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This Beefaroni is a weeknight hero that brings big comfort without fuss, and there is something truly nostalgic about its creamy sauce, tender pasta, and hearty ground beef all nestled together in one pan. It is the kind of dish that always leaves plates clean and bellies full, perfect for hectic evenings or when you just want that classic, homey flavor.
Beefaroni was my quick fix one night after a long day, and it quickly started making regular appearances at our table thanks to its cheesy sauce and satisfying bite.
Ingredients
- Ground beef: Gives the dish its satisfying heartiness and savory richness, look for beef with some fat for extra flavor
- Cheddar cheese: Melts into the sauce making it creamy and bold, pick a sharp cheddar for best results
- Macaroni elbows: Carry the sauce perfectly and hold up to baking, choose classic elbow shapes or small shells if you prefer
- Yellow onion and fresh garlic: Form the flavor foundation, go for a firm onion and plump garlic cloves
- Beef broth and bouillon cube: Layer in deep meaty notes, use a good quality broth for the richest taste
- Tomato sauce and tomato paste: Build a tangy base, select smooth tomato sauce and fragrant paste for freshness
- Dried herbs (oregano, basil, parsley): Bring warmth and a subtle Italian edge, choose herbs that are fresh and aromatic from your jar
- Butter and flour: Work together to form a roux, the backbone of your sauce, be sure your flour is fresh for best thickening
- Half and half: Provides creamy body without being heavy
- Worcestershire sauce, ketchup, and yellow mustard: Add zip and just the right touch of sweetness
Instructions
- Prep the Ingredients:
- Measure out all of your ingredients before cooking. This ensures smooth progress and no scrambling as you go.
- Brown the Beef and Onions:
- Season ground beef with salt and pepper. Heat up your large skillet over medium high. Cook the beef until it begins to brown for about three minutes, then add diced onions. Continue cooking until onions are soft and the beef is no longer pink, about five to six minutes. Drain off excess grease and move this mixture to a plate.
- Boil the Macaroni:
- While your beef cooks, bring a big pot of water to a rolling boil. Add salt once boiling. Toss in the elbow macaroni and stir occasionally. Cook until just al dente, then drain well.
- Build the Flavor Base:
- In your now empty skillet, melt the butter over medium heat. Sprinkle in minced garlic, flour, and tomato paste. Stir and gently cook it for about two minutes. This roux step builds the base and will prevent any raw flour taste.
- Make the Sauce:
- In a spouted measuring cup, combine beef broth, tomato sauce, half and half, Worcestershire, ketchup, mustard, bouillon, and dried herbs. Slowly pour this into the skillet while stirring continuously. This steady pour keeps your sauce smooth and thick.
- Simmer to Perfection:
- Bring everything to a gentle boil. Turn the heat down and let the sauce bubble softly. Stir now and then as it thickens. Let it simmer until the pasta is ready.
- Add the Cheese:
- Turn the heat to low. Sprinkle your cheddar in bit by bit, stirring often. You want it melting smoothly and not clumping.
- Finish the Beefaroni:
- Return the beef and onions to the pan. Stir in the cooked macaroni. Fold everything gently together. Let any saved cheese melt on top with the lid on before serving if extra cheesy is your style.
The way the cheddar melts into everything always reminds me of snowy nights growing up when we would all crowd around the table and scoop up heaping bowls. Cheesy Beefaroni has a way of drawing everyone together.
Storage and Leftover Tips
Keep Beefaroni stored in airtight containers in the fridge and it will taste great for up to four days. To reheat add a splash of milk or broth to loosen up the sauce. You can also freeze it—just let portions cool completely and keep in freezer bags or containers. This is one of those dishes that gets even more flavorful after sitting for a day or two.
Easy Ingredient Swaps
Ground turkey can swap in for beef if you want it lighter. Try mozzarella or a blend of cheeses if that is what is in your fridge. Rotini pasta or small shells stand in well for elbows when you want a different bite. This recipe is all about using what you have.
Perfect Ways to Serve This
A crisp green salad or steamed green beans balance the creaminess. Garlic bread or little dinner rolls are always welcome for mopping up that extra sauce. Sometimes I top with extra herbs or a sprinkle of red pepper for a little zing.
It is surprising how much better homemade can taste with such simple ingredients. This creamy Beefaroni will have everyone coming back for seconds.
Recipe Q&A
- → How can I enhance the flavor of beefaroni?
Use fresh garlic, diced onions, and a mix of oregano, basil, and parsley to deepen the flavors. Browning the beef properly before adding other ingredients also helps create a savory base.
- → Which cheese works best in beefaroni?
Cheddar cheese melts smoothly and lends rich flavor. Blend with mozzarella for extra creaminess or use sharp cheddar for a bolder taste.
- → Can I substitute another pasta for macaroni?
Yes, small shapes like penne or shells work well if macaroni is unavailable. Just ensure the pasta is cooked al dente before mixing in.
- → How do I get a creamier sauce?
Adding half and half provides creaminess. For an even silkier texture, stir in more cheese or a splash of milk before serving.
- → Is it possible to make beefaroni ahead of time?
Absolutely. Prepare fully, cool, and refrigerate. Reheat gently, adding a little broth or milk to restore the sauce’s creaminess.