There’s something comforting about a warm bowl of homemade beefaroni. I love how this simple, budget-friendly Easy Homemade Beefaroni dish brings together tender pasta, savory beef, and a rich tomato sauce in one hearty meal. It’s perfect for busy weeknights when I want something filling, flavorful, and family-approved without spending hours in the kitchen.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef (or ground turkey)
1 small onion, finely chopped
2–3 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1½ cups beef broth (or water)
1 teaspoon Italian seasoning
½ teaspoon paprika (optional)
Salt and black pepper, to taste
2 cups elbow macaroni (about 8 oz), uncooked
1 cup shredded cheddar or mozzarella cheese (optional, for extra creaminess)
Directions
First, I cook the macaroni in salted boiling water until just al dente. I drain it and set it aside so it doesn’t overcook.
Next, I brown the ground beef in a large skillet or Dutch oven over medium heat. Once it’s fully browned, I add the chopped onion and minced garlic, sautéing them for about 2–3 minutes until soft and fragrant. If there’s excess grease, I drain it off.
To make the sauce, I stir in the tomato sauce, tomato paste, and beef broth. Then I add the Italian seasoning, paprika if I’m using it, and salt and pepper to taste. I let everything simmer on low for about 5–7 minutes so the sauce thickens slightly and the flavors develop.
Once the sauce is ready, I add the cooked macaroni and stir until everything is well coated. If I want it extra creamy, I mix in the shredded cheese and stir until melted.
I serve it hot, sometimes topping it with a little extra cheese or chopped parsley.
Servings and timing
This recipe serves 4 to 6 people, depending on portion size.
Prep time: about 10–15 minutes
Cook time: about 25–30 minutes
Total time: approximately 40–45 minutes
Variations
I sometimes add diced tomatoes for extra texture and a chunkier sauce. When I want to boost the nutrition, I mix in peas, mushrooms, or chopped bell peppers. For a vegetarian version, I swap the ground beef for lentils or plant-based crumbles. If I’m looking for more fiber, I use whole wheat pasta instead of regular elbow macaroni. I can also experiment with different cheeses like Monterey Jack or a sharp cheddar for a stronger flavor.
Storage/Reheating
I store leftover beefaroni in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in freezer-safe containers for up to 2 months.
When reheating, I warm it on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed. I can also reheat individual portions in the microwave, stirring halfway through to ensure even heating.
FAQs
Can I make this recipe ahead of time?
Yes, I often prepare it a day in advance. I store it in the refrigerator and reheat it before serving. The flavors actually deepen overnight.
Can I use a different type of pasta?
Absolutely. I sometimes use small shells, rotini, or penne if that’s what I have on hand. I just make sure to cook the pasta until al dente.
How do I prevent the pasta from getting mushy?
I cook the pasta just until al dente and avoid over-simmering it once it’s combined with the sauce. This helps maintain a good texture.
Can I make it dairy-free?
Yes, I simply skip the cheese or use a dairy-free alternative. The dish is still flavorful without it.
Can I make this dish spicy?
If I want some heat, I add red pepper flakes or a pinch of cayenne pepper to the sauce while it simmers.
Conclusion
Easy homemade beefaroni is one of those comforting meals I can rely on any time I need something simple and satisfying. I love how flexible and forgiving it is, and how easily I can adjust it to suit my tastes or dietary needs. It’s hearty, flavorful, and always a crowd-pleaser in my kitchen.
📖 Recipe:
Easy Homemade Beefaroni
- Total Time: 45 minutes
- Yield: 4–6 servings
- Diet: Halal
Description
A comforting and budget-friendly homemade beefaroni made with tender elbow macaroni, savory ground beef, and a rich tomato sauce. Perfect for busy weeknights, this hearty family meal is flavorful, filling, and easy to customize.
Ingredients
1 lb ground beef (or ground turkey)
1 small onion, finely chopped
2–3 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1½ cups beef broth (or water)
1 tsp Italian seasoning
½ tsp paprika (optional)
Salt and black pepper, to taste
2 cups elbow macaroni (about 8 oz), uncooked
1 cup shredded cheddar or mozzarella cheese (optional)
Instructions
- Cook the elbow macaroni in salted boiling water until just al dente. Drain and set aside.
- In a large skillet or Dutch oven over medium heat, brown the ground beef until fully cooked.
- Add the chopped onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant. Drain excess grease if necessary.
- Stir in the tomato sauce, tomato paste, and beef broth.
- Add Italian seasoning, paprika (if using), salt, and black pepper. Simmer on low for 5–7 minutes until slightly thickened.
- Add the cooked macaroni to the sauce and stir until well coated.
- If desired, mix in shredded cheese and stir until melted and creamy.
- Serve hot, topped with extra cheese or chopped parsley if desired.
Notes
Add diced tomatoes for a chunkier texture.
Mix in vegetables like peas, mushrooms, or bell peppers for added nutrition.
Substitute lentils or plant-based crumbles for a vegetarian option.
Use whole wheat pasta for added fiber.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat with a splash of broth or water to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
