Classic Beefaroni Recipe (Better Than the Boxed Kind!)
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Beefaroni is comfort food at its finest. This homemade version is a hearty mix of ground beef, tender elbow pasta, rich tomato sauce, and plenty of gooey melted cheddar cheese. It’s the kind of weeknight dinner that comes together quickly but still feels like a warm hug on a plate. Unlike the boxed version, this recipe uses real ingredients like garlic, onion, Worcestershire sauce, and Italian seasoning to build layers of flavor. It’s all made in one skillet, which means fewer dishes and more time to enjoy with your family. In under an hour, you’ll have a big pan of cheesy beef pasta that makes everyone at the table happy.
Why You’ll Love This Beefaroni Recipe
- Family-friendly classic: A nostalgic recipe that both kids and adults love.
- One-pan convenience: Everything simmers in one skillet for easy cleanup.
- Cheesy and hearty: Two cups of cheddar melted on top makes it irresistible.
- Budget-friendly meal: Uses simple, affordable pantry staples.
- Great for leftovers: Tastes even better the next day after the flavors blend.
Ingredients Needed To Make This Beefaroni Recipe
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Ground beef
- Elbow pasta (Hero Noodles or any brand)
- Onion
- Garlic
- Kosher salt
- Black pepper
- Tomato paste
- Tomato sauce
- Beef broth
- Diced tomatoes
- Heavy cream
- Worcestershire sauce
- Italian seasoning
- Fresh parsley
- Paprika
- Shredded cheddar cheese
Variations, Tips, and Substitutions
- Switch up the pasta: Shells, rotini, or penne work just as well as elbows.
- Make it spicy: Add red pepper flakes or a dash of hot sauce for heat.
- Try a cheese blend: Mix mozzarella, Monterey Jack, or pepper jack with cheddar.
- Use ground turkey or chicken: A lighter but equally tasty option.
- Add veggies: Stir in bell peppers, mushrooms, or spinach for extra nutrition.
How To Make This Beefaroni Recipe
- Cook the pasta in salted water until al dente, then drain and set aside.
- In a large skillet, brown the ground beef. Add the onion and cook until softened.
- Stir in garlic, salt, pepper, paprika, Italian seasoning, heavy creamand beef broth. Let simmer.
- Add Worcestershire sauce, tomato paste, tomato sauce, diced tomatoes, and parsley. Simmer to thicken the sauce.
- Stir in the cooked pasta, reduce the heat, and cover so the flavors meld.
- Sprinkle cheddar cheese on top, cover again, and let it melt completely.
- Serve warm straight from the skillet.
Commonly Asked Questions
Can I make Beefaroni ahead of time?
Yes. Prepare the dish through step 5 (before adding the cheese). Store it covered in the fridge for up to 2 days, then reheat on the stove, sprinkle with cheese, and cover until melted.
How do I store leftovers?
Cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Can I freeze Beefaroni?
Definitely. Freeze cooled Beefaroni in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the oven, adding a splash of broth or cream to loosen the sauce if needed.
What’s the best way to reheat it?
Warm it on the stove over medium heat with a little broth or water to keep it creamy. You can also reheat individual portions in the microwave, stirring halfway through.
Can I make this without cheese?
Yes. The dish will still be flavorful and saucy without the cheddar topping, but the gooey cheese layer is what makes it extra comforting.
Beefaroni
Equipment
- Large pot for boiling pasta
- Large skillet or Dutch oven with lid
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 lb ground beef
- 8 oz box Hero Noodles elbow pasta
- 1 onion diced
- 2 garlic cloves minced
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp tomato paste
- 8 oz tomato sauce
- ¾ cup beef broth
- 8 oz can diced tomatoes
- ½ cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 ½ tsp Italian seasoning
- 1 tbsp fresh parsley chopped
- ½ tsp paprika
- 2 cups shredded cheddar cheese
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, brown the ground beef. When partially cooked, add the diced onion.
- Once the onion turns translucent, stir in garlic, kosher salt, black pepper, paprika, Italian seasoning, heavy cream and beef broth. Cook for 5 minutes.
- Add Worcestershire sauce, tomato paste, tomato sauce, diced tomatoes, and parsley. Stir and simmer for 10 minutes, allowing the sauce to reduce.
- Stir in the cooked pasta. Reduce heat to low, cover, and let the pasta absorb the flavors for 5–8 minutes.
- Sprinkle shredded cheddar cheese on top, cover again, and turn off the heat. Let rest until the cheese is fully melted.
- Serve hot and enjoy!
This homemade Beefaroni is proof that simple ingredients can create something truly delicious. It’s saucy, cheesy, and satisfying without being fussy. I love making it on busy nights because I know everyone at the table will clean their plates. Leftovers reheat beautifully, which means tomorrow’s lunch is already covered.