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One-Pan Copycat Beefaroni
There’s a whole generation of us who grew up on the blue can, and I’m not going to pretend otherwise. This is that same nostalgic bowl, made with actual ground beef and real cheddar instead of whatever’s in there.
Everything cooks in one pan, pasta included, so the noodles soak up the sauce instead of getting rinsed off in a colander. Thirty minutes, one pot to wash, and it tastes like you remember it tasting.
Servings: 6 servings
Calories: 493kcal
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Ingredients
- 1 lb ground beef
- 1 large white/yellow onion
- 1 tsp olive oil
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt more to taste
- 1 8 oz can tomato sauce
- 1 6 oz can tomato paste
- 1 cup whole or 2% milk
- 1 cup beef or vegetable broth
- 2 cups uncooked short pasta ziti, macaroni, shells, etc.
- 1 tsp beef bouillon powder optional
- 1.5 cups cheddar cheese shredded
Instructions
- Heat a large, deep pan over medium heat. Add ground beef and onions with onion powder, garlic powder, paprika and salt. Cook until mostly browned. Drain any excess grease, if needed.
- Add tomato paste and cook for 1-2 minutes, allowing it to heat before mixing it into the ground beef. Add tomato sauce, milk and beef broth. Bring to a simmer.
- Once simmering, stir in uncooked noodles and beef bouillon powder (if using). Cover with a lid and reduce heat to low. Cook for 7-10 minutes or until pasta is tender. Stir if needed to prevent sticking.
- Turn off the heat and add cheese. Stir until melted and incorporated. Top with more cheese, if desired, and enjoy!
Nutrition
Calories: 493kcal | Carbohydrates: 38g | Protein: 26g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 939mg | Potassium: 661mg | Fiber: 3g | Sugar: 6g | Vitamin A: 881IU | Vitamin C: 8mg | Calcium: 242mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Brown the beef hard and leave the crusty bits in the pan. That’s where the flavor lives.
- Cook the tomato paste for a minute before any liquid goes in. It loses that raw, tinny edge.
- Use a short pasta with ridges so the sauce actually grabs onto it.
- Stir once or twice while the pasta cooks so it doesn’t catch on the bottom.
- Add the cheddar off the heat, a handful at a time, so it melts smooth instead of going stringy.
Frequently Asked Questions
Why cook the pasta right in the sauce?
The pasta releases its starch into the sauce, which thickens it and helps everything cling together. You also skip a second pot, and the pasta tastes like the sauce instead of like water.
How is this different from the can?
Real ground beef, real cheddar, and you control the salt and sweetness. It’s the same comfort, just not as sugary.
My pasta soaked up all the liquid. What now?
Add a splash more broth or milk and stir it back together. Short pasta keeps drinking as it sits, so leftovers usually need a little loosening too.
Can I use a different cheese?
Cheddar is closest to the original. Mozzarella melts smoother, and a little parmesan on top is never a bad idea.
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