Beefaroni is a tasty combination of browned ground beef, onion, garlic, and macaroni noodles in a tomato base seasoned with paprika and chili powder, all smothered in melted cheddar cheese. It comes together both quickly and easily, making it doable on busy weeknights.
This dish is family-friendly and great for hearty appetites. Serve this beefaroni with a simple garden salad or a bowl of cheesy cauliflower soup or tomato bisque soup.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pasta: Any short pasta will work with this recipe, like small shells, cavatappi, wheels, rotini, or penne.
- Ground beef: Use ground beef with a bit of fat in it. The fat is what gives it flavor and juiciness and makes it tender.
- Smoked paprika: If you do not have smoked paprika, you can use sweet paprika. However, I do encourage you to keep smoked paprika on hand, as it has a unique smoky flavor that is so good in beef birria and ropa vieja.
- Beef broth: preferably low-sodium.
- Mustard: I like to use regular yellow mustard, but you could use Dijon mustard, honey mustard, or brown mustard.
- Cheddar: Use a good-quality cheddar cheese block and grate it yourself. I like Cabot Extra Sharp Cheddar Cheese.
How to make Beefaroni
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
First, bring a large pot of salted water to a boil. Add the elbow macaroni noodles and cook al dente according to package directions. Drain the pasta well.
Meanwhile, brown the ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion. Continue cooking until the beef is browned and the onion is tender. Reduce the heat to low and add the garlic, smoked paprika, chili powder, and dried oregano. Cook for one minute while stirring constantly.
Then, stir in the tomato sauce, beef broth, tomato paste, Worcestershire Sauce, and mustard. Simmer the mixture for 5-7 minutes to let all the flavors co-mingle. Add the cooked, drained elbow macaroni to the skillet. Season with kosher salt and fresh ground black pepper to taste. Sprinkle the shredded cheddar cheese over the pasta mixture and simmer for 1-2 minutes or until the cheese is fully melted.
Preparation Tips and Storage
- Cook the pasta al dente as it will be simmered for a couple more minutes at the end. No one wants mushy pasta.
- You can use ground turkey, ground pork, or ground chicken in place of the ground beef.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
- To freeze, first cool completely, then spoon the mixture into a sturdy freezer container and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop over low heat.
Serving Suggestions for Beefaroni
- Salad: three bean salad, arugula salad, and Olive Garden copycat salad.
- Vegetables: roasted cauliflower, sautéed mushrooms and onions, and air-fried asparagus.
- Soup: minestrone, French onion, alphabet soup, and vegetable soup
- Bread and rolls: garlic bread, beer bread, and cheddar bay biscuits.
More Ground Beef Recipes
Homemade Beefaroni Recipe
Ingredients
- 8 ounces elbow macaroni 2 cups
- 1 tablespoon olive oil
- 1 lb. ground beef
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 1 (15-ounce) can tomato sauce
- 1 cup low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- Kosher salt and freshly ground black pepper to taste
- 2 cups shredded sharp cheddar cheese
Instructions
- Bring a large pot of salted water to boil. Add the elbow macaroni and cook al dente according to package directions. Drain the pasta well.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the ground beef. When the ground beef is about halfway browned, add the onion. Continue cooking until the beef is browned and the onion is tender.
- Reduce the heat to low and add the garlic, smoked paprika, chili powder, and dried oregano. Cook for one minute while stirring constantly.
- Add the tomato sauce, beef broth, tomato paste, Worcestershire Sauce, and mustard. Simmer the mixture for 5-7 minutes.
- Add the cooked, drained elbow macaroni to the skillet. Season with kosher salt and fresh ground black pepper to taste. Sprinkle the shredded cheddar cheese over the pasta mixture and simmer for 1-2 minutes or until the cheese is fully melted.
Notes
- Cook the pasta al dente as it will be simmered for a couple more minutes at the end. No one wants mushy pasta.
- You can use ground turkey, ground pork, or ground chicken in place of the ground beef.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
- To freeze, first cool completely, then spoon the mixture into a sturdy freezer container and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop over low heat.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Candie W
So easy and saucy! We loved every bite. Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Candie!