Beefaroni
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
6 people
-
Calories
509 kcal
-
Course
Main Course
-
Cuisine
American
Beefaroni
Description
This Beefaroni recipe starts with sautéing ground beef seasoned with salt and pepper, combined with diced onions until fully cooked and browned. Meanwhile, the sauce is prepared by mixing beef broth, tomato sauce, half and half, Worcestershire sauce, yellow mustard, ketchup, a beef bouillon cube, and dried basil, parsley, and oregano. The sauce base is thickened on the stove by making a roux from butter, garlic, flour, and tomato paste, then gradually adding the prepared sauce while stirring to avoid lumps.
The macaroni is cooked to al dente and drained before being incorporated into the simmering sauce with the beef mixture. Cheddar cheese is gradually added off-heat to melt smoothly into the pasta and sauce, creating a creamy texture and rich flavor. The blend of tomato and dairy components, with herbs and seasonings, balances savory beef and cheese flavors.
This dish serves as a hearty main meal suitable for family dinner and can be stored refrigerated for up to three days or frozen for up to three months. Variations can include changing pasta shapes or cheese types as preferred. Proper timing and gradual sauce combining ensure a well-emulsified, non-grainy sauce texture.
Ingredients
Beefaroni
- 1 lb. ground beef
- salt
- black 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 oregano each
- ¾ teaspoon basil
- ¾ teaspoon parsley
Instructions
- Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure remaining ingredients before beginning.
- 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.
- Begin boiling a pot of water for the pasta. Add ½ tablespoon salt once a boil is reached.
- 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.
- 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.
- 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.
- Gradually sprinkle the cheese into the sauce, stirring continuously. (Optional: save some to melt on top at the end.)
- Add the ground beef/onions back to the sauce and stir to combine. Stir in the macaroni.
- If desired, sprinkle with remaining cheese and close the lid to allow it to melt. Serve!
Notes
- This recipe makes approximately six servings, with nutritional info calculated per serving.
- Hunt’s tomato sauce is used, but tomato passata is a suitable alternative.
- Tomato paste tubes help measure small amounts and reduce waste, with unopened tubes stored in the fridge.
- Cheddar cheese from a block melts better than pre-grated; shredding fresh cheese helps avoid grainy sauce texture.
- Adding a little beef bouillon deepens flavor; use ½ teaspoon or adjust salt accordingly if omitted.
- Try medium shells, rotini, or bowtie pasta instead of macaroni; adjust pasta quantity slightly for sauce consistency.
- Set a timer when boiling pasta to prevent overcooking and ensure optimal texture.
- Store leftovers airtight in the fridge for up to three days or freeze for three months; both freeze and reheat well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 509 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
