Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the elbow macaroni and cook according to the package directions, typically about 7–8 minutes, until al dente. Stir occasionally to prevent sticking, and once cooked, drain the pasta and set it aside while you prepare the sauce.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the lean ground beef and finely chopped onions, cooking for about 5–7 minutes. Stir frequently until the beef is browned and cooked through, and the onions become translucent. Drain any excess fat to keep your Beefaroni nice and hearty.

Once the beef and onions are ready, add the minced garlic to the skillet. Sauté for about 1 minute, stirring constantly until the garlic is fragrant and slightly golden.

Next, sprinkle in the garlic powder, Italian seasoning, salt, and black pepper, stirring to incorporate all the spices evenly. Pour the tomato sauce into the skillet, mixing well. Reduce the heat to low and bring the mixture to a gentle simmer. Allow it to cook for about 20 minutes, stirring occasionally.

After the sauce has simmered, gently fold the drained elbow macaroni into the skillet with the beef and sauce mixture. Stir well to ensure that every piece of pasta is coated with that delicious, rich sauce.

Once combined, remove the Beefaroni from heat. Dish it out onto serving plates and enjoy while it’s hot!