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)

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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