As a kid, I just loved Chef Boyardee Beefaroni. Now that I’m grown up, I’ve got something even better…. My easy Homemade Beefaroni.
To create this, I had to figure out what made Beefaroni such a magical comfort food. My recipe had to have exactly the right balance of chewy macaroni, hearty ground beef, cheese, and tomato sauce. And that sauce had to be thick, but not too thick—a feat that I only achieved by combining three different tomato products in one pot. And it had to have the right blend of Italian seasonings to make it flavorful, but not spicy.
Doing all this from scratch is obviously more work than just opening a can. But when you taste the result, you’ll agree it’s even better than the original.
Recipe Notes:
- I recommend using 85/15 ground beef and not draining the fat off after browning. The fat will add additional flavor and liquid to the sauce. If you prefer to drain the fat off, you may need an additional 6 ounces of liquid which should be added in at the end to make sure you will need any additional liquid.
- Seasonings: The Italian seasoning, garlic, and onions provide much of the flavor in this dish. You can also add other seasonings like paprika, cayenne pepper, or oregano to give it more depth of flavor.
- Don’t overcook the pasta: When you simmer the pasta in the sauce, start checking it a few minutes before the recommended cooking time. Pasta cooked past the ‘al dente’ stage can absorb too much sauce and become mushy.
- Fresh ingredients make a difference: Using fresh garlic and onions, and freshly grated Parmesan cheese can elevate the flavors of your dish.
- Add veggies: Feel free to add some chopped bell peppers, mushrooms, or zucchini to the dish to increase its nutritional value and add some color.
- Let it sit: After the dish is cooked, let it sit for a few minutes off the heat. This allows the pasta to absorb the flavors more and can make a big difference in taste.
Substitutions:
Ground Beef: You can substitute ground turkey, ground chicken, or ground pork if you prefer.
Tomato Sauce and Diced Tomatoes: If you don’t have these on hand, you can use crushed tomatoes, tomato puree, or even fresh tomatoes that have been blended
Cheese: I used Sharp Cheddar Cheese, but feel free to use Mild or Medium cheddar.
Pasta: If you don’t have elbow macaroni, you can use other short pasta types like penne, fusilli, or rigatoni.
Additions:
Vegetables: You can add bell peppers, zucchini, mushrooms, or spinach for extra flavor and nutrition.
Spices: Adding a bit of smoked paprika, cayenne pepper, or chili powder can give the dish a different flavor profile. You can also consider adding fresh herbs like basil or oregano for a burst of freshness.
Proteins: You can add cooked bacon or Italian sausage to the ground beef for more flavor.
Cheese: Try topping the cooked Beefaroni with shredded mozzarella or cheddar cheese, then broil it in the oven until the cheese is melted and bubbly for a cheesy crust.
Homemade Beefaroni Recipe
- Cook the ground beef, and onions in a large skillet over medium heat until it is no longer pink.
- Add the tomato sauce, tomato paste, and diced tomatoes to the skillet. Stir well to combine.
- Add the garlic salt, oregano, basil, and pepper. Stir well and let the sauce simmer for about 15 minutes.
- While the sauce is simmering, cook the elbow macaroni according to the package directions until it is al dente. Drain well.
- Mix the cooked macaroni into the sauce. Stir until the pasta is well-coated.
- Lower the heat and add in the cheddar, mozzarella, and Parmesan cheese, stirring until the cheese is fully melted and incorporated into the pasta and sauce.
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Homemade Beefaroni
As a kid, I just loved Chef Boyardee Beefaroni. Now that I’m grown up, I’ve got something even better: my easy Homemade Beefaroni Recipe.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Serves:6
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Ingredients
- 1 pound ground beef I recommend 85/15
- 1 medium onion finely chopped
- 15 oz tomato sauce
- 6 oz tomato paste
- 14.5 oz diced tomatoes
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups elbow macaroni
- 1 & 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
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Cook the ground beef, and onions in a large skillet over medium heat until it is no longer pink.
-
Add the tomato sauce, tomato paste, and diced tomatoes to the skillet. Stir well to combine.
-
Add the garlic salt, oregano, basil, and pepper. Stir well and let the sauce simmer for about 15 minutes.
-
While the sauce is simmering, cook the elbow macaroni according to the package directions until it is al dente. Drain well.
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Mix the cooked macaroni into the sauce. Stir until the pasta is well-coated.
-
Lower the heat and add in the cheddar, mozzarella, and Parmesan cheese,
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stirring until the cheese is fully melted and incorporated into the pasta and sauce.
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Nutrition Information:
Calories: 574kcal (29%)Carbohydrates: 51g (17%)Protein: 37g (74%)Fat: 25g (38%)Saturated Fat: 12g (60%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 99mg (33%)Sodium: 1552mg (65%)Potassium: 1067mg (30%)Fiber: 5g (20%)Sugar: 10g (11%)Vitamin A: 1407IU (28%)Vitamin C: 19mg (23%)Calcium: 443mg (44%)Iron: 5mg (28%)
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
