Classic Beefaroni Recipe
A hearty, comforting pasta dish of seasoned ground beef, tangy sauce, and tender macaroni crowned with melty cheese. Perfect for busy weeknights or whenever you crave nostalgic flavors.
Ingredients
- 2 cups elbow macaroni
- 1 tablespoon cooking oil (optional, if using lean ground beef)
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (80/20 recommended)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 1 teaspoon dried oregano
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tablespoon tomato paste (optional, for thicker sauce)
- ½ cup shredded cheddar or mozzarella cheese (for topping)
- ¼ teaspoon red pepper flakes for heat (Optional)
Instructions
Boil the Pasta
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, about 8–10 minutes. Drain and set aside.
Sauté the Aromatics
- In a skillet or Dutch oven set over medium heat, add oil if using lean beef. Stir in the chopped onion and cook until translucent. Add the minced garlic, cooking just until fragrant (about 30 seconds) to avoid burning.
Brown the Beef
- Add the ground beef to the skillet, breaking it up with a spoon. Season with salt, pepper, and oregano. Continue browning for about 5–7 minutes until the beef is fully cooked. Drain excess fat if necessary.
Add Sauce and Simmer
- Stir in the tomato sauce (or crushed tomatoes). If you prefer a thicker consistency, mix in the tomato paste. Lower the heat and simmer for about 5 minutes to merge flavors. Taste and adjust seasonings if desired.
Combine the Pasta
- Fold the cooked and drained macaroni into the skillet. Stir well to ensure the sauce coats each noodle. If the mixture seems too thick, add a splash of reserved pasta water or beef broth.
Add the Cheesy Topping
- Sprinkle the shredded cheddar or mozzarella cheese evenly on top. For a golden, bubbly topping, place the skillet under the broiler for 2–3 minutes, watching carefully to prevent burning.
Notes
- Storage: Let leftovers cool before placing them in airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheating: Add a splash of water or sauce when reheating to maintain a saucy texture. Make sure the internal temperature reaches at least 165°F (74°C).
- Vegetable Boost: Feel free to add chopped bell peppers, zucchini, or mushrooms for extra nutrients and color.
- Adjusting Spice: Use red pepper flakes, cayenne, or diced jalapeños to dial up the heat level if desired.
- Sauce Consistency: If the sauce becomes too thick, stir in some reserved pasta water or beef broth. To thicken an overly thin sauce, simmer a bit longer or add more cheese.
