There’s something deeply nostalgic about the humble combination of macaroni, tomatoes, and ground beef. It’s a dish that likely graced many family dinner tables over the decades—simple, hearty, and packed with comfort. This classic recipe channels that old-school warmth, offering a one-pan meal that’s budget-friendly, quick to prepare, and incredibly satisfying.
Whether you grew up on it or you’re discovering it for the first time, this dish embodies the spirit of traditional home cooking. Stewed tomatoes give it a rich, tangy base while ground beef adds substance and flavor. Macaroni brings the perfect chew, soaking up all those robust juices. The addition of beef broth enhances the savory depth, and a spoonful of tomato paste (if used) intensifies the tomato flavor beautifully.
This version is designed with convenience in mind. It all comes together in a single skillet or pot, making cleanup a breeze. And if you’re the kind of person who loves meals that taste even better the next day, you’re in for a treat—this dish delivers on the leftover front, too.
Perfect for weeknights, potlucks, or when you just want something cozy and familiar, this macaroni and tomatoes recipe hits all the right notes. You can make it your own with toppings like shredded cheddar or a splash of hot sauce for extra flair. It’s a timeless favorite that deserves a spot in your rotation.
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cups elbow macaroni, uncooked
- 1 (28 oz) can stewed tomatoes (or diced, if preferred)
- 2 cups beef broth (or water)
- 1 tbsp tomato paste (optional, for extra richness)
- 1 tsp garlic powder
- Salt & pepper to taste
- Optional: shredded cheddar for topping or hot sauce for heat
Instructions:
- In a large skillet or deep pot, brown the ground beef and diced onion over medium heat until the beef is fully cooked and onions are soft. Drain off any excess fat.
- Stir in the stewed tomatoes (with their juices), beef broth, tomato paste (if using), garlic powder, salt, and pepper.
- Add the uncooked macaroni, mix thoroughly, and bring the mixture to a light boil. Reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.
- Uncover the pot and let it simmer for an additional 2–3 minutes to allow the sauce to thicken slightly.
- Serve hot, straight from the pot. Add shredded cheddar cheese or a few dashes of hot sauce for an extra touch of indulgence or spice.
Variations:
- Cheesy Upgrade: Stir in a cup of shredded cheddar or mozzarella at the end for a melty, comforting twist.
- Spicy Kick: Add red pepper flakes or cayenne pepper along with the garlic powder for heat lovers.
- Vegetable Boost: Mix in peas, corn, or bell peppers during the simmering phase for extra nutrition and color.
- Turkey Swap: Use ground turkey or chicken for a lighter version that still delivers on flavor.
Tips:
- Don’t skip stirring while simmering—macaroni can stick to the bottom if left unattended too long.
- Use high-quality tomatoes for the best flavor, especially if going with diced over stewed.
- For thicker sauce, let it rest uncovered a bit longer after cooking or reduce the broth slightly.
- Make ahead: This dish reheats beautifully, and some say it tastes even better the next day after the flavors meld.
A true throwback classic, this one-pot wonder is all about comfort, flavor, and ease. Whether for family dinner or meal prep, it’s a timeless treasure worth revisiting.
