Beefaroni
This Beefaroni is a quick and easy dinner, perfect for busy nights. With simple ingredients like pasta, ground beef, and a cheesy tomato sauce, it’s a family favorite that’s always a hit!
Are you looking for more easy ground beef recipes? Try our Mini Meatloaves, Hamburger Helper, or Easy Rotel Pasta.

Save this Recipe for later!
If you grew up loving Chef Boyardee Beefaroni or the creamy comfort of Hamburger Helper, this homemade version is sure to take you back.
Made with simple pantry ingredients, Made with simple pantry ingredients, this classic dish is sure to bring back childhood memories while creating new ones with your loved ones.

What you’ll love about this this Beefaroni Recipe:
Recipe Ingredients
You’ll need the following ingredients to make this amazing pasta recipe with ground beef:
- Ground beef
- Elbow macaroni
- Tomato sauce
- Yellow Onion
- Fresh Garlic
- Olive oil
- Italian seasoning
- Salt
- Black pepper
- Shredded Monterey Jack cheese
- Beef Broth

INGREDIENT NOTES:
- Ground Beef: Provides a hearty base for this comforting dish. I used 80/20 meat.
- Elbow Macaroni: The perfect short cut pasta for soaking up the sauce.
- Monterey Jack Cheese: Adds a creamy, yummy finish to this family favorite!
HOW TO MAKE BEEFARONI STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Cook pasta in salted water according to package directions until macaroni al dente. Drain and set aside.
Step 2: Heat oil in a large skillet over medium-high heat. Add the diced onion and minced garlic. Cook for 3-4 minutes, stirring frequently, until softened and fragrant.
Step 3: Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.

Step 4: Stir in the tomato sauce, broth, Italian seasoning, salt, and black pepper to create the tomato meat sauce. Cover and simmer over medium heat for 10 minutes to let the flavors blend.
Step 5: Add the cooked macaroni and shredded Monterey Jack cheese to the skillet. Stir until melted and evenly combined.
Step 6: Serve hot, garnished with fresh parsley if desired.

Notes: Cooking the onions and garlic first brings out their full flavor, creating a rich base for the dish, while cooking the pasta separately ensures it’s perfectly al dente and doesn’t absorb too much sauce. This method keeps the sauce flavorful and the dish balanced.
You can cook the onions and garlic with the pound of ground beef to save time, then add uncooked pasta directly to the skillet with extra liquid like broth (start with 1 cup). Cover and cook, stirring occasionally, until the pasta is tender and the flavors blend together.
PRO TIP:
For the best flavor, let the sauce simmer a little longer if you have time. It helps bring out the richness of the tomato sauce and beef.

Storage and Reheating
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: When reheating, add a splash of water or broth to loosen if dry. Reheat gently on the stovetop or in the microwave until thoroughly warmed.
Freezing: Store in a freezer-safe container for up to 2 months. Reheat directly from frozen or thaw overnight in the refrigerator.
Additions & Substitutions
ADDITIONS:
- Vegetables: Stir in diced bell peppers or zucchini for added nutrients.
- Cheese: Top with parmesan cheese or mix in some mozzarella cheese for extra cheesy goodness!
SUBSTITUTIONS:
- Ground Beef: Swap for Italian sausage or use ground chicken for a lighter option.
- Monterey Jack Cheese: Replace with sharp cheddar cheese or a mix of your favorites.

FAQs about this Beefaroni Recipe:


What Can I Serve with this Homemade Beefaroni?
Serve this pasta with ground meat recipe with garlic bread, a side salad, or green beans.

DID YOU MAKE THIS RECIPE?

I’m excited for you to try this Beefaroni Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!

Beefaroni
Equipment
- 1 large skillet
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 medium onion diced
- 2 15 ounce cans tomato sauce
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound elbow macaroni
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Cook macaroni in salted water according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened, about 3-4 minutes.
- Add ground beef to skillet. Cook until no longer pink, breaking up meat as it cooks. Drain excess fat.
- Add tomato sauce, broth Italian seasoning, salt, and pepper. Cover with a lid and simmer for 10 minutes.
- Stir in cooked macaroni and shredded cheese. Cover until cheese melts, then stir again.
- Serve hot, garnished with fresh parsley if desired.