Save to Pinterest Easy Homemade Beefaroni shines when you need a meal that brings everyone to the table fast but still feels homemade. Savory beef and tender pasta bathe in a cheesy tomato sauce that’s familiar and nostalgic. This is pure comfort food you can get on the table in about half an hour.
This quickly became my busy weeknight secret weapon. The first time I made it, my family polished off every bite and asked for more the next day. Now, it is a go-to for leftovers and lunchbox thermoses too.
Ingredients
- Ground beef: One pound makes this hearty and protein-rich. Go for eighty five percent lean for best flavor.
- Yellow onion, diced: Adds a sweet base flavor. Look for firm onions with dry skins.
- Garlic clove, minced: Makes the sauce pop. Fresh garlic always beats jarred.
- Tomato sauce: One can for that classic saucy texture. Use plain for most control.
- Diced tomatoes: One can adds chunks and freshness. Try fire roasted for more depth.
- Elbow macaroni: Classic shape holds the sauce. Cook from dry directly in the pan for ease.
- Italian seasoning: Gives big flavor from dried herbs. Check that your jar smells fragrant.
- Salt and pepper to taste: Lets you adjust seasoning as you go.
- Optional shredded cheese: Melts in for gooeyness. Sharp cheddar or mozzarella both work.
Choose good pasta for best texture and keep plenty of onions and garlic handy for building layers of flavor.
Instructions
- Brown the Beef and Aromatics:
- In a large skillet set over medium heat, add the ground beef, diced onion, and minced garlic. Break up the beef as it cooks. Let everything cook for about eight minutes until the beef is fully browned and the onions are soft. Golden onions here set up the whole flavor base. Drain off any excess fat for a lighter meal.
- Build the Sauce and Cook the Pasta:
- Pour in the tomato sauce and diced tomatoes, including their juice. Sprinkle in Italian seasoning and season with salt and pepper. Add the dry macaroni right into the skillet. Stir thoroughly to mix everything together. Cover the skillet and let it simmer gently over medium low heat. Stir every five minutes so nothing sticks. Check after fifteen minutes. Pasta should be just tender and sauce thickened.
- Finish and Serve:
- If using cheese, sprinkle it over the hot beefaroni. Let sit a minute so the cheese melts. Serve heaping spoonfuls in bowls for maximum comfort.
Save to Pinterest The onion might be my favorite part here. It sweetens and softens and brings the whole dish together. My kids love helping to sprinkle the cheese on top and it always turns into a race to see whose melts first. That shared moment is my favorite part of making beefaroni together.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave, add a splash of water if the pasta has soaked up sauce. You can freeze portions up to two months though the pasta gets slightly softer upon thawing.
Ingredient Substitutions
Swap in ground turkey or chicken for a leaner version. Try gluten free pasta if needed but check it a few minutes earlier. Bell pepper or mushrooms add nutrients and a pop of color, choose firm unblemished veggies.
Serving Suggestions
Spoon beefaroni into big bowls and top with extra cheese for a classic finish. Add a side of garlic bread or a crisp green salad for a more complete meal. If you really want to boost the veg content, stir in spinach or peas right before serving.
Cultural and Historical Context
Beefaroni began as a staple in American kitchens in the mid twentieth century. Inspired by Italian American flavors but made for weeknight ease. Homemade versions like this are both nostalgic and free from the additives of boxed versions.
Seasonal Adaptations
Use whatever pasta you have in the pantry in a pinch. Fresh basil or parsley on top adds brightness in the summer. In winter, stir in a handful of chopped kale for a nutrition boost.
Save to Pinterest I have heard from friends who batch this recipe for quick freezer meals. They swear by it for school night dinners and tell me even the pickiest eaters go back for seconds.
Common Recipe Questions
- → What type of pasta works best?
Elbow macaroni is traditional, but any short pasta like penne or shells will hold the sauce nicely.
- → Can I add vegetables to this dish?
Yes, diced green peppers, mushrooms, or carrots blend easily into the sauce for added nutrition.
- → Is there a gluten-free option?
Swap in your favorite gluten-free pasta to enjoy this meal without gluten.
- → What cheese is best for topping?
Cheddar or mozzarella both melt well and add a creamy finish. Choose your favorite or a blend.
- → How can I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop.
- → Can I substitute ground beef?
Yes, ground turkey or chicken offer a lighter option and can be used in the same way.