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5.0 from 186 votes

Beefaroni

This homemade Beefaroni recipe has ground beef and macaroni in the most delicious sauce with a hint of tomato, seasonings, and cheese!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 people
Calories: 509 kcal
Course: Main Course
Cuisine: American

Ingredients

Beefaroni
  • 1 lb. ground beef
  • Salt/Pepper
  • ½ cup yellow onion diced
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 2 tablespoon flour
  • 1 tablespoon tomato paste
  • 2 cups cheddar cheese
  • ½ lb. macaroni equal to 2 cups
Sauce
  • 1 ½ cups beef broth
  • 8 oz. tomato sauce
  • ½ cup half and half
  • 1 teaspoon Worcestershire sauce 
  • 1 teaspoon yellow mustard
  • 1 teaspoon ketchup
  • ½ beef bouillon cube see notes
  • ¾ teaspoon EACH: dried oregano, basil, parsley

Instructions

    Cup of Yum
  1. Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure remaining ingredients before beginning.
  2. Season the ground beef with salt/pepper. Heat a large skillet over medium-high heat and add the ground beef. Cook and crumble for 3 minutes, then add the onions. Sauté until the beef is cooked through, 5-6 minutes. Drain grease and set aside on a plate.
  3. Begin boiling a pot of water for the pasta. Add ½ tablespoon salt once a boil is reached.
  4. Meanwhile, melt the butter in the same skillet over medium heat. Add the garlic, flour, and tomato paste and stir to combine. Cook for 1-2 minutes.
  5. Add the sauce mixture (from step 1) in small splashes, stirring continuously. Do this slowly to ensure the roux doesn’t break and that the sauce remains thick.
  6. Bring the sauce to a boil, then reduce to a simmer. Simmer, uncovered, while you boil the pasta to al dente, stirring occasionally as it cooks. Drain once cooked.
  7. Gradually sprinkle the cheese into the sauce, stirring continuously. (Optional: save some to melt on top at the end.)
  8. Add the ground beef/onions back to the sauce and stir to combine. Stir in the macaroni.
  9. If desired, sprinkle with remaining cheese and close the lid to allow it to melt. Serve!

Notes

  • Pro Tips:
  • Storage:
  • The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.
  • Tomato Sauce: I use Hunt’s tomato sauce in this recipe, tomato passata can also be used.
  • Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
  • Cheese: I use Cracker Barrel Sharp Yellow cheese in this. Any fairly soft cheese from a block will melt well, Cheddar Jack is a fun variation to use along with cheddar! 
  • Grate the cheese from a block as it will melt much better than packaged grated cheese. 
  • Make sure the base isn’t too hot when you add the cheese, otherwise the dairy can separate and create a grainy consistency.
  • Bouillon: A little beef bouillon adds depth of flavor, I use 1/2 tsp Better than Bouillon. This is optional, 1/4 tsp. salt can be used if omitting.
  • Pasta: Medium pasta shells, rotini, and bowtie pasta are other great options for this recipe. If you like extra-extra saucy pasta, use just under 1/2 lb.
  • Be sure to set a timer when cooking your pasta to avoid overcooking it. 
  • 📘 Find this recipe on page 189 of my 2nd cookbook, Let's Eat!
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well. 

Nutrition Information

Calories 509kcal (25%) Carbohydrates 37g (12%) Protein 32g (64%) Fat 25g (38%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.5g Cholesterol 107mg (36%) Sodium 890mg (37%) Potassium 616mg (18%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 834IU (17%) Vitamin C 5mg (6%) Calcium 322mg (32%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 509

% Daily Value*

Calories 509kcal 25%
Carbohydrates 37g 12%
Protein 32g 64%
Fat 25g 38%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 0.5g 25%
Cholesterol 107mg 36%
Sodium 890mg 37%
Potassium 616mg 13%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 834IU 17%
Vitamin C 5mg 6%
Calcium 322mg 32%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.