How to Make Beefaroni: Classic Family Recipe

Beefaroni is the ultimate comfort food that brings back nostalgic memories of family dinners and simple, satisfying meals. This classic dish combines tender elbow macaroni with savory ground beef, tomato sauce, and a blend of spices that create a dish loved by both children and adults. Whether you’re cooking for a weeknight dinner or preparing a meal that’ll feed a crowd, this beefaroni recipe delivers consistent, delicious results every single time.

What makes beefaroni so special is its versatility and ease of preparation. Unlike more complex pasta dishes, beefaroni comes together in under 30 minutes with basic pantry staples. The beauty of this recipe lies in its simplicity—you don’t need fancy ingredients or advanced cooking techniques to create a memorable meal. From the moment the ground beef hits the pan and releases its rich aroma, you’ll know this dish is going to be a hit at your dinner table.

Ingredients You’ll Need

Before you start cooking, gather all your ingredients. Having everything measured and ready—what chefs call mise en place—ensures a smooth cooking experience. Here’s what you’ll need for a classic beefaroni recipe that serves 4-6 people:

1 pound ground beef (80/20 blend works best for flavor and texture)
8 ounces elbow macaroni (uncooked)
1 medium onion, finely diced
3-4 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes (with juice)
2 tablespoons tomato paste
2 cups beef broth or water
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for heat)
Salt and black pepper to taste
1/2 cup grated Parmesan cheese (optional, for serving)
Fresh parsley for garnish (optional)

The quality of your ground beef matters significantly. Choose meat with a good fat ratio—too lean and your dish will taste dry, too fatty and it becomes greasy. A standard 80/20 blend provides the perfect balance of flavor and texture.

Preparation Steps

Proper preparation is the foundation of great cooking. Take time to prep your ingredients before you start cooking, which prevents scrambling mid-recipe and ensures everything cooks evenly.

Step 1: Prep Your Vegetables

Start by dicing your medium onion into small, uniform pieces. Uniform sizes ensure even cooking—smaller pieces cook faster and distribute flavor throughout the dish more effectively. Mince your garlic cloves finely; garlic releases its oils and flavor better when minced rather than chopped roughly. Set both aside in separate small bowls.

Step 2: Measure Your Liquids and Seasonings

Pour your beef broth into a measuring cup and set it nearby. Combine your dried oregano and basil in a small dish, crushing them slightly between your fingers to release their essential oils. This simple step amplifies their flavor significantly. Measure out your tomato paste and have it ready—you’ll need it quickly once cooking begins.

Step 3: Have Your Pasta Ready

Keep your elbow macaroni in its box or bag within arm’s reach. You won’t cook it separately in this recipe; instead, you’ll add it directly to the pot with the meat sauce, allowing it to absorb all those wonderful flavors as it cooks.

The Cooking Process

Now comes the exciting part—bringing all these ingredients together into a harmonious, delicious dish. Follow these steps carefully for best results:

Step 1: Brown the Ground Beef

Heat your olive oil in a large, heavy-bottomed pot or deep skillet over medium-high heat. Once the oil shimmers and moves easily around the pan, add your ground beef. Break it up with a wooden spoon or spatula, pressing it against the sides of the pot to encourage browning rather than steaming. This browning process—called the Maillard reaction—develops rich, complex flavors that form the foundation of your dish.

Cook for 5-7 minutes, stirring occasionally, until the beef is no longer pink and has developed a nice golden-brown color. If excess fat accumulates (more than a tablespoon or two), carefully drain some off, leaving enough to keep the dish flavorful.

Step 2: Sauté the Aromatics

Add your diced onion to the browned beef and cook for 3-4 minutes, stirring frequently. The onion will begin to soften and become translucent, releasing its sweet, savory compounds into the oil and beef drippings. This creates an aromatic base called a soffritto in Italian cooking. Add your minced garlic and cook for another 30-60 seconds, until fragrant. Be careful not to burn the garlic, as burnt garlic tastes bitter and unpleasant.

Step 3: Add Tomato Paste

Stir in your tomato paste, coating all the meat and vegetables with it. Let it cook for 1-2 minutes, stirring constantly. This caramelizes the tomato paste slightly and intensifies its flavor—a technique called “blooming” that deepens the overall taste of your sauce.

Step 4: Build Your Sauce

Pour in your canned tomato sauce and diced tomatoes with their juice. Stir well, scraping the bottom of the pot to incorporate any browned bits (called fond) that have stuck to the pan. These bits are pure flavor and shouldn’t be wasted. Add your beef broth and the dried oregano and basil mixture. Stir everything together until well combined.

Step 5: Add the Pasta

Here’s where beefaroni differs from traditional pasta dishes—you add uncooked pasta directly to the sauce. Stir in your 8 ounces of elbow macaroni, making sure it’s completely submerged in the liquid. If the pasta isn’t covered, add a bit more water or broth.

Step 6: Simmer Until Tender

Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer, uncovered, for 12-15 minutes. Stir occasionally—every 3-4 minutes—to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking. The pasta will gradually absorb the liquid and become tender, while the sauce thickens.

The dish is ready when the pasta is al dente (tender but still slightly firm) and most of the liquid has been absorbed. You want a saucy consistency, not dry—if it’s too thick, add a splash of broth or water.

Step 7: Season to Taste

Taste your beefaroni and adjust seasonings. Add salt and black pepper to your preference, and a pinch of red pepper flakes if you like a bit of heat. Remember that Parmesan cheese, if you’re using it, adds saltiness, so taste before adding too much salt.

Pro Tips and Tricks

Use the Right Pasta Shape

Elbow macaroni is traditional for a reason—its curved shape catches and holds the sauce beautifully, ensuring every bite has plenty of sauce. While you can substitute with other small pasta shapes, elbows truly are ideal.

Don’t Skip the Browning Step

Taking time to properly brown the ground beef develops deep, savory flavors that make the difference between good beefaroni and great beefaroni. Rushing this step results in a less flavorful dish.

Adjust Liquid as Needed

Every stove cooks differently, and pasta absorbs liquid at varying rates. If your mixture seems too thick before the pasta is tender, add more broth in small increments. If it’s too soupy after cooking, let it simmer a bit longer uncovered to evaporate excess liquid.

Fresh Herbs Make a Difference

While dried herbs work perfectly fine, finishing your beefaroni with fresh parsley adds brightness and a fresh flavor that elevates the dish. Simply sprinkle chopped fresh parsley on top just before serving.

Cheese Variations

Beyond Parmesan, try mixing in some hearty side dishes like roasted red potatoes as accompaniments. For the cheese itself, a blend of Parmesan and mozzarella creates a creamier texture.

Delicious Variations

While the classic beefaroni recipe is wonderful, there are many ways to personalize it based on your preferences and what you have on hand:

Spicy Beefaroni

Increase the red pepper flakes to 1 teaspoon, or add fresh diced jalapeños when you sauté the onions. Some cooks add a dash of hot sauce or cayenne pepper for extra kick. This variation pairs beautifully with cornbread or garlic bread.

Vegetable-Loaded Beefaroni

Dice bell peppers, mushrooms, and zucchini, then sauté them with the onions before adding the beef. This adds nutrition and creates a more substantial dish. You might also incorporate roasted vegetables for added depth of flavor.

Cheesy Beefaroni

Stir in 1 cup of shredded cheddar or mozzarella cheese once the pasta is tender. The heat from the pasta will melt the cheese, creating a creamy, indulgent version that kids especially love.

Beefaroni with Beans

Add a can of kidney beans or black beans (drained and rinsed) in the last few minutes of cooking. Beans add protein, fiber, and heartiness to the dish, making it even more filling.

Italian Sausage Version

Replace half the ground beef with Italian sausage for a more robust, herb-forward flavor. This variation works wonderfully if you’re familiar with dishes like ham steak recipes that feature bold, meaty flavors.

Creamy Beefaroni

Stir in 1/2 cup of heavy cream or sour cream at the end of cooking for a richer, creamier sauce. This transforms the dish into something closer to a stroganoff.

Storage and Reheating

Refrigerator Storage

Beefaroni keeps beautifully in the refrigerator for 3-4 days. Transfer leftovers to an airtight container and store at 40°F or below. The flavors actually meld and improve slightly over time, making day-two beefaroni sometimes even better than the first day.

Freezing for Later

This dish freezes exceptionally well for up to 3 months. Cool it completely before transferring to freezer-safe containers or bags. Flatten it in a bag to save space. When you’re ready to eat it, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Reheating Methods

On the stovetop, reheat over medium heat, stirring occasionally and adding a splash of water or broth if it’s too thick. In the microwave, place in a microwave-safe container, cover loosely, and heat in 2-minute intervals, stirring between each. In the oven, transfer to a baking dish, cover with foil, and warm at 350°F for about 15-20 minutes until heated through.

Make-Ahead Tip

You can prepare beefaroni the day before and refrigerate it uncooked. Simply combine all ingredients in your pot, cover, and refrigerate. When ready to cook, add 10-15 minutes to the simmering time since everything will be cold.

FAQ

Can I make beefaroni in a slow cooker?

Yes! Brown the beef and sauté the aromatics as directed, then transfer everything to a slow cooker. Add uncooked pasta in the last 30 minutes of cooking on low (or 15 minutes on high) to prevent it from becoming mushy. The pasta will absorb liquid from the sauce as it cooks.

What’s the difference between beefaroni and beef stroganoff?

Beefaroni is tomato-based and features pasta cooked in the sauce, while stroganoff is cream-based and typically uses egg noodles cooked separately. Both are comfort foods, but beefaroni is more casual and straightforward.

Can I use fresh tomatoes instead of canned?

Absolutely. Use about 3 pounds of fresh tomatoes, blanched and peeled. You’ll need to increase simmering time slightly since fresh tomatoes contain more water. Alternatively, use tomato sauce made from fresh tomatoes.

Is beefaroni gluten-free?

Traditional beefaroni contains gluten from the wheat pasta. To make it gluten-free, simply substitute gluten-free elbow pasta, following the package directions for cooking time. The rest of the recipe remains unchanged.

How can I make beefaroni less acidic?

If your sauce tastes too acidic, add a pinch of baking soda (it will fizz—that’s normal) or a teaspoon of sugar. You can also add a splash of cream or butter to balance the acidity. Simmering longer also reduces acidity naturally.

What sides pair well with beefaroni?

Simple sides work best: garlic bread, a green salad, steamed vegetables, or casserole-style sides. For something different, try pork-based side dishes or roasted pork preparations if you want to add protein.

Can I double this recipe?

Yes, doubling works well. Use 2 pounds ground beef, 16 ounces pasta, and double all other ingredients except salt and spices—add those to taste. You may need to use two pots or a very large pot, and slightly increase simmering time if cooking in one large batch.

What if my beefaroni is too thin?

Let it simmer uncovered for a few additional minutes to allow excess liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the beefaroni, and simmer for 1-2 minutes until thickened.