This hearty and comforting homemade Beefaroni brings back the nostalgic flavors we all love, but with an extra special touch! As a mom who’s always looking for quick yet satisfying meals, I can’t help but smile when I see my 7-year-old’s face light up at dinnertime. This recipe transforms simple ingredients into a creamy, cheesy pasta dish that’s miles better than anything from a can!
Why You’ll Love This Beefaroni
- Ready in just 30 minutes – perfect for busy weeknights
- Rich, creamy tomato sauce that clings to every bite
- Made with real cheese that melts beautifully
- Kid-approved and adult-craved comfort food
- Similar to classic comfort food casseroles but quicker to prepare
- Perfect for meal prep – freezes beautifully
- Customizable with different pasta shapes and cheese combinations
This recipe stands out from other pasta dishes because of its perfectly seasoned tomato sauce with a hint of cream that makes it extra luxurious. While traditional Goulash tends to be more veggie-heavy and Hamburger Helper relies on powdered seasonings, this homemade version strikes the perfect balance with real ingredients and rich flavor.
What makes this sauce extra special is the combination of Hunt’s tomato sauce and paste (I love using those handy paste tubes!), along with freshly grated sharp cheddar. Trust me, grating your own cheese makes a world of difference – it melts like a dream and creates the silkiest sauce you can imagine!
Ingredients Overview
Hey baking friends! Let me walk you through everything you’ll need for this comforting Beefaroni that reminds me so much of my childhood – but WAY better than the canned stuff!
- Ground Beef: The star of our show! I recommend using 85/15 ground beef for the perfect balance of flavor and juiciness. Lean beef works too, but you might miss some of that rich flavor that makes this dish extra special.
- Macaroni: Classic elbow macaroni is my go-to, but feel free to switch it up! Medium shells catch the sauce beautifully, and when my daughter’s feeling fancy, we use bow-ties. Just remember – whatever shape you choose, cook it just until al dente!
- Cheese: This is where we elevate our Beefaroni from good to spectacular! Like in my hearty hamburger soup, freshly grated cheese makes all the difference. Pre-shredded cheese has anti-caking agents that can make your sauce grainy.
- Tomato Sauce & Paste: These create our rich base – the paste adds concentrated flavor while the sauce brings that perfect consistency. Think of them as our dynamic duo!
Success Tips & Tricks
After making this countless times (and learning from my mistakes!), here are my tried-and-true tips for perfect Beefaroni every time:
- Season as you go: Just like when making my family-favorite Sloppy Joes, layering flavors is key. Start by seasoning your beef while it browns, not just at the end.
- Temperature matters: When adding cheese to your sauce, take the pan off the heat first. Too much heat can make your cheese separate and turn grainy – nobody wants that!
- Pasta perfection: Set that timer! Overcooked pasta can turn your dish from amazing to mushy. I always cook it 1 minute less than the package suggests for the perfect bite.
- Make it yours: Sometimes I’ll sneak in finely diced carrots with the onions (my secret weapon for getting extra veggies into picky eaters!). They add natural sweetness that complements the savory beef perfectly.
Step-by-Step Instructions
Let me walk you through making this cozy, family-favorite Beefaroni! I make this at least twice a month, and my daughter always does a little happy dance when she smells it cooking.
- Prepare the Beef Base:
- Season 1 pound ground beef generously with salt and pepper
- Brown with diced onions until no pink remains (about 7-8 minutes)
- Transfer to a plate, leaving some fat in the pan
- Create the Sauce Base:
- Melt 3 tablespoons butter over medium heat
- Add minced garlic and cook until fragrant (30 seconds)
- Stir in flour and tomato paste, cooking for 1 minute
- Gradually add tomato sauce, stirring between each addition
- Finish the Sauce:
- Bring to a gentle boil, then reduce to simmer
- Add cheese when sauce is just warm (not hot!)
- Return beef and onions to the pan
- Combine & Serve:
- Fold in cooked macaroni until evenly coated
- Let rest 5 minutes before serving
Recipe Variations & Uses
Just like my creamy potato soup, this recipe is incredibly versatile! Here are some of my favorite ways to customize it:
Protein Swaps
- Ground turkey or Italian sausage work beautifully
- Mix in some pepperoni for a pizza-inspired twist
- Combine with leftover chicken spaghetti for extra protein
Veggie Additions
- Sautéed mushrooms and bell peppers
- Fresh spinach (fold in at the end)
- Diced zucchini or yellow squash
Sauce Variations
- Add a splash of heavy cream for extra richness
- Stir in pesto for an Italian twist
- Mix in some cream of mushroom soup for extra creaminess
Make-Ahead Tip: This recipe doubles beautifully! I often make a double batch and freeze individual portions in airtight containers. Perfect for busy weeknights – just thaw overnight and reheat gently on the stovetop or microwave.
FAQs & Final Thoughts
Frequently Asked Questions
Absolutely! I often make this the morning before dinner. Just reheat gently on the stovetop, adding a splash of milk if needed to loosen the sauce. The flavors actually get even better after sitting for a few hours!
This usually happens when the sauce is too hot when adding cheese. Let your sauce cool slightly before stirring in the cheese – I learned this the hard way! Also, always grate your cheese fresh from a block rather than using pre-shredded.
You sure can! While elbow macaroni is classic, I’ve made this with shells, rotini, and even penne. Just remember to cook your pasta al dente since it’ll continue softening in the warm sauce.
The key is setting a timer! I always cook my pasta 1 minute less than the package directions. If you love this recipe, you might also enjoy my Marry Me Pasta recipe where I use the same pasta-cooking technique.
Final Thoughts
Oh my goodness, friends – this Beefaroni recipe is pure comfort in a bowl! Every time I make it, my kitchen fills with the most amazing aroma, and my family comes running. There’s something so special about transforming simple ingredients into a meal that brings everyone together at the table.
Whether you’re feeding picky eaters or looking for a quick weeknight dinner, this recipe has your back. The creamy tomato sauce, tender beef, and perfectly cooked pasta create such a wonderful combination that I bet you’ll be adding this to your regular rotation too!
Don’t forget to snap a picture if you make this – I absolutely love seeing your creations! And remember, sometimes the simplest recipes become our most treasured family favorites. Happy cooking! ❤️
Beefaroni
Equipment (affiliate links)
- 1 Large measuring cup with a spout
- 1 Large Skillet
- 1 Pot for pasta
Ingredients
Beefaroni
- 1 lb ground beef
- Salt/Pepper
- 1/2 cup yellow onion diced
- 3 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 2 cups cheddar cheese
- 1/2 lb macaroni equal to 2 cups
Sauce
- 1 1/2 cups beef broth
- 8 oz tomato sauce
- 1/2 cup half and half
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- 1/2 beef bouillon cube see notes
- 3/4 teaspoon Dried oregano, basil, parsley EACH
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 1/2 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!
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