Homemade Easy Beefaroni

Who needs those canned pasta meals when you can whip up this insanely delicious homemade Beefaroni in just 40 minutes? This isn’t just any pasta dish – it’s that perfect comfort food that’ll have everyone at the table fighting for seconds (and you smugly knowing you made it from scratch).

What makes this Beefaroni special is the ridiculously flavorful sauce. We’re talking a rich tomato base with a perfect hint of creaminess, savory beef, and melty cheese that creates that unmistakable gooey-but-not-too-heavy texture. It’s like the nostalgic Beefaroni you remember from childhood, but elevated to actually-impressive-for-adults status.

Ingredients

For the Beefaroni:

• 1 lb. ground beef
• Salt/pepper to taste
• ½ cup yellow onion, diced
• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1 tablespoon tomato paste
• 2 cups cheddar cheese
• ½ lb. macaroni (equal to 2 cups)

For the Sauce:

• 1½ cups beef broth
• 8 oz. tomato sauce
• ½ cup half and half
• 1 teaspoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 teaspoon ketchup
• ½ beef bouillon cube
• ¾ teaspoon EACH: dried oregano, basil, parsley

Steps

1. Prep the sauce mixture first. Combine all sauce ingredients (beef broth, tomato sauce, half and half, Worcestershire, mustard, ketchup, bouillon, and herbs) in a large measuring cup with a spout and set aside. This makes it easier to add to the pan later. Measure and prep all remaining ingredients before beginning – this keeps the cooking process smooth.
2. Season and cook the beef. Season ground beef generously with salt and pepper. Heat a large skillet over medium-high heat until you can feel warmth hovering your hand above it. Add the ground beef and break it apart with a wooden spoon. Cook and crumble for 3 minutes until it’s beginning to brown but not fully cooked. Now add the diced onions and continue cooking for 5-6 minutes until beef is no longer pink and onions are translucent. Drain excess grease (this prevents a greasy sauce) and set aside on a plate.
3. Start the pasta water. Begin boiling a large pot of water for the pasta. Use at least 4 quarts of water to prevent sticking. Once the water reaches a rolling boil, add ½ tablespoon salt – this is essential for flavoring the pasta from the inside out.
4. Create the roux base. Meanwhile, return to the same skillet (no need to clean it – those browned bits add flavor!) and melt the 3 tablespoons butter over medium heat. Once melted but not browned, add the minced garlic, flour, and tomato paste. Stir continuously to combine into a paste. Cook for 1-2 minutes until fragrant and slightly darkened in color – this cooks out the raw flour taste and blooms the garlic flavor.
5. Build the sauce carefully. Add the sauce mixture from step 1 in small splashes (about ¼ cup at a time), stirring continuously after each addition. This gradual method is crucial – adding liquid too quickly will cause lumps that are impossible to fix later. The sauce should remain smooth and begin to thicken as you add more liquid.
6. Develop the sauce flavors. Once all liquid is incorporated, bring the sauce to a gentle boil, then immediately reduce to a simmer. Simmer uncovered while you cook the pasta to al dente (7-9 minutes depending on your pasta shape). Stir the sauce occasionally to prevent it from sticking to the bottom. The sauce should reduce slightly and develop a deeper flavor.
7. Add the cheese properly. Once the sauce has simmered for at least 5 minutes, gradually sprinkle the cheese into the sauce about ½ cup at a time, stirring continuously between additions. This prevents clumping and ensures a smooth melt. For an extra cheesy top, reserve about ½ cup cheese for the final step.
8. Combine everything. Add the reserved ground beef and onions back to the sauce and stir to combine. Drain the cooked pasta thoroughly (don’t rinse – the starch helps the sauce adhere) and add it directly to the sauce. Fold gently until every pasta piece is coated in the rich sauce.
9. Finish with flair. If you reserved cheese, sprinkle it over the top now and cover the skillet with a lid for 2-3 minutes until melted. This creates that irresistible cheese pull when serving. Serve immediately while hot and bubbling.

Smart Swaps

• Use whole wheat pasta instead of regular macaroni for extra fiber and nutrients
• Substitute ground turkey for beef to reduce fat while maintaining protein (add 1 teaspoon beef bouillon for flavor depth)
• Replace half and half with evaporated milk for fewer calories with similar creaminess
• Try pepper jack cheese for a spicy kick or smoked gouda for a more complex flavor profile

Make It Diabetes-Friendly

• Use Dreamfields or high-protein pasta (reduces net carbs by approximately 15g per serving)
• Replace half the pasta with 1½ cups riced cauliflower (reduces carbs by 18g per serving)
• Use unsweetened almond milk mixed with 1 tablespoon Greek yogurt instead of half and half (saves 6g carbs per serving)
• Serve with a large side salad with olive oil dressing to slow glucose absorption

Pro Tips

• Don’t overcook the pasta – aim for slightly firmer than al dente as it will continue cooking slightly in the hot sauce
• The sauce might look thin at first but will thicken as it cools slightly and the starch from the pasta is incorporated
• For meal prep, slightly undercook the pasta, then refrigerate in portions – the pasta will absorb sauce flavors overnight
• A splash of 1-2 tablespoons red wine added with the broth creates amazing depth of flavor for an adult version