This homemade beefaroni recipe with ground beef, macaroni, and the most deliciously-seasoned tomato sauce fills me with so much nostalgia! I wanted to elevate the classic canned pasta with tomato and meat sauce, by making a beefier, saucier beefaroni casserole that my family would truly love. This one-pot recipe is so easy to make, with just a few steps and simple pantry ingredients. It’s such a cozy weeknight dinner, and the kids get so excited when they see it on the table!
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Growing up, I loved coming home from school and heating up a can of beefaroni…there’s just something about that sauce that is so comforting! I want to make sure my kids can enjoy the same delicious food that brings me so much nostalgia, but of course I want to make it even better for them.
Ingredients for Beefaroni
- Ground Beef: I like using 80% or 85% hamburger meat for a nice lean-to-fat ratio that adds lots of flavor.
- Yellow Onion: Yellow onions work best in this recipe, but white works fine too. Red onions will add a bit of bite.
- Garlic: I use 2 cloves of garlic, but you can adjust to your taste.
- Beef Broth: I recommend using a low-sodium broth for a better balance and to cut down on salt.
- Tomato Sauce: Grab a large can of tomato sauce for the base of the beefaroni sauce.
- Brown Sugar: This adds just a touch of sweetness for a smoother flavor profile.
- Worcestershire Sauce: This creates a salty, savory taste.
- Spices: Paprika is the star spice of this dish, plus salt and pepper to taste. Chili seasoning would be a great addition.
- Macaroni: Macaroni noodles work best, but other short pasta shapes work fine too. Cavatappi, corkscrew pasta, or small shells are all good options.
Tips for Success
- Sometimes I like to make this beefaroni recipe nice and cheesy by stirring in some freshly-shredded cheese just before serving.
- Grab some pre-diced onions and minced garlic at the grocery store to speed up prep time.
- Simmering the sauce before adding the pasta really helps develop the flavors and create a nice consistency, so don’t skip this step. That extra 5 minutes is worth it!
How to Store and Reheat
Store homemade beefaroni in an airtight container in the refrigerator for up to 4 days. Or freeze up to 3 months.
Reheat on the stovetop over medium heat, stirring until fully warmed through. Thaw first if frozen.
Serving Suggestions
This super easy recipe makes a nice and filling one-dish meal, so I usually just serve it with some bread. Cheesy Texas Toast matches the slightly garlic-y flavor, and it cooks in the oven while the beefaroni is simmering on the stovetop. Buttery corn on the cob is a fun side dish too!
Homemade Beefaroni Recipe
Ingredients
- 1 pound ground beef
- 1 small yellow onion diced
- 2 garlic cloves minced
- 2 cups low sodium beef broth
- 28 ounces tomato sauce (1 can)
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon ground paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 1 cup dry elbow macaroni
- 1 teaspoon chopped fresh parsley optional, for garnish
Instructions
- Heat a large skillet over medium heat. Add the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion is translucent. Add in the garlic and cook for 1 minute or until fragrant. Drain off excess fat if needed.1 pound ground beef, 1 small yellow onion, 2 garlic cloves
- To the skillet, stir in the beef broth, tomato sauce, brown sugar, Worcestershire sauce, paprika, salt, and pepper.2 cups low sodium beef broth, 28 ounces tomato sauce, 1 tablespoon brown sugar, 2 teaspoons Worcestershire Sauce, ½ teaspoon ground paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Bring to a boil, reduce to a simmer, cover and cook for 5-7 minutes.
- Stir in the pasta, cover and cook, stirring often, until the pasta is al dente, about 12-15 minutes.1 cup dry elbow macaroni
- Garnish with parsley and serve.1 teaspoon chopped fresh parsley
Video
Becky’s Tips
- Don’t skip simmering the sauce before adding the pasta – this develops the flavors!
- Any short pasta can be used in place of macaroni (such as ditalini, cavatelli, or shells).
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beefaroni Step by Step
Cook Ground Beef: Heat a large skillet over medium heat, then add 1 pound of ground beef and 1 diced yellow onion. Cook the mixture, breaking up the beef, until it is browned and the onion is translucent. Add in 2 minced garlic cloves, and cook for 1 more minute (or until fragrant). Drain off excess fat from the beef if needed before moving to the next step.
Make Tomato Sauce: To the skillet, stir in 2 cups of low-sodium beef broth, 28 ounces of tomato sauce, 1 tablespoon of brown sugar, 2 teaspoons of Worcestershire Sauce, ½ teaspoon ground paprika, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Bring the mixture to a boil, reduce heat to a simmer, then cover and cook for 5-7 minutes.
Add Macaroni: Stir in 1 cup of dry elbow macaroni, then cover and cook (stirring often) until the pasta is al dente (softened to bite, but not too soft or soggy). This should take about 12-15 minutes. Garnish the finished beefaroni with 1 teaspoon of chopped fresh parsley if desired, then serve hot!
When you add the pasta what do you turn the heat up to or do you leave it still simmering from previous step?
Hi JJ, leave it at a simmer!