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Beefaroni

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A cozy, weeknight classic meal with browned ground beef, canned tomato sauce, elbow macaroni, and melted cheddar cheese. This Beefaroni is ready in about 20 minutes and perfect for hectic nights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 pound ground beef (80/20) Use leaner if preferred
  • 1 can (15 oz) tomato sauce Or crushed tomatoes for texture
  • 1 cup elbow macaroni, dry
  • 1/2 cup shredded cheddar cheese Sharp or mild
  • 1/2 onion, chopped yellow or white
  • 2 cups water Or use beef broth for extra flavor
  • to taste salt and pepper

Method
 

Preparation
  1. Heat a large skillet over medium heat.
  2. Add the ground beef and chopped onion. Cook, breaking the beef into pieces, until no pink remains and the onion is softened—about 6-8 minutes. Drain excess fat.
  3. Pour in the tomato sauce and 2 cups of water. Stir to combine.
  4. Add the dry elbow macaroni and bring the skillet to a boil. Stir occasionally to prevent sticking.
  5. Once boiling, reduce heat to low, cover the skillet, and simmer for 10-12 minutes. Check pasta at 8 minutes and stir to avoid clumping; cook until macaroni is tender.
  6. Remove from heat and season with salt and pepper to taste.
  7. Stir in the shredded cheddar until melted and evenly distributed. If the mixture is too thick, add a splash of water or reserved pasta cooking liquid to loosen it.
  8. Serve warm straight from the pan.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 6g

Notes

Store leftovers in an airtight container for 3-4 days. Can be frozen for 2-3 months. Reheat on the stovetop or microwave.
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