Easy Homemade Beefaroni
Beefaroni is similar to Hamburger Helper, only so, so, SO much better! Tender macaroni noodles are all dressed up with hearty ground beef, tomatoes, parmesan and more. This kid-friendly dinner recipe takes everything you love about meaty spaghetti and turns it into a macaroni dish the whole family will love.
![A bowl full of Beefaroni is served with parsley on top.](https://thesuburbansoapbox.com/wp-content/uploads/2023/03/Beefaroni-5.jpg)
A Weeknight Dinner Winner
Let’s start right from the jump by saying that this easy Beefaroni recipe is superior because it doesn’t use jarred spaghetti sauce! Once I started making my own pasta sauces, I never looked back… and neither will you.
It’s so inexpensive and easy to whip up your own spaghetti sauce and it’s so much more flavorful than the canned stuff! You’ll see what I’m talking about when you enjoy this homemade Beefaroni. It’s a childhood favorite of mine and kids love requesting it for dinner almost as much as they love actually eating it.
Beefaroni is elevated Hamburger Helper and my favorite one-pot recipe. And when I say elevated, I mean severely elevated! The powdered mix that comes in a little cardboard box can’t compete with ingredients like tomatoes, fresh garlic, onions, and bold seasonings. It can be a struggle to get little ones to actually eat a protein-packed dinner, which is why I really depend on easy recipes like this one to help fill them up.
All of the simple pantry ingredients come together here to create the best savory flavor and consistency to compliment the filling beef and tender pasta.
Simple Ingredients You Will Need
- Ground Beef – I use a lean ground beef and sometimes blend in Italian sausage for more flavor. You can swap the ground beef for ground chicken, ground turkey or an extra lean ground beef. Because it’s made with a sauce, you don’t have to worry about the ground meat being too lean.
- Onion – A yellow onion or sweet onion adds the best flavor but a white onion works just as well.
- Garlic – Fresh garlic cloves are best, be sure they’re minced well so you don’t have big chunks of garlic in your dish.
- Tomato Paste – For a richer, deeper, slow cooked flavor, I use tomato paste. It makes the sauce taste a bit caramelized with a hint of sweetness.
- Seasoning – Simple pantry seasonings like Italian seasoning, garlic powder, onion powder, ground cumin, kosher salt and black pepper amp up the back notes in the sauce. You can make it a little spicy with a sprinkle of red pepper flakes.
- Tomatoes – A blend of tomato sauce and diced tomatoes add tanginess and depth.
- Beef Stock – I love to use beef stock for a rich flavor but you can use beef broth, chicken stock or chicken broth.
- Worcestershire sauce – Extra meaty flavor comes from umami and Worcestershire sauce adds a ton. You can substitute with coconut aminos or soy sauce.
- Pasta – Elbow macaroni is traditional in beefaroni but you can use any short cut pasta you have on hand.
- Cheese – Salty parmesan cheese gives just a hint of cheesiness.
For the full ingredient list and instructions, see the recipe card below.
![The ingredients for Beefaroni are placed on a woven placemat.](https://thesuburbansoapbox.com/wp-content/uploads/2023/03/Beefaroni-7.jpg)
How to Make Beefaroni
This easy meal comes together in just about half an hour from start to finish!
- Cook the beef. Brown the ground beef in a large skillet over medium heat until it’s fully cooked. Drain most of the fat (reserve about 2 tablespoons in the skillet) and transfer the cooked beef to a bowl.
- Cook the onions and garlic. Cook the onions first until softened, then toss in the garlic and cook for another minute or until fragrant.
- Make the sauce. Stir in the tomato paste and seasonings. Stir everything together and cook for another 1-2 minutes until the tomato paste darkens in color. Return the beef to the pan and stir in the tomato sauce, tomatoes, and beef stock.
- Cook the pasta. Bring the mixture to a boil, add the macaroni to the tomato meat sauce, then cover and reduce the heat to low. Simmer for about 15-20 minutes. Stir occasionally with a wooden spoon so the pasta doesn’t stick to the bottom of the pan.
- Enjoy! Give the pasta a final stir before serving. Serve with parsley and parmesan cheese, and enjoy!
![A large black skillet is filled with cooked beefaroni.](https://thesuburbansoapbox.com/wp-content/uploads/2023/03/Beefaroni-2.jpg)
Variations and Substitutions
- Not a fan of beef? Feel free to use ground turkey, chicken, or even a plant-based substitute instead. Turkeyaroni might not have the same ring to it, but it’s sure to still be tasty.
- Remember to stir. While the pasta cooks, it’s important to lift the lid and stir occasionally so the pasta doesn’t stick to the bottom of the skillet and burn. However, try not to over-do it! Keeping the lid on the skillet is what gives the pasta enough time to cook all the way through.
- Use your own beef stock. Yes, store-bought broth is completely fine and what I tend to use most of the time when I’m in a pinch! However, if you happen to have any Homemade Beef Stock on hand, use it in this recipe for the BEST flavor.
- Add more cheese. Sometimes I like to add mozzarella cheese or sharp cheddar cheese to this recipe to make it more cozy on a chilly night. Measure with your heart here if you do.
How to Store Leftovers
Transfer leftover beefaroni to an airtight container and pop it in the fridge. Properly stored, it’ll stay fresh for about 3-4 days.
![A bowl is filled with Beefaroni.](https://thesuburbansoapbox.com/wp-content/uploads/2023/03/Beefaroni-5-1.jpg)
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![A large black skillet is filled with cooked beefaroni.](https://thesuburbansoapbox.com/wp-content/uploads/2023/03/Beefaroni-2-300x300.jpg)
Get the Recipe: Beefaroni Recipe
Ingredients
- 1 1/2 pounds lean ground beef
- 1 1/2 cups diced onion
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 2 1/2 cups beef stock
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 cups elbow macaroni, uncooked
- 1 cup parmesan cheese
- Chopped parsley, optional
Equipment
- 1 deep skillet
Instructions
- In a large, deep sided skillet over medium high heat, brown the ground beef until no longer pink.
- Transfer the cooked beef to a bowl using a slotted spoon and drain off all but 2 tablespoons fat.
- Return the pan to the heat and add the onion. Cook for 5 minutes or until softened,
- Stir in the garlic and cook for an additional minute.
- Add the tomato paste, seasoning, garlic powder, onion powder and smoked paprika. Stir to coat the onions and cook for 1-2 minutes until the tomato paste begins to darken in color.
- Return the beef to the pan and stir in the tomato sauce, tomatoes and beef stock.
- Bring the mixture to a boil and then add the macaroni.
- Cover and reduce the heat to low. Simmer for 15-20 minutes until the pasta is tender and the liquid has been absorbed. Stir occasionally to keep the pasta from sticking to the bottom of the pan.
- Remove the lid and stir.
- Serve with parsley and parmesan cheese, if desired.
2 Comments on “Easy Homemade Beefaroni”
In your ingredients list for Beefaroni you list cumin but in the instructions you list smoked paprika. Just wondering which one ? Thanks
It’s smoked paprika, not cumin.