Easy Weeknight Beefaroni

Beefaroni is such a nostalgic meal for me. It was one of my favorites growing up, but honestly it’s still a hit for me as a grown adult. As a teacher, it’s that time during the school year when life seems like it can’t get any busier and I need to get dinner on the table QUICK. That’s where my Easy Weeknight Beefaroni comes in! This recipe is so simple, only uses one pot, and is ready to serve in about 30 minutes.

Ingredients

• 1 lb. learn ground beef

• 1 medium yellow onion, diced

• 1 large green bell pepper, diced

• 1 14 oz. can petite diced tomatoes

• 1 1/2 cups low sodium beef broth

• 1 tsp. garlic powder

• 1/2 lb. macaroni noodles (I like the protein macaroni noodles)

• 8 oz. velveeta cheese, cut into cubes

• 1 tsp. roasted beef better than bouillon (optional)

• 1 tsp. red wine vinegar, divided

• Kosher salt and black pepper

• Hot sauce (optional)

Recipe

1. Brown ground beef in a large pot over medium heat until brown and crumbly. Season with 1 tsp. of kosher salt and 1/2 tsp. black pepper.

2. Once browned, add the diced onion and bell pepper with a pinch of salt. Cook over medium heat until the veggies translucent, about 8 minutes.

3. Add the diced tomatoes, garlic powder and better than bouillon. Scrape any bits on the bottom of the pan.

4. Add the macaroni noodles, beef broth, and 1/2 tsp. red wine vinegar. Stir until incorporated.

5. Bring mixture to a boil then reduce to medium heat. Cover and cook for 5 minutes.

6. Remove the lid, reduce the heat to medium low, and stir in the velveeta until completely melted. If the sauce is too thick, add a splash of beef broth.

7. Add a few shakes of hot sauce, an additional 1/2 tsp. red wine vinegar and salt and pepper to taste. If you omitted the better than bouillon, you’ll most likely need to add additional salt.

8. Optional: top with chopped fresh parsley, thinly sliced green onions, and more hot sauce.

9. Serve in a big bowl with a big spoon and turn on Wheel of Fortune.