra comfort.
- Leftovers reheat beautifully—just add a splash of broth to freshen it up.
One-Pot Ground Beef & Macaroni
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
A hearty, easy-to-make beef and macaroni dish cooked in one pot for a fast, flavorful dinner.
Ingredients
- 1 lb ground beef (80/20 for best flavor)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 2 cups beef broth
- 1 ½ cups elbow macaroni, uncooked
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tsp Worcestershire sauce
- 1 cup shredded cheddar cheese (optional but highly recommended)
- Fresh parsley, chopped (for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon until browned and cooked through (about 5 minutes). Drain any excess grease.
Toss in the diced onion, bell pepper, and garlic. Sauté for 3-4 minutes until the onions are soft and the garlic is fragrant. This step adds a ton of flavor, so don’t rush it.
Pour in the diced tomatoes, tomato sauce, beef broth, salt, pepper, paprika, oregano, basil, and Worcestershire sauce. Stir everything together and bring to a simmer. Let it bubble for about 5 minutes to let the flavors meld.
Stir in the elbow macaroni, making sure it’s submerged in the liquid. Cover the pot and let it cook on medium heat for about 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
Turn off the heat and stir in the shredded cheddar cheese until melted (if using). Taste and adjust seasoning if needed.
Ladle into bowls, sprinkle with fresh parsley, and serve hot!
Notes
For extra flavor, let the sauce simmer a few minutes before adding the pasta.
Nutrition
- Serving Size: 1 ½ cups
- Calories: ~450
- Sugar: ~6g
- Sodium: ~850mg
- Fat: ~20g
- Saturated Fat: ~8g
- Unsaturated Fat: ~10g
- Trans Fat: ~0g
- Carbohydrates: ~45g
- Fiber: ~5g
- Protein: ~25g
- Cholesterol: ~55mg
