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’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!
Charlene
Hahaha, I’m sure some cheese will make it even better!
I remember the commercial…. we’re havin’ Beefaroni…. beef and macaroni…
Haha, gotta love nostalgia!
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.
I read Stanley’s comment in the voice of Stanley from The Office. Made the comment so much better.
Hahaha!
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!
I’m so glad you enjoyed the recipe, and you’re absolutely correct. 😉
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.
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. 🙂
I have looked everywhere for this recipe..for this old school recipe…thank you so much girl…
You’re very welcome. I love old school recipes like this one!
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.
Shalom
I’m so glad you enjoyed the recipe, Leanora Thank you for rating it so highly.
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. 🙂
Thank you so much for your sweet comment, Mary. I’m glad that you enjoy my stories, because I do enjoy sharing them!
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.
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. 🙂
Looks so yummy I hope I can recreate it for my family. Thanks in advance.
I’m sure you will! It’s easy and family-friendly. Enjoy!