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Beefaroni

Beefaroni

This homemade Beefaroni recipe has ground beef and macaroni in the most delicious sauce with a hint of tomato, seasonings, and cheese!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
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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!

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.
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.

Nutrition

Calories: 509kcal