Homemade Beefaroni with Cheddar (Stovetop)

Homemade Beefaroni

Elbow macaroni and browned ground beef are coated in a tomato sauce, then finished with melted cheddar for a saucy stovetop Beefaroni. Boiling the macaroni separately makes it easier to drain while it still has a slight bite; it will soften further when folded into the sauce. Cheddar gives this version its cheesy finish, though Beefaroni can also be made without it.

Serves 6. Allow about 15 minutes to prep and 25 minutes to cook.

Ingredients for Homemade Beefaroni

• 12 ounces elbow macaroni (340g)
• 1 pound ground beef (450g)
• 1 tablespoon olive oil, if needed
• 1 small yellow onion, finely diced (about 100g)
• 2 cloves garlic, minced
• 2 tablespoons tomato paste (about 30g)
• 1 can (15 ounces) tomato sauce (425g)
• 1/2 cup beef broth (120ml)
• 1 teaspoon Italian seasoning
• About 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese (170g), divided

For an optional garnish, use 1 tablespoon chopped fresh parsley. Add a pinch of red pepper flakes with the Italian seasoning if you want a little heat. Other short pasta shapes will work, but elbows give this dish its familiar shape. For a gluten-free version, use gluten-free elbow pasta and follow its package timing.

How to Make Homemade Beefaroni

1. Boil the macaroni: Bring a large pot of salted water to a boil. Cook the elbows according to the package directions, checking at the low end of the timing, usually around 7–9 minutes. When tender but still slightly firm, reserve 1/2 cup pasta water, then drain. Do not rinse.
2. Brown the beef: While the pasta cooks, heat a roomy pot or Dutch oven over medium-high heat. Add the beef and break it into small crumbles as it cooks, about 6–8 minutes, until browned and cooked through. Drain excess fat, leaving a little in the pot.
3. Soften the onion: Reduce the heat to medium. If the pot is dry, add the olive oil. Add the onion and cook for 4–5 minutes, stirring, until softened and translucent. Add the garlic and cook briefly, just until fragrant.
4. Simmer the sauce: Stir in the tomato paste and Italian seasoning. Cook briefly, stirring, until the paste darkens slightly and coats the beef. Add the tomato sauce, broth, salt, and pepper. Bring to a simmer, then reduce the heat to medium-low. Simmer uncovered for 10–15 minutes, stirring occasionally, until lightly thickened but still loose and glossy.
5. Coat the macaroni: Fold the drained elbows into the sauce over low heat. If the mixture is too thick, add reserved pasta water or a little more broth, a splash at a time, until the sauce coats the pasta and remains spoonable.
6. Melt in the cheddar: Turn the heat to low or remove the pot from the burner. Stir in most of the cheddar gradually until melted, then scatter the rest over the top and let it soften. Do not boil the sauce after adding the cheese. Let stand for 2–3 minutes, garnish with parsley if using, and serve from the pot.

How to Keep the Macaroni from Getting Mushy

Drain the elbows while they still have a slight bite, even if they seem a little firmer than you want to serve them. They continue to soften in the hot sauce and absorb more liquid as the Beefaroni rests.

How to Keep the Sauce Smooth and Saucy

Cheddar can turn grainy or oily in a vigorously boiling sauce. Add it over low or residual heat and stir gently. If the Beefaroni thickens while standing, add a splash of reserved pasta water or broth; the sauce should cling to the elbows without becoming dry or pooling in the pot.

Serving Homemade Beefaroni

Serve hot by the spoonful, with garlic bread or dinner rolls and a simple vegetable such as green beans or corn.

For a different ground-beef pasta dinner, try One Pot Taco Pasta with Ground Beef and Shells. For a longer-simmered beef pasta sauce, see Pappardelle Bolognese with Beef, Pork & Parmesan.

How to Store and Reheat Beefaroni

Refrigerate leftovers in an airtight container for about 3 days. Reheat gently on the stovetop or in the microwave until hot, stirring in a splash of water or broth to loosen the pasta. The cheese may be less glossy after refrigeration.

Beefaroni can be frozen, but the macaroni may soften after thawing and reheating.

Nutrition

Approximate nutrition per serving, based on 1/6 of the recipe: 555 calories, 28g protein, 28g fat, and 47g carbohydrates. Per 100g: about 165 calories, 9g protein, 8g fat, and 14g carbohydrates. Values will vary with the beef, broth, tomato sauce, and cheddar used.