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My easy homemade Beefaroni Recipe is the definition of classic comfort food. This recipe is pure nostalgia for me. With elbow macaroni, seasoned ground beef, and a creamy tomato-cheddar sauce, my simple dinner recipe is ready in 30 minutes and is perfect for busy weeknights. It’s hearty, kid-approved, and budget-friendly.
Try This Next: My Homemade Hamburger Helper or Velveeta Mac and Cheese are excellent weeknight pasta dishes to try!
Pin this recipe for later!Why I Love This Recipe
- Ready in 30 minutes – perfect for weeknights.
- Uses Pantry Staples – Just a few fresh ingredients and everyday pantry staples make this an excellent option when you haven’t pre-planned your dinner.
- Kids Love It – Kid-friendly and picky-eater-approved!
- Pure Comfort Food – Comforting, creamy, and full of familiar flavors.
RECIPE WALK-THROUGH
Before You Begin
Gather all of your ingredients together.
- Ground Beef – Lean ground beef keeps the dish flavorful and beefy without being greasy.
- Tomato Sauce—I usually use Hunts or Contadina tomato sauce for my recipes, but you can easily substitute another type.
- Milk and Cheddar – Whole milk and freshly shredded mild cheddar make the sauce rich and creamy.
- Elbow Macaroni – Macaroni is the shape my family prefers, but you can substitute similar small pasta if that’s what you have on hand. Shells would be a good substitute.
How To Make Beefaroni
See the recipe card below for full, detailed instructions
In a large pot of well-salted water, cook the pasta until it is al dente. Reserve some pasta water when you drain it for the sauce at the end.
While the pasta is cooking, brown the ground beef in a large pot, breaking it apart as it browns. Add the onion and cook until soft. Stir in garlic and tomato paste and cook for about 30 seconds.
Add the tomato sauce, beef broth, milk, and seasonings. Let the sauce simmer for 10-15 minutes until slightly thickened.
Reduce heat and stir in the cheddar cheese until melted. Mix in the cooked pasta, adding reserved pasta water to loosen the sauce as needed.
Serve hot, topped with extra cheese and fresh parsley.
Frequently Asked Questions
Are goulash and beefaroni the same?
These two dishes are similar, but have some important differences. Goulash often includes bell peppers and sometimes diced tomatoes, giving it a chunkier texture and a slightly different flavor. It’s usually seasoned a bit more heavily with things like paprika or Worcestershire sauce.
Beefaroni has a smoother, creamier tomato and cheese sauce, and often skips the extra veggies. It’s closer to a cross between mac and cheese and spaghetti with meat sauce.
Serving Suggestions
- More Vegetables – This Beefaroni is excellent as written, but you can stir in sautéed bell peppers, mushrooms, or even some spinach for extra veggies.
- Spice It Up: Add a pinch of red pepper flak to add a little heat.
- Add More Cheese – Top with additional shredded cheese for a cheesier dish, and pop it under the broiler for a few minutes.
- Save Some Time – Want to keep it extra simple? Swap fresh garlic and onion with the powdered versions listed in the notes.
Storage Tips
The Best Way to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
When reheating, stir in a splash of milk or broth to bring back the creamy texture, as the pasta will soak up some of the sauce.
Recipe Tips
- Reserve pasta water – Don’t forget to save a cup of starchy pasta water before draining. It helps thin the sauce without diluting the flavor and gives it a silkier texture.
- Grate your own cheese – Pre-shredded cheese doesn’t melt as smoothly because of the additives to prevent clumping. For the creamiest sauce, shred the cheddar fresh from a block.
- Let it rest – After mixing the pasta into the sauce, let it sit for a couple of minutes before serving. This helps everything soak up the flavor and gives a better texture.
More Incredible Pasta Recipes
Beefaroni
Equipment
- Enameled Dutch Oven
Ingredients
- 12 ounces Elbow macaroni
- 1 pound Lean ground beef
- 1 small Yellow onion finely diced
- 4 Garlic cloves minced
- 2 tablespoons Tomato paste
- 28 ounces Tomato sauce
- 1 cup Beef broth
- â…” cup Whole milk
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper freshly cracked
- 1 teaspoon Italian seasoning
- 1 ½ cups Mild cheddar cheese plus more for garnish, freshly grated
- Fresh minced parsley for garnish
Instructions
- Cook pasta in boiling salted water according to package directions for al dente. Reserve 1 cup of the pasta cooking water before draining and set aside.
- In a large pot over medium high heat brown the ground beef until almost cooked through. Drain any excess fat from the pan. Add in the onion and cook until soft and translucent, about 3-4 minutes. Add in the garlic, tomato paste and continue to cook for 30 seconds.
- Stir in the tomato sauce, beef broth, milk and seasonings. Bring mixture to a simmer over medium heat and cook for 10-15 minutes, until the flavors have married and the sauce has thickened slightly. Reduce heat to low and slowly stir in the cheddar cheese until it is melted into the sauce. Taste and adjust seasoning.
- Add cooked noodles to the pot of sauce and stir until everything is evenly combined. Use the reserved pasta water to thin down until your desired consistency. Serve hot, topped with freshly chopped parsley and extra shredded cheese.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
