Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 7-9 minutes. Drain the pasta in a colander and set it aside.

In a large skillet, heat a splash of olive oil over medium heat. Add the lean ground beef and finely chopped onion, cooking until the beef is browned and the onions become translucent, approximately 5-7 minutes.

Once the beef is cooked through and the onions are soft, stir in the minced garlic. Sauté for about 1 minute until the garlic is fragrant but not browned.

Next, sprinkle the garlic powder, Italian seasoning, salt, and black pepper into the skillet. Stir well to combine, then pour in the tomato sauce, bringing all the ingredients together. Let it simmer on low heat for 20 minutes.

After the sauce has simmered, add the drained pasta to the skillet with the beef mixture. Gently toss everything together until the macaroni is well coated.

Scoop generous portions of Beefaroni onto plates or into bowls and serve with grated cheese on top, garlic bread, and a side salad if desired.