Description
This homemade Beefaroni recipe is a comforting and cheesy pasta dish featuring ground beef cooked with a flavorful tomato sauce, seasoned with herbs and spices, then combined with elbow macaroni and a blend of sharp cheddar, mozzarella, and Parmesan cheeses for a warming, satisfying meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef (85/15 recommended)
- 1 medium onion, finely chopped
- 15 oz tomato sauce
- 6 oz tomato paste
- 14.5 oz diced tomatoes
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups elbow macaroni
Cheeses
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the beef and onions: In a large skillet over medium heat, cook the ground beef and finely chopped onions until the beef is no longer pink and the onions are soft, stirring occasionally to break up the meat.
- Add tomato components: Stir in the tomato sauce, tomato paste, and diced tomatoes into the skillet with the cooked beef and onions, mixing thoroughly to combine all ingredients evenly.
- Season and simmer the sauce: Add garlic salt, chili powder, dried oregano, and dried basil to the skillet. Stir the mixture well, then reduce the heat and let the sauce simmer gently for about 15 minutes to develop the flavors.
- Cook pasta: Meanwhile, cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
- Combine pasta and sauce: Add the cooked macaroni directly into the simmering beef and tomato sauce. Stir thoroughly so that all the pasta is coated evenly with the sauce.
- Add cheeses: Lower the heat to low and add the shredded sharp cheddar, shredded mozzarella, and grated Parmesan cheese to the skillet.
- Melt and incorporate cheese: Stir continuously until all the cheeses are fully melted and incorporated into the pasta and sauce, creating a creamy, cheesy mixture ready to serve.
Notes
- For a richer flavor, use a mix of beef and Italian sausage.
- You can substitute elbow macaroni with other small pasta shapes like penne or rotini.
- Adjust the chili powder amount according to your preferred spice level.
- For a lighter version, use reduced-fat cheeses and lean ground beef.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
