Can I use a different kind of pasta?

Absolutely! Any short, sturdy pasta like rotini, fusilli, shells, or bowties will work. Just stick to the same weight and adjust cook time as needed.

How do I prevent the cheese sauce from becoming grainy?

Always add cheese off the heat or over a gentle simmer—and use freshly grated cheese. If the sauce is boiling or too hot, the proteins in cheese and dairy can separate, making it grainy.

Is there a way to make this dish lighter?

You can use ground turkey or chicken, swap half and half for milk, and use part-skim cheese. The flavor will still be wonderful, just a bit less rich.

Can Beefaroni be made ahead for meal prep?

Definitely! Simply cook as directed, cool, and store in the fridge or freezer. It reheats beautifully—just add a splash of broth or milk if you want it extra creamy again.

Beefaroni Recipe - YummyHere

Name: Beefaroni Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb. ground beef; Salt/Pepper, to taste; ½ cup yellow onion, diced; 3 tablespoons butter; 3 cloves garlic, minced; 2 tablespoons flour; 1 tablespoon tomato paste; 2 cups cheddar cheese, shredded (from a block for best melting); ½ lb. (2 cups) macaroni (or shells, rotini, or bowtie pasta as alternatives); 1 ½ cups beef broth; 8 oz. tomato sauce (such as Hunt’s; tomato passata is also suitable); ½ cup half and half; 1 teaspoon Worcestershire sauce; 1 teaspoon yellow mustard; 1 teaspoon ketchup; ½ beef bouillon cube or ½ teaspoon Better than Bouillon (optional); ¾ teaspoon dried oregano; ¾ teaspoon dried basil; ¾ teaspoon dried parsley

If you’re craving a cozy, comforting meal that’s as satisfying as it is nostalgia-inducing, look no further than this Beefaroni recipe. Tender macaroni mingles with savory ground beef in a creamy, tangy tomato sauce, all crowned with melty cheddar cheese. The best part? You’ll have a bubbling pan of pure comfort ready in about 40 minutes—ideal for those whirlwind weeknights when you want to treat yourself (and the whole family) without spending hours in the kitchen. This is one of those timeless, foolproof recipes everyone should have up their sleeve!

Why You’ll Love This Recipe

Weeknight Friendly: This dish comes together quickly, with ingredients you probably already have stocked. Dinner can be on the table in less than an hour, even if you’re multitasking.
Family Favorite: Who can resist cheesy, meaty pasta? Kids and adults alike will be hooked from the first forkful.
Ridiculously Satisfying: Every bite is creamy, cheesy, and loaded with flavor—think classic American comfort with a hint of zesty Italian herbs.
Customizable: You can tweak the ingredients and make it your own, whether you add extra veggies, swap out pasta shapes, or play with different cheeses.

Ingredients You’ll Need

Here’s what you’ll want to gather together—and why each one deserves a spot in the skillet:

Ground Beef: The hearty foundation—use lean or regular, just be sure to drain excess fat.
Salt and Pepper: Essential for seasoning the beef and balancing the sauce.
Yellow Onion: Adds a soft, aromatic sweetness that makes all the difference.
Butter: For sautéing and enriching the sauce with a silky texture.
Garlic: Delivers depth and irresistible aroma (freshly minced is best!).
Flour: Forms a quick roux to thicken the sauce, ensuring velvety results.
Tomato Paste: Intensifies the sauce’s tomato flavor without making it watery.
Cheddar Cheese: Melts into a gooey blanket over the pasta; always grate it fresh for superior melt.
Macaroni: The classic bite-sized pasta, perfect for soaking up all that sauce. Feel free to use shells or rotini if you’d like.
Beef Broth: Infuses the sauce with rich, meaty flavor.
Tomato Sauce: Brings that iconic, tangy tomato base—go for passata if you want smoother consistency.
Half and Half: This makes the sauce creamy and luscious without being overly rich or heavy.
Worcestershire Sauce: Adds a subtle, complex savoriness that elevates the whole dish.
Yellow Mustard and Ketchup: These secret ingredients offer tang and a touch of sweetness, rounding out the tomato flavors.
Beef Bouillon Cube: Optional, but a great way to deepen the beefy taste.
Dried Oregano, Basil, Parsley: Italian herbs boost the aroma and authenticity—don’t skip these!

Note: Grating your own cheese is a total game changer—it melts smoother and tastes infinitely better. Pre-shredded cheese just can’t compete!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There are so many ways to put your own spin on Beefaroni! Here are a few to get you started:

Swap the Protein: Use ground turkey or chicken for a lighter version, or even cooked lentils for a meatless meal.
Amp up the Veggies: Stir in diced bell peppers, zucchini, or mushrooms with the onions.
Play with Pasta: Elbow macaroni is classic, but small shells, rotini, or bowties work beautifully.
Cheese, Please: Try a blend of cheddar and Monterey Jack, Colby, or even a smoky gouda for a fun flavor twist.
Creamier Sauce: For an ultra-creamy finish, add a small splash of heavy cream with the half and half.

How to Make Beefaroni

Step 1: Blend the Sauce

In a large measuring jug, whisk together beef broth, tomato sauce, half and half, Worcestershire sauce, mustard, ketchup, the beef bouillon, dried oregano, basil, and parsley. Set aside so everything’s ready when the skillet heats up.

Step 2: Cook the Beef and Onions

Generously season your ground beef with salt and pepper. In a large skillet over medium-high heat, cook and crumble the ground beef for about 3 minutes. Toss in the diced onion and continue cooking until the beef is fully browned and onions are softened (about 5-6 minutes). Drain off any extra fat, then transfer the beef and onions to a plate.

Step 3: Get the Pasta Boiling

Bring a big pot of salted water to a boil. Once boiling, add the macaroni and cook until just al dente—about 1 minute less than the package directions. Set your timer! You don’t want mushy pasta.

Step 4: Sauté the Aromatics and Build the Roux

Return the skillet to medium heat and melt the butter. Stir in the minced garlic, flour, and tomato paste. Cook for 1-2 minutes, stirring constantly—this cooks out the raw flour taste and concentrates the tomato paste.

Step 5: Add the Sauce

Slowly pour in the prepared sauce, stirring as you go to keep things smooth and lump-free. This gradual approach keeps the sauce thick and creamy. Bring to a gentle boil, then reduce to a simmer.

Step 6: Combine and Finish

Once the pasta’s done, drain it. Gradually stir the cheddar cheese into the simmering sauce, saving a small handful for the top if you like a bubbly, cheesy crust. Add back the cooked beef and onions, then fold in the macaroni. Stir to combine everything into one glorious, saucy skillet.

Step 7: Serve

If you saved some cheese, sprinkle it over the top, pop on a lid, and let it melt for a minute or two. Dish up Right Away—this is pasta that demands to be enjoyed hot and gooey!

Pro Tips for Making the Recipe

Always grate your cheese fresh for the smoothest, creamiest melt. Pre-shredded cheese can make the sauce grainy.
Make sure your sauce isn’t too hot when you add the cheese, or the dairy may separate. A gentle simmer is perfect.
Tomato paste in a tube is a lifesaver—use exactly what you need, store the rest for next time without waste.
For richer, deeper flavor, don’t skip the Worcestershire or bouillon.
Undercook the pasta slightly— it will finish softening when stirred into the hot sauce.
If you want extra sauce (and who doesn’t, honestly?), use a scant half-pound of macaroni or add an extra splash of broth.

How to Serve

Beefaroni always tastes best fresh from the skillet, steaming hot and extra cheesy, but don’t hesitate to add your own finishing touches:

Garnishes:

A sprinkle of chopped fresh parsley or basil.
Extra cracked black pepper or a pinch of red pepper flakes for zip.
Freshly grated Parmigiano-Reggiano for a more complex finish.

Sides:

Pair with a crisp green salad tossed in a zesty vinaigrette to balance the richness.
Serve classic garlic bread (or even just some buttered toast) for a bit of crunch.

Turn it Into a Casserole:

Pour Beefaroni into a baking dish, top with extra cheese, and broil briefly until bubbling and golden. Perfect for potlucks!

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers to an airtight container and keep in the fridge for up to 3 days.

Freezing

Beefaroni freezes beautifully. Pack individual portions in freezer-safe containers or bags, squeeze out excess air, and freeze for up to 3 months.

Reheating

To reheat, microwave portions on medium power until hot, stirring halfway through. Or warm gently on the stovetop—add a splash of water or milk if it looks thick. For larger batches, cover with foil and bake at 350°F until bubbling.

Tip: If making in advance, keep the pasta slightly underdone so it holds up better when reheated.

FAQs

Can I use a different kind of pasta?

Absolutely! Any short, sturdy pasta like rotini, fusilli, shells, or bowties will work. Just stick to the same weight and adjust cook time as needed.
How do I prevent the cheese sauce from becoming grainy?

Always add cheese off the heat or over a gentle simmer—and use freshly grated cheese. If the sauce is boiling or too hot, the proteins in cheese and dairy can separate, making it grainy.
Is there a way to make this dish lighter?

You can use ground turkey or chicken, swap half and half for milk, and use part-skim cheese. The flavor will still be wonderful, just a bit less rich.
Can Beefaroni be made ahead for meal prep?

Definitely! Simply cook as directed, cool, and store in the fridge or freezer. It reheats beautifully—just add a splash of broth or milk if you want it extra creamy again.

Final Thoughts

Beefaroni is a dish that effortlessly bridges the gap between easy and comforting, putting a warm, cheesy, and meaty dinner on your table with minimal fuss. This recipe is a true weeknight hero: customizable, kid-friendly, and guaranteed to please even picky eaters. Don’t wait for a busy night to try it—Beefaroni is ready to become your new favorite comfort classic!