Homemade Beefaroni

Why you’ll love this recipe

I love how easy this recipe comes together and how it tastes like a classic diner favorite made at home. The combination of herbs, tomato sauce, and Worcestershire gives the beef a deep, savory flavor, while the sharp cheddar and Parmesan create a creamy, cheesy finish. I also like that it’s a filling, kid-friendly meal that comes together in just over 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 pound ground beef
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon Worcestershire sauce
• 1 cup tomato sauce
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 cups macaroni, uncooked
• 2 cups beef broth
• 1 ½ cups sharp cheddar cheese, grated
• ½ cup Parmesan cheese, grated
• 2 tablespoons butter

Directions

I heat olive oil in a large deep skillet or Dutch oven over medium heat. I cook the onion for 4–5 minutes, stirring often, until it becomes soft and translucent.

I stir in the garlic and cook for 30 seconds until fragrant.

I add the ground beef and cook it while breaking it up with a spoon until it is fully browned. I drain any excess fat if necessary.

I mix in the tomato paste, dried oregano, dried basil, Worcestershire sauce, tomato sauce, and crushed tomatoes. I stir well to combine.

I sprinkle in the sugar, salt, and black pepper, stirring everything thoroughly.

I add the macaroni and pour in the beef broth, making sure the pasta is submerged. I bring it to a gentle simmer.

I lower the heat, cover, and cook for 12–15 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened.

I remove the skillet from heat and stir in the sharp cheddar and Parmesan cheese until melted.

I add the butter, stirring until it’s fully incorporated. I taste and adjust the seasoning if needed, then serve immediately.

Servings and timing

This recipe makes 4 servings.

Prep and cooking time is about 35 minutes total.

Variations

I like adding chopped bell peppers or mushrooms for extra vegetables. Sometimes I sprinkle a little crushed red pepper for heat. I can also swap macaroni for penne or rotini for a different pasta shape. For an even creamier version, I add a splash of heavy cream with the cheese.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm the Beefaroni in a skillet over low heat, stirring occasionally, or in the microwave, adding a splash of beef broth or milk to restore the creamy texture.

FAQs

Can I use a different type of pasta?

Yes, I can use penne, rotini, or shells; just make sure to adjust the cooking time slightly if needed.

Can I make this ahead of time?

Yes, I can prepare the sauce and beef in advance, then cook the pasta fresh when ready to serve.

Can I make it gluten-free?

Yes, I use gluten-free pasta to make this dish safe for those avoiding gluten.

Can I freeze Homemade Beefaroni?

I can freeze it in an airtight container for up to 2 months and reheat gently in a skillet or microwave.

How do I keep it creamy when reheating?

I add a small splash of beef broth or milk while reheating to maintain the creamy consistency.

Conclusion

I really enjoy making Homemade Beefaroni because it’s a comforting, cheesy, and filling dish that everyone loves. It’s quick, simple, and satisfying, making it my go-to weeknight dinner whenever I want something hearty and delicious.

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