I love this Beefaroni recipe because it’s quick, fuss-free, and packed with flavor. Everything comes together in one pot, which means minimal cleanup—perfect for weeknights when I want something filling without spending hours in the kitchen. The creamy tomato sauce and melty cheese give it that perfect balance of tangy and rich. I also enjoy that it reheats beautifully, so I can make a big batch and enjoy it for lunch the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound ground beef 2 cups elbow macaroni 2 cups shredded cheddar cheese 2 cups tomato sauce 1 small onion, chopped 2 cloves garlic, minced 1 teaspoon paprika 1 teaspoon Italian seasoning 1 teaspoon salt (or to taste) 1/2 teaspoon black pepper 1/4 cup heavy cream or 2 tablespoons sour cream (optional)
Directions
I start by cooking the ground beef in a large skillet or Dutch oven over medium-high heat until it’s nicely browned. If there’s excess grease, I drain it off.
Next, I add the chopped onion and minced garlic, letting them sauté for about 3 to 4 minutes until soft and fragrant.
I season the beef with paprika, Italian seasoning, salt, and pepper, stirring everything together so the flavors blend.
Then I pour in the tomato sauce and let it simmer gently for 5 to 7 minutes. If I’m in the mood for a creamier texture, I stir in the heavy cream or sour cream.
In a separate pot, I boil the elbow macaroni in salted water until al dente—just tender but still firm. I drain it well and set it aside.
I add the cooked pasta to the beef and sauce mixture, stirring until every piece is coated. I let it simmer for another couple of minutes to soak up all that flavor.
Finally, I fold in the shredded cheddar cheese and stir until it’s melted and creamy. I serve it hot and enjoy every cheesy bite.
Servings and Timing
This recipe makes about 6 servings and takes a total of 30 minutes—10 minutes of prep and 20 minutes of cooking.
Variations
I like to change things up sometimes by using ground turkey or chicken instead of beef for a lighter version. Adding diced bell peppers or mushrooms gives it more texture and nutrients. When I want extra cheesiness, I mix in mozzarella or Monterey Jack along with cheddar. For a little kick, I add crushed red pepper flakes or a dash of hot sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over low heat or in the microwave, adding a splash of milk or cream to restore its creamy texture. For longer storage, I freeze portions in airtight containers for up to 2 months. When reheating from frozen, I thaw it overnight in the fridge and then heat gently until hot and cheesy again.
FAQs
Can I use another type of pasta?
Yes, I sometimes use shells, rotini, or penne—they all work well and hold the sauce nicely.
What kind of cheese works best?
I love using sharp cheddar for a bold flavor, but mild cheddar or a mix of cheeses like mozzarella also tastes great.
Can I make this recipe ahead of time?
Absolutely. I prepare it, let it cool, and store it in the fridge. It tastes even better the next day as the flavors meld.
How can I make this dish healthier?
I use lean ground beef or ground turkey, whole wheat pasta, and light cheese for a healthier twist.
What if I don’t have Italian seasoning?
I mix dried oregano, basil, and thyme in equal parts to make my own quick substitute.
Can I make this recipe spicy?
Definitely. I add red pepper flakes, chili powder, or a splash of hot sauce for a spicier version.
What can I serve with Beefaroni?
I like pairing it with a simple green salad, garlic bread, or steamed veggies for a balanced meal.
Can I bake this dish after cooking?
Yes, I often transfer it to a baking dish, top it with extra cheese, and bake at 375°F for 10 minutes for a bubbly, golden finish.
Can I add vegetables?
Of course. I sometimes toss in peas, diced carrots, or spinach to make it even heartier.
Why is my sauce too thick or too thin?
If it’s too thick, I add a splash of milk or pasta water. If it’s too thin, I simmer it longer until it thickens up.
Conclusion
I love how simple and satisfying this Beefaroni is. It’s the perfect comfort food that brings warmth to any dinner table without taking much effort. With its creamy, cheesy sauce and hearty beef-pasta combination, it’s a dish I keep coming back to whenever I need a cozy, family-friendly meal that’s ready in under 30 minutes.
A rich, cheesy, and comforting one-pot Beefaroni made with savory ground beef, tender macaroni, and a creamy tomato-cheese sauce. Perfect for busy weeknights and nostalgic family dinners.
Ingredients
1 pound ground beef
2 cups elbow macaroni
2 cups shredded cheddar cheese
2 cups tomato sauce
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/4 cup heavy cream or 2 tablespoons sour cream (optional)
Instructions
Cook the ground beef in a large skillet or Dutch oven over medium-high heat until browned. Drain any excess grease.
Add the chopped onion and minced garlic to the beef and sauté for 3–4 minutes until soft and fragrant.
Season with paprika, Italian seasoning, salt, and black pepper, stirring to combine.
Pour in the tomato sauce and simmer for 5–7 minutes. Stir in the heavy cream or sour cream if a creamier texture is desired.
In a separate pot, boil the elbow macaroni in salted water until al dente. Drain well.
Add the cooked pasta to the beef and sauce mixture, stirring until evenly coated. Simmer for 2–3 minutes to blend the flavors.
Fold in the shredded cheddar cheese and stir until melted and creamy. Serve hot.
Notes
Use ground turkey or chicken for a lighter version.
Add diced bell peppers, mushrooms, or peas for extra nutrition.
For extra cheesiness, mix in mozzarella or Monterey Jack.
Add crushed red pepper flakes or hot sauce for a spicy twist.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
To reheat, add a splash of milk or cream to restore creaminess.
