Description
Homemade Beefaroni is a comforting, kid-friendly dish featuring tender macaroni, ground beef, and a savory tomato sauce, all topped with melted cheese. It’s a delicious, easy-to-make dinner that’s perfect for busy weeknights or when you’re craving classic comfort food!
Ingredients
Units
Scale
- 12 oz (340g) elbow macaroni
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 cup (240ml) beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup (100g) shredded cheddar cheese
- 1/4 cup (15g) chopped fresh parsley (for garnish, optional)
Instructions
-
Cook the Macaroni:
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
-
Cook the Ground Beef:
- In a large skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spatula, for 5-7 minutes until browned.
- Add the diced onion and minced garlic, cooking for another 3-4 minutes until the onion is softened.
- Drain any excess fat.
-
Add the Tomato Sauce:
- Stir in the tomato sauce, diced tomatoes (with juice), tomato paste, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.
- Simmer for 10 minutes, allowing the flavors to meld.
-
Combine with Macaroni:
- Add the cooked macaroni to the beef and tomato mixture, stirring until well combined.
-
Add the Cheese:
- Sprinkle shredded cheddar cheese over the top. Cover the skillet and let it sit over low heat for 2-3 minutes until the cheese is melted.
-
Serve:
- Garnish with chopped fresh parsley, if desired, and serve hot.
Notes
- Make it spicy: Add a dash of hot sauce or 1/4 tsp red pepper flakes for a kick.
- Add veggies: Stir in cooked peas, corn, or sautéed bell peppers for extra nutrition.
- Make it cheesy: Add more cheddar or use mozzarella for an extra gooey version.