Beefaroni

Beefaroni is a tasty combination of browned ground beef, onion, garlic, and macaroni noodles in a tomato base seasoned with paprika and chili powder, all smothered in melted cheddar cheese. Both adults and kids love this comfort food. It comes together both quickly and easily, making it doable on busy weeknights. Serve this dish with a simple garden salad or a bowl of cheesy cauliflower soup or tomato bisque soup.

How to make Beefaroni

First, bring a large pot of salted water to boil. Add the elbow macaroni noodles and cook al dente according to package directions. Drain the pasta well.

Meanwhile, brown the ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion. Continue cooking until the beef is browned and the onion is tender. Reduce the heat to low and add the garlic, smoked paprika, chili powder, and dried oregano. Cook for one minute while stirring constantly.

Then, stir in the tomato sauce, beef broth, tomato paste, Worcestershire Sauce, and mustard. Simmer the mixture for 5-7 minutes to let all the flavors co-mingle. Add the cooked, drained elbow macaroni to the skillet. Season with kosher salt and fresh ground black pepper to taste. Sprinkle the shredded cheddar cheese over the pasta mixture and simmer for 1-2 minutes or until the cheese is fully melted.

Pro Recipe Tips

• Use ground beef with a bit of fat in it. The fat is what gives it flavor and juiciness and makes it tender.
• Substitute ground turkey, ground pork, or ground chicken. 
• If you do not have smoked paprika, you can use sweet paprika. However, I do encourage you to keep smoked paprika on hand, as it has a unique smokey flavor that is so good in beef birria and ropa vieja.
• Any short pasta will work with this recipe, like small shells, cavatappi, wheels, rotini, or penne.
• Use a good quality cheddar cheese block and grate it yourself. I really liked Cabot Extra Sharp Cheddar Cheese.

Storage and Reheat

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
• To freeze, first cool completely, then spoon the mixtures into sturdy freeze containers and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop over low heat.

What to serve with Beefaroni

• Simple Garden Salad
• Minestrone Soup
• Garlic Bread
• Roasted Cauliflower
• Sauteed Mushrooms and Onions
• Dinner Rolls
• Sauteed Asparagus
• Creamed Corn
• Buttered Peas

More Ground Beef Recipes

Hamburger Steak

Ground Beef Stroganoff

Stuffed Bell Peppers

Hamburger Vegetable Soup

Hamburger Casserole

Hamburger Stew

Hamburger Gravy

Nebraskan Runza

Air Fryer Burgers

Easy Homemade Beefaroni Recipe

A quick and tasty childhood classic Beefaroni recipe made with ground beef, elbow macaroni, onion, garlic, and a few common pantry spices in a tomato base, all topped with melted sharp cheddar. 

5 from 14 votes

Print Pin Rate

Course: main meal pasta

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6

Calories: 384kcal

Author: Beth Pierce

Ingredients

• 8 ounces elbow macaroni 2 cups
• 1 tablespoon olive oil
• 1 lb. ground beef
• 1 small yellow onion chopped
• 3 cloves garlic minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon dried oregano
• 15 ounces tomato sauce
• 1 cup low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard
• Kosher salt and freshly ground black pepper to taste
• 2 cups shredded sharp cheddar cheese

Instructions

• Bring a large pot of salted water to boil. Add the elbow macaroni and cook al dente according to package directions. Drain the pasta well. 
• Meanwhile, heat the olive oil in a large skillet over medium heat.  Add the ground beef.  When the ground beef is about halfway browned, add the onion. Continue cooking until the beef is browned and the onion is tender.
• Reduce the heat to low and add the garlic, smoked paprika, chili powder, and dried oregano. Cook for one minute while stirring constantly.
• Add the tomato sauce, beef broth, tomato paste, Worcestershire Sauce, and mustard. Simmer the mixture for 5-7 minutes. 
• Add the cooked, drained elbow macaroni to the skillet. Season with kosher salt and fresh ground black pepper to taste. Sprinkle the shredded cheddar cheese over the pasta mixture and simmer for 1-2 minutes or until the cheese is fully melted.  

Notes

• Use ground beef with a little fat in it. The fat is what gives it flavor and juiciness and makes it tender.
• Substitute ground turkey, ground pork, or ground chicken. 
• If you do not have smoked paprika, you can use sweet paprika. However, I do encourage you to keep smoked paprika on hand, as it has a unique smokey flavor that is so good in beef birria and ropa vieja.
• Any short pasta will work with this recipe, like small shells, cavatappi, wheels, rotini, or penne.
• Use a good quality cheddar cheese block and grate it yourself. I really liked Cabot Extra Sharp Cheddar Cheese.

Nutrition

Calories: 384kcal | Carbohydrates: 34g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 556mg | Potassium: 677mg | Fiber: 3g | Sugar: 5g | Vitamin A: 654IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 3mg

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