Beefaroni
Creamy, hearty, and irresistibly comforting — Beefaroni is the kind of meal that feels like a warm hug on a plate. This simple skillet dish combines tender pasta, savory browned beef, and a rich tomato sauce finished with melty cheese for a weeknight winner the whole family will love.
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Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 2 cups Elbow Macaroni Uncooked, or any pasta shape of your choice
Meat
- 1 pound Ground Beef 80/20 for richness; substitute with ground turkey for a leaner option
Sauce
- 2 cups Tomato Sauce Store-bought or homemade, room temperature
Cheese
- 1 cup Shredded Cheese Cheddar or mozzarella, shredded and ready to use
Instructions
- Boil water in a large pot and cook the pasta according to the package instructions. Use salted water and cook until just al dente, about 8 to 10 minutes depending on the pasta. Drain and set aside.
- In a skillet, heat over medium and add the ground beef. Break it apart with a spatula and cook until browned and fully cooked through, about 6 to 8 minutes. Season with a pinch of salt and pepper while it cooks.
- Drain any excess fat from the beef by tilting the skillet and spooning out the fat or using a colander. Return the beef to the skillet and add the tomato sauce. Stir to combine and let it simmer gently for 10 minutes on low heat to allow flavors to meld. Taste and adjust seasoning.
- Combine the cooked pasta and beef mixture in a large mixing bowl and stir well so every noodle is coated with sauce. If you prefer, combine directly in the skillet for fewer dishes.
- Top with shredded cheese and let it melt before serving. Cover the skillet for a minute or two to help the cheese melt evenly, or place under a broiler for 1–2 minutes to get a bubbly golden top.
Notes
Store leftovers in an airtight container for up to 3 to 4 days. Cool to room temperature before refrigerating. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.