Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente, about 7 to 9 minutes. Drain and set aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add ground beef, chopped onion, and minced garlic. Cook for 6 to 8 minutes until beef is browned and onions are translucent.

Stir in garlic powder, Italian seasoning, salt, and black pepper to the beef mixture. Pour in the tomato sauce and simmer for 10 to 15 minutes.

Add the cooked macaroni to the skillet and stir gently to combine. Heat for 2 to 3 minutes, allowing the pasta to absorb some sauce.

Serve the Beefaroni hot, garnished with fresh herbs if desired. Enjoy with a side salad or cornbread.