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Beefaroni in a skillet with a wooden spoon scooping it up.
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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 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Pasta
Cuisine: American
Servings: 6 people
Calories: 509kcal
Author: Stephanie

Ingredients

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
US Customary - Metric

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. 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!

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!
  • 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.

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