The Best Beefaroni
You’ve got to make this Homemade Beefaroni—iIt will be your favorite one-pot Beefaroni for a quick dinner—an easy pasta recipe that’s sure to satisfy! This hearty beef pasta combines al dente macaroni, juicy beef, and a rich tomato sauce with fresh herbs— a classic family meal everyone will rave about.
Do not forget to check out my Chefs Tips and Wine Pairings sections below for making the best Homemade Beefaroni—it’s perfect for a quick dinner!
Who’s wants to up their comfort food game to the next level?
This Beefaroni recipe is about to become a a favorite in your house!
This is not even close to your average pasta meal! It combines tender macaroni with ground beef all coated in a cheesy sauce that is bursting with deliciousness.
You can easily customize it with any veggies you like! Without doubt, there are so many amazing flavors in this one!
I promise, you will fall in love with this recipe once you taste it. Lets get started on preparing this meal that will surely bring smiles to everyone, at the table!
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Why this works
- Balance of Flavors: The blend of savory ground beef, cheddar cheese, and rich tomato sauce gives this classic Beefaroni an incredible depth of flavor. Adding roasted tomato paste just takes the umami richness up a notch, making the dish truly mouthwatering.
- Did you say Family Dinner!? Ground beef pasta dishes like this Beefaroni recipe are absolutely (extraordinarily? Too much? No!!) perfect family dinner ideas, thanks to their big, satisfying flavors and super easy prep. It’s a perfect weeknight dinner idea because… Kids + Time = Better be fast!
- Texture: Macaroni adds a fantastic texture. It goes so well with the ground beef! The dish’s creamy sauce, absolutely comes alive with the half and half.
- Extreme umami: Ground beef, with melted cheese and the sweet and tangy taste of tomato sauce? Just a whole new level of yumminess. Tossing in some roasted tomato paste enhances that deep, savory umami, bringing this thing to new levels of yum.
- Simple Yet Sophisticated: It’s easy to make yet the depth of flavor achieved through the layering of ingredients and the combination of spices gives it an unexpected level of complexity – are we still talking about Beefaroni?? Yep! And, the depth of flavor is surprisingly simple to achieve. It’s a one-pot dinner that is so, so easy to make
- Comfort Food at Its Best: This Homemade Beefaroni is a totally indulgent, quick dinner option that’s perfect for any weeknight. It’s a savory pasta bake dinner staple – no question. This really goes without saying at this point, but.. If you’re looking for quick dinner recipes that truly satisfies, this easy pasta recipe is a total and complete winner!
- Amped Up with Garnishes: The finishing touches of fresh herbs and crumbled bacon add a pop of color. They also introduce additional layers of flavor and texture. This takes it from good to out of this world!
Love these tips? Share your Beefaroni creation with us on social!
How to make The Best Beefaroni
Step 1: Cook the Pasta and Beef
- Cook the Macaroni: Boil the macaroni in salted water until al dente, then drain and set aside.
- Brown the Beef: In a large skillet, cook ground beef seasoned with salt and pepper until browned. Remove and set aside.
Step 2: Make the Sauce
- Sauté the Veggies: In the same skillet, melt butter and sauté onions, optional bell pepper, and mushrooms until softened. Add minced garlic and cook briefly.
- Build the Sauce: Stir in flour to make a roux, then add roasted tomato paste. Deglaze with red wine, then gradually add beef broth, tomato sauce, fresh tomatoes, and a beef bouillon cube. Stir in Worcestershire sauce, mustard, ketchup, and seasonings. Let it simmer until slightly thickened.
Step 3: Combine and Finish Your Homemade Beefaroni for a Quick Dinner
- Mix and Heat: Return the browned beef to the skillet, add the cooked macaroni, and stir in the cheese mix until melted. Pour in half and half and cook until creamy.
- Serve: Garnish with fresh herbs and crumbled bacon, then serve up your delicious Beefaroni!
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Take It to the Next Level
- Mix Ground Meats: Mix your ground beef with some ground pork or veal. You are going to get a richer, more interesting flavor
- Sear the Meat: Sear the meat in a pan until it forms a deep caramelized layer before breaking it into smaller pieces and cooking it thoroughly.
- Add Beef Demi-Glace: Incorporate a spoonful of beef demi-glace into the sauce to concentrate the beef flavor.
- Finish with Fresh Herbs: Add fresh oregano and basil at the very end of cooking to add a burst of fresh flavor.
- Blend Your Cheese: Try a mix of aged cheddar, Gruyère, and a touch of Pecorino Romano, oh yeah!
- Broil the Top: Sprinkle extra cheese on top and broil until bubbly and golden to create a crispy, cheesy crust – drool!!
- Top with Crispy Bacon: Top this cheesy Beefaroni with crispy bacon or mix in extra cheeses for homemade Beefaroni like never before! Never? Yes, ever!
- Cook Pasta in Broth: Instead of just water, add a can of beef or vegetable broth into the water to infuse more flavor right into the pasta.
Make it your own? We’d love to see it! Tag us on social with #SavoryKitchinBeefaroni
Chefs tips
- Brown the Beef Well: For the best Beefaroni, take your time browning the beef. The rich, deep color adds amazing flavor to this comfort food favorite.
- Fresh is Best: Whenever possible, use fresh herbs and garlic. The difference in taste is totally noticeable, seriously, I’m telling you!
- Cheese Choices: Selecting a blend of cheddar gouda and provolone creates an awesome taste combination. Experiment with different cheeses that you love.
- Season in Layers: Season the Beefaroni dish at different stages. This builds layers of flavor that make the final dish pop.
- Roux Ratio: When making the roux, use equal parts butter and flour. This is going to give you the best thickening power without altering the taste. This is perfect for understanding more about Roux making
- Deglaze with Purpose: Use the deglazing step to really scrape up all the flavorful bits from the pan. If you don’t have wine, a little broth works awesome too. Here is more info on the importance of Deglazing!
- Simmer to Perfection: Let your sauce simmer to develop flavor. This step intensifies the sauce’s richness and binds everything together.
- Undercook Pasta Slightly: Boil your pasta until just under al dente. It will continue to cook when mixed with the hot sauce.
- Finish with Freshness: Garnish with fresh herbs right before serving. This adds a burst of freshness that affects the whole thing!
- Let It Rest: Allow the Beefaroni to sit for a few minutes after cooking. This helps the sauce thicken and flavors come together.
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Key Ingredients
- Macaroni: What is Beefaroni with out the Macaroni? It serves as the base.
- Ground beef: Is the source of protein in this recipe. It adds a savory flavor. BTW.. BEEFaroni right?
- Cheese, glorious cheese: Cheese is critical for adding richness and creaminess. The combination of cheddar, gouda and provolone creates a mix of tanginess, creaminess and richness. Lions and tigers and bears oh my??
- Beef broth: Provides a savory taste that gives our Beefaroni a deep flavor
- Tomato sauce: The sauce balances the flavors by adding acidity. Its the perfect match to the richness of cheese and beef.
- Tomato Paste: Levels (way!) up the tomato flavor and adds depth to the sauce.
- Onions: Provide a sweet undertone when sautéed. Onions add depth and complexity to our Beefaroni.
- Garlic: Adds a bold, savory flavor that really amps up the dish and gives the sauce a nice kick.
- Red Wine (for deglazing): Adds a touch of acidity and depth to our Beefaroni. And, in some ways more importantly, it helps to scrape up those tasty browned bits from the skillet into the sauce.
- Half and Half: Adds creaminess to the sauce, making it smooth and balancing the tang of the tomatoes with the richness of the cheese.
Wine Pairings
Chianti: A red wine is a perfect choice to enjoy with pasta dishes that have rich tomato sauces. Its acidity works well to balance the flavors of cheese and beef while its fruity undertones work with the tomato sauce.
Merlot: Known for its tannins and fruity notes of cherry and plum, it works really well with our Beefaroni. It complements both the meaty and cheesy components wonderfully.
Zinfandels bold fruit flavors and subtle spiciness make it an ideal companion for our Beefaroni. The peppery hints can help you focus in on the Beefaroni’s spices.
Cabernet Sauvignon is an good option for those looking for strong flavors and robust tannins for their beef dishes. Opt for one with balanced oak to avoid overpowering the meal.
Barbera: It’s a wine recognized for its acidity and soft tannins. It is going to pair really well with pasta dishes featuring tomato based sauces. Its cherry and berry flavors help offset the richness in Beefaroni.
Sangiovese: A grape variety commonly used in Chianti wines. Its subtle hints of cherry, earthiness and herbal notes complement the flavors found in our Beefaroni.
FAQ’s
Absolutely! It’s a quick dinner that’s perfect for meal prep, just warm it up when you’re ready! Beefaroni is actually perfect for a make ahead meal. Just in the fridge it goes in something airtight. When that Beefaroni craving hits, warm it up nice and easy on the stove or in the microwave. Perfect for when you’re ready to dig in!
Freezing Beefaroni is simple. Make sure it cools down all the way first. Then, just put it into some freezer-friendly containers. When you’re ready to bring it back to life, let it thaw in the fridge overnight and heat it up. Beefaroni freezes well, making it a perfect make-ahead Beefaroni for busy nights.
Absolutely, cheese is all about personal taste. Go ahead and mix it up with different types. Mozzarella, Parmesan, or even a Tex-Mex blend can add a fun twist. Your Beefaroni, your rules!
Not having red wine is totally fine! You can go for beef broth, vegetable broth, or water instead. The most important part is getting all those flavorful bits from the pan.
Turning this dish vegetarian is easy-peasy. Swap out the ground beef for your favorite plant-based meat substitute and go with vegetable broth instead of beef broth.
Equipment Needed
- You’ll need a pot, for boiling the macaroni to the right firmness
- A colander to drain it and a large skillet or sauté pan for browning the ground beef and cooking the vegetables.
- Don’t use anything other than wooden or silicone utensils to keep your pans looking good and scratch-free!
- Don’t forget your measuring cups and spoons to… Yep, measure
- Grab a knife and cutting board for chopping onions bell peppers (if you’re using them) mushrooms (if they’re on your list) and garlic.
- If you have block cheese make sure you have a cheese grater for melting.
- A mixing bowl can be helpful if you want to blend cheeses before adding them to the skillet.
- And don’t overlook your whisk – it’s great, for mixing flour into butter to create a lump free roux.
The Best Beefaroni
Ingredients
Beefaroni
- 1/2 lb macaroni
- 1 lb ground beef
- Salt and pepper, to taste
- 3 tbsp butter
- 1/2 cup diced yellow onion
- 1 diced bell pepper (optional)
- 1/2 cup sliced mushrooms (optional)
- 4 clove minced garlic
- 2 tbsp flour
- 1 tbsp roasted tomato paste
- 2 cup cheddar cheese (mixed with gouda and provolone)
- Red pepper flakes or cayenne pepper, to taste
- Fresh basil, oregano, or parsley, for garnish
- Cooked and crumbled bacon, for topping
Sauce
- A splash of red wine (for deglazing)
- 1 1/2 cup cups beef broth
- 8 oz tomato sauce
- 1/2 cup diced fresh tomatoes
- 1/2 beef bouillon cube
- 1 tsp Worcestershire sauce
- 1 tsp yellow mustard
- 1 tsp ketchup
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp soy sauce or anchovy paste
- 1 tsp smoked paprika
- 1/2 cup half and half
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef seasoned with salt and pepper until browned. Remove from skillet and set aside.
- In the same skillet, melt the butter and add the yellow onion, bell pepper (if using), and mushrooms (if using). Cook until softened. Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the flour to form a roux, cooking for a couple of minutes. Add the roasted tomato paste and cook for another minute, stirring constantly.
- Deglaze the skillet with a splash of red wine, scraping up any browned bits from the bottom of the skillet.
- Gradually stir in the beef broth, tomato sauce, diced fresh tomatoes, and the beef bouillon cube. Bring to a simmer.
- Add Worcestershire sauce, yellow mustard, ketchup, dried oregano, dried basil, dried parsley, soy sauce or anchovy paste, and smoked paprika. Let simmer for a few minutes until the sauce starts to thicken slightly.
- Return the browned beef to the skillet. Add the cooked macaroni and the cheddar cheese mix. Stir well until the cheese is melted and the mixture is evenly combined. Season with red pepper flakes or cayenne pepper to taste.
- Stir in the half and half and cook for another couple of minutes until everything is heated through and the sauce is creamy.
- Garnish with fresh basil, oregano, or parsley, and top with cooked and crumbled bacon.
- Don’t forget to show off your Beefaroni! Share it with us on social using #SavoryKitchinBeefaroni!!!