Homemade Beefaroni
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A classic throwback dish, homemade beefaroni serves up your childhood in every bite.
With easy ingredients, this weeknight dinner is filling for the entire family and may just be your new favorite homecooked meal.
Truly a one-pot wonder, this recipe keeps cleanup easy. Adapt the seasonings to your own family preferences; this casserole dish has layers and layers of flavor with just simple ingredients.
Let’s make dinner!
Ingredients:
Beefaroni is one of my childhood favorites! However, now I can skip the can; this homemade version with fresh ingredients will give you plenty of leftover beefaroni for lunch, too.
- Lean ground beef
- Chopped green pepper
- Chopped onion
- Minced garlic
- Seasonings: Brown sugar, Italian seasoning, salt, garlic powder, ground black pepper, Worcestershire sauce
- Tomato Products: Italian-style diced tomatoes (1 can, 14.5 oz), tomato sauce (2 small cans, 8 oz each)
- Dry elbow macaroni noodles
- Beef broth
- Shredded mozzarella cheese
- Chopped fresh parsley (optional for serving)
Homemade Beefaroni Recipe
Instructions:
Cook Beef Mixture:
- In a large skillet, combine lean ground beef, green pepper, onion, and minced garlic.
- Cook over medium-high heat until the beef is browned and the vegetables are tender. Drain excess grease if needed.
Add seasonings and tomato products:
- Stir in seasonings: brown sugar, Italian seasoning, salt, garlic powder, black pepper, and Worcestershire sauce.
- Add tomato products: diced tomatoes and tomato sauce, and mix well.
Cook Macaroni:
- Mix in dry elbow macaroni and beef broth.
- Cover and bring to a boil, then reduce heat and simmer until macaroni is cooked, about 15 minutes, stirring occasionally.
Finish with shredded cheese and serve.
- Remove from heat, top with shredded mozzarella cheese, cover, and let stand until the cheese melts.
- Optionally, garnish with chopped fresh parsley and some grated cheese (like Parmesan) just before serving.
Can I use a different type of pasta?
Yes, feel free to use any short pasta you have on hand. Just adjust the cooking time accordingly. Remember that different pasta sizes and shapes soak up the sauce and taste differently in each recipe. Not all pasta meals will be right for this.
How do I store beefaroni leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth if it seems dry.
Can the beefaroni recipe be made ahead?
Absolutely! Prepare the beefaroni, let it cool, and then store it in the fridge. Reheat when you’re ready to serve, adding a little extra cheese on top for that freshly made feel.
Side dishes that go well with this dish: Pressure Cooking Green beans, an easy salad, pea salad . We served ours with green beans and garlic bread.
Easy Beef Recipes
If you want more beef recipes, try one of our favorites below:
Homemade Beefaroni
Equipment
Ingredients
- 1 lb lean ground beef
- 2 cups beef broth
Vegetables
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
Seasonings
- 1 tablespoon brown sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
Tomatoes
- 29 oz. Italian style diced tomatoes 14.5 oz, 2 cans
- 16 oz. tomato sauce 2 cans of 8 oz.
Pasta
- 1-1/2 cups dry elbow macaroni uncooked
Toppings
- shredded mozzarella cheese to taste
- chopped fresh parsley optional for serving
Instructions
Cook the Beef Mixture:
- In a large skillet, combine 1lb of lean ground beef, 1/2 cup of chopped green pepper, 1/2 cup of chopped onion, and 1 tablespoon of minced garlic. Cook over medium-high heat, stirring frequently until the beef is browned and the vegetables are tender. Drain any excess grease if necessary.
Add Flavors:
- Stir in 1 tablespoon of brown sugar, 1 tablespoon of Italian seasoning, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1/2 teaspoon of ground black pepper, and 1 tablespoon of Worcestershire sauce.
Incorporate Tomatoes and Macaroni:
- Mix in the 14.5 oz can of Italian style diced tomatoes and two 8 oz cans of tomato sauce. Add 1-1/2 cups of dry elbow macaroni and 2 cups of beef broth, stirring well to combine.
Simmer:
- Cover the skillet and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer. Stir occasionally, and cook until the macaroni is tender, about 15 minutes.
Cheese Topping:
- Remove the skillet from heat and sprinkle the top with shredded mozzarella cheese. Cover and let it stand for about 5 minutes, or until the cheese has melted beautifully.
Serve:
- Garnish with chopped fresh parsley and grated Parmesan cheese if desired, and serve warm.
Video
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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