Beefaroni Cheesy Beef Pasta (Printable Format)
Classic beefaroni with ground beef, macaroni, and creamy tomato cheese sauce for a comforting meal.
# Needed Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
Salt and freshly ground black pepper, to taste
03 -
1/2 cup diced yellow onion
04 -
3 tablespoons unsalted butter
05 -
3 cloves garlic, minced
06 -
2 tablespoons all-purpose flour
07 -
1 tablespoon tomato paste
08 -
2 cups shredded cheddar cheese
09 -
1/2 pound elbow macaroni (approximately 2 cups dry)
→ Sauce Components
10 -
1 1/2 cups beef broth
11 -
8 ounces canned tomato sauce
12 -
1/2 cup half and half
13 -
1 teaspoon Worcestershire sauce
14 -
1 teaspoon yellow mustard
15 -
1 teaspoon ketchup
16 -
1/2 beef bouillon cube
17 -
3/4 teaspoon dried oregano
18 -
3/4 teaspoon dried basil
19 -
3/4 teaspoon dried parsley
# Preparation Steps:
01 -
In a large measuring cup, combine beef broth, tomato sauce, half and half, Worcestershire sauce, yellow mustard, ketchup, beef bouillon cube, oregano, basil, and parsley. Set aside.
02 -
Season ground beef with salt and pepper. Heat a large skillet over medium-high heat. Add ground beef and cook, crumbling, for 3 minutes. Add onion and cook 5-6 minutes more, or until beef is fully cooked and onion softened. Drain fat and transfer mixture to a plate.
03 -
Bring a large pot of water to a boil. Add 1/2 tablespoon salt, then add macaroni and cook until al dente according to package directions. Drain and set aside.
04 -
In the same skillet used for beef, melt butter over medium heat. Add garlic, flour, and tomato paste, stirring to combine. Cook for 1-2 minutes until fragrant and paste slightly deepens in color.
05 -
Slowly pour the prepared sauce mixture into the skillet, a small amount at a time, stirring constantly to prevent lumps and ensure the sauce thickens evenly.
06 -
Increase heat and bring sauce to a gentle boil, then immediately reduce to a simmer. Allow to cook uncovered, stirring occasionally, while pasta cooks.
07 -
Gradually add in shredded cheddar cheese by handfuls, stirring continuously until melted and incorporated. Reserve a small portion for optional topping if desired.
08 -
Return beef and onion mixture to the skillet, add drained macaroni, and gently fold to combine evenly with the sauce.
09 -
Sprinkle the reserved cheese over the top, cover, and let stand until cheese is melted. Serve immediately.
# Supplementary Details:
01 -
For optimal flavor, use freshly shredded cheddar cheese and cook pasta just until al dente to prevent over-softening in the sauce.