One-Pot Beef and Macaroni with Cheddar

Name: One-Pot Beef and Macaroni with Cheddar
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium yellow onion; 1 green bell pepper; 1 tbsp olive oil; 1/2 tbsp minced garlic; 15 oz tomato sauce; 14.5 oz petite diced tomatoes; 6 oz tomato paste; 1 tbsp seasoned salt; 1.5 cups beef broth; 3 bay leaves; 1/2 tbsp Italian seasoning; 1 cup elbow macaroni; 1.5 tbsp Worcestershire sauce; 2 cups sharp cheddar cheese

This one-pot beef and macaroni combines ground beef, elbow pasta, and sharp cheddar in a rich tomato sauce that cooks entirely in a single pot. It's a quick, minimal-cleanup weeknight dinner that's done in under 30 minutes.

🌍American 🏷️Goulash 🏷️One-pot meal 🏷️Macaroni 🏷️Ground beef Cheesy pasta

🏷️

🏷️Comfort food

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb ground beef
1 medium yellow onion
1 green bell pepper
1 tbsp olive oil
1/2 tbsp minced garlic
15 oz tomato sauce
14.5 oz petite diced tomatoes
6 oz tomato paste
1 tbsp seasoned salt
1.5 cups beef broth
3 bay leaves
1/2 tbsp Italian seasoning
1 cup elbow macaroni
1.5 tbsp Worcestershire sauce
2 cups sharp cheddar cheese

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Instructions

1
In a large pot, brown the ground beef over medium-high heat.
2
While the beef is browning, dice the onion and green bell pepper.
3
Once the beef is cooked through, remove it from the pot and drain off the excess grease.
4
Add the olive oil to the same pot. Add the diced onion and green pepper and sauté for about 2-3 minutes until they begin to soften.
5
Add the minced garlic and cook for another 30 seconds until fragrant.
6
Return the cooked ground beef to the pot.
7
Add the tomato sauce, petite diced tomatoes, and tomato paste to the pot.
8
Stir in the seasoned salt, beef broth, and bay leaves.
9
Add the Italian seasoning, uncooked elbow macaroni, and Worcestershire sauce. Stir everything together to combine.
10
Bring the mixture to a boil.
11
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the macaroni is tender. Stir occasionally to prevent sticking.
12
Remove and discard the bay leaves.
13
Stir in the shredded sharp cheddar cheese until it is completely melted and the sauce is creamy.
14
Serve hot and enjoy.

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Tips & Notes

Pro tips

Brown the ground beef thoroughly before adding other ingredients to build flavor and render fat for sautéing the onion and pepper.
Add the macaroni in the final 10–12 minutes so it doesn't turn mushy; stir constantly to prevent sticking to the pot bottom.
Stir in the shredded cheddar off-heat after cooking is complete to prevent it from becoming grainy or separating.

Substitutions

Ground beef → ground turkey or ground lamb (same ratio, similar cooking time)
Sharp cheddar → Gruyère or smoked cheddar (adjusts flavor, not texture)
Elbow macaroni → ditalini or small shells (maintains cooking time and texture)
Tomato paste → additional tomato sauce (use 1/2 cup more tomato sauce, reduce broth by 1/4 cup)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of broth if needed to loosen the sauce.

Common Questions

Can I use a different pasta shape?

Yes. Ditalini, small shells, or penne work well. Avoid long pastas like spaghetti, which don't cook evenly in one pot.

Can I make this ahead?

Yes. Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth if it's too thick.