Tommy's Beefaroni

Time :25

Yield :4 servings

Recipe Background

Tommy's Beefaroni is like mac-and-cheese if the cheese was less important than the beef. Well, for the carnivores out there, that may not be a problem! The sauce is beefy, rich, savory, and topped with cheese (it does need to have a little cheese), making this a fast and delicious meal that will make you very happy! That's the truth behind Tommy's Beefaroni: it's just about making a good meal on the run! Thanks Tommy!

Ingredients

8 ounces elbow macaroni
1 pound lean ground beef
1 small yellow onion minced
3 cloves garlic minced
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 (28-ounce) can tomato sauce
sharp cheddar cheese optional, to taste, grated, for serving
parsley optional, to taste, chopped, for garnish

Directions

In a large pot of salted, boiling water, add the macaroni and cook it to al dente, according to the package directions.
Drain the macaroni and set it aside.
In a large skillet or Dutch oven over medium-high heat, add the ground beef and the onions and cook, while crumbling the meat, until the beef is no longer pink and the onions are translucent, about 5-7 minutes.
Add the garlic to the beef mixture and cook, while stirring, until fragrant, about 1-2 minutes.
Add the paprika, the oregano, the salt, and the black pepper to the beef mixture and stir to combine.
Add the tomato sauce to the beef mixture and cook, while stirring, until combined.
Add the macaroni to the beef mixture and stir well to combine.
Cook until the pasta mixture is heated through.
Serve topped with the cheddar cheese and the parsley.