HOMEMADE BEEFARONI
This easy Homemade Beefaroni is a comforting, one-pot pasta dish made with ground beef, tomato sauce, and tender elbow macaroni. Perfect for weeknight dinners, it’s kid-friendly, hearty, and ready in under 30 minutes.
Ingredients
For the Beefaroni:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups elbow macaroni uncooked
- 2½ cups water or beef broth
- 1 cup shredded cheddar cheese optional
Instructions
Cook the Beef:
- Heat olive oil in a large skillet or pot over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
Add Veggies & Seasoning:
- Add onion and garlic, sauté for 2–3 minutes. Stir in tomato sauce, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper.
Add Pasta & Simmer:
- Stir in macaroni and water (or broth). Bring to a boil, then reduce heat. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.
Finish & Serve:
- If using, stir in cheese until melted. Serve warm, garnished with fresh parsley or extra cheese if desired.
Notes
Make Ahead: Beefaroni can be made ahead and stored in the fridge for up to 4 days. Reheat on the stove or microwave.
Add-Ins: Sneak in vegetables like diced bell peppers or shredded carrots for extra nutrition.
Cheesy Option: Stir in mozzarella or Parmesan for a richer, cheesier version.
Allergy-Friendly Tips: Use gluten-free pasta and dairy-free cheese for allergy-friendly adaptations.
Storage Tips: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Add-Ins: Sneak in vegetables like diced bell peppers or shredded carrots for extra nutrition.
Cheesy Option: Stir in mozzarella or Parmesan for a richer, cheesier version.
Allergy-Friendly Tips: Use gluten-free pasta and dairy-free cheese for allergy-friendly adaptations.
Storage Tips: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.