This Beefaroni is a fast, family-friendly dinner that’s perfect for busy nights. With simple pantry staples—pasta, ground beef, tomato sauce and melty cheese—this comforting dish is always a hit.
If you grew up loving Chef Boyardee Beefaroni or the creamy comfort of Hamburger Helper, this homemade version brings that nostalgia without the cans. It’s made from straightforward pantry ingredients and comes together quickly for weeknight dinners.
What you’ll love about this Beefaroni recipe
- Quick & simple: A one-pan-friendly meal for busy nights.
- Family-friendly: Cheesy pasta and a hearty sauce that kids and adults enjoy.
- Customizable: Add vegetables or swap cheeses to suit your tastes.
Recipe Ingredients
You’ll need the following for this easy pasta and ground beef dinner:
- 1 pound ground beef
- 1 pound elbow macaroni
- 2 (15 oz) cans tomato sauce
- 1 medium yellow onion, diced
- 3 cloves fresh garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup beef broth
Ingredient Notes
- Ground beef: 80/20 gives a good balance of flavor and moisture, but leaner or fattier blends both work.
- Elbow macaroni: Short pasta soaks up the sauce nicely—rotini, penne or small shells work too.
- Monterey Jack cheese: Melts smoothly and adds creaminess; swap with cheddar or mozzarella if preferred.
How to make Beefaroni — Step by step
Step 1: Cook the macaroni in salted boiling water according to package directions until al dente. Drain and set aside.
Step 2: In a large skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic and cook 3–4 minutes until softened and fragrant.
Step 3: Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat if needed.
Step 4: Stir in the tomato sauce, beef broth, Italian seasoning, salt and pepper. Cover and simmer over medium-low heat for about 10 minutes to let the flavors meld.
Step 5: Add the cooked macaroni and shredded cheese to the skillet. Stir until the cheese melts and everything is evenly combined.
Step 6: Serve hot, garnished with chopped fresh parsley if desired.
Notes: Sautéing onions and garlic first develops a flavorful base. Cooking the pasta separately ensures it stays al dente and doesn’t soak up too much sauce. If you’re short on time, you can brown the onions, garlic and beef together, then add uncooked pasta with extra broth (start with 1 cup) and simmer until the pasta is tender.
Storage and reheating
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the mixture seems dry.
Freezing: Freeze in a freezer-safe container for up to 2 months. Reheat from frozen or thaw overnight in the fridge.
Additions & substitutions
Additions:
- Vegetables: Stir in diced bell pepper, zucchini, or mushrooms for extra color and nutrients.
- Cheese: Finish with parmesan or add mozzarella for extra melty texture.
Substitutions:
- Ground beef: Swap with Italian sausage, ground turkey or ground chicken for a different flavor or lighter option.
- Cheese: Use sharp cheddar, Colby, or a blend for more pronounced flavor.
FAQs about this Beefaroni recipe
Can I make this dish creamy?
Yes — stir in a splash of heavy cream at the end for a richer, creamier sauce.
Can I use a different type of pasta?
Absolutely. Short-pasta shapes like rotini, penne, or small shells work well. Adjust cook times as needed.
Can I use fresh tomatoes instead of canned sauce?
Yes. Blend fresh tomatoes with a little tomato paste and simmer until thickened for a fresh-tasting sauce.
What to serve with this homemade Beefaroni
Pair it with garlic bread, a simple green salad, or roasted green beans for a complete meal.
Beefaroni
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 (15 oz) cans tomato sauce
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound elbow macaroni
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Cook macaroni in salted water according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 3–4 minutes.
- Add ground beef and cook until no longer pink, breaking up the meat. Drain excess fat if desired.
- Add tomato sauce, beef broth, Italian seasoning, salt and pepper. Cover and simmer for 10 minutes.
- Stir in cooked macaroni and shredded cheese. Cover until cheese melts, then stir to combine.
- Serve hot, garnished with fresh parsley if desired.
Notes
Cooking onions and garlic first builds flavor. Cooking pasta separately helps keep it perfectly al dente. To save time, you can brown the onion, garlic and beef together and add uncooked pasta with extra broth (start with 1 cup); cover and simmer until the pasta is tender.
Nutrition (per serving)
Calories: 524 | Carbohydrates: 59 g | Protein: 23 g | Fat: 21 g