Introduction

Oh, Beefaroni! Just saying the name brings back so many happy memories, doesn’t it? It’s one of those dishes that just screams comfort food, pure and simple. Maybe you remember it from childhood, or perhaps it’s a go-to for a busy weeknight. Whatever your story, this homemade Beefaroni recipe is going to become your new best friend. It’s incredibly easy, surprisingly quick, and the results are just so wonderfully satisfying. Get ready to recreate a beloved classic right in your own kitchen!

Why You’ll Love This Recipe

Fast: You can have a delicious, hearty meal on the table in under 30 minutes!
Easy: Seriously, if you can boil pasta and brown meat, you can make this. No fancy techniques needed.
Giftable: Okay, maybe not as a finished dish, but the concept of an easy, comforting meal is always a welcome gift of time and love.
Crowd-pleasing: From picky eaters to seasoned foodies, everyone seems to have a soft spot for this classic combination.

Ingredients

Let’s gather everything you’ll need for this delightful dish. It’s all about simple, wholesome ingredients that come together beautifully.

8 ounces uncooked elbow macaroni: The classic shape for a reason! Feel free to use regular or a gluten-free version if that’s your jam.
1 teaspoon olive oil: Just enough to get our cooking started.
1 ¼ pounds ground beef: You can go with 80/20 for great flavor, or a leaner option if you prefer.
1 small onion, chopped: This adds a lovely savory depth.
½ teaspoon kosher salt: For seasoning and bringing out all those delicious flavors.
¼ teaspoon pepper: A little kick to make things interesting.
29 ounces tomato sauce: This is the heart of our Beefaroni!
2 tablespoons chili powder: This is where the magic happens. You can absolutely adjust this to your spice preference – more if you like it zesty, a little less if you’re keeping it mild.

How to Make It

Alright, let’s get cooking! This is where the fun really begins.

Cook Your Macaroni: First things first, get that macaroni going! Cook it according to the package directions until it’s nice and tender, but not mushy. Once it’s done, drain it well and set it aside. We’ll be bringing it all together in just a bit.
Heat the Skillet: Grab a nice big skillet – you want enough room for all the goodness! Heat the olive oil over medium-high heat.
Brown the Beef and Onion: Toss in your ground beef and chopped onion. Now, get your spoon ready! As the beef cooks, break it up into smaller pieces. You want it all nicely browned and the onion nice and soft. Once it’s all cooked through, carefully drain off any excess grease.
Sauce it Up: Now for the flavor explosion! Stir in the kosher salt, pepper, the entire can of tomato sauce, and that wonderful chili powder. Give it all a good stir to combine everything.
Simmer and Meld: Bring the whole mixture to a gentle simmer. Once it’s bubbling slightly, reduce the heat to low, cover it (if you have a lid that fits!), and let it cook for about 10 minutes. Stir it every now and then to make sure nothing sticks and all those flavors get to know each other really well.
Combine and Conquer: Add your drained, cooked macaroni right into the skillet with the meat sauce. Stir it all together until every single piece of pasta is coated in that delicious, savory sauce.
Serve and Enjoy: Ladle this comforting creation into bowls and serve it hot. Get ready for some happy sighs!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful blank canvas for your own culinary creativity!

Veggies: Feel free to add some finely diced carrots or bell peppers along with the onion. They’ll soften up beautifully during the cooking process.
Spices: Want a little more oomph? Add a pinch of garlic powder, a dash of oregano, or even some smoked paprika for an extra layer of flavor.
Cheese: Who doesn’t love cheese? Stir in a handful of shredded cheddar or Monterey Jack cheese at the very end, or sprinkle it over the top before serving.
Sauce Swap: If you’re not a fan of plain tomato sauce, you can certainly use a marinara sauce or even a diced tomato sauce for a chunkier texture.

Tips for Success

Here are a few little secrets I’ve picked up along the way to make your Beefaroni absolutely perfect every time.

Don’t Overcook the Macaroni: Remember, the pasta will continue to cook a little bit when you add it to the hot sauce. Cook it just until it’s al dente (tender but with a slight bite).
Drain the Grease Well: This is key to avoiding a greasy dish. Make sure you tilt the skillet and carefully pour out as much excess fat as possible.
Taste and Adjust: Always taste your sauce before adding the pasta. Does it need more salt? More chili powder? This is your chance to make it just right for you.
Prep Ahead: You can chop your onion and measure out your spices a day in advance. It makes getting dinner on the table even quicker!

How to Store It

Leftovers? Lucky you! Beefaroni stores beautifully.

Once cooled, transfer any remaining Beefaroni to an airtight container and pop it in the refrigerator. It should stay fresh and delicious for about 3-4 days. To reheat, you can gently warm it on the stovetop over low heat, or pop a portion in the microwave. You might want to add a tiny splash of water or milk to help loosen it up if it seems a bit thick after chilling.

FAQs

Can I make this vegetarian?: Absolutely! You can easily swap the ground beef for a plant-based crumble or even a can of drained and rinsed lentils for a hearty vegetarian version.
Is it okay to use a different pasta shape?: Yes, you can! While elbow macaroni is traditional, shells, rotini, or even penne would work wonderfully in this dish.
How spicy is this usually?: With 2 tablespoons of chili powder, it has a mild to medium warmth. You can easily increase or decrease it to suit your personal taste for heat.
Can I freeze Beefaroni?: Yes, you can! Once cooled, store it in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Homemade Beefaroni

A cozy, comforting, and classic Beefaroni recipe that is fast, easy, and crowd-pleasing, perfect for busy weeknights or a trip down memory lane.

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Prep Time 10

Cook Time 20

Servings 4 people

Equipment

Large skillet To brown beef and cook the sauce. Should be large enough to hold all ingredients.
Pot For cooking macaroni.
Colander For draining cooked macaroni.

Ingredients

Main ingredients

8 ounces uncooked elbow macaroni Feel free to use regular or a gluten-free version.
1 teaspoon olive oil Just enough to get cooking started.
1.25 pounds ground beef You can go with 80/20 for great flavor, or a leaner option if you prefer.
1 small onion Chopped. Adds a lovely savory depth.
0.5 teaspoon kosher salt For seasoning and bringing out flavors.
0.25 teaspoon pepper A little kick to make things interesting.
29 ounces tomato sauce This is the heart of our Beefaroni!
2 tablespoons chili powder This is where the magic happens. Adjust to your spice preference.

Instructions

Cook the macaroni according to package directions until al dente. Drain well and set aside.
8 ounces uncooked elbow macaroni
Heat olive oil in a large skillet over medium-high heat.
8 ounces uncooked elbow macaroni
Add ground beef and chopped onion to the skillet. Brown the beef and cook the onion until soft, breaking up the beef as it cooks. Drain off excess grease.
8 ounces uncooked elbow macaroni
Stir in kosher salt, pepper, tomato sauce, and chili powder. Combine well.
8 ounces uncooked elbow macaroni
Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
Add the drained macaroni to the skillet with the meat sauce. Stir until all pasta is coated.
8 ounces uncooked elbow macaroni
Serve hot.

Notes

This recipe is fantastic as is, but it's also a wonderful blank canvas for your own culinary creativity! Feel free to add veggies like carrots or bell peppers, adjust spices, add cheese, or use a different type of tomato sauce. For best results, don't overcook the macaroni, drain the grease well, and taste and adjust seasonings before serving.