Name: Beefaroni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 cups elbow macaroni, uncooked; 2 cups tomato sauce; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon dried Italian herbs (optional); 1 cup shredded cheddar cheese; ½ cup milk

I grew up eating beefaroni straight from the stovetop, scooped into big bowls after a long day. It was the kind of dinner that didn’t just satisfy hunger — it warmed the soul. Over time, I’ve taken that nostalgic childhood favorite and refined it just a bit, keeping all the comfort and flavor, but making it even better with simple, fresh ingredients and a one-pot approach that makes cleanup almost nonexistent.

This beefaroni recipe is pure comfort food: tender elbow macaroni, savory ground beef, and a cheesy, tomato-rich sauce that brings everything together. It’s one of those meals you make once and then keep on repeat because it’s just so satisfying. Whether you’re feeding kids, reheating leftovers for lunch, or serving it to guests who love a hearty classic, this dish delivers every time.

Why You’ll Love This Beefaroni Recipe

You’re going to love this beefaroni for so many reasons. First, it’s made in one pot, so it’s incredibly easy to throw together on a weeknight with minimal cleanup. Second, the flavor is rich, cheesy, and meaty — everything you want in comfort food.

This recipe also scales easily, making it perfect for meal prep or for feeding a crowd. Plus, it’s endlessly customizable. Add in veggies, spice it up, or make it creamier — it’s up to you. It’s budget-friendly, kid-approved, and adult-loved. What more could you ask for?

What Kind of Pasta Works Best for Beefaroni?

Elbow macaroni is the classic choice, and for good reason. It cooks quickly, holds onto the sauce beautifully, and brings that signature texture everyone associates with beefaroni. But if you don’t have elbow pasta on hand, don’t worry — small shells, rotini, or even penne can stand in just fine.

The key is using a short pasta with grooves or curves that can trap all that cheesy, meaty goodness. Just be mindful of the cooking time; some shapes may take a minute or two longer to reach that perfectly tender texture.

Options for Substitutions

Ground Beef: If you’d like to lighten it up, ground turkey or ground chicken work well here. For a meatless version, try lentils or a plant-based meat substitute — they absorb the flavors just as beautifully.

Cheddar Cheese: I usually go for sharp cheddar because it adds a nice punch, but you can also try Monterey Jack, mozzarella for extra stretch, or a blend for even more flavor depth.

Tomato Sauce: If you’re out of tomato sauce, marinara or even crushed tomatoes with a pinch of sugar and seasoning will do the trick.

Pasta: Like I mentioned earlier, elbows are classic, but don’t hesitate to swap in other short pastas — whatever you have in the pantry can probably work.

Milk or Cream: If you want the sauce a little richer and silkier, add a splash of cream or even cream cheese instead of milk. Dairy-free alternatives like oat milk or almond milk can work too.

This recipe is all about comfort and ease, so feel free to make it your own.

Ingredients for This Beefaroni Recipe

Elbow Macaroni
The backbone of beefaroni. This short, curved pasta is perfect for soaking up every bit of the meaty, cheesy sauce.

Ground Beef
Adds richness and savory flavor. I prefer using 80/20 ground beef for the best balance of taste and tenderness.

Yellow Onion
Finely chopped onion builds flavor from the start, giving the dish depth and a touch of sweetness.

Garlic
Just a couple of cloves bring out that comforting, homestyle aroma and taste.

Tomato Sauce
Provides the tangy, hearty base for the sauce. It binds everything together into a cozy, flavorful coating.

Beef Broth
Adds extra depth and richness, infusing the pasta with savory notes as it cooks.

Cheddar Cheese
Melted sharp cheddar gives the dish that gooey, irresistible finish — comfort food at its best.

Milk
Creates a creamy texture and softens the acidity of the tomato sauce. Whole milk works best, but any milk will do.

Worcestershire Sauce
A small but mighty ingredient that deepens the umami and brings complexity.

Salt & Black Pepper
Simple seasonings that enhance all the other flavors in the pot.

Dried Italian Herbs (optional)
A pinch of oregano, basil, or Italian seasoning can add a subtle herbal touch if you want to layer in more flavor.

Step 1: Brown the Beef

In a large, deep skillet or Dutch oven, cook the ground beef over medium-high heat until fully browned. Break it apart with a wooden spoon as it cooks. Once browned, drain excess grease, if needed.

Step 2: Sauté the Onion and Garlic

Add the chopped onion to the skillet and cook for about 3–4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Step 3: Add the Liquids and Seasonings

Pour in the tomato sauce and beef broth. Stir in Worcestershire sauce, salt, pepper, and Italian seasoning if using. Mix everything together to combine.

Step 4: Stir in the Uncooked Pasta

Add the elbow macaroni directly into the skillet. Stir well to make sure all the pasta is submerged in the liquid.

Step 5: Simmer and Cook

Cover the skillet and let everything simmer on medium-low heat for about 12–15 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

Step 6: Add the Cheese and Milk

Once the pasta is cooked, reduce the heat to low and stir in the milk and shredded cheddar cheese. Keep stirring until the cheese is melted and the sauce is creamy and smooth.

Step 7: Serve and Garnish

Taste and adjust seasoning if needed. Garnish with a sprinkle of chopped parsley or extra cheese, if you like. Serve hot and enjoy that cozy, cheesy goodness.

How Long to Cook the Beefaroni

From start to finish, this beefaroni takes about 30 minutes to make. Here’s the breakdown:

Browning the beef and sautéing the onions/garlic: ~7 minutes
Simmering with pasta: ~12–15 minutes
Melting the cheese and finishing: ~3–5 minutes

The beauty of this dish is that everything happens in one pot — so you’re not juggling multiple pans or waiting for the oven to preheat. Quick, efficient, and incredibly satisfying.

Tips for Perfect Beefaroni

Use freshly shredded cheese.
Pre-shredded cheese has anti-caking agents that can affect how smoothly it melts. For the creamiest result, shred your own cheddar.

Don’t overcook the pasta.
Keep an eye on the pot during the simmering stage. You want the pasta al dente — not mushy — since it continues to absorb sauce even off the heat.

Season in layers.
Taste as you go, especially after the beef has browned and when adding tomato sauce. Seasoning gradually brings out the best flavor.

Use a lid while simmering.
Covering the pot helps the pasta cook evenly and prevents too much liquid from evaporating.

Add milk off the heat.
Stirring in milk and cheese with the heat lowered (or off) keeps the sauce from breaking or becoming grainy.

Want a cheesy crust?
You can sprinkle extra cheese on top and broil it for 2–3 minutes in an oven-safe skillet for a bubbly, golden finish.

Watch Out for These Mistakes While Cooking

Overcooking the Pasta
Since the pasta cooks directly in the sauce, it’s easy to let it go too long. Check a minute or two before the suggested time to make sure it’s perfectly al dente.

Adding Cheese Over High Heat
Cheese can separate and become oily if added when the sauce is boiling. Always reduce the heat before stirring it in for a silky finish.

Using Low-Fat Cheese or Milk
While you can use low-fat options, it may result in a less creamy texture. Full-fat dairy gives that luscious, comforting mouthfeel.

Skipping the Broth
Water can be used in a pinch, but beef broth enhances the meaty depth of flavor. Don’t skip it unless necessary.

Forgetting to Stir While Simmering
Pasta can sink and stick to the bottom. A quick stir every few minutes ensures everything cooks evenly and prevents burning.

What to Serve With Beefaroni?

Garlic Bread

Crunchy, buttery garlic bread is the ultimate sidekick. It’s perfect for scooping up any leftover sauce in your bowl.

Simple Green Salad

A light salad with crisp lettuce, cherry tomatoes, and vinaigrette balances the richness of the beefaroni.

Roasted Broccoli with Parmesan

Toss broccoli in olive oil and roast until crispy, then sprinkle with cheese. It’s a healthy side that still feels indulgent.

Sliced Tomatoes with Salt and Olive Oil

Fresh tomatoes drizzled with olive oil and a pinch of sea salt add a burst of brightness to the meal.

Honey-Glazed Carrots

Their sweetness contrasts nicely with the savory beef and cheese, plus they add a pop of color to the plate.

Pickles or Pickled Vegetables

Something tangy helps cut through the richness of the dish — pickled red onions or gherkins work great.

Creamy Coleslaw

A chilled slaw brings creaminess and crunch. Try a vinegar-based one if you want something lighter.

Iced Tea or Lemonade

Pair your plate with a refreshing drink to keep things casual and comforting — a classic combo for cozy nights.

Storage Instructions

Beefaroni stores beautifully, making it ideal for meal prep or leftovers.

Refrigerator:
Let the dish cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk or broth to loosen up the sauce.

Freezer:
To freeze, portion the cooled beefaroni into freezer-safe containers or zip-top bags. It’ll stay good for up to 3 months. Thaw overnight in the fridge before reheating. Again, a little extra liquid helps bring the creamy texture back when warming.

Reheating Tip:
Always reheat gently over medium heat and stir occasionally. Don’t blast it on high or you risk drying out the pasta or splitting the cheese sauce.

Estimated Nutrition (Per Serving – about 1.5 cups)

Calories: 480
Protein: 26g
Fat: 23g
Saturated Fat: 10g
Carbohydrates: 42g
Fiber: 3g
Sugar: 5g
Sodium: 720mg
Cholesterol: 70mg

These numbers are estimates and can vary depending on the type of cheese, beef, and pasta you use. Want to make it lighter? Opt for leaner meat, whole-wheat pasta, and low-fat cheese or dairy alternatives.

Frequently Asked Questions

What’s the difference between beefaroni and goulash?

Great question! American goulash and beefaroni are very similar — both feature ground beef, pasta, and a tomato-based sauce. The difference usually lies in the seasoning: goulash often includes paprika and more herbs, while beefaroni leans simpler and cheesier.

Can I make beefaroni ahead of time?

Absolutely. It’s a fantastic make-ahead meal. Just store it in the fridge and reheat with a bit of broth or milk to keep the sauce creamy.

What’s the best way to reheat beefaroni?

The microwave works well for single portions — just add a splash of milk and cover loosely. For larger batches, warm on the stovetop over medium heat, stirring occasionally.

Can I use gluten-free pasta?

Yes, just be mindful of the texture and cooking time. Some gluten-free pastas may break down if overcooked, so keep an eye on them during the simmering stage.

How can I make it spicier?

Add a pinch of red pepper flakes, a splash of hot sauce, or diced jalapeños when browning the beef. You can also stir in pepper jack cheese at the end for an extra kick.

Can I make beefaroni dairy-free?

Sure! Use plant-based milk (like oat or almond) and dairy-free cheese shreds. The texture may be slightly different, but it still tastes great.

Is this dish freezer-friendly?

Definitely. Let it cool, portion it out, and freeze in airtight containers. It’ll keep for about 3 months. Thaw and reheat with a bit of extra liquid to bring back the creamy texture.

Can I sneak in vegetables for picky eaters?

Yes! Finely chopped carrots, zucchini, spinach, or bell peppers can all be added when sautéing the onions. They’ll blend into the sauce and add extra nutrition without altering the flavor too much.

Conclusion

Beefaroni is the kind of dish that feels like a warm hug in a bowl — cozy, nostalgic, and ridiculously satisfying. Whether you’re feeding a family, making weeknight dinner easier, or just craving something hearty and cheesy, this recipe has your back. It’s easy to customize, comes together quickly, and stores like a dream. I promise once you make it, it’ll earn a permanent spot in your regular dinner rotation.