Preparation Steps

• Set a large pot of salted water over high heat so it’s ready for the pasta.
• Warm a Dutch oven or deep skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until mostly browned, 4–5 minutes. Spoon off excess fat if needed.
• Stir in the diced onion and cook until softened and translucent, 3–4 minutes.
• Sprinkle in the chili powder, paprika, garlic powder, and kosher salt. Cook, stirring, for 30 seconds to bloom the spices.
• Pour in the tomato sauce and Worcestershire. Bring to a gentle simmer, then reduce heat to medium-low and cook 5–7 minutes, stirring occasionally. If using, add the dried oregano during this simmer.
• Meanwhile, boil the macaroni until just shy of al dente—about 1 minute less than package directions. Reserve 1/2 cup pasta water, then drain.
• Fold the drained macaroni into the meat sauce. Add a splash of the reserved pasta water as needed to loosen, and let it simmer together for 1–2 minutes so the pasta absorbs the sauce.
• Turn off the heat, cover, and let the beefaroni rest for 2 minutes. Taste and adjust seasoning with more salt and black pepper, if desired.
• Serve hot.