5.0 from 12 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 550 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound ground beef extra lean
- 1 medium onion chopped
- 3 cloves garlic minced
- 15 ounces tomato sauce 1 can
- 14.5 ounces diced tomatoes 1 can undrained
- 1½ cups beef broth low sodium
- ½ cup heavy cream
- 2 teaspoon Italian seasoning
- salt and pepper to taste
- 2 cups elbow macaroni uncooked
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- fresh parsley chopped, for garnish
Instructions
- 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.
- Add the chopped onion and minced garlic to the beef, and cook until the onions are translucent and fragrant, about 3-5 minutes.
- Stir in the tomato sauce, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- 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.
- 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.
- Remove from the heat and stir in half of the cheddar and mozzarella cheeses until melted.
- 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.
- Garnish with fresh chopped parsley before serving.
Cup of Yum
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
1serving
Calories
550kcal
(28%)
Carbohydrates
45g
(15%)
Protein
33g
(66%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
105mg
(35%)
Sodium
843mg
(35%)
Potassium
895mg
(26%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1005IU
(20%)
Vitamin C
13mg
(14%)
Calcium
308mg
(31%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 550
% Daily Value*
| Serving | 1serving | |
| Calories | 550kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 33g | 66% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 105mg | 35% |
| Sodium | 843mg | 35% |
| Potassium | 895mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 13mg | 14% |
| Calcium | 308mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.