Beefaroni – Spend With Pennies

Make a batch of homemade beefaroni with ground beef simmered in a thick, cheesy tomato sauce and mixed with tender pasta for a hearty comfort dish.

Ingredient Tips for Homemade Beefaroni

• Beef: Lean ground beef works best in this recipe, but medium or regular can be used; just drain off the fat.
• Pasta: Large elbow or ziti noodles are the classic shapes for homemade beefaroni, but you can use any sturdy, medium-sized pasta like penne, cavatappi, or rotini. Or try something fun like these Cresti de Gallo noodles! Adjust cooking times as necessary for tender pasta.
• Cheesy Sauce: Nothing tastes as good as a homemade tomato sauce made with pantry basics. The secret to the cheesy sauce is using cream cheese that melts into the sauce, making a rich and velvety mixture.

Deliciously Easy Variations

• This kid-approved dish is a cinch for sneaking in some healthy shredded zucchini or carrots, sliced mushrooms, or even spinach.
• Cheddar can be swapped out for mozzarella, Monterey Jack, or a Mexican blend.
• You can add some Italian seasoned ground pork for a juicier meat sauce if desired. Ground chicken or turkey works too.

Second-Day Success

Beefaroni tastes better the next day when all the flavors have blended even more! Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat portions on the stove or in the microwave.

Leftover beefaroni is delicious piled onto a bun, sloppy joe-style, or rolled into a wrap for a hearty work or school lunch.

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Homemade Beefaroni

Homemade beefaroni is a hearty, savory one-skillet meal that takes only minutes to prep and cook!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Rest Time 5 minutes minutes

Total Time 40 minutes minutes

• In a 12-inch saucepan over medium-high heat, cook the ground beef until no pink remains. Drain excess grease.

• Add the crushed tomatoes, 2 cups of beef broth, ziti or macaroni, cream cheese, tomato paste, sugar, onion powder, and garlic powder.

• Bring the sauce to a boil, then reduce the heat to medium-low. Cover and simmer. Cook for 14-20 minutes*, and stir occasionally. If necessary, add more broth to keep it saucy.

• Once the pasta is tender, remove from the heat and stir in the cheese. Cover and rest for 5 to 7 minutes. Taste and season with salt & pepper.

• The beef should be a fine texture; break it up or crumble with a fork as it cooks. 
• This recipe works best with a medium sized pasta like ziti, penne, or large elbow macaroni. Cook the pasta until tender, adding in extra broth or water if needed. Different varieties of pasta will have different cooking times and may require more or less water.
• The resting time is important as the pasta will continue to soak up the sauce and the sauce will thicken.
• Leftovers can be stored in a covered container for up to 4 days. Reheat on the stove or in the microwave until heated through. 

Calories: 447 | Carbohydrates: 42g | Protein: 23g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 649mg | Potassium: 824mg | Fiber: 4g | Sugar: 10g | Vitamin A: 581IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Pasta

Cuisine American

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