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Do you remember that feeling of dropping your backpack by the door after a long day at school, absolutely starving? The best sound in the world was hearing something sizzling on the stove.
This homemade beefaroni takes me right back to those afternoons when Grandma would have something warm and comforting waiting for us. She might not have called it beefaroni back then, but she definitely knew the magic of combining ground beef and macaroni in the most delicious sauce. It’s the kind of simple, hearty meal she would whip up that felt like the biggest treat… warm, cheesy, and filling the whole kitchen with a smell that says, “You’re home.” This recipe captures all that nostalgic comfort while making it even better with fresh ingredients and love that no beefaroni can could ever replicate.
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Why You’ll Love This Beefaroni
This easy and comforting beefaroni recipe transforms a simple pantry meal into something absolutely irresistible! Every bite delivers perfectly seasoned ground beef, chewy al dente macaroni, and a rich tomato sauce that’s bursting with Italian flavors. The melted cheddar and mozzarella cheese creates that creamy element we all crave, while fresh sautéed onions and garlic add depth that makes this the best beefaroni recipe you’ll ever try. It’s ground beef and macaroni comfort food that comes together in one pot, making cleanup a breeze. Plus, it’s budget-friendly enough to feed a crowd but tasty enough to serve to company! Unlike those beefaroni noodles from a box, this homemade version lets you control the ingredients and flavor.
What You’ll Need
This beefaroni casserole uses everyday ingredients you probably already have in your kitchen! No need to hunt down fancy items or spend a fortune like you might with ricearoni or other specialty products.
Beefaroni Ingredients
- Ground beef (80/20 works perfectly)
- Elbow macaroni pasta
- Yellow onion (diced)
- Garlic cloves (minced)
- Tomato paste
- Crushed tomatoes
- Tomato sauce
- Beef broth
- Worcestershire sauce
- Italian seasoning (oregano, basil)
- Salt and black pepper
- Cheddar cheese (shredded)
- Mozzarella cheese (shredded)
- Heavy cream or half-and-half
Why These Ingredients Matter
The secret to amazing homemade Chef Boyardee beefaroni is layering those tomato flavors! We use tomato paste plus three tomato products for incredible depth. The beef broth adds that savory depth of flavor that makes everything taste richer than any original beefaroni recipe from a can. Grandma always said that using both cheddar and mozzarella gives you the perfect balance… cheddar for sharp flavor and mozzarella for that gorgeous cheese pull everyone loves in ground beef and cheese recipes.
How to Make Beefaroni
Step-by-Step Directions
- Cook the pasta – Bring a large pot of salted water to boil and cook elbow macaroni until just al dente (about 1 minute less than package directions). Drain and set aside.
- Brown the beef – In the same pot, cook ground beef over medium-high heat, breaking it up as it cooks, until nicely browned (about 6-8 minutes). Don’t drain the fat yet!
- Add aromatics – Add diced onion to the beef and cook until softened, about 4 minutes. Add minced garlic and cook another minute until fragrant.
- Build the sauce base – Stir in tomato paste and cook for 2 minutes to develop that rich flavor. This step makes all the difference in beefaroni recipes!
- Add liquids – Pour in crushed tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, Italian seasoning, salt, and pepper for that perfect seasoned tomato sauce.
- Simmer pasta in sauce – Bring the mixture to a simmer, then add the cooked macaroni back to the pot. Let everything simmer together for 8-10 minutes so the flavors meld beautifully.
- Make it creamy – Stir in heavy cream and both cheeses. Mix until the cheese melts and creates that perfect creamy sauce that beats any beefaroni chef boyardee version.
- Taste and serve – Adjust seasoning if needed, then serve hot with extra cheese on top if desired!
Substitutions for Beefaroni
No ground beef? Ground turkey, chicken, or even plant-based ground “meat” work great in this beefaroni recipe easy version. Just adjust cooking times accordingly and you’ll still get delicious ground meat and pasta results.
Different pasta shapes? Any short pasta works for these macaroni and beef recipes! Try penne, rotini, or shells. Just keep the cooking time similar for the best texture.
Dairy-free needs? Skip the cream and use dairy-free cheese alternatives. Nutritional yeast adds a nice cheesy flavor too for those avoiding traditional cheese.
Want lower beefaroni calories? Use lean ground beef (93/7) and substitute Greek yogurt for the heavy cream. You’ll still get that creamy element without all the extra calories.
No Italian seasoning? Mix equal parts dried oregano, basil, and a pinch of thyme. Grandma’s spice rack trick works every time for Italian recipes ground beef dishes.
Making it for our easy summer meals rotation? This reheats beautifully and actually tastes better the next day as the flavors develop even more.
Beefaroni Variations
Cheesy Beefaroni Casserole Style – Transfer everything to a baking dish, top with extra cheese, and bake at 350°F for 20 minutes until bubbly and golden. Perfect for those who love mac and cheese with ground beef vibes!
Spicy Kick Version – Add diced jalapeños with the onions and a pinch of red pepper flakes to the sauce. Much better than bland spaghettios for those who like heat!
Veggie-Packed – Stir in diced bell peppers, mushrooms, or zucchini with the onions. Great way to sneak extra nutrition into this ground beef and pasta sauce recipe.
Three-Cheese Deluxe – Add Parmesan cheese along with the cheddar and mozzarella for an extra rich, restaurant-style flavor that outshines any boxed version.
Bacon Lovers – Cook chopped bacon first, then use the rendered fat to cook the beef. Crispy bacon bits on top make these beef and macaroni recipes even better!
Goulash Style Twist – Add diced bell peppers and paprika for a Hungarian-inspired variation that shows how versatile ground beef and macaroni can be.
Essential Equipment
Large pot or Dutch oven – You’ll cook everything in one pot, so make sure it’s big enough to hold pasta, sauce, and beef without overflowing. Grandma’s old cast iron Dutch oven is perfect for these macaroni dinner ideas!
Wooden spoon – Best for breaking up the ground beef and stirring without scratching your pot. Plus, it won’t conduct heat like metal spoons do.
Colander – For draining the pasta quickly and efficiently. Don’t let those noodles sit in hot water too long or they’ll get mushy in your cheesy ground beef pasta.
Sharp knife – For dicing onions and mincing garlic. A good sharp knife makes prep work so much faster and safer for ground beef sauce pasta dishes.
Can opener – You’ll need this for the tomato products. Seems obvious, but Grandma always reminds me to check the basics!
Cheese grater – Freshly grated cheese melts so much better than pre-shredded. It’s worth the extra two minutes of work for creamier ground beef and macaroni recipes.
Storage Tips for Beefaroni
Refrigerator storage – This recipe keeps beautifully in the fridge for up to 4 days in a covered container. The flavors actually get better as they sit, unlike those canned leftovers!
Freezing instructions – Freeze portions in freezer-safe containers for up to 3 months. Leave a little space at the top since it expands when frozen.
Reheating tips – Add a splash of milk or broth when reheating to bring back that creamy texture. Microwave in 30-second intervals, stirring between, or reheat gently on the stovetop.
Make-ahead magic – You can brown the beef and make the sauce up to 2 days ahead. Just cook the pasta and combine everything when you’re ready to serve this homemade dish.
Leftover ideas – Use leftovers as a filling for our cheesy garlic chicken wraps or stuff it into bell peppers for a completely different meal.
Portion control – This recipe makes about 6-8 servings, perfect for families or meal prep for the week ahead.
What to Serve With Beefaroni
Simple side salad – A crisp green salad with Italian dressing cuts through all that rich, cheesy goodness perfectly.
Garlic bread – Because you can never have too much comfort food! Crusty bread is perfect for sopping up any extra beef tomato sauce.
Steamed vegetables – Broccoli, green beans, or carrots add color and nutrition to balance out this hearty macaroni and beef main dish.
Coleslaw – The fresh, crunchy texture provides a nice contrast to the soft, creamy pasta in these ground beef and macaroni recipes.
Corn on the cob – Sweet corn pairs surprisingly well with the savory beef and tomato flavors, especially in summer.
Our chicken avocado ranch burritos make a great addition if you’re feeding a really hungry crowd or want variety on the table.
Asian fusion – Try pairing with our saucy ramen noodles vegan recipe for an interesting East-meets-West dinner spread.
Grandma’s Secret for Beefaroni
“Always let that tomato paste cook for a few minutes before adding liquid, sweetheart. It deepens the whole sauce flavor!”
FAQ for Beefaroni
What is Beefaroni?
It’s a classic American comfort food made with ground beef, macaroni pasta, and seasoned tomato sauce. Originally popularized by Chef Boyardee in cans, this homemade version tastes much fresher and more flavorful than any canned version.
Is Beefaroni good for kids?
Absolutely! Kids love the familiar flavors of beef, pasta, and cheese in this ground beef and macaroni dish. It’s mild enough for picky eaters but you can always add extra veggies for more nutrition.
How to make Beefaroni taste better?
Use fresh ingredients instead of canned, add sautéed onions and garlic, layer different tomato products, and finish with real cheese and cream. Fresh herbs like basil make a huge difference over plain noodles from a box!
Can you eat Chef Boyardee Beefaroni out of the can?
While it’s safe to eat cold from the can, it definitely tastes better heated up! But honestly, once you try this homemade version, you’ll never want to go back to the original canned stuff.
Conclusion
This isn’t just a recipe for a classic comfort dish… it’s the recipe for that warm, ‘welcome home’ feeling after a long school day. Every cheesy, saucy bite brings back those precious moments when the simplest meals felt like the greatest treasures. Grandma always knew that the best comfort food wasn’t about fancy ingredients or complicated techniques, but about filling your family with love, one hearty bowl at a time. This beats any boxed or canned version you’ll find in stores!
What are your favorite comfort food memories from childhood? I’d love to hear about the dishes that made you feel most at home! And if you’re craving more nostalgic, family-friendly meals, check out this corned beef and cabbage recipe that brings the same cozy, home-cooked comfort to your table.
May this homemade dish become a little time machine for your family’s happy memories, just like it is for mine.
Homemade Beefaroni from Grandma’s Notebook
Equipment
- 1 Large pot or Dutch oven For boiling pasta and building the sauce.
- 1 Wooden spoon Grandma always said wood stirs love best.
- 1 Colander For draining the pasta.
- 1 Cheese grater Freshly grated cheese melts best.
- 1 Cutting board + knife For dicing onions and mincing garlic.
Ingredients
- 1 lb ground beef Grandma preferred 80/20 for flavor.
- 2 cups elbow macaroni Cooked just al dente.
- 1 small yellow onion Diced small.
- 3 cloves garlic Minced fresh.
- 2 tbsp tomato paste Adds deep richness.
- 1 cup crushed tomatoes One of three tomato layers.
- 1 cup tomato sauce Smooth and savory.
- ½ cup beef broth Adds savory depth, Grandma’s “secret.”
- 1 tbsp Worcestershire sauce Optional, but gives a nice umami touch.
- 2 tsp Italian seasoning Blend of oregano, basil, and a touch of thyme.
- ½ tsp salt Adjust to taste.
- ½ tsp black pepper Freshly ground.
- 1 cup shredded cheddar cheese Sharp flavor that cuts through the sauce.
- 1 cup shredded mozzarella cheese For melt and stretch.
- ¼ cup heavy cream Or half-and-half, adds a creamy finish.
- 1 tbsp fresh parsley Optional garnish, but Grandma always did.
Instructions
- Boil the [elbow macaroni] in salted water until just al dente, Grandma used to say, “Always taste it with your eyes closed, you’ll know it’s ready.” Drain and set aside.
- In a large [pot], cook the [ground beef] over medium-high heat, breaking it up with a [wooden spoon], until browned with a bit of crisp on the edges, just the way Grandma liked it.
- Add the [diced onion] to the beef and cook until softened, about 4 minutes. Then stir in the [minced garlic] and cook another minute. The smell always reminds me of coming home from school.
- Stir in the [tomato paste] and let it cook for 2 minutes to deepen the flavor, Grandma insisted on this step. Then pour in the [crushed tomatoes], [tomato sauce], [beef broth], and [Worcestershire sauce]. Add the [Italian seasoning], [salt], and [pepper].
- Bring everything to a gentle simmer. Add back in the cooked [macaroni] and stir gently. Let it all mingle for about 10 minutes, this is where the magic happens.
- Turn the heat to low and stir in the [heavy cream], [cheddar cheese], and [mozzarella cheese]. Mix until melted and creamy. The smell alone made us come running to the table.
- Spoon into bowls and sprinkle with [fresh parsley], if desired. Just like Grandma did, with love and a little extra cheese on top.
Notes
- Make it ahead: You can prep the sauce 1–2 days early and just reheat with fresh pasta.
- Dairy-free version: Swap cheese for your favorite non-dairy brand and use oat or cashew cream.
- Lean option: Use 93/7 ground beef or substitute with ground turkey.
- Extra flavor: Add a pinch of red pepper flakes or a splash of balsamic vinegar to the sauce.
- Storage: Keeps in the fridge for up to 4 days. Reheat with a splash of broth or milk to refresh the creamy texture.
- Freezer-friendly: Cool completely, then freeze in portions for up to 3 months.
