The Best Homemade Beefaroni Recipe
A comforting dish with tender pasta, well-seasoned ground beef, and a rich tomato sauce for a warm, nostalgic dinner. This beefaroni recipe pairs affordability and convenience to make a hearty meal that families love.
Equipment
- Large skillet or Dutch oven
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 1 pound ground beef lean or extra lean
- 2 cups elbow macaroni dry
- 1 small onion diced
- 2 cloves garlic minced
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
(Optional) Diced bell peppers, mushrooms, or zucchini for added flavor
Instructions
- Brown the Beef: In a large skillet over medium-high heat, cook ground beef until no longer pink. Season with a pinch of salt and pepper.
- Add Onion and Garlic: Push beef to one side of the skillet; sauté onions and garlic on the other side for 2–3 minutes until onions are translucent. Mix everything together.
- Stir in Sauce: Add tomato sauce, tomato paste, dried oregano, and dried basil. Combine well with the beef mixture.
- Incorporate Pasta and Broth: Gently stir in elbow macaroni and pour in beef broth. Bring to a simmer, then reduce heat to medium-low.
- Cook: Cover with a lid, leaving a small gap, and let it cook for 10–12 minutes. Stir occasionally to prevent sticking.
- Adjust Consistency: If the sauce looks too thick, add a splash of broth or water. If it seems thin, simmer uncovered a bit longer.
- Top with Cheese: Once the pasta is al dente, sprinkle shredded cheddar cheese over the top. Cover to melt the cheese, or stir it in if you prefer.
- Serve: Taste and adjust seasonings. Ladle into bowls and enjoy immediately.
Notes
Allergen Alert: Contains wheat (in pasta) and dairy (in cheese). To reduce sodium or fat, opt for low-sodium tomato sauce and lean ground beef.