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 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. 

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.

Try These Next

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Beefaroni

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

4.98 from 36 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

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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. 

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Storage:

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

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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