Why We Love One-Pot Beefaroni
What is Beefaroni? Well if you’re asking this, you most likely did not grow up in the 80s or 90s… Beefaroni is an American premade meal in a can, consisting of pasta with beef and tomato sauce. Kids in my generation often grew up making it as an afterschool snack. It’s macaroni in mild meaty sauce, with just a touch of sweetness. Although the classic Chef Boyardee Beefaroni is nostalgic, beef Roni is easy to make at home, with a much fresher flavor! We also made it in one pot in 30 minutes, so there’s no need to cook the pasta ahead or dirty up extra pans. PS, we also have a homemade hamburger helper recipe here on the site which is a similar concept, yet with more spices, cream, and cheese mixed into the sauce. We also have an American Chop Suey a.k.a. American goulash recipe on the site… Which is a similar concept but with bell peppers, hot sauce, and a stronger beefy flavor. These are all great dishes that are easy to make and huge crowd-pleasers. I suggest making all three to decide which one you like best!
Easy Beefaroni Recipe Ingredients
Butter – unsalted Onion – peeled and diced Garlic – minced Ground beef – 80/20 or 90/10 lean ground beef for a slightly lighter dish Canned tomato sauce – I like low sodium, so you can adjust the salt to your liking Dried macaroni – or other small-shaped pasta (see Beefaroni Recipe Variations below for suggestions) Sugar – granulated white Spices – Italian seasoning, smoked paprika, salt and pepper Garnishes – shredded cheddar cheese and chopped green onion
How to Make Homemade Beefaroni
Set a large 6 to 8-quart sauté pot (or large skillet) over medium heat. Add the butter to the pot. Once melted, add the onions and garlic. Stir and sauté for 3-4 minutes to soften. Add the ground beef to the pot and break it into small pieces with a wooden spoon. Continue to stir and break up the ground beef for 5-10 minutes until fully cooked through. Make sure all the meat pieces are smaller than the macaroni. Add the canned tomato sauce, plus 30 ounces of water to the pot. Stir in the dried macaroni noodles, sugar, Italian seasoning, smoked paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir well. Partially cover the pot to help it come to a boil quickly. Simmer the pasta for 6-7 minutes until fully cooked. Be sure to stir well every 1-2 minutes so the meat and pasta do not stick to the bottom of the pot. Pro Tip: When cooking pasta in a thick sauce like this, it’s more likely to stick to the bottom. Don’t forget to stir regularly! Once the pasta is fully cooked through, and the sauce has tightened up, turn off the heat. Taste and salt and pepper as needed. Serve homemade beefaroni warm with a sprinkling of shredded cheese and chopped scallions.
Recipe Variations
Protein – You can opt for leaner ground turkey or chicken. Or sub entirely with plant-based meatless crumbles for a beef-less vegetarian beefaroni recipe. Tomato sauce – In a pinch, the sauce can be swapped with two cans of more concentrated tomato paste, plus the additional water noted in the recipe card below. Noodles – Elbow macaroni noodles are classic (hence the ‘roni name). However, these can be swapped with other small pasta shapes like shells, cavatappi, or gemelli. Gluten-free – Use your preferred GF noodles. Cheese – Shredded cheddar cheese is a classic choice for topping the dish. But you can use other shredded cheeses you like, such as mozzarella or spicy pepper jack.
Looking for More Easy One-Pot Recipes? Be Sure to Try:
Italian Ground Beef and Potatoes Creamy Tuscan Chicken Pasta No-Boil Chicken Parmesan Pasta One-Pot Sloppy Joe Noodle Skillet Classic Beef and Noodles
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