Beefaroni
This homemade Beefaroni recipe has ground beef and macaroni in the most delicious sauce with a hint of tomato, seasonings, and cheese!
Servings: 6 people
Calories: 509kcal
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
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. 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:
Storage:
The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.
- 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