Perfect Weeknight Beefaroni
Remember the Beefaroni that got me through college? Well, it turns out it’s not just a hit with busy students; it’s a winner with the kids too! This Beefaroni is my secret weapon for a hassle-free dinner that gets all thumbs up from the little ones. It’s packed with familiar flavors that kids adore, and it’s hearty enough to fuel them through their active days. Plus, making it is a breeze, which means less time in the kitchen and more time for family fun! You know I love my own pot dishes so you cannot go wrong with this. All you need is a skillet and a few pantry staple ingredients and you’re set. Start by heating your skillet over medium-high heat. Add the ground beef and cook until it’s no longer pink, breaking it up with a spatula as it cooks. Once browned, drain any excess grease if needed. Next, toss the chopped onion and minced garlic into the skillet with the cooked beef. Cook these together until the onions turn translucent and the garlic smells heavenly, about 3 to 5 minutes. Pour in the tomato sauce and diced tomatoes, then stir in the beef broth. Sprinkle in the Italian seasoning, salt, and pepper to season. Bring everything to a gentle simmer. Add the uncooked elbow macaroni to the skillet, ensuring it’s submerged in the liquid. Cover and let it simmer on low heat. Stir occasionally and cook until the pasta is just tender, about 10 to 12 minutes. As soon as the pasta is nearly done, reduce the heat to low and stir in the heavy cream. Mix well and cook for a couple more minutes until everything is nicely thickened and creamy. Then, fold in half of the shredded cheddar and mozzarella cheeses until they’re melted and smoothly incorporated. Sprinkle the remaining cheese over the top and cover the skillet for a few minutes. This lets the cheese melt into a gooey topping from the residual heat. Finish by garnishing with freshly chopped parsley for a pop of color.
Storing Leftovers
To store leftover Beefaroni, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to freeze it, portion the Beefaroni into freezer-safe containers and it will last for up to 2 months—just thaw in the refrigerator overnight and reheat when you’re ready to enjoy again!
Discover More Ground Beef Recipes
Italian Meatloaf Sloppy Joe Casserole Spaghetti Bolognese One Pot Beef Stroganoff Spanish Rice with Ground Beef
title: “Beefaroni” ShowToc: true date: “2024-10-20” author: “Paul Clayton”
Be sure to try my Sausage Spaghetti and Ground Beef Casserole recipe next!
Beefaroni
I can’t be trusted around this Beefaroni recipe. The sauce is way too good, and this recipe comes together super fast! My family absolutely loves this one, especially my 7 year old daughter. I have a feeling that this is going to become a regular in your dinner rotation! Here is what sets this recipe apart from a few others that are similar:
Beefaroni vs. Goulash vs. Hamburger Helper
Beefaroni: Thicker sauce that includes tomato sauce/paste, a hint of cream, and chopped onions. Goulash/American Chops Suey: Includes diced tomatoes, onions, peppers, celery, and no creamy element to the sauce. (It is also a One Pot recipe.) Hamburger Helper: No tomato ingredients, slightly thinner sauce, no diced veggies.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season the ground beef with salt/pepper and sauté it with diced onions until cooked through. Set aside.
Add butter, garlic, flour, and tomato paste and cook for 1 minute. Add sauce mixture in small splashes. Bring to a boil, then reduce to a simmer. Add cheese and stir to combine. Add ground beef/onions back.
Add cooked macaroni and stir to combine. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
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Tried This Recipe?
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier. 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Pasta Strainer– I have this one and love it. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
