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. 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. Add the ground beef/onions back to the sauce and stir to combine. Stir in the macaroni and 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!
Try my Homemade Spaghettios recipe next!

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.