Homemade Beefaroni – A Childhood Classic Made Better
This homemade Beefaroni is a nostalgic comfort food classic made even better! Forget the canned version—this recipe features tender elbow macaroni, a rich tomato and beef sauce, and melty cheese for the ultimate weeknight dinner. Quick, budget-friendly, and kid-approved, it’s a dish the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb ground beef
- 12 oz elbow macaroni
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese (or Parmesan)
- 1 tbsp olive oil
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until fragrant. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease.
Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Let simmer for about 10 minutes to allow the flavors to blend.
Add the cooked pasta to the skillet, stirring to coat with the sauce. Sprinkle in shredded cheese and stir until melted and combined.
Scoop into bowls and serve hot, garnished with extra cheese if desired.
Notes
- Don’t overcook the pasta – It will absorb sauce and soften further.
- For a richer sauce, add a splash of heavy cream or a pinch of sugar to balance acidity.
- Make it extra cheesy – Stir in mozzarella for added gooeyness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 50mg