Easy One-Pot Cheesy Beef Macaroni is a hearty dinner made with ground beef, onion, tomatoes, beef broth, elbow macaroni, and sharp cheddar. The entire meal cooks in one Dutch oven or deep skillet in about 35 minutes, making it a practical choice for busy weeknights and a satisfying option for 4 to 6 servings.
Every bite combines tender pasta, savory browned beef, tangy tomatoes, gentle paprika, and a blanket of melted cheddar. It tastes like a cozy cheeseburger-inspired casserole, yet the stovetop method keeps preparation simple and cleanup remarkably easy.
Jump to RecipeWhy You’ll Love This Recipe
This one-pot macaroni delivers the comfort of a baked casserole without requiring a separate pasta pot, sauce pan, or long oven time. The beef browns directly in the cooking vessel, and the macaroni simmers in a tomato-rich broth that absorbs into the pasta while it cooks.
The flavor is familiar and family-friendly, with sharp cheddar providing a savory finish and paprika adding mild warmth. Diced tomatoes keep the dish bright and juicy, while the beef broth gives the pasta a satisfying depth.
- One-pot convenience: Less equipment means less cleanup after dinner.
- Fast preparation: Prep takes 10 minutes, and cooking takes 20-25 minutes.
- Comforting texture: The pasta becomes tender while the cheese melts into the sauce.
- Flexible serving size: The recipe makes 4-6 servings for family meals or leftovers.
If you enjoy simple dinners cooked in one vessel, our one-pot chicken and orzo dinner is another flavorful option to keep in your weeknight rotation.
Ingredients You’ll Need
Start with 1 pound of ground beef, preferably 80-90% lean. This range gives the macaroni plenty of beefy flavor while limiting the amount of fat that needs to be drained after browning.
You will also need 1 small yellow onion, diced to about 1 cup, plus 2 minced garlic cloves. These aromatics form the savory base of the dish and become especially fragrant once the beef has browned.
The tomato components are 2 tablespoons of tomato paste and one 14-15 ounce can of diced tomatoes with their juices. The paste contributes concentrated tomato flavor, while the canned tomatoes provide moisture and small bursts of texture.
Three cups of beef broth cook the 8 ounces of uncooked elbow macaroni, or approximately 2 cups dry. Season the pot with 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, then finish with 1 cup, or 4 ounces, of shredded sharp cheddar cheese.
Olive oil is listed as optional because some ground beef releases enough fat as it warms. Add 1 tablespoon if your pan or beef appears dry before browning.
How to Make It Step-by-Step
Step 1: Set a large Dutch oven or deep skillet over medium-high heat. Add the olive oil if needed, then add the ground beef and diced onion, cooking for 5-7 minutes while breaking the meat into small pieces so it browns evenly instead of forming large clumps.
Step 2: Look for thoroughly browned beef and softened onion before moving on. Drain excess fat if necessary, then stir in the minced garlic and cook for about 30 seconds, just until its aroma becomes noticeable without letting it scorch.
Step 3: Add the tomato paste, paprika, kosher salt, and black pepper to the beef mixture. Cook and stir for 1 minute; this short cooking period helps the tomato paste deepen in color and allows the seasonings to coat the meat.
Step 4: Pour in the diced tomatoes with their juices and the beef broth, then add the uncooked elbow macaroni. Stir thoroughly so the pasta is distributed through the liquid, scrape up any flavorful browned bits from the bottom, and bring the pot to a boil.
Step 5: Reduce the heat to medium-low and simmer for 10-14 minutes. You may partially cover the pan or leave it uncovered according to how quickly the liquid is reducing, but stir every few minutes to prevent sticking and encourage even cooking.
Step 6: Begin checking the macaroni several minutes before the end of the suggested simmering time. Once the pasta is tender and most of the broth has been absorbed, remove the pot from the heat rather than continuing to cook the noodles.
Step 7: Sprinkle in the shredded sharp cheddar and stir until the cheese melts into the hot macaroni. Taste the finished dish and add more salt or pepper if needed, then serve while it is hot and creamy.
Chef Tips for the Best Macaroni
Give the beef time to brown before adding the broth. Browning creates a fuller savory flavor, whereas adding liquid too soon can cause the meat to simmer rather than develop color.
Stir the pasta regularly during its simmer. One-pot pasta absorbs liquid quickly, and occasional stirring keeps the elbows from clinging to the base of the pan while helping them cook at the same rate.
Grate the cheddar from a block whenever possible. Freshly grated cheese generally melts more smoothly because it has less anti-caking coating than many pre-shredded varieties.
Keep an eye on the liquid near the end of cooking. If the macaroni is tender and the broth has mostly disappeared, take the pot off the heat immediately; residual heat will continue to soften the pasta.
For a stronger cheeseburger-style flavor, add 1-2 teaspoons of Worcestershire sauce when you add the tomato paste and seasonings. This is optional and does not replace any of the listed ingredients.
For a creamier finish, stir in 1/2 cup milk or evaporated milk along with the cheese. You can also replace part of the cheddar with Monterey Jack, Colby-Jack, or mozzarella.
For a smoother tomato sauce, use tomato sauce instead of diced tomatoes. The cooking method stays the same, although the final texture will have fewer visible tomato pieces.
For another comforting beef dinner with a slow-cooked feel, try this Crock Pot beef bourguignon when you have more time for dinner.
What to Serve with Cheesy Beef Macaroni
This macaroni is substantial enough to serve as a complete dinner, but a crisp vegetable side balances its rich, cheesy texture. Try a simple green salad, steamed broccoli, roasted green beans, or lightly dressed cucumber slices.
Warm bread is also welcome for catching the last of the tomato-cheddar sauce. Keep the side dishes uncomplicated so the one-pot main remains the center of the meal.
For a soup-based dinner menu, our beef barley soup offers a hearty alternative with a different texture and cooking style.
Storage, Reheating, and Leftovers
Let leftovers cool before transferring them to an airtight container. Refrigerate promptly and use them within the normal safe storage window for cooked beef and pasta.
When reheating, warm individual portions gently in the microwave or reheat a larger amount in a saucepan over low heat. Add a small splash of broth or milk if the macaroni has thickened in the refrigerator, stirring as it warms.
Because the pasta continues to absorb sauce as it sits, leftovers may be thicker than the freshly cooked dish. A little extra liquid and gentle heat help restore a softer, creamier consistency without overheating the cheese.
For another cozy, make-ahead meal, consider our garlic and herb pork roast, which also keeps the cooking process centered around one pot.
Easy One-Pot Cheesy Beef Macaroni
Ingredients
Method
- Heat a large Dutch oven or deep skillet over medium-high heat. Add the olive oil if needed, then cook the ground beef and diced onion for 5-7 minutes, breaking the beef into small pieces as it browns.
- Drain excess fat if necessary, then add the minced garlic. Cook for about 30 seconds, stirring constantly, just until fragrant.
- Stir in the tomato paste, paprika, kosher salt, and black pepper. Cook for 1 minute so the tomato paste darkens slightly and the seasonings mingle with the beef.
- Add the diced tomatoes with their juices, beef broth, and uncooked elbow macaroni. Stir well, scraping the bottom of the pan, and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer for 10-14 minutes, partially covered or uncovered depending on your pan. Stir every few minutes so the pasta cooks evenly and does not stick.
- When the macaroni is tender and most of the liquid has been absorbed, remove the pan from the heat. Stir in the shredded cheddar until completely melted, then taste and adjust the salt and pepper before serving.
Notes
Final Thoughts
Easy One-Pot Cheesy Beef Macaroni is the kind of dinner that earns a regular place on the menu: it is quick, filling, family-friendly, and built from familiar pantry ingredients. Browning the beef first, stirring the macaroni during its simmer, and adding the cheddar off the heat are the small details that make the finished dish especially satisfying.
Serve it hot with a fresh vegetable side, or portion the leftovers for an easy lunch the next day. If you prefer a soupier Mexican-inspired comfort meal on another evening, our easy Mexican chicken tortilla soup is a flavorful recipe to try.
Once you make this cheesy beef macaroni, you may find yourself returning to it whenever you want a warm homemade meal without a sink full of dishes.