Looking for a quick, comforting, and cheesy meal? This Easy and Cheesy Beefaroni recipe is the perfect go-to dish for busy weeknights. It’s a delightful blend of savory ground beef, tender macaroni, and rich, gooey cheese, all smothered in a flavorful tomato sauce.
Easy and Cheesy Beefaroni Recipe
6
servings10
minutes20
minutes411
kcal30
minutesKeep the screen of your device on
Ingredients
500 g 1 lb ground beef
300 g 3 cup elbow macaroni
1 1 onion
3 3 garlic cloves
400 g 14 oz crushed tomatoes
2 tablespoons 2 tablespoons tomato paste
1 teaspoon 1 teaspoon Italian seasoning
1 teaspoon 1 teaspoon paprika
Salt and pepper, to taste
200 g 2 cup shredded cheddar cheese
60 g 1/2 cup grated Parmesan cheese
240 ml 1 cup beef broth or water
2 tablespoons 2 tablespoons olive oil
Equipment
Large pot or deep skillet- Wooden spoon
- Grater
- Colander
Directions
- Cook the Macaroni:
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
- Brown the Ground Beef:
- While the pasta cooks, heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat.
- Add the diced onion and minced garlic, sautéing until softened and fragrant (about 2-3 minutes).
- Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned (about 5-7 minutes). Drain any excess fat if necessary.
- Prepare the Sauce:
- Stir in the tomato paste and cook for 1 minute to caramelize slightly.
- Add the crushed tomatoes, beef broth (or water), Italian seasoning, paprika, salt, and pepper. Stir well to combine.
- Simmer for 5 minutes, allowing the flavors to meld together.
- Combine and Add Cheese:
- Add the cooked macaroni to the beef and tomato mixture, stirring gently to combine.
- Gradually mix in the shredded cheddar cheese, stirring until melted and creamy.
- Stir in half of the Parmesan cheese, saving the rest for topping.
- Serve:
- Remove from heat and let the beefaroni rest for a couple of minutes to thicken.
- Sprinkle the remaining Parmesan on top and serve hot!
Notes
- Make it Spicy: Add red pepper flakes or a dash of hot sauce to kick up the heat.
Can I make beefaroni ahead of time?
Yes, beefaroni can be made ahead of time! You can prepare the dish and store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a little extra broth or water to loosen the sauce.
Can I freeze beefaroni?
Absolutely! Beefaroni freezes well. Let the dish cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or microwave.
Can I use another type of pasta?
Definitely! While elbow macaroni is traditional, you can use any short pasta like penne, rotini, or shells. Just cook the pasta according to the package directions before adding it to the sauce.
What other cheeses can I use?
Feel free to experiment with different cheeses! Mozzarella, Monterey Jack, or even a mix of cheddar and Gouda would work well. For a sharper flavor, try using a bit of Gruyère or blue cheese.
How do I prevent the beefaroni from becoming dry?
To prevent dryness, make sure to use enough liquid (beef broth or water) when simmering the sauce. If you find the mixture drying out when reheating leftovers, simply add a splash of broth or water to bring back moisture.
What can I serve with beefaroni?
Beefaroni pairs well with a fresh green salad, garlic bread, or roasted vegetables for a complete meal. You can also serve it alongside steamed broccoli or a simple cucumber-tomato salad.
Can I make this recipe in a slow cooker?
Yes, you can! Brown the beef, onion, and garlic in a skillet, then transfer everything (except the pasta and cheese) to a slow cooker. Cook on low for 4-6 hours, then stir in the cooked pasta and cheese just before serving.
