Here’s a cozy and hearty recipe for Homemade Beefaroni – A Classic Comfort Food You’ll Crave. It’s like a warm hug in a bowl—perfect for busy weeknights or when you need something nostalgic.
🥘 Ingredients (Serves 6)
1 lb ground beef (or half beef, half Italian sausage for extra flavor)
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (15 oz) can crushed tomatoes (or diced, if you like texture)
2 tbsp tomato paste
2 tsp Italian seasoning
1 tsp paprika (optional, smoky depth)
1 tsp sugar (balances acidity)
Salt & black pepper, to taste
3 cups elbow macaroni, uncooked
2 cups beef broth (or water + bouillon)
2 cups shredded cheddar or mozzarella cheese (optional, for a cheesy bake-style finish)
Fresh parsley, chopped, for garnish
🍳 Instructions
Cook the Pasta
Bring a large pot of salted water to a boil.
Cook elbow macaroni until just al dente (about 1 minute less than package instructions).
Drain and set aside.
Brown the Beef
In a large skillet or Dutch oven, heat a little oil over medium-high.
Add ground beef and onion; cook until beef is browned and onion softened, about 6–7 minutes.
Stir in garlic and cook 1 more minute.
Drain excess grease if necessary.
Make the Sauce
Add tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, paprika, sugar, salt, and pepper.
Stir well, then add beef broth.
Simmer for 10–12 minutes to allow flavors to meld.
Combine with Pasta
Stir in the cooked macaroni.
Simmer together 2–3 minutes so pasta absorbs some sauce.
Optional Cheesy Bake
Preheat oven to 375°F (190°C).
Transfer beefaroni to a baking dish, top with shredded cheese, and bake 10–15 minutes until melted and bubbly.
Serve
Garnish with fresh parsley.
Serve with garlic bread or a crisp green salad.
🌟 Tips & Variations
Make it extra creamy by stirring in a splash of heavy cream before serving.
Add veggies like bell peppers, zucchini, or mushrooms to boost nutrition.
Swap beef for ground turkey or chicken for a lighter version.
For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
Do you want me to also give you a copycat Chef Boyardee–style version (softer pasta, slightly sweeter sauce) for that true childhood nostalgia?