What type of meat is in beef and macaroni?

The recipe calls for ground beef. You can use lean ground beef like sirloin or a version with slightly more fat for flavor, such as ground chuck.

Does the macaroni need to be cooked before being added to the sauce?

No. This is a one-pot meal, meaning the macaroni cooks directly in the flavorful sauce.

What is the difference between homemade beef and macaroni, American goulash, and American chop suey?

They are essentially the same dish—ground beef and macaroni cooked in a tomato-based sauce. The names are often used interchangeably.

Can this dish be made into a casserole?

Yes. Prepare the recipe as directed, transfer to a large baking dish, add cheese if desired, cover with foil, and bake until heated through.

Hearty Beef And Macaroni Skillet

Name: Hearty Beef and Macaroni Skillet
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon neutral oil; 1 pound ground beef; 1 teaspoon Italian seasoning; 1 teaspoon chili powder; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon crushed red pepper (optional); 1 medium onion, finely diced; 3-4 garlic cloves, minced; 1 tablespoon tomato paste; 2 (14.5 ounce) cans petite diced tomatoes, undrained; 1 (24 ounce) jar meatless pasta sauce; 2 cups beef broth; ½ tablespoon soy sauce; 12 ounces elbow macaroni; Shredded cheese for serving (optional)

This classic beef and macaroni dish is a timeless, budget-friendly meal that delivers incredible comfort in every bowl. By cooking the pasta directly in the seasoned tomato-based sauce, you create a deep, integrated flavor profile while saving time on cleanup with a one-pot technique. It is the perfect reliable dinner for busy weeknights when you need something wholesome, filling, and loved by all.

List of ingredients

1 tablespoon neutral oil
1 pound ground beef
1 teaspoon Italian seasoning
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper (optional)
1 medium onion, finely diced
3-4 garlic cloves, minced
1 tablespoon tomato paste
2 (14.5 ounce) cans petite diced tomatoes, undrained
1 (24 ounce) jar meatless pasta sauce
2 cups beef broth
½ tablespoon soy sauce
12 ounces elbow macaroni
Shredded cheese for serving (optional)

step-by-step instructions

Step: Heat the oil in a large pot or deep skillet over medium-high heat. Add the ground beef and sprinkle with the Italian seasoning, chili powder, salt, black pepper, and crushed red pepper.
Step: Brown the beef for 2-3 minutes, stir, then brown for another 1-3 minutes.
Step: Lower the heat to medium, add the onions, and cook for 3 minutes, stirring frequently.
Step: Add the garlic and tomato paste; cook and stir for 1 minute.
Step: Stir in the pasta sauce, diced tomatoes, beef broth, and soy sauce, scraping the bottom of the pot.
Step: Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 10-12 minutes.
Step: Add the macaroni, increase heat to bring back to a simmer, then reduce to medium-low to maintain a gentle simmer.
Step: Cover and cook for 12-15 minutes, stirring often to prevent sticking, until the macaroni is tender.
Step: Taste and add additional salt if desired.
Step: Let the dish sit for a few minutes before serving with optional shredded cheese.

Refining your skillet technique

Achieving the perfect sear

The secret to a flavorful pasta dish starts with how you treat the meat. By spreading the ground beef in a single layer and allowing it to sit undisturbed for a few minutes, you encourage the Maillard reaction. This creates those dark, caramelized bits at the bottom of the pan that act as a flavor foundation for your entire sauce.

Managing the pasta-to-liquid ratio

Because you are cooking the noodles in the sauce rather than in a separate pot of water, precision matters. If you find the liquid is reducing too quickly before the pasta is tender, add a quarter cup of hot water or extra broth at a time. This keeps the dish from becoming dry while ensuring the starch from the pasta thickens the sauce beautifully.

Why resting is essential

Pasta has an incredible ability to absorb liquid even after it is removed from direct heat. Giving the dish a short resting period after turning off the stove prevents the pasta from being too “soupy” when served. It creates that signature glossy coating on every noodle that characterizes a well-made beef and macaroni.

Customizing your flavor profile

Choosing the right pasta shape

While elbow macaroni is the classic choice due to its ability to hold sauce within its hollow center, other shapes work well. Consider using shells, penne, or even rotini if that is what you have on hand. The ridges on these shapes can sometimes catch even more sauce than standard elbows.

Balancing the acidity

If your tomato sauce tastes too sharp or acidic, a small pinch of sugar can help balance the profile. Alternatively, increasing the quantity of sautéed onions adds a natural sweetness that rounds out the tang of the tomatoes. Taste your sauce before adding the pasta to decide if it needs this final adjustment.

Adding fresh textures

While this recipe focuses on pantry staples, you can certainly add fresh vegetables for extra nutrition. Finely diced bell peppers or zucchini can be added alongside the onions. Since they have high water content, they will soften quickly and blend into the hearty nature of the sauce without requiring extra cooking time.

Storage and preparation strategies

Storing for the best quality

This dish is an excellent candidate for meal prep as the flavors often improve the next day. Once cooled completely, store the leftovers in airtight containers in the refrigerator for up to four days. Be sure not to leave the pot sitting out at room temperature for more than two hours after cooking to maintain food safety.

Best practices for reheating

When reheating, pasta can sometimes become dry because it continues to soak up the sauce. If you are warming a portion in the microwave, add a tablespoon of water or broth to the bowl before heating. Stir the mixture halfway through the process to ensure even heat distribution and to prevent the bottom from overheating.

Freezing your leftovers

If you plan to freeze this dish, keep in mind that pasta can soften significantly upon thawing and reheating. For the best texture, slightly undercook the noodles when you prepare the original batch. Freeze in single-serving portions so you can easily pull out exactly what you need for a quick lunch or dinner.

Common cooking inquiries

How do I know if the pasta is fully cooked?

Test a piece of macaroni by biting into it; it should be tender all the way through but still firm to the tooth. If there is a white, chalky center, it needs another minute or two of simmering. Remember that it will continue to cook slightly while the dish rests.

Is it necessary to use beef broth?

Using beef broth significantly elevates the savory quality of the dish compared to using plain water. If you do not have beef broth, you can use chicken broth or even a high-quality vegetable stock. Each will contribute a slightly different flavor profile, but all are superior to water for simmering pasta.

Can I make this dairy-free?

The base recipe is naturally dairy-free if you omit the optional cheese topping. If you prefer a creamy finish without using dairy, you can stir in a small amount of unsweetened coconut milk or a high-quality plant-based creamer just before serving. Ensure these additions are heated through without boiling, which helps maintain the desired consistency.

How can I ensure the garlic does not burn?

Garlic has a very low burn point compared to onions. Always add your garlic after the onions have become translucent and have started to turn golden. By adding the tomato paste at the same time, the tomato provides a buffer that helps protect the garlic from direct, intense heat while it releases its fragrance.

Does the type of ground beef matter?

Using ground chuck (80/20) is recommended because the fat content provides necessary flavor and moisture to the sauce. If you prefer to use a leaner ground beef, you may find you need to add an extra splash of broth to keep the sauce from becoming too thick or dry. Avoid using ultra-lean grinds if possible, as they can result in a more crumbly texture in this specific one-pot method.