Cozy Cheesy Beefaroni
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. The perfect comfort food for any night of the week.
6
servings
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.
Notes
This recipe is as customizable as you want: swap ground beef for turkey or chicken, add extra veggies (zucchini, bell peppers, mushrooms, or spinach), or to make it gluten-free use your favorite GF elbows. Try pepper jack, Monterey Jack, gouda, or even Velveeta for the cheese! To store, refrigerate in airtight containers for up to 4 days; reheat with a splash of water or broth. Freezes well for up to 2 months. Baked or unbaked—the choice is yours!
Nutrition
Calories: 530kcal | Carbohydrates: 46g | Protein: 32g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 1030mg | Potassium: 640mg | Fiber: 3g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 4mg | Calcium: 320mg | Iron: 4.3mg