Skip the box and make this one-pan homemade beefaroni in just 30 minutes. A rich, cheesy tomato-beef sauce and perfectly cooked pasta make this the ultimate nostalgic comfort food for busy weeknights.
If you enjoy easy ground beef dinners, you might also like my Hamburger Minestrone Soup or Cheeseburger Gnocchi.
This homemade beefaroni is everything the boxed version wishes it could be. It's proper comfort food, made from scratch, and it comes together fast enough for a weeknight without tasting rushed.
The "secret" here is all in the one-pan method. By cooking the macaroni directly in the beef and tomato base, the pasta releases its starches into the sauce, creating a glossy, thick finish that you just can't get if you boil the pasta separately.
Why you'll love my homemade beefaroni
- It's a tried and true version with real beef, real cheese and no shortcuts.
- Everything cooks in one pan, including the pasta.
- Rich, cheesy and saucy without being heavy
What you'll need
Ground beef - I prefer a lean ground beef (around 5% to 10% fat). It gives you all that savory flavor without making the sauce feel greasy. If you're using a higher fat percentage, just be sure to drain the excess.
Onion + garlic - Don't rush the onion; let it get soft and translucent so it melts into the sauce. For the garlic, wait until the onion is done so you don't accidentally burn it.
Tomato paste - Sauté it with the beef for a minute before adding the liquids for more flavor.
Crushed tomatoes - I find crushed tomatoes give the best "cling" to the pasta, but you can use diced tomatoes too if you like.
Seasoning - We're using a mix of dried oregano and basil, plus a splash of Worcestershire sauce for a hit of umami. Don't skip the sugar; it's not to make the sauce sweet but to balance the acidity of the tomatoes.
Pasta - Elbow macaroni is the classic choice here. I recommend De Cecco or Barilla because they hold their bite even when simmered directly in the sauce.
Cheese - Use a mix of sharp cheddar and Parmesan for the best flavor.
Pro tip
Keep the simmer gentle once the pasta goes in. Too much heat and the liquid reduces before the macaroni has time to cook.
How to make homemade beefaroni with cheese
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Sauté the onion in olive oil until soft, then add the garlic and cook until fragrant. Brown the ground beef, breaking it up as it cooks, and drain any excess fat.
Stir in the tomato paste, dried oregano, dried basil, Worcestershire sauce, tomato sauce and crushed tomatoes, then season with sugar, salt and black pepper until everything is well combined.
Add the macaroni and beef broth, stir to submerge the pasta and bring to a gentle simmer. Cover and cook, stirring occasionally, until the pasta is cooked and the sauce has thickened.
Take the pan off the heat and stir in the cheddar, Parmesan and butter until melted and glossy.
Substitutions and variations
- You can easily swap the ground beef for ground turkey or chicken. If you go this route, I recommend adding an extra splash of olive oil when browning the meat, as poultry is much leaner.
- I've tested this with larger shapes like penne, but I found they take too long to soften in the pan. By the time the pasta is tender, the sauce has reduced too much, so it's best to stick with a smaller shape.
- Add a pinch of chili flakes or a chopped jalapeño with the onions if you want a bit of a kick.
Helpful tips
- Keep the heat low once the pasta goes in. If the liquid boils off too fast, you'll end up with uncooked macaroni.
- Pre-shredded cheese is coated in potato starch to prevent clumping in the bag, but that same starch prevents it from melting smoothly into your sauce. For that glossy, stringy finish, use a block of cheddar and a grater.
- When browning your beef, don't rush it. Wait until you see the beef getting deeply browned and slightly crispy at the edges before you stir in the tomato paste.
What to serve with homemade beefaroni
- Garlic bread or buttered toast
- A simple green salad with a sharp vinaigrette
- Steamed green beans or broccoli
Leftovers and storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add a splash of water or broth when reheating to loosen the sauce, as it thickens as it sits.
- This homemade beefaroni reheats well on the stove or in the microwave.
More cozy pasta dish recipes
If you've tried this homemade beefaroni recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Homemade Beefaroni
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- 1 can (14 oz / 400g) crushed tomatoes
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups macaroni uncooked
- 2 cups beef broth
- 1 ½ cup sharp cheddar cheese grated
- ½ cup Parmesan cheese grated
- 2 tablespoons butter
Instructions
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook for 4-5 minutes, stirring often, until soft and translucent.1 tablespoon olive oil1 medium onion
- Stir in the garlic and cook for 30 seconds until fragrant.2 garlic cloves
- Add the ground beef and cook, breaking it up with a spoon as you go, until browned. Drain excess fat if needed.1 pound ground beef
- Stir in the tomato paste, dried oregano, dried basil, Worcestershire sauce, tomato sauce and crushed tomatoes. Stir well to combine.1 tablespoon tomato paste1 teaspoon dried oregano1 teaspoon dried basil1 tablespoon Worcestershire sauce1 cup tomato sauce1 can (14 oz / 400g) crushed tomatoes
- Sprinkle in the sugar, salt and black pepper and give everything a good stir.1 teaspoon sugar½ teaspoon salt¼ teaspoon freshly ground black pepper
- Add the macaroni and pour in the beef broth. Stir to submerge the pasta, then bring to a gentle simmer.2 cups macaroni2 cups beef broth
- Lower the heat, cover and cook for 12 to 15 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened.
- Remove from the heat and stir in the sharp cheddar and Parmesan until completely melted.1 ½ cup sharp cheddar cheese½ cup Parmesan cheese
- Stir in the butter until meted, then taste and adjust seasoning if needed. Serve immediately.2 tablespoons butter
Video
Notes
- Stir every few minutes once the pasta is in to prevent it from sticking to the bottom of the pot.
- If the sauce thickens too quickly, add a splash of broth to loosen it.
- Grate your own cheese for smoother melting.
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