Beefaroni
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!
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.
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.
Add cooked macaroni and stir to combine. Serve!
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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
- Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier.
- 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes.
- Pasta Strainer– I have this one and love it.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Beefaroni
Ingredients
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
- 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.
This is absolutely amazing!! I make this with gluten free flour – King Arthur 1 to 1, and use jovial gluten free elbow’s. Delicious!!!!
This is most definitely a keeper!!!
Thank you for sharing ❤️
I am sooooo thrilled to hear that you love this recipe and successfully make it gluten free! Thank you soo much for taking the time to leave a review!!! You’re the best!! 🙂 -Stephanie
Bravo Stephanie!
Amazing recipe very easy to make!
I saw the photo on the internet while I was searching for a pasta plate and couldn’t stop thinking of it! I’ve cooked it 3 days later and it was as tastefull as I thought it would be! I think that the tomato sauce (the sauce without the minced meat) would be a teriffic Pizza sauce. You’ve earned a big fan Stephanie, your recipes are inspired!
Hi Sia!! I am so thrilled that you loved the recipe!!! Thank you so much for taking the time to leave this wonderful review, I can’t wait for you to try more of my recipes! Thank you so much!!! -Stephanie 🙂
Tried this tonight. Took a bit longer than expected as I tripled the recipe because I was having family and friends over for dinner and wanted leftovers. Honestly this is one of the best pastas I’ve ever made! So cheesy beefy and just the right amount of salt. Will definitely make again.
I’m so happy to hear such great comments Aidan❤️! I love how this isn’t just for the kids, adults love this one, including myself!
Excellent recipe, I cut down on the butter and just sprinkled parmesan cheese on top instead of melting the two cups of shredded cheese and it came out great! 🙂
Nice work Matt!! I’m so happy you liked it! My daughter requests this one a lot and my husband usually treats himself to multiple servings. Definitely a nice and easy one. Thanks so much for the great review!💖
I used ground turkey and reduced-carb pasta (it’s what I had on hand) but otherwise everything else was the same. The results were excellent and I will be making it again. I especially enjoy the depth of flavors achieved using everyday ingredients. It really makes a difference and sets your recipes apart.
Thanks so much for the great comments Lynn! I’m so happy you appreciate the depth of flavors, I try to do what I can to take it up a notch. Thanks again!!!💗
Hi Stephanie,
do you have any suggestions on how to make the recipe a little healthier? Is it ok to use less cheese and butter and substitute milk for the half & half?
Hi Matt, to make it healthier, I would consider using ground turkey instead of ground beef and a little less cheese. The ratio of butter here is in proportion to the amount of flour which is needed to make the roux, so I don’t think I would decrease that by much, maybe just slightly. If you use milk instead of half and half, the sauce will be pretty runny, maybe you can use mostly half and half with a little milk!
Hi Stephanie,
thanks for the suggestions. I just made it the other night and it came out delicious! I only used maybe a little over a tbsp of butter and very lean (96%) ground beef. I also used a jarred sauce instead of the canned one by accident but it still came out very good! I stuck with the half and half as well. Definitely plan on making it again!
You’re very welcome Matt, I’m so glad to hear that you enjoyed it!! Thank you so much!
I made the pasta bake last weekend and it was so delicious! Growing up, Beefaroni was my favorite! So, I tried this tonight. So yummy!!!!!
So happy I found your beautiful website and appreciate your hard work to share these recipes. I’m ordering your cookbook to support you.
Thanks so much!
Hi Shelly!! I can’t tell you how happy it makes me to hear that you’re enjoying my website and my recipes, your compliments absolutely made my day! That Pasta Bake is SO good and the Beefaroni is my personal weakness 😉 I’ll be sure to keep the recipes coming. THANK YOU SO MUCH for supporting me in ordering a cookbook, you are incredible! Thank you!!!
Thank you, this was fantastic and just what I was looking for. Needed a little comfort food!
I substituted chickpea pasta to make it a little healthier.
I’m so happy to hear that you enjoyed it!! I’ll have to try it with chickpea pasta sometime, thank you so much for taking the time to leave a review!! -Stephanie