Description
This classic Beefaroni recipe features ground beef, macaroni, and a rich, creamy tomato and cheese sauce, creating a comforting and hearty meal perfect for family dinners. With a flavorful blend of herbs, cheddar cheese, and savory seasonings, this dish is easy to prepare and sure to please everyone at the table.
Ingredients
Meat and Vegetables
- 1 lb. ground beef
- Salt and pepper, to taste
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
Dairy and Cheese
- 3 tablespoons butter
- 2 cups cheddar cheese
- ½ cup half and half
Pasta
- ½ lb. macaroni (about 2 cups)
Sauces and Seasonings
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 ½ cups beef broth
- 8 oz. tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- ½ beef bouillon cube
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried parsley
Instructions
- Prepare the sauce mixture: Combine beef broth, tomato sauce, half and half, Worcestershire sauce, yellow mustard, ketchup, beef bouillon cube, oregano, basil, and parsley in a large measuring cup with a spout. Set aside.
- Cook the ground beef and onions: Season ground beef with salt and pepper. Heat a large skillet over medium-high heat and add the beef. Cook and crumble for about 3 minutes, then add diced onions. Continue sautéing until beef is fully cooked and onions are softened, about 5-6 minutes. Drain excess grease and transfer beef and onions to a plate.
- Boil the pasta: Bring a pot of salted water (add ½ tablespoon salt once boiling) to a boil. Cook macaroni until al dente, stirring occasionally. Drain and set aside.
- Make the roux and start the sauce: In the same skillet, melt butter over medium heat. Add minced garlic, flour, and tomato paste, stirring constantly to combine and cook for 1-2 minutes to remove the raw flour taste.
- Add the sauce mixture gradually: Slowly add the prepared sauce mixture in small splashes while stirring continuously to ensure the roux thickens properly and the sauce remains smooth and thick.
- Simmer the sauce: Bring the sauce to a boil, then reduce heat to low and let it simmer uncovered. Stir occasionally while the sauce thickens and as you finish cooking the pasta.
- Add the cheese: Gradually sprinkle cheddar cheese into the simmering sauce, stirring continuously until melted and fully incorporated. Optionally, reserve some cheese to sprinkle on top later.
- Combine the beef and pasta with the sauce: Return the cooked ground beef and onions to the sauce, stirring to combine thoroughly. Then stir in the cooked macaroni until evenly coated with the sauce.
- Melt remaining cheese and serve: If desired, sprinkle reserved cheddar cheese on top of the dish, cover the skillet to allow the cheese to melt before serving. Serve hot and enjoy!
Notes
- For best flavor, use freshly grated cheddar cheese if possible.
- Draining grease from the beef helps reduce excess fat in the dish.
- If you prefer a thicker sauce, simmer a bit longer before adding cheese.
- Use low-sodium beef broth and bouillon to control salt levels if needed.
- You can substitute half and half with milk or cream based on preference and calorie requirements.
