Beefaroni Recipe

Beefaroni. Just saying the name makes me feel nostalgic. There’s something so simple and satisfying about a warm bowl of beefaroni—rich, cheesy, and perfectly seasoned. It’s one of those meals that bring you back to your childhood, or maybe it’s the recipe you’ve perfected over the years to feed a family after a long day. This dish combines the heartiness of ground beef, the creaminess of cheese, and the tender bite of macaroni in one pot, making it a perfect go-to for busy weeknights or lazy weekends. And if you’ve never tried making homemade beefaroni before, this recipe is about to change all that.

this RECIPE

🍝 A memory of beefaroni that sticks with me

I remember the first time I made beefaroni on my own—back when I thought “from scratch” meant opening a can and mixing in some pre-cooked pasta. I was a college student with a budget, and let’s just say, my culinary skills were a bit… lacking. One night, I was craving something comforting and hearty, so I tried to recreate the beefaroni I used to have at home. Of course, my version was a bit (okay, a lot) messier than this recipe, but it was a huge step up from instant ramen, and I felt like a master chef. Fast forward a few years and a lot more cooking experience, and I’ve got this recipe down to a science—though I still love the feeling of digging into that first warm bite, like I did back then.

Where did beefaroni come from?

Beefaroni is one of those all-American classics that likely originated as a humble, pantry-friendly dish meant to stretch ingredients and feed a crowd. Though its exact origins are a little murky, it’s often associated with mid-20th century American kitchens, where ground beef and pasta were inexpensive staples. Think of it as the younger sibling to Italian-American favorites like lasagna or spaghetti, but a bit quicker and more forgiving. Over the years, people have added their own twists—more cheese, different spices, or using homemade sauce—to turn it into the cozy, savory dish we know today.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

The key to great beefaroni is in the simplicity of the ingredients, but here’s a little more info on what you’ll need and how to make substitutions if needed:

• Ground beef: The heart of the dish. I usually go with 80/20 ground beef for a good balance of flavor and juiciness. If you want to lighten it up a bit, ground turkey works too, though it will slightly change the flavor.
• Macaroni: Classic elbow macaroni is my go-to, but if you’re out, rotini or shells would work just as well. The shape holds the sauce beautifully.
• Cheddar cheese: Sharp cheddar gives the dish its rich, melty goodness. You can substitute with Colby or a mix of cheeses like mozzarella for a more mild flavor.
• Yellow onion: Adds sweetness and depth to the dish. Red or white onions work in a pinch, though they have slightly different flavors.
• Garlic: A must for flavor! I always use fresh cloves, but garlic powder can work if you’re in a hurry (though fresh garlic is worth the extra step).
• Tomato sauce and tomato paste: These bring a tangy, tomato-rich base to the sauce. If you only have diced tomatoes, blend them up for a similar effect.
• Beef broth and half-and-half: These combine to create a rich, savory sauce. The half-and-half adds creaminess, but milk can also work if you need a substitute.

Kitchen gear: what you need (and what you can totally skip)

You don’t need much fancy equipment to make a killer beefaroni, but here are the essentials that’ll make things easier:

• Large skillet: This is where most of the magic happens—browning the beef, making the sauce, and pulling everything together. A heavy-bottomed skillet is your best friend here to avoid burning the sauce.
• Large pot for boiling pasta: You’ll want plenty of space to cook your macaroni evenly. And don’t forget to salt your pasta water for extra flavor!
• Measuring cup with a spout: Super handy for mixing up the sauce ingredients beforehand and then pouring them into the pan without making a mess.
• Wooden spoon or spatula: For stirring the beef and the sauce. I love wooden spoons because they’re sturdy, but any spatula will do the job.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s get cooking! Follow these steps, and you’ll have a bubbling pot of beefaroni ready in no time:

1. Cook the beef and onions: Start by seasoning the ground beef with salt and pepper. In a large skillet over medium-high heat, cook the beef for about 3 minutes, crumbling it up as you go. Add the onions and sauté until the beef is cooked through, around 5 more minutes. Once done, drain the grease and set the beef aside. (Trust me, draining the grease makes the dish a lot lighter and tastier.)
2. Boil the pasta: While the beef is cooking, start boiling water for your macaroni. Add a bit of salt to the water, and once it’s boiling, cook your pasta until al dente (you still want a bit of bite because it’ll cook more in the sauce). Drain it and set it aside.
3. Make the sauce: In the same skillet, melt butter over medium heat. Add garlic, flour, and tomato paste, stirring to combine. This step is all about building flavor. Let it cook for 1-2 minutes (it should smell amazing), and then slowly add the sauce mixture (beef broth, tomato sauce, and spices). Keep stirring as you pour to avoid lumps and ensure a smooth, rich sauce. Bring it to a boil, then reduce the heat and let it simmer while the pasta finishes.
4. Add the cheese: Slowly sprinkle the shredded cheddar into the sauce, stirring constantly. (If you’re a cheese lover like me, save a little to sprinkle on top at the end.) The sauce should get beautifully thick and cheesy.
5. Combine and finish: Add the cooked beef and onions back to the skillet, stirring to mix everything together. Then, fold in the macaroni. If you saved some cheese, sprinkle it on top, cover the skillet with a lid, and let the cheese melt for an extra-gooey finish.

Variations: make it yours with a twist

Beefaroni is a flexible dish that you can tweak to suit your tastes or dietary needs. Here are a few fun ways to switch things up:

• Gluten-free: Swap the regular macaroni for gluten-free pasta. I’ve tried this with chickpea pasta, and it turned out great! Just keep an eye on the cooking time since gluten-free pasta can be a bit more delicate.
• Vegan beefaroni: For a plant-based twist, use vegan ground beef or crumbled tofu. You can also replace the half-and-half with a dairy-free alternative (I like using cashew cream) and opt for vegan cheddar.
• Spicy beefaroni: Add some heat by stirring in red pepper flakes or a dash of hot sauce. I’ve even thrown in diced jalapeños for a bolder kick!
• Vegetable-loaded: If you want to sneak in more veggies, toss in some diced bell peppers, spinach, or mushrooms. They’ll cook down nicely in the sauce and add extra texture.

Serving and presentation ideas: make it dinner party-worthy

If you’re hosting and want to elevate your beefaroni, serve it in a large, shallow dish and sprinkle some fresh parsley on top for a pop of color. Pair it with a side salad (a simple green salad with a light vinaigrette works perfectly) and maybe some garlic bread to round out the meal. You could even serve it family-style so everyone can help themselves!

beverages to pair with beefaroni

For a comforting dish like beefaroni, I love pairing it with something refreshing but not too overpowering. A classic choice is iced tea with lemon—the slight tartness complements the richness of the dish. If you’re a fan of something fizzy, a sparkling water with a hint of lime or lemon is another great option. Homemade lemonade is always a hit too, especially if you like that balance of sweet and tangy. For a warm beverage, herbal tea like chamomile or mint offers a nice contrast to the savory flavors of beefaroni.

Storage and reheating tips

If you have leftovers (which is a big if because this dish is so delicious), beefaroni stores beautifully. Just let it cool completely before transferring it to an airtight container. It’ll last in the fridge for up to 4 days. When you’re ready to reheat, add a splash of water or broth to loosen the sauce, and microwave in short bursts, stirring occasionally. You can also reheat it on the stovetop over low heat. If freezing, portion it out and store it in freezer-safe containers. It’ll keep for up to 3 months, and you can thaw it overnight in the fridge.

Adjusting for different serving sizes

This recipe makes enough for about four hearty servings, but it’s easy to adjust if you’re cooking for more (or fewer). Doubling it is simple—just make sure you use a large enough skillet and pot for the pasta. If you’re hal

ving it, be cautious when adding the sauce ingredients. You may want to add them gradually to make sure the consistency stays just right!

Frequently asked questions

1. Can I make beefaroni ahead of time?
Absolutely! It reheats really well. You can make it a day or two in advance and just warm it up on the stove or in the microwave.

2. What other cheeses can I use?
If cheddar isn’t your thing, try mozzarella, Monterey Jack, or even a sharp gouda. Each will bring its own twist to the flavor!

3. Can I freeze beefaroni?
Yes! Just make sure to store it in an airtight container, and it’ll last in the freezer for up to three months. Thaw in the fridge before reheating.

4. Is there a vegetarian version of this recipe?
Yes, swap the ground beef for plant-based crumbles or even lentils for a hearty meat-free option.

5. What’s the best way to avoid a greasy sauce?
Make sure to drain the fat from the ground beef thoroughly after cooking, and use a lower-fat beef if you prefer.

Print