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This Beefaroni is a blast from my college past, now a trusted ally on those hectic weeknights. It’s packed with cheesy goodness and tender pasta that everyone, especially the kids, will gobble up without a fuss.
Perfect Weeknight Beefaroni
Remember the Beefaroni that got me through college? Well, it turns out it’s not just a hit with busy students; it’s a winner with the kids too! This Beefaroni is my secret weapon for a hassle-free dinner that gets all thumbs up from the little ones.
It’s packed with familiar flavors that kids adore, and it’s hearty enough to fuel them through their active days. Plus, making it is a breeze, which means less time in the kitchen and more time for family fun!
Pro Tip
Don’t skip the step of simmering your macaroni right in the sauce! Cooking the pasta directly in the skillet with the beef and tomatoes allows it to absorb all those delicious flavor!
Ingredients You’ll Need
- Ground Beef: I prefer to make this with ground beef but you can substitute it with some ground chicken or ground turkey for a lighter option.
- Onion and garlic: You’ll need a yellow or white onion and lots of fresh garlic. The more garlic the better.
- Tomato sauce and diced tomatoes: I like a combination of the two, but if you only have tomato sauce, you can use that or add some chopped fresh tomatoes as well.
- Beef Broth: Opt for a low sodium broth if possible. You can replace with chicken or vegetable broth if that’s what’s in your pantry.
- Heavy Cream: For a little extra creaminess and it also mellows the acidity of the tomatoes. For a dairy-free version, you could use coconut cream without altering the flavor too much.
- Italian Seasoning: You can use store bought, or make your own using my recipe.
- Salt and Pepper: Season to taste, essential for bringing all the flavors together.
- Elbow Macaroni: The pasta that makes it Beefaroni! You could swap in other small pasta shapes like shells or fusilli or penne.
- Cheddar Cheese and Mozzarella: I like a combination of the two. You can sub with some Monterey Jack or Colby.
You know I love my own pot dishes so you cannot go wrong with this. All you need is a skillet and a few pantry staple ingredients and you’re set.
Start by heating your skillet over medium-high heat. Add the ground beef and cook until it’s no longer pink, breaking it up with a spatula as it cooks. Once browned, drain any excess grease if needed.
Next, toss the chopped onion and minced garlic into the skillet with the cooked beef. Cook these together until the onions turn translucent and the garlic smells heavenly, about 3 to 5 minutes.
Pour in the tomato sauce and diced tomatoes, then stir in the beef broth. Sprinkle in the Italian seasoning, salt, and pepper to season. Bring everything to a gentle simmer.
Add the uncooked elbow macaroni to the skillet, ensuring it’s submerged in the liquid. Cover and let it simmer on low heat. Stir occasionally and cook until the pasta is just tender, about 10 to 12 minutes.
As soon as the pasta is nearly done, reduce the heat to low and stir in the heavy cream. Mix well and cook for a couple more minutes until everything is nicely thickened and creamy. Then, fold in half of the shredded cheddar and mozzarella cheeses until they’re melted and smoothly incorporated.
Sprinkle the remaining cheese over the top and cover the skillet for a few minutes. This lets the cheese melt into a gooey topping from the residual heat. Finish by garnishing with freshly chopped parsley for a pop of color.
How To Serve
I usually just serve beefaroni on its own because it is quite filling, but needless to say you can serve it along some garlic bread or a salad. Here’s what I recommend:
Frequently Asked Questions
What is Beefaroni?
It’s this super cozy pasta dish with elbow macaroni, ground beef, and a rich tomato sauce, usually all topped off with some yummy cheese. Plus, you’ve probably seen it in cans at the grocery store, like the ones from Chef Boyardee. Those are super convenient and a total throwback to childhood lunches!
Can I make Beefaroni ahead of time?
Absolutely! Beefaroni reheats well, making it a great option for meal prep. Simply prepare it as usual, let it cool, and then store it in the refrigerator. When you’re ready to eat, reheat it in the microwave or oven until it’s thoroughly warmed. It can last in the fridge for up to 3-4 days.
What’s the best cheese to use for Beefaroni?
Cheddar and mozzarella are classic choices because they melt well and add a wonderful creaminess and flavor. However, you can try other cheeses such as provolone, Colby, or Monterey Jack. For a sharper flavor, try adding some Parmesan on top before serving.
Expert Tips
- Brown the Beef Well: Make sure to really brown your ground beef before adding the other ingredients. This caramelization adds a deeper flavor to our dish.
- Use Quality Tomatoes: Opt for high-quality canned tomatoes for a richer and more robust sauce. The better the tomatoes, the better the Beefaroni will taste.
- Simmer Slowly: Let the sauce simmer gently before adding the pasta. A slow simmer allows the flavors to meld beautifully.
Storing Leftovers
To store leftover Beefaroni, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to freeze it, portion the Beefaroni into freezer-safe containers and it will last for up to 2 months—just thaw in the refrigerator overnight and reheat when you’re ready to enjoy again!
Discover More Ground Beef Recipes
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Beefaroni
This Beefaroni recipe is a true comfort food classic, combining tender elbow macaroni with savory ground beef and a rich tomato sauce, all topped with melty cheese. It’s perfect for a quick, satisfying meal that the whole family will love. Whip it up in just about 40 minutes for a deliciously hearty dish that’s sure to become a weeknight favorite.
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Instructions
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In a large skillet or saucepan, brown the ground beef over medium-high heat until no longer pink. Break up the meat with a spatula as it cooks. Drain any excess grease from the skillet.
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Add the chopped onion and minced garlic to the beef, and cook until the onions are translucent and fragrant, about 3-5 minutes.
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Stir in the tomato sauce, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
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Stir in the uncooked elbow macaroni, ensuring it’s submerged in the liquid. Cover and simmer on low heat for about 10-12 minutes, stirring occasionally.
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When the macaroni is close to being done but still has a slight bite to it, reduce the heat to low and stir in the ½ cup of heavy cream. Continue to cook for an additional 2-4 minutes, or until the pasta is fully cooked and the sauce has thickened to your liking. Be careful not to let the mixture come to a boil after adding the cream to prevent it from curdling.
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Remove from the heat and stir in half of the cheddar and mozzarella cheeses until melted.
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Sprinkle the remaining cheese on top of the Beefaroni. Cover the skillet for a few minutes to allow the cheese to melt from the residual heat.
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Garnish with fresh chopped parsley before serving.
Notes
- Adjust the Cheese: Feel free to try different types of cheese for different flavors.
- Spice It Up: For a spicier version, add a pinch of red pepper flakes or a splash of hot sauce to the tomato sauce.
- Add Veggies: Sneak in some extra nutrients by adding chopped spinach, mushrooms, or bell peppers to the beef mixture.
- Gluten-Free Option: Use gluten-free elbow macaroni. Just ensure it’s cooked al dente to prevent it from becoming mushy.
- Leftovers Tip: If the sauce thickens too much upon reheating, simply stir in a little water or broth to bring it back to the perfect consistency.
Nutrition Information
Serving: 1servingCalories: 550kcal (28%)Carbohydrates: 45g (15%)Protein: 33g (66%)Fat: 26g (40%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 105mg (35%)Sodium: 843mg (37%)Potassium: 895mg (26%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 1005IU (20%)Vitamin C: 13mg (16%)Calcium: 308mg (31%)Iron: 4mg (22%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
