4.5 from 65 votes
(Click the stars to vote)
A red circle with the letters FFA red circle with the letters GFA green circle with the letter Q

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This easy Beefaroni recipe features kid-favorite elbow macaroni stirred into a savory tomato sauce along with hearty ground beef and just a hint of spice for a fast, family-friendly meal. Make it with gluten free pasta in less than 30 minutes!

Why You’ll Love This Homemade Beefaroni Recipe

  • Cuisine Inspiration: American
  • Primary Cooking Method: Stovetop
  • Dietary Info: Gluten-free option, Dairy-free
  • Skill Level: Easy

Kids and adults love this hearty and comforting homemade beefaroni! It’s made with simple pantry and fridge staples. It also takes less than half an hour to make so you’ll quickly have a filling meal ready to go. Here’s why you’ll love this beefaroni recipe:

  • Packed with flavor. The slight hint of chili powder in this recipe gives it a bit of spice – easily adjusted if you prefer more or less heat – while the tangy tomato sauce perfectly balances the richness of the meat.
  • Easily made gluten free. If needed, use gluten free pasta to make this beefaroni recipe into an entirely gluten-free dish.
  • Great for busy weeknights. Did I mention you’ll have a warming and filling meal on the table in 30 minutes or less? Just add a side salad and you’ll have a dinner that will make everyone happy.

As a mom of a 4 and 2 year old, I’m always looking for something that’s quick, filling and good for those days that seem longer than others. My family loved it! I made it as described, just added a little cheese on top at the finish. Definitely will make again! Truly a keeper!Timea

Elbow noodles are infused with a meaty tomato sauce in this version of beefaroni.

What You’ll Need

Here’s the list of the ingredients needed to make this beefaroni recipe. The full ingredient amounts will be in the recipe card at the end of this post.

  • Macaroni: I use elbow macaroni. Feel free to use gluten free or regular pasta as needed.
  • Olive Oil: Use extra virgin olive oil.
  • Ground Beef: I like lean ground beef in this recipe.
  • Onion: You can use a yellow or red onion.
  • Salt and Pepper
  • Tomato Sauce: Choose your favorite brand of tomato sauce or make homemade sauce!
  • Chili Powder: Use more or less to taste.
The ingredients for beefaroni are shown portioned out: ground beef, onion, garlic, gluten free elbows, tomato sauce, olive oil, chili powder, salt and pepper.

How to Make Beefaroni

I’ve outlined this easy method for beefaroni below. The detailed instructions will be in the recipe card lower down.

  • Cook pasta. Boil and drain the pasta.
  • Brown meat. In a skillet, brown the beef with the onion, salt, and pepper.
  • Combine. Add the pasta, beef, tomato sauce, and chili powder to the pot and stir together.
  • Heat. Return the pot to the stove to heat through.
  • Serve. Season the beefaroni with salt and pepper and serve hot.

Tips & Variations

You don’t need to mess with a good thing, but if you keep to the basic principles of how to make beefaroni – fast! flexible! family friendly! – you can play around with a few of the ingredients with good results.

Here are a few of my tips and variation suggestions:

  • Use gluten free pasta. My favorite brands of gluten-free pasta for this dish include Jovial or Barilla, which make gluten free elbow-shaped pasta.
  • Try a different shape. You can try a different pasta shape in this beefaroni recipe, you’ll just want to make sure it has nooks and crannies to hold the sauce. Ziti, penne, or small shells are nice options.
  • Change the meat. For a flavor change, try mild or spicy ground sausage instead of the ground beef. Or substitute ground turkey.
  • Make it vegetarian. Easily make this into a vegetarian beefaroni with the addition of plant-based meat instead of the ground beef.
  • Add vegetables. I love to throw in some sliced mushrooms when I cook the onion for extra flavor. Or I’ll stir in 2 cups of chopped baby spinach when I add the sauce.
  • Throw in some cheese. To elevate beefaroni to the realm of pure comfort food, throw in some grated parmesan or fresh mozzarella cheese. Stir over low heat so that the cheese melts a little bit, then serve.

A white bowl holds a big pile of beefaroni with salt and pepper shakers in the background.

How to Store & Reheat Leftovers

If you have any leftover beefaroni, here’s what to do with it:

  • Fridge – Place cooled beefaroni in an airtight container and store it in the fridge for up to 3 days.
  • Freezer – If you make beefaroni with regular pasta, it will freeze well (gluten-free pasta doesn’t freeze well – it becomes mushy when thawed). Place portions in a freezer-safe sealable container and store it in the freezer for up to 3 months. Defrost the beefaroni completely in the fridge before reheating it.
  • To Reheat – Place a serving of beefaroni in a microwave-safe dish, cover it to prevent any sauce splatter – and reheat it in the microwave for 1 minute, stir, then heat for another minute. You can also reheat beefaroni in a skillet over medium heat on the stove until heated through.
Meat sauce coats elbow shaped pasta to make beefaroni, shown in a white bowl.

Make It A Meal

Round out your plate of beefaroni with a fresh salad or gluten free bread! Here are some of my favorite suggestions for what to serve with beefaroni:

A white bowl is generously filled with beefaroni, with a fork to its right and salt and pepper in the background.
4.5 from 65 votes


This easy Beefaroni recipe features kid-favorite elbow macaroni stirred into a savory tomato sauce along with hearty ground beef and just a hint of spice for a fast, family-friendly meal. Make it with gluten free pasta in less than 30 minutes!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes


  • 8 ounces uncooked elbow macaroni (regular or gluten free)
  • 1 teaspoon olive oil
  • 1 ¼ pounds ground beef
  • 1 small onion, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 29 ounces tomato sauce
  • 2 tablespoons chili powder (you can use more or less, to taste)


  • Cook pasta according to package directions.
  • While pasta is cooking, heat olive oil in a skillet over medium heat. Add ground beef, onion, salt, and pepper.
  • Cook until the beef is browned and cooked through. Drain any excess grease.
  • Drain the cooked pasta and return to the pot. Add the beef, tomato sauce, and chili powder and stir together.
  • Return the pot to the stove over medium heat until heated through. Season to taste with salt and pepper.


Can easily be doubled, and leftovers can be frozen.
Nutrition Facts
Amount Per Serving (1 g)
Calories 311 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 58mg19%
Sodium 1039mg43%
Potassium 849mg24%
Carbohydrates 37g12%
Fiber 3g12%
Sugar 6g7%
Protein 25g50%
Vitamin A 1385IU28%
Vitamin C 10.5mg13%
Calcium 38mg4%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Barbara

    My husband loves beefaroni and he asked me to make him some. As usual, I never have the exact items in my pantry but I easily adapt! Used small shells for the “roni”, didn’t have sauce so I used a can of diced tomatoes and a jar of my processed plum tomatoes and about a tsp of tomato puree. Tastes great! I want to try this out using mini ravioli’s to make the Beefaroni Ravioli!

  2. Lilly

    5 stars
    I follow a keto lifestyle so I didn’t try this, but my husband loved it. I used ground turkey instead of beef, and only used 1-1/2 T of chili powder. It made 4 hefty servings. He ate one and I froze the others. I will definitely make this again for easy meals he can grab and microwave whenever the fancy hits him. Thank you!

  3. Linda Shuffler

    5 stars
    Made this for dinner, very tasty! It will be added to my menu.
    I did substitute a 15oz can of crushed tomatoes and a 15oz can of tomato sauce instead of 29oz tomato sauce.

  4. Debbie

    5 stars
    Classic! I made it as written. Perfect beefaroni recipe! My 20 month old granddaughter gobbled it up! Thank you so much for your recipe and your memories. Recipes that remind of us of our youth and those we’ve loved are always the best recipes.

  5. Lena

    5 stars
    Made this and my family (usually not into American things) ate it up in SECONDS. I’ve never seen anything like it. Will definitely be making it again and will be put in my folder of good no-fail recipes.

  6. Timmea

    5 stars
    As a mom of a 4 and 2 year old, I’m always looking for something that’s quick, filling and good for those days that seem longer than others. My family loved it! I made it as described, just added a little cheese on top at the finish. Definitely will make again! Truly a keeper!

  7. Lisa

    I tried this and it came out great the 1st time except too much chili powder and I only used 1 tablespoon. I did it a second time and opted out of the chili powder, still great without the spice.

  8. Anita

    5 stars
    Used Tuttorosso tomato sauce, only one tablespoon of chili powder, and added 1 cup of beef stock to make it a bit more saucy. Came out great! Thank you.

  9. Charlene

    I’m a school nurse and yesterday I had to pick up a tray from the cafeteria for a student that was confined to the Health Center. The entree was Beef-a-roni. I couldn’t get the image of that thick dark blob with a skin of melted cheddar out of my mind… The deep brownish-red color of the saucy meat that resembled long simmered chili ; the mushy way overcooked macaroni., that cheesy crust….OMG! Exactly what I loved 50 years ago! Last night I searched the internet in vain for this version of my childhood obsession . Then I came across your recipe. Taa Daa!! Looked pretty darn close. Maybe it’s the additional of the chili powder? I might have to cook it to death and top it with cheese to get close to that childhood memory…and I will. Thank you for posting and l’ll be sure to let you know once I make it. Happy Holidays!

  10. Craig

    5 stars
    What a great, simple recipe. So easy and enjoyable to make. If you want to embellish with garlic, onions, cheese, etc, this is a great base. I enjoyed every minute of construction, tasting as I went along to adjust salt and pepper. The critic of your literary style has has little respect for the effort it takes to create a recipe and article. Kudos to you.

  11. Cyril Dickey

    Thankyou so much for this simple recipe. Turned out delicious! And we just have to keep praying for people like Stanley. There’s alot of unhappiness in this world & misery loves company!

  12. Donna

    5 stars
    I feel sorry for Stanley-so harsh and uncaring. He needs to stay away from sites like this because others enjoy the stories even if he doesn’t. He needs to keep such negative comments to himself. He must have had a really bad day and wants everyone to suffer with him.

    1. Brianne Cupcakes & Kale Chips

      Thank you, Donna. While I would love to be able to please everyone who visits my recipes, it’s simply impossible. I do the best I can, and I appreciate knowing that there are people like you out there who DO enjoy reading my stories. 🙂

  13. Leanora

    5 stars
    Thank you for this recipe. We are a kosher family and to
    find a simple meat recipe that has no cheese or milk is not easy. This one is on my list to make this week.


  14. Mary Wardell

    4 stars
    I grew up with a similar recipe that we called American Chop Suey! I still make it occasionally for my husband. Thank you for your stories – I love them even more than the recipes. 🙂

    1. Brianne Cupcakes & Kale Chips

      Thank you so much for your sweet comment, Mary. I’m glad that you enjoy my stories, because I do enjoy sharing them!

  15. Alan

    5 stars
    I’m an Australian and we don’t do Beefaroni. After hearing it so many times on tv, I just had to see what all the fuss was about.
    I was halfway through the recipe when I thought “where is the cheese” thinking Beefaroni was a mix of Macaroni ‘n’ cheese and beef. I had a look at few other Beefaroni recipes, and they all had cheese stired in towards the end. So I basically followed your recipe (I substituted some tomato sauce with canned crushed tomatoes)and added a couple of handfuls of grated cheddar cheese just before serving. It was fantastic.
    I will definitely be making this again.

    1. Brianne Cupcakes & Kale Chips

      Wow, Alan! I hadn’t even thought of adding a cheese factor to the beefaroni, but what a fantastic idea! I’m glad you enjoyed it. 🙂

    1. If scrolling is too difficult for you to get your free recipe from my site, then you’ll notice I added buttons at the top of each post that allow you to jump straight to the recipe or to the printable page. If that still isn’t sufficient then feel free to go to the Allrecipes or Food Network website as opposed to someone’s food blog.

      1. Brianne Cupcakes & Kale Chips

        Thanks for your support, Randi. It’s not possible to please everyone, but I do the best I can. Part of my posts involves sharing stories about how the recipes were created. People who don’t enjoy that portion of the posts can either scroll down, use the “jump to recipe” button at the top of the posts, or choose to go to a site like “Allrecipes”, where there are no introductions. 🙂

  16. Anne Marie

    So, I made this last night for 9 people, doubling it. After reading the comments I did make a couple of changes. I added a can of petite diced tomatoes and a little garlic as well as some plain Greek yogurt to cut the acidity a little bit. I served it with a Ceasar salad and French bread and there was not one bite left! Everyone loved it!
    And on another note your story really touched my heart. I was born on my grandmother’s birthday and we were very close. She had RA and after all her years of suffering she passed away at 67. I was only 16. Before she died we spent many hours in the kitchen. It is where I learned my love for cooking!

    1. Brianne Cupcakes & Kale Chips

      I’m so happy that you enjoyed the Beefaroni recipe, Anne Marie, and thank you for sharing your story with me. It’s wonderful that you and your grandma were able to bond through cooking together. <3

    1. Deanna

      Looks decent but I am a tad worried about the acidity of all tomatoe with nothing to cut it. Suggestions? (I suffer from minor digestive issues)

        1. NikkiB

          Table spoon of sugar also! Great recipe. Fried onions with the hamburger is also a great taste If you like fried onions.

  17. Your story is very wam, it reminds me about my childhood when my mom cooked for me grilled meat rice, until now, this is my favorite food. I see your recipe is similar to my aunt’s recipe, except that she doesn’t add cheese to. Someday I’ll try your recipe.

    1. Brianne Cupcakes & Kale Chips

      I’m glad that the post brought back some happy memories for you, and I do hope that you’ll try my beefaroni recipe soon. Thanks for your comment!

  18. Angela Mehrer

    I’ll be trying your recipe because I never would have thought to put chili powder in it! I make something similar we call goulash, but the chili powder sounds like a winner.
    My journey with arthritis started when I was just 20 years old. I’m now 50 and this past year has seen a real downward spiral with it. I have the same problem with cooking your Grandma did now and also with standing for more than 10-15 minutes at a time. And I love, love love to cook!
    Once my kitchen is fixed(it’s gutted for a redo) this will be one the first things I try! Around May I’m told! LOL
    P.S. That food processor would sure help out with the chopping! 🙂

    1. Brianne Cupcakes & Kale Chips

      The chili powder really does add a lot of great taste to the beefaroni recipe, Angela, so I look forward to hearing what you think of it after you’ve had a chance to try it. I’m sorry to hear that arthritis is giving you trouble. Sometimes we just need to cook at the pace our bodies allow us to. 🙂

    1. Brianne Cupcakes & Kale Chips

      Adding crushed tomatoes to the beefaroni recipe is a great idea, Janet. I hope you enjoy the meal!

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