Homemade Beefaroni Recipe + Video

Three bowls of beefaroni topped with shredded cheddar cheese and chopped scallions.

5 stars (1 review)

Homemade Beefaroni Recipe + Video

Homemade beefaroni is similar to the classic canned version you know and love, but is WAY better! This one-pot recipe is easy to make in only 30 minutes with tender noodles, zesty tomato sauce, and of course, plenty of meaty, savory ground beef.

Prep Time10

Cook Time20

Total Time30

Course: Main, Main Course

Cuisine: American, Italian

Servings: - 6 servings

Calories: 989kcal

Author: Sommer Collier

Ingredients

2 tablespoons butter
1 cup diced onion
4-6 cloves garlic minced
1 ½ pounds ground beef 80/20
30 ounces canned tomato sauce + 30 oz water
16 ounces dried macaroni
1 tablespoon granulated sugar
1 ½ teaspoons Italian seasoning
1 teaspoon smoked paprika
Salt and pepper
Garnish: shredded cheddar cheese chopped green onions

US Customary - Metric

Instructions

Set a large 6 to 8 quart sauté pot over medium heat. Add the butter to the pot. Once melted, add the onions and garlic. Stir and sauté for 3-4 minutes to soften. Add the ground beef to the pot and break it into small piece with a wooden spoon. Continue to stir and break up the ground beef for 5-10 minutes until fully cooked through. Make sure all the meat pieces are smaller than the macaroni.
Add the canned tomato sauce, plus 30 ounces of water to the pot. Stir in the dried macaroni noodles, sugar, Italian seasoning, smoked paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir well. Partially cover the pot to help it come to a boil quickly.
Simmer the pasta for 6-7 minutes until fully cooked. Be sure to stir well every 1-2 minutes so the meat and pasta do not stick to the bottom of the pot. *When cooking pasta in thick sauce like this, it's more likely to stick to the bottom. Don't forget to stir regularly!
Once the pasta is fully cooked through, and the sauce has tightened up, turn off the heat. Taste and salt and pepper as needed. Serve warm with a sprinkling of shredded cheese and chopped scallions.

Video

Notes

Let the meat and noodles cool completely before transferring to an airtight container. Store in the fridge for up to 3 days.

Nutrition