Description
This classic Beefaroni recipe combines tender elbow macaroni and savory ground beef in a rich tomato and cheddar cheese sauce, infused with Italian herbs and smoky spices. Perfect for a comforting family meal, this dish is creamy, flavorful, and easy to prepare in under 40 minutes.
Ingredients
Pasta
- 12 ounces large elbow macaroni
Meat and Sauce
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 pound ground beef (85/15)
- 29 ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
Finishing Ingredients
- 1 cup heavy cream
- 8 ounces shredded medium cheddar cheese
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Chives, for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Heat olive oil and sauté onion: In a large sauté pan over medium-high heat, warm the olive oil. Add diced onion along with a couple pinches of kosher salt and fresh cracked pepper. Cook for 6-8 minutes, stirring occasionally, until the onion starts to brown and caramelize slightly.
- Add garlic and seasonings: Stir in the minced garlic, Italian seasoning, chili powder, smoked paprika, and tomato paste. Cook, stirring constantly, for about one minute to develop the flavors.
- Cook the beef: Push the sautéed vegetables to the outside edges of the pan to form a ring, creating a well in the center. Add ground beef to the center and crumble with a spatula while cooking until browned and fully cooked through. Use the juices released from the beef to deglaze the pan, scraping up all browned bits from the bottom.
- Add tomato sauce and simmer: Stir in the tomato sauce and Worcestershire sauce, then season with additional salt and pepper to taste. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to low, cover, and simmer gently for 10 minutes to blend flavors.
- Incorporate cream and cheese: Stir in the heavy cream and shredded cheddar cheese along with a few more pinches of salt and pepper. Cook for a few minutes until the sauce is warmed through and the cheese has melted.
- Combine pasta and sauce: Add the cooked pasta to the sauce and toss well to ensure every piece is evenly coated with the cheesy, savory mixture.
- Garnish and serve: Sprinkle chopped chives on top if desired, and serve immediately for a delicious, comforting meal.
- Enjoy and review: If you loved this Beefaroni recipe, please leave a 5-star rating and your review below to share your experience!
Notes
- For a spicier version, add a pinch of red pepper flakes along with the other spices.
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- If you prefer, swap out heavy cream for half-and-half to reduce fat content, keeping in mind the sauce will be less rich.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- Adding a sprinkle of Parmesan cheese on top when serving adds a nice extra layer of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
