Beefaroni

This homemade Beefaroni recipe has ground beef and macaroni in the most delicious sauce with a hint of tomato, seasonings, and cheese!

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Pasta

Cuisine: American

Servings: people

Calories: 509kcal

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!

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.