Tuck into this cozy, cheesy beefaroni made with tender elbow pasta, savory ground beef, tomato sauce, and sharp cheddar. Simple, satisfying, and just the right amount of nostalgic.
This is the kind of dish that makes the kitchen smell like something good’s definitely about to happen. It’s comfort in a pot, ready in under an hour, and yep—melty cheddar heaven. If you’re craving something hearty but not fussy, this one checks all the boxes.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Beefaroni
There’s no big life story tied to this recipe, just a simple joy found in a skillet of cheese-laced pasta and beef. Let’s get into the good stuff.
- Ridiculously simple to make: You just boil, sauté, stir, and optionally broil. Nothing twirls, flips, or flambés.
- Big nostalgic vibes: Like a grown-up version of those questionable-yet-addictive cans we all knew. Better ingredients, same cheesy joy.
- Customizable as heck: Toss in extra veggies, spice it up, skip the bake, double the cheese… you’re the captain now.
- Leftovers taste amazing: Some say it’s even better after a nap in the fridge (overnight flavor magic is real).
- Whole family loves it: Somehow pleases picky kids and grumpy adults at the same time. Rare sauce sorcery, indeed.
Ingredient Notes
There’s a good chance you’ve already got most of this hanging out in your pantry or fridge. Here’s the lowdown before we dive in.
- Elbow macaroni: Classic shape with those satisfying curves that grab onto sauce. You can sub other short pastas if needed.
- Olive oil: Just enough to get the onion and garlic going. Use neutral oil if that’s what you’ve got.
- Yellow onion: Adds sweetness and a cozy base flavor. If onions aren’t your thing, dice them smaller or use shallots.
- Garlic: Let’s be real—two cloves is modest. You can always sneak in a third.
- Ground beef: I used 85% lean for that balance of flavor and just enough fat to keep things juicy.
- Tomato sauce: The backdrop of that rich, tangy base. No need for anything fancy.
- Beef broth: Adds savory depth. Water works in a pinch, but broth steps up the flavor game.
- Seasonings: Salt, pepper, Italian seasoning, and paprika (if you’re feeling it). Nothing wild—just good flavor layers.
- Worcestershire sauce: Gives a little savory kick and umami mystery. Kinda like magic in a bottle.
- Sugar: Just a touch to tame the acidity in the tomato sauce. Don’t skip it.
- Cheddar cheese: Sharp cheddar melts into dreamy, stringy goodness. Use a block and grate it for max melt.
- Mozzarella cheese (optional): For bake mode. Melty, bubbly topping joy.
- Fresh parsley (optional): It’s mostly for garnish, but brightens up that rich, golden plate just enough.
How To Make This Beefaroni
If you’ve got a pot, a pan, and a spoon, you’re already halfway there. It all comes together in under an hour, with lots of hands-off time for casual pasta-stirring zen.
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Boil the pasta: Cook your elbow macaroni in salted boiling water until just before al dente. About 1 to 2 minutes less than the box says—you want it firm since it’ll finish in the sauce. Drain and set it aside while you get the saucy magic going.
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Sauté the aromatics: Heat the olive oil in a Dutch oven or deep skillet over medium heat. Toss in the finely chopped onion and let it get soft and lightly golden, about 3 to 4 minutes. Add the garlic and cook for another 30 seconds. Your kitchen’s going to start smelling very nice around now.
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Brown the beef: Crumble in your ground beef and cook, breaking it up with a spoon until fully browned (around 6 to 8 minutes). If it’s looking greasy, give it a quick drain, but don’t stress if there’s a bit of fat—it adds flavor.
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Simmer the sauce: Stir in tomato sauce and beef broth. Then season it up with salt, pepper, Italian seasoning, optional paprika, Worcestershire sauce, and sugar. Bring it all to a gentle simmer, then lower the heat and let it hang out for 10 minutes. Stir occasionally, and give it a little taste-love halfway through.
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Combine pasta and cheese: Add your cooked macaroni and that glorious shredded cheddar. Stir until it’s all evenly coated and the cheese has melted into the nooks and crannies. At this point, your beefaroni is ready to eat.
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(Optional) Bake it cheesy: Want the bubbly, golden-topped version? Transfer everything to a baking dish (or leave it in your oven-safe Dutch oven), sprinkle with mozzarella, and bake at 375°F for 10 to 15 minutes. Mozzarella gets all gooey and bronzed—like grilled cheese in pasta form.
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Serve with flair: Top with a shower of fresh parsley if you’re fancy like that. Grab some forks and dig in while it’s hot.
Storage Options
Ah, leftovers. Possibly the best part? This beefaroni handles storage like a champ.
Once cooled, toss the rest in an airtight container and stash it in the fridge for up to 4 days. It reheats beautifully in the microwave or on the stove with a splash of water or broth to loosen things up. Pro tip: the flavors deepen overnight, so day-two beefaroni might just steal the show.
Now for the freezer folks thinking, “But can I freeze it?” Totally. Once cooled, portion it into freezer-safe containers or zip bags and freeze for 1 to 2 months. Just make sure you reheat it thoroughly. Oven or microwave both work, but give it enough time to get piping hot in the center. And if you’re wondering, yes, cheese sauce can be frozen—you might like this breakdown on freezing cheese sauces if you’re batch-prepping.
Variations and Substitutions
There’s no one-size-fits-all approach when it comes to beefaroni. Here are a few fun ways to mix it up.
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Ground turkey or chicken: For a leaner protein, try subbing ground poultry. Just add an extra splash of Worcestershire or a dash of soy sauce to bump up the flavor.
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Veggie lovers version: Add finely chopped spinach, bell peppers, mushrooms, or zucchini in with the onion. Great way to sneak in some greens.
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Gluten-free pasta: Yep, you can totally use your favorite gluten-free elbows here. Just undercook slightly more than usual to prevent mushiness.
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Different cheese blends: Try Monterey Jack, pepper jack, or even gouda for a twist. Or go full cozy and use a little Velveeta if you’re living your best retro life.
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Spicy kick: Add a pinch of crushed red pepper or swap in hot paprika for some subtle heat flickers through the cheese and tomato.
What to Serve with Beefaroni
This dish is hearty on its own, but sometimes you want a little something on the side. Here are a few cozy companions.
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A crisp green salad: Something fresh and crunchy balances out all that rich cheesy goodness. Romaine, cucumbers, maybe a lemony vinaigrette to cut through the sauce.
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Garlic bread (obviously): I mean, do you even have beefaroni if there’s no garlic bread nearby to swipe through the sauce? Toasty, buttery, a little crisp.
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Roasted veggies: Think broccoli or Brussels sprouts. Roast until slightly charred, sprinkle with parmesan or lemon zest, and enjoy the contrast.
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A refreshing vinegar-y slaw: If salad’s too fussy but you want a cold side, a vinegar-based slaw is perfect. Tangy and crunchy with a hint of sweetness really pops next to the pasta.
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Simple fruit salad or melon slices: Sweet, juicy fruit is an underrated pairing with saucy pasta. Especially good if you’re serving kids or just need a palate cleanser.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this in advance and reheat it later?
Absolutely. This dish is a weeknight time-saver in disguise. You can make the beefaroni completely, then store it in the fridge for up to 4 days before reheating. Reheat it gently on the stovetop with a splash of broth or water to loosen it up, or microwave it in short bursts, stirring in between. It gets even more flavorful after resting overnight, so your future self will thank you.
Do I have to bake it, or can I skip that step?
Totally optional! After mixing the macaroni and cheese into the meat sauce, it’s 100% ready to serve right then and there. The baking step is for folks who want a bubbly golden cheese top and an extra cozy finish. If you’re short on time (or really hungry), skip the oven and go straight to the table.
What pasta works best besides elbows?
Great question! Elbows are a classic because they cradle sauce so well, but don’t feel locked in. Small shells, cavatappi, fusilli, or even rotini work beautifully if that’s what you’ve got in the pantry. Just aim for small to medium pasta with some curvature or texture to catch the sauce and cheese.
Can I freeze leftover beefaroni?
Yes, and thank goodness for that. Let it cool completely first, then transfer to freezer-safe containers. I suggest labeling with the date (because mystery Tupperwares are never fun). You can freeze it for up to 2 months. When it’s time to eat, thaw overnight in the fridge if possible, then reheat gently until hot and delicious. For more freezer inspo, check out our tips on freezing bolognese. Similar vibe, just a bit fancier.
Cozy Cheesy Beefaroni
Ingredients
Main Ingredients
- 12 oz (340 g) elbow macaroni or other short pasta
- 1 tbsp (15 ml) olive oil or neutral oil
- 1 yellow onion finely chopped
- 2 cloves garlic minced, or more to taste
- 1 lb (450 g) ground beef 85% lean recommended
- 24 oz (680 g) tomato sauce
- 1 cup (240 ml) beef broth or water, but broth preferred
- 1 tsp salt plus more for pasta cooking water and to taste
- 1/2 tsp (0.5 tsp) black pepper or to taste
- 1 tsp Italian seasoning
- 1/2 tsp (0.5 tsp) sweet paprika optional, or hot paprika for heat
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp sugar
- 2 cups (170 g) cheddar cheese sharp, shredded
- 1 cup (85 g) mozzarella cheese shredded, optional for baking
- fresh parsley chopped, for garnish, optional
Equipment
- Dutch oven or deep skillet
- Large pot
- Spoon
- Colander
- Baking dish or oven-safe pot (optional)
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni until just before al dente—1 to 2 minutes less than package directions. Drain and set aside.
- Sauté the aromatics: Heat olive oil in a Dutch oven or deep skillet over medium heat. Add chopped onion and cook until soft and lightly golden, about 3 to 4 minutes. Stir in garlic and cook for 30 seconds.
- Brown the beef: Add ground beef. Cook, breaking up the meat, until browned, about 6 to 8 minutes. Drain excess fat if needed.
- Simmer the sauce: Stir in tomato sauce and beef broth. Add salt, pepper, Italian seasoning, optional paprika, Worcestershire sauce, and sugar. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, tasting and adjusting seasoning as desired.
- Combine pasta and cheese: Stir in cooked macaroni and shredded cheddar cheese until evenly combined and cheese melts. Your beefaroni is ready to serve.
- (Optional) Bake it cheesy: For a bubbly cheese top, transfer mixture to a baking dish (or use your oven-safe pot), top with mozzarella, and bake at 375°F (190°C) for 10–15 minutes, until cheese is melted and golden.
- Serve: Top with fresh parsley if desired. Dig in while hot.
