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Macaroni and Beef Sauté

macaroni and beef

Macaroni and beef is certainly an old standby.

It used to be one of my favorite easy dinner recipes. Now that this new recipe has brought it back to my attention, it will be back on the menu, this time with a few changes and additions to up the nutrition level.

To make this recipe healthier, I now make it with whole wheat pasta. You can certainly still use regular pasta, but I like the added fiber of whole wheat pasta.

Some people say they find whole wheat pasta a little too firm. I find that the whole wheat macaroni needs to be cooked just an extra minute to make sure it is al dente but not hard.

This recipe is also one of my favorite kids recipes. It has all the tastes they love, plus you can hide a few extra veggies in it for added nutritional value.

For example, if picky eaters don’t like green pepper, try hiding the pepper by using red pepper instead. If you chop it up finely, they won’t even see it. Or leave it out altogether and try a few of the vegetables below.

If you want more color in your macaroni and beef add fresh, frozen or canned corn. Peas also add extra nutrition. The colors will also make the macaroni and beef look more interesting.

I think this recipe can easily become one of your favorite easy dinner recipes. While the recipe cooks, make a salad and you’re done.

Classic macaroni and beef

Macaroni and Beef Sauté

Macaroni and beef is certainly an old standby. It's just as good today as always and one of my everyday favorite recipes.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2 Servings
Calories 654 kcal


  • 1/2 pound ground beef
  • 1/2 cup elbow macaroni, uncooked
  • 1/4 cup onion, chopped
  • 1/4 cup green pepper, chopped
  • 1/2 clove garlic, minced (optional)
  • 3 tablespoons vegetable oil
  • 12 ounces tomato juice, 1 2/3 cups, or equal amount of diced tomatoes
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon Worcestershire sauce


  • Sauté the beef, dry macaroni, onion, green pepper and garlic in the hot oil until the macaroni turns slightly yellow. Drain off all the excess fat.
  • Add the tomato juice and seasonings. Bring the mixture to a boil. Cover the pan and simmer for 20 minutes. Uncover it and simmer for several more minutes, or until sauce is reduced to the desired consistency and the pasta is tender.


Calories: 654kcalCarbohydrates: 39gProtein: 26gFat: 45gSaturated Fat: 26gTrans Fat: 1gCholesterol: 81mgSodium: 1011mgPotassium: 873mgFiber: 3gSugar: 9gVitamin A: 842IUVitamin C: 49mgCalcium: 58mgIron: 4mg
Tried this recipe?Let us know how it was!


  • You can also add sliced mushrooms to the mixture when you are frying the beef and vegetables.
  • Use the canned tomatoes instead of tomato juice if you prefer a chunkier texture. Just make sure it is quite juicy so the macaroni will cook through.
  • Using whole wheat pasta ups the nutritional value of this meal and adds fiber.
  • The original recipes doesn’t call for garlic, but I add a clove of garlic for extra nutrition and taste.

For more delicious ground beef recipes like our macaroni and beef, have a look at our meat recipes.

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