This homemade Beefaroni  has ground beef and macaroni in a seasoned tomato sauce with cheese! Your family will want this easy dinner recipe every week!

Be sure to try my Sausage Spaghetti and Ground Beef Casserole recipe next!

A skillet of Beefaroni with a wooden spoon in it.

Beefaroni

I can’t be trusted around this Beefaroni recipe. The sauce is way too good, and this recipe comes together super fast! My family absolutely loves this one, especially my 7 year old daughter.

I have a feeling that this is going to become a regular in your dinner rotation! Here is what sets this recipe apart from a few others that are similar:

Beefaroni vs. Goulash vs. Hamburger Helper

  • Beefaroni: Thicker sauce that includes tomato sauce/paste, a hint of cream, and chopped onions.
  • Goulash/American Chops Suey: Includes diced tomatoes, onions, peppers, celery, and no creamy element to the sauce. (It is also a One Pot recipe.)
  • Hamburger Helper: No tomato ingredients, slightly thinner sauce, no diced veggies.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Season the ground beef with salt/pepper and sauté it with diced onions until cooked through. Set aside.

A skillet of ground beef and onions before and after being cooked.

Add butter, garlic, flour, and tomato paste and cook for 1 minute. Add sauce mixture in small splashes. Bring to a boil, then reduce to a simmer. Add cheese and stir to combine. Add ground beef/onions back.

Adding sauce and ground beef to a skillet to make beefaroni.

 Add cooked macaroni and stir to combine. Serve!

Adding Macaroni to a skillet full of sauce to make Beefaroni.

Pro Tips

  • Tomato Sauce: I use Hunt’s tomato sauce in this recipe, tomato passata can also be used.
  • Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
  • Cheese: I use Cracker Barrel Sharp Yellow cheese in this. Any fairly soft cheese from a block will melt well, Cheddar Jack is a fun variation to use along with cheddar! 
  • Grate the cheese from a block as it will melt much better than packaged grated cheese. 
  • Make sure the base isn’t too hot when you add the cheese, otherwise the dairy can separate and create a grainy consistency.
  • Bouillon: A little beef bouillon adds depth of flavor, I use 1/2 tsp Better than Bouillon. This is optional, 1/4 tsp. salt can be used if omitting.
  • Pasta: Medium pasta shells, rotini, and bowtie pasta are other great options for this recipe. If you like extra-extra saucy pasta, use just under 1/2 lb.
  • Be sure to set a timer when cooking your pasta to avoid overcooking it. 
  • 📘 Find this recipe on page 189 of my 2nd cookbook, Let’s Eat!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well. 

Beefaroni in a white bowl with cheese on top.

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Beefaroni in a skillet with a wooden spoon scooping it up.

Beefaroni

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
4.99 from 50 ratings
Servings: 6 people
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This homemade Beefaroni recipe has ground beef and macaroni in the most delicious sauce with a hint of tomato, seasonings, and cheese!

Ingredients

US Customary - Metric

Beefaroni

  • 1 lb. ground beef
  • Salt/Pepper
  • ½ cup yellow onion, diced
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoon flour
  • 1 tablespoon tomato paste
  • 2 cups cheddar cheese
  • ½ lb. macaroni, equal to 2 cups

Sauce

  • 1 ½ cups beef broth
  • 8 oz. tomato sauce
  • ½ cup half and half
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1 teaspoon ketchup
  • ½ beef bouillon cube, see notes
  • ¾ teaspoon EACH: Dried oregano, basil, parsley

Instructions

  • Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure remaining ingredients before beginning.
  • Season the ground beef with salt/pepper. Heat a large skillet over medium-high heat and add the ground beef. Cook and crumble for 3 minutes, then add the onions. Sauté until the beef is cooked through, 5-6 minutes. Drain grease and set aside on a plate.
  • Begin boiling a pot of water for the pasta. Add ½ tablespoon salt once a boil is reached.
  • Meanwhile, melt the butter in the same skillet over medium heat. Add the garlic, flour, and tomato paste and stir to combine. Cook for 1-2 minutes.
  • Add the sauce mixture (from step 1) in small splashes, stirring continuously. Do this slowly to ensure the roux doesn’t break and that the sauce remains thick.
  • Bring the sauce to a boil, then reduce to a simmer. Simmer, uncovered, while you boil the pasta to al dente, stirring occasionally as it cooks. Drain once cooked.
  • Gradually sprinkle the cheese into the sauce, stirring continuously. (Optional: save some to melt on top at the end.)
  • Add the ground beef/onions back to the sauce and stir to combine. Stir in the macaroni.
  • If desired, sprinkle with remaining cheese and close the lid to allow it to melt. Serve!

Notes

Pro Tips:
  • Tomato Sauce: I use Hunt’s tomato sauce in this recipe, tomato passata can also be used.
  • Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
  • Cheese: I use Cracker Barrel Sharp Yellow cheese in this. Any fairly soft cheese from a block will melt well, Cheddar Jack is a fun variation to use along with cheddar! 
  • Grate the cheese from a block as it will melt much better than packaged grated cheese. 
  • Make sure the base isn’t too hot when you add the cheese, otherwise the dairy can separate and create a grainy consistency.
  • Bouillon: A little beef bouillon adds depth of flavor, I use 1/2 tsp Better than Bouillon. This is optional, 1/4 tsp. salt can be used if omitting.
  • Pasta: Medium pasta shells, rotini, and bowtie pasta are other great options for this recipe. If you like extra-extra saucy pasta, use just under 1/2 lb.
  • Be sure to set a timer when cooking your pasta to avoid overcooking it. 
  • 📘 Find this recipe on page 189 of my 2nd cookbook, Let's Eat!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well. 
The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 509kcal, Carbohydrates: 37g, Protein: 32g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 107mg, Sodium: 890mg, Potassium: 616mg, Fiber: 2g, Sugar: 5g, Vitamin A: 834IU, Vitamin C: 5mg, Calcium: 322mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American
Author: Stephanie