American · Dinner
Beefaroni
Ground beef browned with onion and garlic, simmered in a tomato sauce seasoned with oregano and paprika, then tossed with elbow macaroni and melted cheddar. A homestyle American pasta dish served hot as a one-bowl skillet supper with a shower of extra cheese on top.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
722Calories
45.9gProtein
43.6gFat
34.4gCarbs
8.9gSugar
4gFiber
1005mgSodium
189mgChol
15.7gSat Fat
612mgPotassium
268mgCalcium
3.2mgIron
1.8mcgVitamin B12
12mgVitamin C
egg-free
gluten-free-adaptable
protein-rich
rich-umami
Instructions
1
Prep
Grate the cheddar, dice the onion, and mince the garlic on a board so everything is ready before the pan heats.
2
Boil
Cook the elbow macaroni in salted boiling water over high heat 8 minutes until just short of tender, then drain and set aside.
3
Sear
Brown the ground beef in a wide skillet with olive oil over medium-high heat 5 minutes, breaking it up until no pink remains and edges brown.
4
Simmer
Add onion and garlic, cook 3 minutes, stir in tomato paste, oregano and paprika 1 minute, then add canned tomatoes, salt and pepper and simmer 8 minutes until thick.
5
Plate
Fold the drained macaroni into the sauce, stir in half the cheddar off the heat, then spoon into a bowl and scatter remaining cheddar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground beef
- 11 onion (160g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 11 oz150g, a third of a 14.5 oz can canned tomatoes
- 4 oz110g dry elbow macaroni
- 2 oz60g sharp cheddar cheese
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp paprika
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
