Beefaroni
Comfort food at its finest, homemade Beefaroni is a nostalgic dish that brings the whole family together. Packed with hearty ground beef, tender macaroni, and a rich, cheesy tomato sauce, it’s a classic everyone will adore.
This recipe takes a beloved childhood favorite to the next level, blending robust flavors like garlic, Worcestershire sauce, and herbs into a perfectly creamy sauce. The result? A quick, satisfying meal that’s both indulgent and easy to prepare.
Whether you’re feeding a crowd or looking for a comforting weeknight dinner, this Beefaroni delivers on flavor and simplicity. One bite, and it’s sure to become a regular on your dinner table.
Beefaroni Ingredients: A Symphony of Flavor
- Ground Beef: The hearty backbone of this dish, adding richness and depth to every bite.
- Cheddar Cheese: Melts into the sauce, delivering creamy, tangy perfection.
- Macaroni Pasta: Tender and inviting, it soaks up the luscious sauce to complete this comfort classic.
- Tomato Sauce: A tangy, savory base that ties the flavors together seamlessly.
- Yellow Onion: Adds a subtle sweetness and aromatic depth to the dish.
- Garlic: Infuses the sauce with a warm, robust flavor.
- Worcestershire Sauce: A dash of umami elevates the savory notes.
These key ingredients combine harmoniously, creating the ultimate comfort food experience.
Recipe Tips
- Perfecting the Sauce: To ensure a velvety smooth sauce, add the liquid mixture slowly to the roux while whisking continuously. This prevents lumps and keeps the sauce thick and creamy, giving it that luxurious texture Beefaroni is known for.
- Cook Pasta Al Dente: Slightly undercooking the macaroni ensures it doesn’t become mushy once mixed with the sauce. The pasta will absorb flavors while retaining a satisfying bite, making it the ideal companion for the rich, cheesy sauce.
- Customize the Seasoning: Adjust the herb blend (oregano, basil, parsley) to your taste. For added heat, sprinkle in red pepper flakes. Prefer a smoky touch? A hint of smoked paprika will take the flavor to new heights.
What to Serve with Beefaroni
- Garlic Bread: Warm, buttery garlic bread is the perfect sidekick. Its crisp edges and soft center pair beautifully with the saucy, cheesy Beefaroni, offering a delightful contrast in texture.
- Simple Green Salad: A fresh salad with crisp lettuce, cucumbers, and a light vinaigrette balances the richness of the dish. The tangy dressing cuts through the creamy sauce, refreshing your palate.
- Steamed Vegetables: Lightly steamed broccoli, green beans, or carrots add a nutritious, colorful element to your plate. Their natural sweetness complements the savory flavors of the Beefaroni.
Frequently Asked Questions (FAQ)
- Can I use a different type of cheese?
Absolutely! While cheddar adds a sharp, creamy flavor, mozzarella, Monterey Jack, or even a blend of cheeses work wonderfully in this recipe. - Can I substitute the ground beef?
Yes, ground turkey, chicken, or plant-based meat alternatives can replace ground beef for a lighter or vegetarian-friendly option. - How do I store leftovers?
Store Beefaroni in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth to loosen the sauce if needed. - Can I make this dish ahead of time?
Yes! Prepare the recipe through Step 7, then refrigerate. When ready to serve, bake in a preheated oven at 350°F until hot and bubbly, adding a bit of cheese on top if desired.
Beefaroni
This homemade Beefaroni combines hearty ground beef and tender macaroni in a rich, flavorful sauce infused with tomato, savory seasonings, and a touch of cheese.
Ingredients
- Main Ingredients
- ½ lb. macaroni approximately 2 cups
- 1 lb. ground beef
- ½ cup yellow onion finely diced
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 cups shredded cheddar cheese
- For the Sauce
- 1 ½ cups beef broth
- 8 oz. tomato sauce
- ½ cup half and half
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- ½ beef bouillon cube optional, see notes
- ¾ teaspoon each of dried oregano basil, and parsley
- Seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the sauce by whisking together the beef broth, tomato sauce, half and half, Worcestershire sauce, mustard, ketchup, bouillon cube, oregano, basil, and parsley in a large measuring cup. Set aside. Organize all remaining ingredients before proceeding.
- Heat a large skillet over medium-high heat. Season the ground beef with salt and pepper, then add it to the skillet. Cook, breaking the meat into small pieces, for about 3 minutes. Add the diced onion and continue cooking for 5-6 minutes, or until the beef is browned and the onion is softened. Drain any excess grease and transfer the mixture to a plate.
- Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, following the package instructions. Drain and set aside.
- Using the same skillet, melt the butter over medium heat. Stir in the minced garlic, flour, and tomato paste, cooking the mixture for 1-2 minutes until fragrant and well combined.
- Gradually incorporate the prepared sauce into the skillet, adding it in small increments and stirring continuously. This ensures a smooth consistency without breaking the roux. Once fully added, bring the sauce to a gentle boil, then reduce the heat to a simmer. Stir occasionally while preparing the pasta.
- Gradually mix the shredded cheddar cheese into the sauce, stirring until melted and evenly distributed. Reserve some cheese if desired for topping.
- Return the cooked ground beef and onions to the skillet, folding them into the sauce. Add the drained macaroni and stir until fully coated and well combined.
- If preferred, sprinkle the remaining cheese over the top and cover the skillet with a lid to allow it to melt. Serve immediately.
