This homemade Beefaroni is a warm and comforting dish made with tender beef, hearty pasta, and a rich tomato sauce. It’s a delightful twist on a classic favorite!
Making it reminds me of being a kid, enjoying a cozy meal. I often toss in some cheese on top for an extra gooey surprise—who can resist that cheesy goodness? 😋
Key Ingredients & Substitutions
Elbow macaroni: This is the classic choice for Beefaroni, but you can use any pasta shapes, like shells or rotini, if you prefer. Just make sure the pasta is small enough to combine well with the sauce.
Ground beef: I recommend using lean ground beef to reduce the fat. However, you can swap for ground turkey or chicken for a lighter option or use plant-based ground meat for a vegetarian version.
Onion and garlic: Fresh is best! If you don’t have them, you can use onion and garlic powder in a pinch, but fresh onions and garlic really boost the flavor.
Tomato sauce and diced tomatoes: Both are key for that rich tomato flavor. If you’re out of canned tomatoes, feel free to use fresh diced tomatoes or even tomato paste with some water added for consistency.
Italian seasoning: This blend brings a wonderful taste, but if you run out, use a mix of dried oregano, basil, and thyme instead. Feel free to adjust according to your taste!
How Do I Brown Meat Without Overcooking It?
Getting the beef browned perfectly is crucial for flavor. Here’s how to do it right:
- Make sure your skillet is hot before adding the ground beef; this helps create a nice brown crust.
- Don’t overcrowd the pan; if necessary, cook the beef in batches to achieve that nice brown color.
- Break up the meat with a spatula as it cooks for even browning. Keep it moving but don’t stir too often.
- Once it’s nicely browned, drain any excess fat, but leave some for flavor.
By following these tips, you’ll have perfectly browned beef that adds great depth to your Beefaroni!
The Best Homemade Beefaroni
Ingredients You’ll Need:
For the Beefaroni:
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley or basil, chopped for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. You’ll spend around 10 minutes cooking the pasta and browning the beef, and then another 10 minutes for simmering the sauce and combining everything. It’s quick and full of flavor!
Step-by-Step Instructions:
1. Cook the Elbow Macaroni:
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook it according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside. This will be the base of your Beefaroni!
2. Brown the Ground Beef:
In a large skillet or pot, heat over medium heat. Add the pound of ground beef and cook it until it’s browned and fully cooked. Make sure to break it apart with a spatula as it cooks. After it’s done, drain any excess fat so your Beefaroni isn’t too greasy.
3. Sauté Onion and Garlic:
Once the beef is browned, add the diced onion and minced garlic to the skillet. Sauté them together for about 3-5 minutes, or until you see the onion turn translucent. This adds a lovely flavor base to your dish!
4. Prepare the Sauce:
Now it’s time to add some flavor! Stir in the tomato sauce, the can of diced tomatoes (with their juice), Italian seasoning, sugar, salt, and black pepper. Mix everything well and bring it to a gentle simmer. Let it bubble away for about 10 minutes so the flavors can really blend.
5. Combine Pasta and Sauce:
After the sauce has simmered, add the drained macaroni directly to the sauce. Gently stir to combine everything until the pasta is well coated with that delicious sauce. If you like, you can now add the grated Parmesan cheese and stir until it melts and spreads evenly throughout.
6. Serve and Enjoy!
Your Beefaroni is ready to eat! Serve it hot on plates, and if you like, top with some fresh chopped parsley or basil for a pop of color and flavor. Enjoy your homemade meal!
Can I Use Whole Wheat Pasta Instead of Elbow Macaroni?
Absolutely! Whole wheat pasta is a great substitute that adds more fiber to your dish. Just keep an eye on the cooking time, as whole wheat pasta may require a few extra minutes to become tender compared to traditional elbow macaroni.
What Can I Substitute for Ground Beef?
If you’d prefer a lighter option, ground turkey or chicken works well in this recipe. You can also use plant-based ground meat for a vegetarian version. Just be sure to adjust the cooking time as needed, especially for turkey and chicken, to ensure it’s fully cooked.
Can I Make Beefaroni Ahead of Time?
Yes, you can prep this dish ahead of time! Assemble everything up to the point of adding the macaroni, then store it in an airtight container in the fridge for up to 2 days. When you’re ready to eat, just reheat on the stove, add cooked macaroni, and continue from there.
How to Store Leftover Beefaroni?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, portion it into freezer-safe containers, where it can last for up to 3 months. Thaw in the fridge overnight before reheating, and add a splash of water or broth while reheating to maintain moisture.
