In a large pot over medium heat, add 1 lb. of ground beef and cook, breaking it up with a wooden spoon, until browned—about 5–7 minutes. Add diced onion and minced garlic, and continue to sauté until the onions are translucent, about 3 minutes more.

Stir in 2 cups of tomato sauce, 2 cups of beef broth, and 1 teaspoon of Italian seasoning into the pot. Mix well, allowing the rich flavors to combine.

Once simmering, add 2 cups of elbow macaroni, ensuring it's mostly submerged in the sauce. Increase the heat slightly to bring everything back to a boil, then reduce it to low. Cover the pot and let it simmer for approximately 15 minutes.

After 15 minutes, lift the lid and check that the pasta is tender and the sauce has thickened beautifully.

Remove the pot from heat and stir in shredded cheese until melted and creamy, about 2–3 minutes.

Serve your One Pot Beefaroni hot, garnished with fresh parsley or basil for a pop of color and flavor.