Classic Beefaroni
If you're searching for the ultimate beefaroni recipe, look no further! This version features elbow macaroni, flavorful ground beef, and a plethora of tomato goodness. Top it off with sharp cheddar for a cheesy skillet or casserole main dish that's ready in about 30 minutes.
Equipment
- Large skillet
- Wooden spoon or spatula
- Small bowl for mixing seasonings
- Casserole dish (if baking as a casserole)
- Cooking spray (if baking as a casserole)
Ingredients
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon mild flavored oil
- 1 cup onion chopped
- 1 lb ground beef 85% lean
- Salt and pepper to taste
- 3 cloves garlic minced
- 2-15 oz. cans tomato sauce
- 2 teaspoon fresh parsley chopped
- 10 oz. large elbow macaroni cooked (about 3 cups uncooked)
- 1 cup cheddar cheese shredded (optional)
Instructions
- Mix seasoning together in a small bowl, set aside.
- Heat oil in a large skillet over medium heat. Add onions and cook until lightly browned, about 5 minutes.
- Add ground beef, breaking it up with a spoon or spatula. Sprinkle on the seasonings and some salt and pepper. Cook until completely browned. Add minced garlic, cook for one minute.
- Add tomato sauce to beef mixture and stir until well mixed. Let simmer for 25 minutes (uncovered) while you cook the macaroni. Stir in parsley after the sauce has simmered.
- Cook macaroni according to package directions to al dente (usually 7 minutes). Drain cooking water (don’t rinse) and add to tomato/beef mixture. Stir well.
- To serve with cheese:
- Preheat broiler. Add one to two cups of cheese to the beefaroni. Broil skillet a few inches away from the heat until the cheese melts and is lightly browned. Be sure your skillet is oven proof or cover your handles with heavy-duty aluminum foil.
To bake as a casserole:
- Preheat oven to 350º F. Spray a casserole dish with cooking spray. Add beefaroni to the dish then top with cheese. Bake for 20-30 minutes or until the cheese is melted.
Notes
I prefer using 85/15 ground beef, but you may opt for something leaner. If you choose fattier beef, make sure to drain the excess fat. You can also try it with ground turkey! Any short style pasta will work; just follow the package directions for cooking. Adding cheese is optional... it's lighter to leave it out. If you do want cheese, sprinkle it over the top and broil it, or transfer the beefaroni to a casserole dish and bake it in the oven. Cover leftovers and refrigerate for up to 5 days. Reheat in the microwave. Complete the meal with a salad and some garlic bread.
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