Go Back

The Ultimate Homemade Beefaroni Recipe (Kid-Approved!)

Kathleen ron
This easy homemade beefaroni recipe is rich, hearty, and packed with real, wholesome ingredients. A comforting classic that’s better than the canned version, perfect for weeknight dinners. Ready in just 30 minutes and loved by kids and adults alike!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Dinner
Cuisine American, Comfort Food
Servings 4 people
Calories 450 kcal

Ingredients
  

For the Pasta:

  • 2 cups elbow macaroni or substitute with shells, rotini, or whole wheat pasta
  • 1 teaspoon salt for boiling water
  • 1 teaspoon olive oil to prevent sticking

For the Beef Sauce:

  • 1 tablespoon olive oil
  • 1 pound ground beef 80/20 or leaner
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can 15 oz crushed tomatoes
  • 1 can 8 oz tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon sugar balances acidity
  • ¼ cup water or beef broth if needed to loosen sauce
  • For the Cheese Optional but Recommended:
  • ½ cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese for serving

Optional Add-Ins:

  • ½ cup diced bell peppers carrots, or zucchini (for extra nutrition)
  • ½ teaspoon red pepper flakes for a spicy kick
  • ½ cup cooked kidney beans for added protein

Instructions
 

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add elbow macaroni and cook 1 minute less than the package instructions (about 7-8 minutes) to keep it firm.
  • Drain and toss with 1 teaspoon olive oil to prevent sticking. Set aside.

Step 2: Brown the Ground Beef

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add the ground beef and cook, breaking it apart with a spatula, until browned (about 5-7 minutes).
  • Drain excess grease if necessary.

Step 3: Sauté the Aromatics

  • Add diced onions and cook for 2-3 minutes until softened.
  • Stir in minced garlic and cook for 30 seconds until fragrant.

Step 4: Build the Tomato Sauce

  • Stir in crushed tomatoes, tomato sauce, and tomato paste.
  • Add Italian seasoning, paprika, salt, black pepper, and sugar.
  • Mix well and simmer for 10 minutes, stirring occasionally.
  • If the sauce is too thick, add ¼ cup water or beef broth to reach desired consistency.

Step 5: Combine Everything

  • Add the cooked pasta to the sauce and toss to coat evenly.
  • Stir in ½ cup shredded cheddar cheese for extra creaminess (optional).

Step 6: Serve and Enjoy!

  • Spoon beefaroni into bowls and top with grated Parmesan cheese.
  • Serve hot with garlic bread or a side salad.

Notes & Pro Tips

  • For a creamier version: Stir in ½ cup of heavy cream before adding the pasta.
  • For a baked beefaroni: Transfer to a casserole dish, top with extra cheese, and bake at 375°F (190°C) for 10 minutes.
  • For meal prep: Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition Information (Per Serving - Approximate)

  • Calories: 450
  • Protein: 28g
  • Carbohydrates: 50g
  • Fat: 15g
  • Fiber: 5g

Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Store in a freezer-safe bag or container for up to 3 months.
  • Reheat: Warm on the stovetop over medium heat, adding a splash of broth if needed.
Keyword Homemade Beefaroni