One Pot Beefaroni – Better Than Takeout

Craving Beefaroni? This One Pot Beefaroni is the best, easiest version you can make at home. After making it dozens of times, I’ve perfected the technique. The result? A creamy, comforting classic that’s better than takeout. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try this Hawaiian Chicken Sheet Pan for another easy weeknight dinner and Love this One Pot Beefaroni? You'll also love this Easy Taco Casserole That Makes Weeknights Exciting Again.

What You'll Need for One Pot Beefaroni – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb ground beef
• 12 oz elbow macaroni
• 2 cups beef broth
• 1 can (10.75 oz) condensed tomato soup
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• 1 tsp dried oregano
• Optional: Chopped parsley
• Optional: Crushed red pepper flakes

How to Make One Pot Beefaroni – Better Than Takeout

1. Step 1: Brown the ground beef in a large pot over medium heat, breaking it up with a spoon. Drain excess fat.
2. Step 2: Stir in the uncooked elbow macaroni, beef broth, tomato soup, milk, salt, pepper, garlic powder, onion powder, parsley, and oregano. Bring to a boil.
3. Step 3: Reduce heat to medium-low, cover, and let it simmer for 15-20 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened.
4. Step 4: Stir in the shredded cheese until melted and creamy. Taste and adjust seasoning if needed. Serve hot with optional toppings.

Storing & Reheating One Pot Beefaroni – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can make the Beefaroni ahead without the cheese, then reheat and add the cheese just before serving.

Freezing One Pot Beefaroni – Better Than Takeout

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally, until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, stirring occasionally, until warmed through.

Recipe Notes

• Chef tip: For a healthier version, use ground turkey instead of beef and add more vegetables like diced bell peppers and onions.
• Best substitution: You can substitute the condensed tomato soup with 1 cup of tomato sauce and 1 tablespoon of sugar.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your Beefaroni is sticking to the pot, add a little more milk or broth and scrape the bottom of the pot with a wooden spoon.

One Pot Beefaroni – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1 lb ground beef
• 12 oz elbow macaroni
• 2 cups beef broth
• 1 can (10.75 oz) condensed tomato soup
• 1 cup milk
• 2 cups shredded cheddar cheese

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• 1 tsp dried oregano

Optional Toppings

• Chopped parsley
• Crushed red pepper flakes

Instructions

1. Step 1: Brown the ground beef in a large pot over medium heat, breaking it up with a spoon. Drain excess fat.
2. Step 2: Stir in the uncooked elbow macaroni, beef broth, tomato soup, milk, salt, pepper, garlic powder, onion powder, parsley, and oregano. Bring to a boil.
3. Step 3: Reduce heat to medium-low, cover, and let it simmer for 15-20 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened.
4. Step 4: Stir in the shredded cheese until melted and creamy. Taste and adjust seasoning if needed. Serve hot with optional toppings.

Notes

• Chef tip: For a healthier version, use ground turkey instead of beef and add more vegetables like diced bell peppers and onions.
• Best substitution: You can substitute the condensed tomato soup with 1 cup of tomato sauce and 1 tablespoon of sugar.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your Beefaroni is sticking to the pot, add a little more milk or broth and scrape the bottom of the pot with a wooden spoon.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally, until warmed through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring occasionally, until warmed through.
• Make ahead: You can make the Beefaroni ahead without the cheese, then reheat and add the cheese just before serving.

Nutrition Per Serving

• Calories: 520
• Protein: 30g
• Fat: 25g
• Carbs: 45g
• Fiber: 2g
• Sugar: 6g
• Sodium: 900mg
• Cholesterol: 100mg
• Sat. Fat: 14g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

One Pot Beefaroni – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try One Pot Beefaroni – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!