Recipe image
Recipe Finder blog

Beef and Macaroni: Quick & Simple Dinner

Prep 10 min Cook 15 min Difficulty 2/5

Quick beef and macaroni with tomato sauce and cheddar.

Why this recipe works

This beef and macaroni dish is a quick, one-pot-ish weeknight option. It suits anyone who wants a hearty pasta meal without extra steps.

Search intent: easy beef pasta recipe
  • easy beef pasta
  • macaroni and beef recipe
  • quick beef pasta
  • one-pot pasta
  • weeknight pasta
  • beef tomato pasta
  • creamy cheddar pasta
  • budget friendly dinner

Key takeaways

Ready in about 25 minutes.
One-pot sauce flavor with minimal cleanup.
Balanced mix of beef, tomato, and cheese.

Recipe guide

This beef and macaroni dish is a quick, one-pot-ish weeknight option. It suits anyone who wants a hearty pasta meal without extra steps.

A fast, tasty beef pasta you can make tonight.

  • Ready in about 25 minutes.
  • One-pot sauce flavor with minimal cleanup.
  • Balanced mix of beef, tomato, and cheese.

Ingredients (simplified)

- 200 g macaroni - 250 g ground beef - 1 small onion, chopped - 1 clove garlic, minced - 1 tbsp vegetable oil - 200 g canned diced tomatoes - 1 tbsp tomato paste - 1/2 cup beef broth - 1/2 tsp dried oregano - 1/2 tsp salt - 1/4 tsp black pepper - 30 g shredded cheddar cheese - 1 tbsp chopped parsley (optional)

Instructions

1) Boil salted water and cook macaroni until al dente; drain. 2) Sauté onion in oil until softened, 3 minutes. Add garlic 30 seconds. 3) Add beef; cook until browned. 4) Stir in tomato paste, diced tomatoes, broth, oregano, salt, pepper; simmer 5–8 minutes. 5) Return macaroni to skillet; toss. 6) Top with cheddar and melt. Garnish with parsley if desired.

Serving tips

Taste and adjust salt, pepper, or oregano. Serve hot and store leftovers in the fridge for up to 3 days.

Ingredients

  • 200 g macaroni
  • 250 g ground beef
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp vegetable oil
  • 200 g canned diced tomatoes
  • 1 tbsp tomato paste
  • 1/2 cup beef broth
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 30 g shredded cheddar cheese
  • 1 tbsp chopped parsley (optional)

Instructions

  1. Bring a pot of salted water to a boil and cook macaroni until al dente, then drain and set aside.
  2. Heat oil in a large skillet over medium heat.
  3. Add chopped onion and cook until softened, about 3 minutes.
  4. Stir in minced garlic and cook 30 seconds until fragrant.
  5. Add ground beef, breaking it up with a spoon, and cook until browned and no longer pink.
  6. Stir in tomato paste, diced tomatoes, beef broth, oregano, salt, and pepper; bring to a simmer.
  7. Simmer uncovered 5–8 minutes until sauce thickens slightly.
  8. Return cooked macaroni to the skillet and toss to combine with the sauce and beef.
  9. Sprinkle shredded cheddar over the pasta, cover briefly until cheese melts.
  10. Garnish with chopped parsley if desired and serve warm.

FAQs

Can I use different pasta shapes? Yes, any short pasta works. Cooking time may vary slightly.
Can I freeze leftovers? Yes, refrigerate or freeze in portions for up to 3 months.
What if I don’t have beef broth? Use water with a splash of soy sauce or a pinch more salt.