Beefaroni
This homemade Beefaroni recipe has ground beef and macaroni in the most delicious sauce with a hint of tomato, seasonings, and cheese!
Ingredients
- 1 lb. ground beef
- Salt/Pepper
- ½ cup yellow onion (diced)
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 2 tablespoon flour
- 1 tablespoon tomato paste
- 2 cups cheddar cheese
- ½ lb. macaroni (equal to 2 cups)
- 1 ½ cups beef broth
- 8 oz. tomato sauce
- ½ cup half and half
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- ½ beef bouillon cube (see notes)
- ¾ teaspoon EACH: Dried oregano, basil, parsley
Directions
- 1
Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure remaining ingredients before beginning.
- 2
Season the ground beef with salt/pepper. Heat a large skillet over medium-high heat and add the ground beef. Cook and crumble for 3 minutes, then add the onions. Sauté until the beef is cooked through, 5-6 minutes. Drain grease and set aside on a plate.
- 3
Begin boiling a pot of water for the pasta. Add ½ tablespoon salt once a boil is reached.
- 4
Meanwhile, melt the butter in the same skillet over medium heat. Add the garlic, flour, and tomato paste and stir to combine. Cook for 1-2 minutes.
- 5
Add the sauce mixture (from step 1) in small splashes, stirring continuously. Do this slowly to ensure the roux doesn’t break and that the sauce remains thick.
- 6
Bring the sauce to a boil, then reduce to a simmer. Simmer, uncovered, while you boil the pasta to al dente, stirring occasionally as it cooks. Drain once cooked.
- 7
Gradually sprinkle the cheese into the sauce, stirring continuously. (Optional: save some to melt on top at the end.)
- 8
Add the ground beef/onions back to the sauce and stir to combine. Stir in the macaroni.
- 9
If desired, sprinkle with remaining cheese and close the lid to allow it to melt. Serve!