Beefaroni… but Better

Ingredients

• 1 lb ground beef
• 1 yellow onion (diced)
• 2 tbsp tomato paste
• 4 cloves garlic
• salt (a pinch)
• 1 tsp black pepper
• 0.5 tsp red pepper flakes
• 0.5 tsp paprika
• 1 tsp Worcestershire sauce
• 8 oz tomato sauce (one can)
• 10 oz diced tomatoes (one can)
• 2.5 cups beef broth
• 2 cups dry macaroni
• 0.5 cup milk
• 8 oz cheddar cheese (sharp cheddar; shredded)

Steps

1. 1

   Heat a large pot over the stove. Add the ground beef and cook until it is almost cooked through.

2. 2

   Add the diced yellow onion and continue cooking until the beef is fully cooked.

3. 3

   Drain the grease from the pot, using a paper towel as described in the video.

4. 4

   Add the tomato paste, garlic, salt, black pepper, red pepper flakes, paprika, and Worcestershire sauce. Cook for 5 minutes.

5. 5

   Add the tomato sauce, diced tomatoes, beef broth, and dry macaroni to the pot.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Simmer for 10–12 minutes, stirring halfway through, until the macaroni is cooked.

7. 7

   While the macaroni simmers, shred the sharp cheddar cheese.

8. 8

   Turn off the heat. Add the milk, then slowly add the shredded cheddar, stirring it in until melted.

Notes

The source does not specify a serving yield. Six servings is estimated. The transcript says to use sharp cheddar; the description lists 8 oz cheddar cheese.

Nutrition per serving

• dinner
• main
• one-pot
• comfort food
• stovetop
• easy
• family-friendly