Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add elbow macaroni and cook 1 minute less than the package instructions (about 7-8 minutes) to keep it firm.
3. Drain and toss with 1 teaspoon olive oil to prevent sticking. Set aside.

Step 2: Brown the Ground Beef

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook, breaking it apart with a spatula, until browned (about 5-7 minutes).
3. Drain excess grease if necessary.

Step 3: Sauté the Aromatics

1. Add diced onions and cook for 2-3 minutes until softened.
2. Stir in minced garlic and cook for 30 seconds until fragrant.

Step 4: Build the Tomato Sauce

1. Stir in crushed tomatoes, tomato sauce, and tomato paste.
2. Add Italian seasoning, paprika, salt, black pepper, and sugar.
3. Mix well and simmer for 10 minutes, stirring occasionally.
4. If the sauce is too thick, add ¼ cup water or beef broth to reach desired consistency.

Step 5: Combine Everything

1. Add the cooked pasta to the sauce and toss to coat evenly.
2. Stir in ½ cup shredded cheddar cheese for extra creaminess (optional).

Step 6: Serve and Enjoy!

1. Spoon beefaroni into bowls and top with grated Parmesan cheese.
2. Serve hot with garlic bread or a side salad.

Notes & Pro Tips

1. For a creamier version: Stir in ½ cup of heavy cream before adding the pasta.
2. For a baked beefaroni: Transfer to a casserole dish, top with extra cheese, and bake at 375°F (190°C) for 10 minutes.
3. For meal prep: Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition Information (Per Serving – Approximate)

1. Calories: 450
2. Protein: 28g
3. Carbohydrates: 50g
4. Fat: 15g
5. Fiber: 5g

Storage & Reheating

1. Refrigerate: Store in an airtight container for up to 4 days.
2. Freeze: Store in a freezer-safe bag or container for up to 3 months.
3. Reheat: Warm on the stovetop over medium heat, adding a splash of broth if needed.