In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, and sauté until softened, about 5 minutes.
Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink. Season with salt, pepper, and Italian seasoning.
Stir in the marinara sauce and water, then bring to a simmer. Add the elbow macaroni, stirring to combine.
Cover and reduce the heat to low. Cook, stirring occasionally, until the macaroni is tender, about 15 minutes.
Sprinkle the cheddar cheese over the top of the beefaroni. Cover and cook until the cheese is melted, about 5 minutes.
Serve hot, garnished with additional cheese or fresh herbs if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 450 kcal per serving | Servings: 6 servings
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