Beefaroni
This homemade Beefaroni recipe is a quick and easy one-pan dinner with seasoned ground beef and macaroni noodles in a rich, cheesy tomato sauce. It's a family favorite!
Servings: 4 to 6 servings
Ingredients
For the sauce
- 1 cup beef broth
- ¾ cup whole milk
- 1 cup tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
For the beefaroni
- ¾ pound elbow macaroni pasta
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 pound ground beef
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon mustard powder
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups shredded cheddar cheese
- ¼ cup chopped fresh parsley for garnish
Instructions
- Make the sauce. Whisk together the broth, milk, tomato sauce, Worcestershire sauce, and sugar. Set aside.
- Cook the pasta. Bring a large pot of water to boil. Add 1 teaspoon of salt to the water. Cook the macaroni in boiling water per the package’s instructions. Drain the pasta, reserving 1 cup of pasta water. Set aside.
- Saute the onion. Set a large, heavy-bottomed saute pan or cast iron skillet over medium-high heat and add the olive oil. Add the onion and saute until translucent.
- Brown the beef. Add the beef to the pan with the onions and season with salt, pepper, garlic powder, and mustard powder. Cook the beef until it’s nicely caramelized and cooked through, crumbling it with a wooden spoon as you go. Transfer the beef and onion to a plate with a slotted spoon. Drain all but 1 tablespoon of grease.
- Make a roux. Reduce the heat to medium and add the butter to the pan. Once the butter has melted, whisk in the flour and cook for 30 seconds, whisking continuously. Whisk in the tomato paste and cook for 30 seconds, whisking continuously.
- Add the sauce. Whisk the sauce into the roux and cook, whisking all the while, until smooth. Season with oregano and basil, and cook until thickened.
- Make it cheesy. Turn off the heat and stir in the cheese. Keep stirring until it has fully melted into the sauce.
- Put it all together. Stir the macaroni and cooked ground beef mixture into the cheesy tomato sauce. If the sauce isn’t adhering to the pasta well, stir in a bit of the reserved pasta water.
- Serve. Serve the beefaroni warm, garnished with fresh parsley.
Nutrition
Calories: 585kcal | Carbohydrates: 53g | Protein: 33g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 1484mg | Potassium: 652mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1079IU | Vitamin C: 8mg | Calcium: 340mg | Iron: 4mg
