Ingredients

1 lb. ground beef

Salt and pepper, to taste

½ cup yellow onion, diced

3 tablespoons butter

3 cloves garlic, minced

2 tablespoons flour

1 tablespoon tomato paste

2 cups cheddar cheese

½ lb. macaroni (about 2 cups)

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

¾ teaspoon dried oregano

¾ teaspoon dried basil

¾ teaspoon dried parsley

Instructions

Step 1: Combine the beef broth, tomato sauce, half and half, Worcestershire sauce, yellow mustard, ketchup, beef bouillon cube, oregano, basil, and parsley in a large measuring cup with a spout. Set aside.

Step 2: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat, add the beef, and cook while crumbling for about 3 minutes. Add the diced onion and sauté until the beef is cooked through, about 5-6 more minutes. Drain any grease and set the beef mixture aside on a plate.

Step 3: Bring a pot of salted water to a boil for the macaroni. Add ½ tablespoon salt once boiling.

Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic, flour, and tomato paste, stirring to combine. Cook for 1-2 minutes to form a roux.

Step 5: Slowly add the prepared sauce mixture in small splashes, stirring constantly to keep the sauce thick and avoid breaking the roux.

Step 6: Bring the sauce to a boil, then reduce the heat to a simmer. Let it simmer uncovered while the macaroni cooks until al dente. Stir occasionally during simmering. Drain the macaroni once done.

Step 7: Gradually add the cheddar cheese to the sauce, stirring continuously until melted and smooth. (Optional: reserve some cheese to melt on top later.)

Step 8: Return the cooked ground beef and onions to the sauce and stir to combine, then mix in the cooked macaroni.

Step 9: If desired, sprinkle remaining cheese on top and cover with a lid to melt before serving. Enjoy warm!

Tips & Variations

For extra flavor, use sharp or smoked cheddar cheese.

You can add a dash of hot sauce or red pepper flakes for a bit of heat.

Swap macaroni for elbow pasta or small shells if preferred.

To make it creamier, add a splash more half and half or a dollop of sour cream before serving.

For a lower-fat version, use ground turkey and reduced-fat cheddar.

FAQs

Can I prepare Beefaroni ahead of time?

Yes, you can prepare the beef and sauce ahead and store them separately. Cook the pasta just before mixing everything together to keep it from becoming mushy.

Can I freeze Beefaroni?

Beefaroni freezes well. Cool completely before freezing in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove or microwave, adding a bit of liquid to restore creaminess.