Homemade Beefaroni
This homemade beefaroni recipe combines elbow macaroni with a savory tomato sauce, hearty ground beef, and just a hint of spice. I make mine with gluten-free pasta, but this dish is super flexible. It’s a fast, family-friendly meal that’s ready in 30 minutes or less!
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
Beefaroni is right up there with stovetop mac and cheese as one of my favorite childhood meals. Since going gluten-free, I decided to make my own homemade version. I make this beefaroni recipe with simple ingredients, including elbow macaroni (the classic choice), ground beef, and tomato sauce. It takes less than 30 min to make and everyone in my family loves it.
What Makes This Beefaroni Recipe So Good?
- Loaded with flavor. There’s just a little chili powder in the mix, which adds a subtle warmth without making it spicy. The rich ground beef and tangy tomato sauce balance each other perfectly, so every bite feels hearty and satisfying.
- Easy to adapt. Need it gluten-free? Just swap in your favorite gluten-free pasta and you’re good to go. The rest of the recipe stays exactly the same.
- Keeps things simple. Aside from boiling the pasta, everything comes together in one pan. It’s the kind of 30-minute dinner that feels homemade and comforting without turning your kitchen upside down.
⭐⭐⭐⭐⭐
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
You’ll Need These Ingredients
Here’s the list of the ingredients needed to make this homemade beefaroni recipe. The full ingredient amounts will be in the recipe card at the end of this post.
- Macaroni: I use elbow macaroni. My favorite brands of gluten-free pasta for this dish include Jovial or Barilla, which make gluten-free elbow-shaped pasta. Feel free to use regular pasta as needed.
- Olive Oil: Use extra virgin olive oil or another cooking oil of your choice.
- Ground Beef: I like lean ground beef in this recipe. You can make this beefaroni with lean ground chicken or turkey. In this case, I recommend adding a little extra seasoning.
- Onion: You can use a yellow or red onion.
- Tomato Sauce: Choose your favorite brand of tomato sauce or make homemade sauce!
- Chili Powder: In addition to salt and pepper, I like to season my pasta sauce with chili powder. Use more or less to taste, swap it with cayenne or chili flakes, or leave it out altogether for a mild dish.
How to Make Beefaroni at Home
I’ve outlined my easy method for making the BEST beefaroni below. Detailed instructions will be in the recipe card at the bottom of the post.
- Cook the pasta. Start by boiling the macaroni in a large pot of salted water. Once it’s cooked al dente, drain the pasta and set it aside for now. I like to toss the cooked pasta with a little olive oil to help prevent sticking.
- Brown the meat. Next, in a skillet, brown the beef along with the onion, salt, and pepper. Cook until the meat is no longer pink.
- Combine and heat. Now, add the beef, tomato sauce, and chili powder to the pot with the cooked pasta. Stir that together and return the pot to the stove to heat through.
- Serve. Season your beefaroni with salt and pepper and serve it warm with a side of garlic breadsticks!
Recipe Tips and Variations
- Try a different pasta shape. Just about any pasta works in this beefaroni recipe. The best options are pasta shapes with nooks and crannies to hold the sauce, like ziti, penne, or small shells.
- 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 by using plant-based mince instead of ground meat. You could also swap the beef for finely chopped vegetables.
- Add vegetables. I love to throw in 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, add freshly grated Parmesan or fresh Mozzarella cheese. Stir over low heat so that the cheese melts a little bit, then serve.
How to Store and Reheat Leftovers
- Refrigerate. Place the cooled beefaroni in an airtight container and store it in the fridge for up to 3 days.
- Freeze. Note that gluten-free pasta doesn’t freeze well. It becomes mushy when thawed. If you make beefaroni with regular pasta, it’s fine for freezing. Place portions in a freezer-safe sealable container and store them in the freezer for up to 3 months. Defrost the beefaroni completely in the fridge before reheating.
- Reheat. Place a serving of beefaroni in a microwave-safe dish and cover it to prevent any sauce splatter. Reheat in the microwave in 1-minute increments, stirring in between. You can also reheat beefaroni in a skillet over medium heat on the stove until heated through.
Make It a Meal
Round out your plate of beefaroni with a fresh salad or a side of crusty gluten-free French bread. Here are some of my favorite suggestions for what to serve with beefaroni:
- Salad. A Greek salad or Caprese zoodles salad is a fresh, light side. You could also make a crunchy Italian wedge salad.
- Vegetables. Make easy air fryer broccoli or flavorful lemon parmesan roasted broccoli to go with beefaroni. Roasted or air-fried asparagus are also good options.
- Bread. Pick up a loaf of crusty, fresh bread, or make gluten-free homemade bread! Serve beefaroni with toasted slices of sandwich bread for a homey touch.
More Easy Pasta Dinners
Beefaroni Recipe
This easy beefaroni recipe combines tender elbow macaroni with savory tomato sauce and hearty ground beef for a fast, family-friendly meal. Ready in one pot in 30 minutes!
Servings: 6 servings
Ingredients
- 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)
Instructions
- Cook 8 ounces uncooked elbow macaroni according to package directions.
- While pasta is cooking, heat 1 teaspoon olive oil in a skillet over medium heat. Add 1 ¼ pounds ground beef, 1 small onion, ½ teaspoon kosher salt, and ¼ teaspoon 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, 29 ounces tomato sauce, and 2 Tablespoons chili powder, and stir together.
- Return the pot to the stove over medium heat until heated through. Season to taste with salt and pepper.
Notes
Can easily be doubled, and leftovers can be frozen.
Nutrition Facts
Beefaroni Recipe
Amount Per Serving (1 serving)
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.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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I came here for a recipe, not a novel on your life as a child. Tighten it up a bit .
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.
Wow Stanley, why the need to be so rude?!
Thank you for your support. 🙂
Holy crap. Get a life Stanley
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. 🙂
Rude people like Stanley think it’s all about them. Just hit that little x at the right top of page ,bye
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!
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
My husband calls this American Chop Suey! I need to make it for him!
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)
Perhaps you can stir in a touch of heavy cream, half and half, or Greek yogurt? As a kid we used to top it with parmesan or cheddar cheese.
Table spoon of sugar also! Great recipe. Fried onions with the hamburger is also a great taste If you like fried onions.
Thank you, Nikki! I’m glad that you enjoy the recipe.
LOVE this homemade version!!
Now that is a great kids meal. Looks so hearty!
This looks like a MAJORLY husband pleasing dinner! I can’t wait to try it out on him!
This is a great recipe. Everyone in my family enjoyed this delicious recipe. It’s so simple to make. Thanks for sharing this recipe.
I’m so happy to hear that you enjoyed the beefaroni recipe. Thank you!
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.
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!
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! 🙂
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. 🙂
I’ll try this recipe but will change part of the tomato sauce for crushed tomatoes
Adding crushed tomatoes to the beefaroni recipe is a great idea, Janet. I hope you enjoy the meal!