Description
This creamy, cheesy Beefaroni is a classic comfort food, combining seasoned ground beef, tender macaroni, and a rich, tomato-based sauce. Enhanced with cheddar cheese and flavorful seasonings, it’s an easy, nostalgic one-pan dinner the whole family will love—and it reheats beautifully too.
Ingredients
Units
Scale
For the Beefaroni:
- 1 lb. ground beef
- Salt/Pepper, to taste
- 1/2 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)
- 1/2 lb. (2 cups) macaroni (or shells, rotini, or bowtie pasta as alternatives)
For the Sauce:
- 1 1/2 cups beef broth
- 8 oz. tomato sauce (such as Hunt’s; tomato passata is also suitable)
- 1/2 cup half and half
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- 1/2 beef bouillon cube or 1/2 teaspoon Better than Bouillon (optional)
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried parsley
Instructions
- Prep the Sauce Ingredients: In a large measuring cup with a spout, combine all sauce ingredients (beef broth, tomato sauce, half and half, Worcestershire sauce, yellow mustard, ketchup, bouillon, oregano, basil, parsley). Set aside. Measure and prepare the remaining ingredients before starting for efficiency.
- Cook the Beef and Onions: Season the ground beef with salt and pepper. In a large skillet over medium-high heat, add the beef and cook for about 3 minutes, crumbling with a spoon. Add the diced onions and continue to sauté until the beef is cooked through and the onions are soft, about 5-6 more minutes. Drain the grease and transfer the beef and onions to a plate.
- Boil the Pasta: Begin heating a large pot of water. Once boiling, add ½ tablespoon of salt. Add macaroni and cook to al dente according to package instructions. Drain once cooked, being careful not to overcook.
- Prepare the Roux Base: While the pasta cooks, melt the butter in the same skillet used for the beef over medium heat. Add minced garlic, flour, and tomato paste. Stir well and cook for 1-2 minutes, until fragrant and lightly browned.
- Make the Sauce: Slowly add the prepared sauce mixture to the skillet in small splashes, stirring continuously to avoid breaking the roux and to ensure the sauce remains thick and smooth. Bring to a boil, then reduce the heat and let it simmer uncovered while the pasta cooks, stirring occasionally.
- Add the Cheese: Gradually sprinkle in the shredded cheddar cheese, stirring to melt and combine smoothly. Reserve a bit of cheese for the final topping if desired.
- Combine Everything: Return the cooked ground beef and onions to the skillet. Mix to combine evenly. Add the drained pasta and toss everything together until well coated with sauce.
- Finish and Serve: If desired, sprinkle the reserved cheese over the top, close the lid, and let the cheese melt for a minute or two. Serve hot and enjoy!
Notes
- Tomato Sauce: Hunt’s tomato sauce or tomato passata both work well.
- Tomato Paste: Tubes allow easy measurement and storage.
- Cheese: For best melting, grate cheese from a block. Cracker Barrel Sharp Cheddar or Cheddar Jack are both delicious.
- Heat Tip: Make sure the sauce is not too hot when adding cheese to prevent a grainy texture.
- Bouillon: The beef bouillon cube adds richness, but it can be omitted and replaced with ¼ teaspoon salt if preferred.
- Pasta Options: Medium shells, rotini, or bowtie pasta are good alternatives. For extra saucy results, use just under ½ lb. pasta.
- Boiling Pasta: Set a timer to avoid overcooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3 months. Reheats well.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 525
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.7g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
