Description
Beefaroni is a hearty, comforting one-pot (or baked) casserole of tender elbow macaroni, savory ground beef, and rich tomato sauce, topped with melted cheddar and mozzarella cheese. Perfect for weeknight dinners or family meals. Easily made gluten-free or vegetarian.
Ingredients
For the Base:
– 2 cups (8 oz / 225g) uncooked elbow macaroni
– 1 tbsp olive oil
– 1 small yellow onion, finely chopped
– 2 garlic cloves, minced
For the Protein & Sauce:
– 1 lb (454g) ground beef (85% lean)
– 1 (15 oz / 425g) can tomato sauce
– 1 cup (240ml) beef broth
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp Italian seasoning
– ½ tsp paprika (optional)
– 2 tsp Worcestershire sauce
– 2 tsp granulated sugar
For the Cheese Topping:
– 1½ cups shredded cheddar cheese
– ½ cup shredded mozzarella cheese (optional, for extra melt)
– Fresh parsley, chopped (optional garnish)
Instructions
- Cook macaroni in salted boiling water until al dente (1–2 minutes less than package directs). Drain and set aside.
- Heat olive oil in a Dutch oven or large skillet over medium heat.
- Add onion; cook 3–4 minutes until translucent. Add garlic; cook 30 seconds more.
- Add ground beef. Break apart with a spoon and cook 6–8 minutes until browned. Drain excess fat if needed.
- Stir in tomato sauce, beef broth, salt, pepper, Italian seasoning, paprika (if using), Worcestershire sauce, and sugar.
- Bring to a simmer. Cook 10 minutes, stirring occasionally.
- Stir in cooked macaroni and 1½ cups cheddar cheese until cheese is melted and everything is well combined.
- For baked version: Transfer to a greased baking dish. Top with mozzarella.
- Bake at 375°F (190°C) for 10–15 minutes, until bubbly and golden.
- Garnish with parsley if desired. Serve warm.
Notes
– Use 85–90% lean beef to minimize grease while keeping flavor and moisture.
– Salt pasta water generously, it’s your only chance to season the noodles.
– Cheese options: Swap cheddar for Colby Jack, provolone, or pepper jack for variety.
– Gluten-free: Use certified gluten-free elbow pasta and verify Worcestershire sauce (Lea & Perrins is GF, but many aren’t).
– Vegetarian: Use plant-based ground “meat” and vegetable broth.
– Stovetop-only: Skip baking, just stir in all cheese until melted and serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop (or Baked Casserole)
- Cuisine: American
Nutrition
- Serving Size: 1 serving (⅙ of recipe)
- Calories: ~460
- Sugar: 8g
- Sodium: 820mg (varies with broth and sauce - use low-sodium versions to reduce)
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg