Description

This classic Beefaroni recipe combines ground beef, macaroni pasta, and a creamy, flavorful tomato-cheese sauce infused with garlic and aromatic herbs. It’s a comforting one-pot meal perfect for family dinners, featuring tender pasta baked in a savory sauce with melted cheddar cheese.

Ingredients

Scale

Meat and Vegetables

1 lb. ground beef
Salt and pepper, to taste
½ cup yellow onion, diced
3 cloves garlic, minced

Sauce and Dairy

3 tablespoons butter
2 tablespoons flour
1 tablespoon tomato paste
2 cups cheddar cheese, shredded
½ cup half and half

Liquids and Seasonings

1 ½ cups beef broth
8 oz. tomato sauce
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

Pasta

½ lb. macaroni (about 2 cups)
½ tablespoon salt (for pasta water)

Instructions

Prepare the Sauce Mixture: Combine beef broth, tomato sauce, half and half, Worcestershire sauce, yellow mustard, ketchup, beef bouillon cube, dried oregano, basil, and parsley in a large measuring cup or bowl with a spout. Set aside to use later.
Cook the Ground Beef and Onions: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat and add the beef. Cook, crumbling with a spoon for about 3 minutes, then add the diced onions. Continue to sauté until beef is fully cooked and onions are softened, about 5-6 minutes. Drain excess grease and transfer the beef mixture to a plate.
Boil the Pasta: Bring a large pot of water to a boil and add ½ tablespoon salt. Cook the macaroni until al dente according to package instructions, usually about 7-8 minutes. Drain and set aside.
Make the Roux and Build the Sauce: In the same skillet used for the beef, melt the butter over medium heat. Add minced garlic, flour, and tomato paste, stirring constantly to combine. Cook for 1-2 minutes to form a roux and cook off the raw flour taste.
Add Sauce Mixture Gradually: Slowly pour the prepared sauce mixture into the roux in small splashes while continuously stirring to prevent lumps and ensure the sauce thickens smoothly. Bring the sauce to a boil, then reduce heat and let it simmer uncovered, stirring occasionally.
Add Cheese to the Sauce: Gradually sprinkle the shredded cheddar cheese into the simmering sauce, stirring constantly until melted and smooth. Optionally, reserve some cheese for topping later.
Combine Beef and Pasta: Return the cooked ground beef and onions to the sauce and stir to incorporate evenly. Then add the drained macaroni, folding gently until all is well combined.
Melt the Topping Cheese and Serve: If you set aside extra cheese, sprinkle it on top now and cover the skillet with a lid for a few minutes to allow it to melt. Serve the Beefaroni hot for a creamy, cheesy, and satisfying meal.

Notes

Use lean or regular ground beef depending on your preference for fat content and flavor.
The bouillon cube adds concentrated beef flavor; dissolve it well in the broth before adding.
Be careful when adding the sauce mixture to the roux—adding it too quickly can cause lumps.
For extra creaminess, you can substitute half and half with heavy cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Beefaroni, ground beef pasta, cheddar cheese pasta, comforting dinner, quick stovetop meal