Beefaroni

Skip the store-bought stuff! This homemade Beefaroni recipe delivers all the nostalgic comfort of the classic with tender elbow macaroni, savory ground beef, and rich tomato sauce. Ready in just 30 minutes, it's a family favorite you'll want to put on repeat.

It's budget-friendly, loved by kids and adults alike, and perfect for those hectic weeknights when you need dinner on the table fast. Guaranteed to please even the pickiest eaters.

I'd double the batch if I were you, and don't expect leftovers.

Key Ingredients for Homemade Beefaroni 

• Elbow Macaroni: The classic pasta for beefaroni. You can also swap it out for any small-shaped pasta, such as penne, rotini, or fusilli. 
• Ground Beef: Use 85% or 90% lean ground beef; otherwise, your beefaroni will be too greasy. You can also use other ground meats, such as chicken or turkey.
• Onion and Garlic: You can use either yellow or white onion. Add as much garlic as you please.
• Tomato Sauce: I use Hunt’s tomato sauce for a rich base, but tomato passata works great too. It gives the sauce a smoother, more velvety texture.
• Beef Broth: For that savory, beefy flavor. You can also use chicken or vegetable broth. Water works, too, just be sure to adjust the seasonings.
• Italian Seasoning: Use either store-bought or make your own with dried basil, oregano, rosemary, thyme, and marjoram.
• Worcestershire Sauce: Brings that umami flavor to the dish.
• Cheddar and Mozzarella: I use a combo of cheddar and mozzarella, but any soft, melty cheese will work too. Grate it yourself. Blocked cheese doesn’t have the anti-caking agents that keep pre-shredded cheese from melting well.

How to Make Beefaroni

This beefaroni recipe comes together quickly with just a few easy steps.

1. Cook the pasta. Add elbow macaroni to a large pot of boiling salted water. Cook to al dente, or about 1 to 2 minutes less than package instructions. Drain and set aside.

2. Cook the beef. Saute onion and garlic, and stir in the ground beef. Cook for 6 to 8 minutes or until brown. Drain excess fat, if needed.

3. Add the sauce ingredients. Stir in tomato sauce and beef broth. Season with salt, pepper, Italian seasoning, paprika (if using), Worcestershire sauce, and sugar. 

4. Simmer the sauce. Continue cooking until the mixture boils. Reduce heat and cook for 10 minutes, stirring occasionally.

5. Add pasta and cheese. Stir in the cooked macaroni and shredded cheddar cheese until fully combined and cheese is melted.

6. Optional Bake (for melty top). Top beefaroni with mozzarella and bake for 10 to 15 minutes at 375 degrees Fahrenheit.

7. Plate and serve. Garnish with chopped parsley, if using. Serve and enjoy!

Tips & Tricks

The recipe is perfect as it is, but these tips make it even better.

• Use lean beef: Stick to 85% or 90% lean ground beef; otherwise, your beefaroni will be too greasy. You can also use other ground meats, such as chicken or turkey.
• Salt the pasta water. And be generous with it. It’s your first chance to season the noodles. Unsalted water can leave your pasta tasting flat, even in a flavorful sauce.
• Grate your cheese. Freshly grated cheese melts better and tastes better than pre-shredded cheese.
• Pasta options: You can also swap out elbow macaroni for any small-shaped pasta, such as penne, rotini, or fusilli. 
• Cheese alternatives: I love cheddar and mozzarella here, but any melty cheese works too. Try mixing it up with Colby, Monterey Jack, or provolone.

How to Store Leftovers 

To Store: Let the beefaroni cool completely, then transfer it to an airtight container. Refrigerate for up to 3-4 days.

To Freeze: Portion leftovers into freezer-safe containers and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.

To Reheat: Microwave beefaroni in 30-second increments until warmed through.

Serving Suggestions 

Beefaroni is even better with the right sides. Here are some of my favorites.

Olive Garden Salad

Texas Toast

Cheesy Garlic Bread

Roasted Brussels Sprouts

Cornbread