There’s something deeply comforting about a bowl of Beefaroni—the kind of dish that wraps you in warmth like a well-loved blanket. I remember sneaking spoonfuls of the canned version as a kid, but when I grew up and started cooking for my own family, I knew homemade was the way to go. This recipe is my love letter to nostalgia, with tender ground beef, al dente pasta, and a rich tomato sauce that hugs every bite. It’s the kind of meal that brings everyone to the table, no matter how busy the day has been.

Ingredients You’ll Need

• 1 lb ground beef – I prefer 80/20 for the perfect balance of flavor and juiciness.
• 1 small onion, diced – Sweet or yellow onions work beautifully here.
• 2 cloves garlic, minced – Because everything’s better with garlic.
• 1 (15 oz) can tomato sauce – Opt for no-salt-added if you’re watching sodium.
• 1 (14.5 oz) can diced tomatoes – Fire-roasted add a lovely smoky depth.
• 2 cups elbow macaroni – The classic choice, but any small pasta will do.
• 1 tsp Italian seasoning – A little herbaceous magic.
• 1/2 tsp paprika – For a subtle warmth.
• Salt & pepper to taste – Don’t be shy—season as you go!
• 1 cup shredded cheddar cheese – Because melty cheese makes everything better.

Let’s Make Beefaroni, Step by Step

1. Brown the beef. In a large skillet or Dutch oven over medium heat, cook the ground beef until no pink remains, breaking it up with a spoon as it cooks. Drain any excess grease, but leave a little for flavor.
2. Sauté the aromatics. Add the diced onion to the beef and cook until soft and translucent, about 5 minutes. Stir in the garlic and let it bloom for just 30 seconds—you’ll smell the magic!
3. Simmer the sauce. Pour in the tomato sauce and diced tomatoes (with their juices), then sprinkle in the Italian seasoning, paprika, salt, and pepper. Let it bubble gently for 10 minutes to meld the flavors.
4. Cook the pasta. While the sauce simmers, boil the elbow macaroni in salted water until just al dente (about 7 minutes). Drain, but don’t rinse—the starch helps the sauce cling.
5. Bring it all together. Stir the cooked pasta into the beefy tomato sauce, letting everything cozy up for a couple of minutes. Sprinkle the cheddar cheese on top, cover with a lid, and let it melt into gooey perfection.

Tip: If your sauce thickens too much, a splash of pasta water or beef broth will loosen it right up. And if you’re feeling fancy, a pinch of red pepper flakes adds a nice kick!

Now that you’ve got the basics of making the coziest homemade Beefaroni, let’s talk about how to make it truly your own! Whether you’re cooking for picky eaters or just looking to switch things up, these pro tips and variations will help you create the perfect pot of comfort.

Pro Tips & Variations

• Cheese lovers: Stir in a handful of shredded mozzarella or provolone at the end for extra gooey goodness
• Vegetable boost: Add diced bell peppers, mushrooms, or spinach when sautéing the onions
• Spice it up: A pinch of red pepper flakes or dash of hot sauce gives this dish a nice kick
• Meat alternatives: Ground turkey or plant-based crumbles work beautifully if you’re not using beef
• Pasta swaps: No elbow macaroni? Shells, rotini, or penne make great substitutes

What to Serve With Beefaroni

This hearty dish stands well on its own, but here are some delicious pairings:

• A crisp green salad with Italian dressing
• Garlic bread or buttery dinner rolls
• Roasted vegetables like broccoli or zucchini
• A glass of red wine or sparkling water with lemon

Storage & Reheating Tips

Leftovers taste even better the next day! Here’s how to keep them perfect:

• Store in an airtight container in the refrigerator for up to 4 days
• Freeze portions for up to 3 months – thaw overnight in the fridge before reheating
• Reheat gently on the stovetop with a splash of broth or milk to restore creaminess
• Microwave in 30-second intervals, stirring between each, for quick reheating

Frequently Asked Questions

Can I make Beefaroni in a slow cooker?

Absolutely! Brown the meat first, then combine all ingredients (except cheese) in the slow cooker. Cook on low for 4-5 hours, stirring in cheese at the end.

What’s the best way to prevent the pasta from getting mushy?

Cook the pasta al dente (slightly firm) since it will continue cooking in the sauce. You can also cook pasta separately and mix it in just before serving.

Is there a way to make this recipe gluten-free?

Yes! Use gluten-free pasta and check that your Worcestershire sauce is gluten-free (or substitute with tamari).

Can I use fresh tomatoes instead of canned?

You sure can! About 2 cups of diced fresh tomatoes (peeled and seeded) will substitute for one 14-oz can. You may need to cook the sauce a bit longer to thicken.

There’s something magical about a steaming bowl of homemade Beefaroni that brings back childhood memories while creating new ones. Whether it’s a busy weeknight dinner or a comforting weekend meal, this recipe is sure to become a family favorite. Don’t be surprised if requests for seconds (and the recipe!) start coming your way. Happy cooking!